The go-to starter. Marinated chicken pieces are dredged and fried until golden, arriving hot and crunchy. The kitchen doesn't crowd the oil, so each piece stays crispy outside and moist inside. Reviewers note this is a benchmark karaage—the kind you come back for.
Tips from diners
Order 2 servings to share—the portions are generous and karaage pairs well before moving to heavier dishes.
A vegetarian highlight. The tofu is barely coated—just enough to create a delicate crust—then finished in a warm dashi sauce. The contrast between the crispy exterior and creamy interior is the point. Reviewers call this a brilliant example in vegetable cooking.
Tips from diners
Agedashi tofu is vegan—nearly half the menu is vegetarian, making HIKAGE excellent for mixed groups.
Salmon is briefly seared on each side, leaving the center completely raw and buttery. The yuzu onion dressing is sharp and refreshing—it cuts through the richness and brings acidity. A refined dish that moves the progression away from fried foods.
Tips from diners
Order this mid-progression, after heavier fried dishes but before grilled items—the brightness resets the palate.
A hearty, comforting course. The pork is pounded thin, breaded with panko, and fried until golden. It arrives crispy and juicy. Served with tangy tonkatsu sauce and fresh shredded cabbage. A crowd-pleaser that bridges fried and grilled preparations.
Tips from diners
Tonkatsu is filling—order it as a late-progression dish, not an opener.
The house prepares eel in-house. The fish is cleaned, grilled over charcoal, then brushed repeatedly with a glaze built on soy and mirin. The result is caramelized skin and tender, flaky meat. A refined finishing course.
Tips from diners
Unagi is pricey but worth it for the in-house preparation. Order this as a final savory course before dessert.
HIKAGE translates to 'shadow'—a fitting name for this intimate 30-person room on Rozenstraat in Jordaan. The menu is built for sharing: half vegan or vegetarian, half meat and seafood. Japanese spirits (sake, shochu, whisky) are central to the experience. The kitchen was mentored by Sushi Fanatics alumni, and it shows in the attention to sourcing and technique.
Reservations are recommended, especially Thursday–Saturday. The 30-seat room fills quickly. Call or book online.
Small, intimate setting with moody lighting. Perfect for two—the sharing plate concept encourages conversation.
The drinks program is serious—sake, shochu, whisky, and original cocktails. Ask the staff for pairings with each course.
About 50% of the menu is vegetarian or vegan. The kitchen takes this seriously—not an afterthought. Great for mixed groups.
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