Fish Bird Sousaku Izakaya - Berkeley

The only thing I didn't like about the restaurant was when I added the broth to the agedashi tofu, the coating became gooey. However, I believe this is due to the fact that cornstarch is commonly used to make agedashi tofu. Other than that, everything about the dish was well-balanced and delicious.

The duck confit and sashimi platter were delicious, and the karaage had a nice crispy skin as well.

I received only two small pieces of chicken instead of a regular portion.

I love everything here. the food was decent and the ingredients were fresh, but too expensive. I recommend her cocktails! they not only look pretty, but also really taste good! Eating, I recommend their grilled saba and bark tataki. the kaisen don, kurobuda nabe hot pot soup and fried chicken were decent, but they were not worth the price. Note: they no longer serve wagyu bbq set.

High quality of food and service! So delicious! Environment is very relaxing I totally recommend this restaurant