Last month, I ate dinner an early dinner at Rintaro. I scheduled a 6pm dinner for 1 and asked to sit adjacent to the pass so I could watch the chef de cuisine (CDC) and kitchen staff (it's an open kitchen). Both the food and experience were fantastic.
Food: I ordered the fresh tofu (yosedofu), chicken katsu (chiizu tori katsu), and a few yakitori. I appreciated Rintaro's focus on fresh, high-quality ingredients with very little seasoning and flavor enhancers. For instance, katsu can often include significant salt, togarashi, and other things in the coating. This was the opposite; a very clean crisp coating surrounding very flavorful chicken with a strange and wonderful cheese additional within the chicken. The heart and chicken oyster were especially delicious yakitoris.
Experience: This was a lot of fun for me because I could sit and what the CDC work with the staff and observe how she plated different dishes. And as a bonus, by 6:30 the GM and CDC were having a very real argument about pacing for two or three larger parties seating in the lovely front patio.
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