Izakaya Rintaro

Delicate izakaya cuisine with a produce-centric NorCal sensibility awaits at this Japanese sanctum, where wood-framed booths crafted from redwood wine casks and a Hinoki cedar bar create a serene setting. The kitchen shows care and artistry even with the humblest dishes. Fried items, like kabocha squash and potato korokke, or Kurobuta pork loin tonkatsu with black Hatcho miso sauce, are expertly prepared. A mochi-filled tofu purse, gently simmered in dashi, is utterly satisfying, while meaty king trumpet mushrooms join classic chicken thighs and tender tsukune on the menu of charcoal-grilled skewers. The blancmange, infused with white sesame and topped with sweet black soybeans, is a delightful finale.