KYOBASHI ORA

For a first taste of the house’s smoked dishes, start with the smoked platter or the soft-boiled smoked egg. The menu highlights the simmered egg as a popular smoked item, and visitors have singled out the smoked platter, especially the egg, as a memorable choice. One diner also enjoyed the smoky aromas and dishes that paired well with wine—a pleasing way to begin an evening with a drink and a few starters. Spanish cured ham aged for 14 months is another option, recommended as a match not only for wine but also for beer and cocktails.

For a change of pace, try the assorted “black and white” fried chicken, described as an ORA speciality. The black pieces have a coating made with bamboo charcoal and hijiki seaweed; the white ones are coated with lemon zest. The platter includes 3 pieces of each. You can also order 5 pieces of just one variety, with choices such as the tangy white or the black with black vinegar sauce. Ajillo options range from small prawns and mushrooms, served with baguette, to Camembert and broccoli or skirt steak with spring onion and browned cheese. The menu notes that the cheese in the Camembert version does not melt completely, leaving it soft and creamy. Enjoy it with baguette, perhaps between smoked dishes and meat.

If you have room for pasta, options include ORA-style carbonara, young chicken ragù and salmon and broccoli in lemon cream sauce. One visitor’s pick of the day was a chilled pasta with vichyssoise, a creamy potato soup, and salmon. Alongside the regular choices, the daily recommendation offers the possibility of finding something different on each visit. The same diner found that eating the carpaccio with olives made a refreshing contrast to more strongly seasoned dishes. They also praised the balanced spice in the sangria they had with their meal. Sharing several dishes over wine or cocktails makes for a relaxed Italian-bar experience.

For a meal with friends or colleagues from Monday to Thursday, consider the all-you-can-drink course featuring 7 dishes, from starters and ajillo to rare-roasted Ise red chicken breast and pasta. You can graze on smoked dishes and choose à la carte, or let a course set the pace of the meal. The choice depends on the occasion.