Craftheads and eating dinner at the exclusive, highly-regarded Biodinamico, we stopped off at this hip bike shop to look at their vintage and rebuilt fixed gear specimens. Only after a while did we realize that it's actually a design firm, and we were kinda standing in their lobby while they tried to work in back. On the other hand, why do they have 10 fixed gears in their lobby? And do they know their name is bad English? Then again, 'mashroom' has a certain insouciant hip erroneousness to it, eh? Like they know it's spelled wrong and don't care, because it's like a mashup of mushrooms. Am I digressing?
Mucha graphics. The whole restaurant is one room, 16 seats. 3 staff. Not what I was expecting after a glossy writeup in Tokyo Calendar last year and a high score on the tabelogz.
All they're going to ask you is "Drinks?" and "Meat?" That's because there are 'two' courses on the 'menu', but the only 'difference' between them is 'Y1k' and the addition of a 'meat' main dish. I'd recommend it, because the meat was very good, the value is fine, and the overall volume is a little skimpy.
I hate my blog and want it to die.) This is here to remind me to tell you that the starter rolls and the repeated focaccia are made in-house and are quite good considering that. (No, I didn't mean that. I love my blog.)
Actually, that's a good conclusion. I think the chef here really likes food. He said something to us about not having any school training, so I have to think what he does is the product of thinking about how to make something perfect in taste and texture and then going for it.
Obviously it ain't cheap, but it's a neat place.