Restaurant
Kingyo
October 8, 2009
This West End upstart sets the standard for Japanese tapas with efficient, friendly service, sake-fuelled conviviality, and a diverse menu of delicious small plates. The sleek room, all lacquered wood and stone walls, conjures romantic images of feudal Japan; the communal table at the centre of the room is surrounded with green bamboo, creating a private space within a boisterous space. Ex-Guu chef Koji Zenimaru turns out grilled beef tongue ($7.80), chicken karaage ($7.20) with three types of salt, and fresh assorted sashimi (three kinds for $21) artfully presented on a long shaft of bamboo.
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