Dining tales: Izakaya Nonbei

Nasu no kinoko itame

We used to like this dish because the eggplant reminded us vaguely of bread soaked in butter and sake, gently yeasty and alcoholic. Still does! And we love crunching the soft strings of mushroom between our teeth.

Roger, the manager, tells us all the old cooks have stayed, except for the old owner. New head chef is the guy making sushi: Watanabe-san, formerly of Kaiwa, and before that, Kyo-Ya.

Cost: $6.50
Verdict: Yum!