Standard Tenjin Area

After just one visit it should become apparent that the only thing standard about "Standard" are its reasonable prices. Otherwise, considering its second floor location in a very modern and stylish building in Nishi-nakasu, Standard is far from ordinary. The room is divided into several zones including a counter bar, dining area and a custom-built barbeque. Watching owner-chef Nagashima-san tending to this barbeque, and the sudden flare-ups of leaping flames brings new meaning to the overused term "open-kitchen." Sumibiyaki (charcoal barbequed meats) and farm fresh vegetable dishes are the centerpieces of the menu. Nearly all the vegetables are sourced via the Osix network of organic farms. The Yukiyasai Moriawase salad is a must-try sampler of raw or lightly cooked veggies. The meats are also carefully sourced directly from trusted suppliers. Highly recommended cuts include the Itoshima Boned Pork Ribs, Satsuma Kurobuta Ribs, Hakata Free Range Chicken, and Miyazaki Hyuga Chicken. They say the Aso Shizen Pork is so fresh and high quaility that you can eat it rare, but have it barbequed and enjoy the show! Fish and seafoods are also offered. In fact, if you love uni and chawamushi then try them together; the Uni-Chawamushi is a rich and creamy delight! First-timers can't go wrong with the Sumibiyaki Set (2,500 yen) which includes a good selection of the above and is very filling. On your second visit, try the 5,000 yen Chef's Surprise course for a real feast. Open until 5am, "Standard" is anything but - standard!

Last updated August 2006