Taster's Delight

good food, good joints, and lots of love
Jun 25
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Hamachi Shitake | Nihon Whiskey Lounge | San Francisco, California
I try to avoid making “best” this or that statements when it comes to food, but hands down Nihon Whiskey Lounge is the best happy hour spot that I’ve found in San Francisco. Nihon has it all — hip and trendy decor with friendly staff, flavorful and strongass cocktails that give you a nice buzz after two drinks, savory and ample-sized appetizers to satisfy a hunger fix, and a half off happy hour deal resulting in all these drinks and food selections in the $5-$6 range!
I recommend the majority of Nihon’s happy hour appetizers, but the Hamachi Shitake dish is my absolute favorite item on the menu. Though I love mushrooms generally, I find that quality shitake dishes are hard to find because the rubbery texture of the mushroom often tends to overwhelm the palette. Not a problem here — the shitake is complimented with the perfect balance of yellowtail and sweet chili, lightly fried in tempura, and drizzled with just the right amount of sweet soy sauce. I could eat a gazillion servings of this dish for happy hour while I wash it down with whiskey infused cocktail after cocktail.
-Noreylee

Hamachi Shitake | Nihon Whiskey Lounge | San Francisco, California

I try to avoid making “best” this or that statements when it comes to food, but hands down Nihon Whiskey Lounge is the best happy hour spot that I’ve found in San Francisco. Nihon has it all — hip and trendy decor with friendly staff, flavorful and strongass cocktails that give you a nice buzz after two drinks, savory and ample-sized appetizers to satisfy a hunger fix, and a half off happy hour deal resulting in all these drinks and food selections in the $5-$6 range!

I recommend the majority of Nihon’s happy hour appetizers, but the Hamachi Shitake dish is my absolute favorite item on the menu. Though I love mushrooms generally, I find that quality shitake dishes are hard to find because the rubbery texture of the mushroom often tends to overwhelm the palette. Not a problem here — the shitake is complimented with the perfect balance of yellowtail and sweet chili, lightly fried in tempura, and drizzled with just the right amount of sweet soy sauce. I could eat a gazillion servings of this dish for happy hour while I wash it down with whiskey infused cocktail after cocktail.

-Noreylee

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