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Izakaya Ku may be the youngest izakaya on Brookhurst street, but on weekend nights, the two center tables will be monopolized by boisterous Japanese parties hoisting sake cups in never-ending toasts, cheering at the top of their lungs, and becoming more raucous with each successive round of shots. In between, they’ll slurp motsunabe, a hearty camp-stove-heated stew topped with a bundle of chives and simmering with spicy miso, cabbage and rubbery, fat-rimmed beef intestines that you need to be a little tipsy to eat. Large quantities of kushiyaki will also be ordered, sticks of meat roasted by a smoky robata grill tended to by a squinting man standing behind a glass booth.
According to Izakaya Ku's menu, the mackerel dish would be seared tableside. But I didn't expect the waiter to show up with a hand-held flamethrower. I admit inching away in my seat a little when it whooshed on as though it were an acetylene... More »
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