Char-grilled meats are the signature fare here. Sambongi Shoten bills itself as an izakaya, but the atmosphere is more like a char-grill bar. The focus is on wine being organic, sake being warm. The menu is remarkably varied, with many creations borrowing ideas from Japanese, Western and Chinese influences. Meats include beef, pork, mutton and duck, as well as game; the Miyama venison is a crowd-pleaser. The trained eye of a butcher and the flame control of a master of French cooking are on display here.