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.

Eating is good. the sea bean empura was a highlight and I would highly recommend it. the bask cheesecake was also super the themes were more with the timing of the dishes and the entire service. we ordered a few things and all the fish that lasts 30 40 minutes. we have almost everything in 8 minutes, up to the point that we had to start combining the dishes to make space for the latest dish on a table for 2. then we waited about 30 minutes for the fish. only bad planning. the dessert took much longer than any of the delicious Entree dishes. we also got the Sashimi-Platter, but no one told us what the fish was when he was thrown off. that made confusion when we wanted more of something we had eaten, and nobody knew what it was. that said the staff was very friendly and great to chat with, happy to the guy we talked to, who will soon get married! overall a really great place to go to eat, but would benefit from some service training.

Wait staff are friendly, and the courts we received were excellent. regrettably, despite several reminders, the staff did not bring a court because the neighboring table was delivered after the plate plate. Finally, the server told us that the kitchen was too busy to make the product, and we went. I hope your luck is better than ours.