Small Potatoes Make The Steak Look Bigger: Kazu has updated

Kazu has changed. Well, visibly so since it hadn't changed very much from the first time I had visited. The place is looking a little more sleek these days with a very visible varnished wooden counter hewn from a single cross section of some tree. That came accompanied with elevated stools to match, replacing the old setup. Cabbage is no longer free and the main grill seems to have gotten an upgrade as well. There're now black curtains along the windows and Asahi Kuronama on tap to match. Yay for the last part!

Well, the menu has changed some. The almost always available ankimo is noticeably missing from the menu along with the Brussels sprouts with cheese that we had from the last visit that I was really looking forward to. The majority of the staples remain and rightly so since those are the consistently good items that has kept us coming back. The tori hatsu and lamb chops are still awesome.

And I've pretty much said all there is to say about the food save for the occasional seasonal item and perhaps, a new thing which I haven't tried previously like the soy braised fish innards which consisted of fish intestines and stomach. That was really good and would make the perfect pairing with rice. Enjoyed their salted chocolate ice cream too. The only thing that we would give a pass on the next time is probably those bacon wrapped lobsters. There's too little of the lobster to really tell and most of the smoky salted flavor came from the bacon anyway.