Why I'm a Regular at Suika and Tamari Bar

by Rich SmithThe server came by and asked if I wanted the shrimp’s head fried up. Yes! So good.ANTHONY KEO
Last week, I barhopped between two Japanese pubs in Tokyo, but it was really just two places on Pine Street.
Entering Suika, you're hit with an explosion of color and energy. Bartenders stick straws into wild watermelon cocktails. Servers mix bowls of pork-belly bibimbap for customers who don't know how to press the rice to the stone so that it forms an amazing crust. The whole staff