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General Manager, and the owner's son, Jay Kim making a sushi roll atIzakaya Ren.
My best advice is not only to take Kim at his word that he wants you to try something different, but to engage him and the rest of the staff in conversation and see what transpires. On my final visit, sitting at the bar, I ordered the tako wasabi and the fried saba (mackerel). While I ate the octopus, one of the sushi chefs asked if I'd ordered the saba. Visibly excited, he said, "Because we're not busy, I'll make you the special version." Click here to continue reading Ian Froeb's review of Izakaya Ren. Photos by Jennifer Silverberg.