Probably one of the most honest menus I have ever seen. Unfortunately or maybe fortunately we didn't order the 'Gout' Kaisendon but everything else we had was pretty good and hearty. The joint isn't too rowdy for an Izakaya. I mean the Japanese customers were quiet that night, was the long table of locals that were too boisterous.
So I was reading the Eggs book I bought in London. Didja know that spaghetti carbonara was 'created' at the end of the Second World War when Italian cooks in Italy had to make use of supplies brought in by American troops. They used the powdered eggs and bacon, and combined them with pasta to create the now popular dish. I thought that was rather fascinating.