Neon Pigeon

Led by chef Sean Mell, Neon Pigeon is a dark, brooding yet paradoxically lively izakaya where rowdy conversations flow as fluidly as the cocktails. Start with the light hamachi sashimi, elevated by a dressing of watercress miso, wasabi, pickled shallots and pomelo. The moreish Tokyo hummus—made with blended edamame—is a fresh take on the Middle Eastern staple, served with curry chips. Don’t miss the corn skewers; while deceptively simple, the rich miso butter and nori powder pack an umami punch. While the truffle mushroom rice is a popular choice, the unagi foie gras donabe is an indulgent alternative. The foie gras is buttery yet balanced by the glazed unagi, which cuts through the richness. The duck gyoza is also worth noting—the addition of orange ginger ponzu and foie gras provides a sophisticated twist on the izakaya staple. The true stars of Neon Pigeon are the cocktails. Diners can choose from full-proof, half-proof and zero-proof options.