Two Chefs, One Kitchen

Everyone knows the saying — too many cooks spoil the broth. There are two of us, and we both wanted the pass. So we named the place after the problem and got on with the cooking.

What we cook is Japanese comfort food with our own detours: omelettes twisted to order over buttery short-grain rice, dashi and demi-glace made properly, kushiyaki off the grill, udon for rainy nights.

The kitchen stays on late, till 11:30pm on weekends. Come after the flight, after band practice, after everything. This is a supper place.