Chefs Matthew Williams and Moishe Hahn-Schuman call themselves “gaijin” as a play on the Japanese term for non-Japanese people, but all ethnic differences end in the kitchen. This is the real deal, with authentic, outrageously delicious Japanese fare including robata yakitori meats, artisanal pickle platters, and the star: ramen with handcrafted noodles and succulent pork chashu. The upscale izakaya setting is warm and whimsical, while the craft cocktails are works of art.
Best Outdoor Dining in Sonoma County – Sonoma Magazine
Seasonal Japanese menu consisting of traditional regional ramen styles inspired by the offerings of local farmers and ranchers. The Sebastopol restaurant also serves up an ever-changing selection of yakitori and small plate izakaya dishes to complement craft cocktails, beer, wine and sake. Enjoy the neighborhood atmosphere on the patio during the daily happy hour, 3:30-5:30pm