One reason 8-month-old Binchoyaki Izakaya Dining is already one of Sacramento’s best restaurants is its focus on seasonal dishes. Chef/co-owner Craig Takehara is offering a special $4 plate of carrots (from Galt’s Kingbird Farms) that are roasted, brushed with tare sauce and finished on Binchoyaki’s extra-hot Binchotan charcoal grill. The tare enhances the carrots’ sweetness and adds a touch of salt, with dill crème frâiche and green onions further enlivening their flavor. On a visit last week, when we made sure to eat all our vegetables before trying Binchoyaki’s skewered meats, we also liked the $3 expertly grilled Brussels sprouts, served with a dash of grain mustard.
2226 10th St., Sacramento, 916-469-9448, www.binchoyaki.com
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