Kawa Ni

Chef Jeff Taibe continues to invent genius combinations of flavors and spices every week. It is such a pleasure to eat such delicious food and have new creative dishes to choose from every week. The service is spot on with great music and a cool atmosphere. Craig the bartender also continually creates new and delicious craft cocktails. We are so happy to have our favorite restaurant so close to home.

Delicious! Unique gem in the middle of Saugatuck!

I am not impressed by the food or the service. Quite overpriced.

Overpriced and just ok quality. Drinks are very good — ramen recipes are too clever by half. I’m glad it exists though

Edgy Japanese Bistro with other pan-​asian cuisine tucked into the Saugatuck part of Westport. The food is very inventive here and they keep the menu rotating frequently. The food is separated into shareable japanese small plates (sort of tapas style), there’s also sashimi, rice balls, noodle bowls and rice bowls. The food is Japanese with a modern, eclectic twist that Kerns you guessing snd experiencing new flavor profiles.
The smoked bone marrow is massive and a staple here. The noodle bowls are well balanced, delicate and warming on a winter night. We had the shirt rib bowl with kale, egg and light egg noodles — not too much broth and certainly filling. We also ate crisp gyoza in a spicy, pickled cabbage sauce, and double fried chicken wings in gochujang. It was all fantastic. Definitely split the bone marrow — it’s enormous.
The bartender here is a definite strength. I am quite picky about my cocktails in general and this is certainly a two steps above your typical cocktail in westport. This is not the type of place happy with your typical cosmo/​other fruity nonsense they sling to women and act like it’s good. They have many creative twists on traditional cocktails with Japanese ingredients like sake, or Japanese whiskey and white whiskey. Nothing too sugary or boring on this list. I had a Laphroaig, green chartreuse cocktail that paired perfectly with the bone marrow. Besides their cocktails they have a strong selection of Sake and beers with a sour, a gose and some interesting IPAs and Japanese lagers.
The service is excellent here. Every server was very knowledgeable about the food. Very helpful with questions.
The atmosphere is meant to be Japanese Bistro style. It’s clean, light wood, modern aesthetic is appealing and inviting.

I’ve only been here twice for lunch and so far it’s the best (ra)men I’ve had in CT. I’ve had both the spicy miso ramen and pork & garlic.
Spicy miso: broth was flavorful, right amount of spice, not to salty and I didn’t feel like I was eating a bowl of MSG. The tofu was amazing, silky smooth texture and seemed so fresh. Noodles were a smidge softer than I would like though.
Pork & garlic: broth was creamy, rich and garlicky. Very savory. The pork belly was well-​seasoned, tender and melts in your mouth kind of yums! Generous amount of noodles but, they were a smidge softer than I like.
Oh and service was great!

A while back a friend said I had to get to Kawa Ni! I had heard that great word of mouth and a positive Times review kept the place packed, so I held off for a bit.
Today’s lunch plans became very early dinner plans. Knowing I’d be in Westport, I suggested Kawa Ni after I saw that they are open from lunch to close.
This actually is a perfect time to visit. The restaurant is pretty small, but you can easily get a seat to enjoy the tasty fare here.
A CT Post review sang the praises of the onigiri, or rice balls, so that was our appetizer choice. We had the butternut squash version, which offers a perfect mix of sweet and spicy. A light sweetness from the squash is offset by the chile arbole and served over a sesame purée. We seconded the high praise for our onigiri, which was just the right size for two to share.
Continuing the theme, I ordered the squash udon for my entrée. The server, who was excellent, let me know that the dish was more on the sweet side than the other dishes. And she was right, it was like a butternut squash soup served with noodles, all of which was perfect for a cold, wet fall day. My friend had the spicy miso, which had more of a kick and was excellent.
Bantam cider was a nice complement to my meal, a surprisingly nice departure from wine. To top off an excellent meal, we ordered the yake kurimu. It’s a mix of brown butter cake, burnt vanilla cream, and preserved apricots. The presentation is something akin to scrambled eggs and hashed browns, but it’s an outstanding mix of sweet, crunch, and creamy!
I loved Le Farm, really enjoyed the Whelk, and now with Kawa Ni, Bill Taibe and his team now have offer a trifecta for those who love good food. Arigato for an excellent dining experience!

The appetizers that we tried were outstanding– eel, gyoza, short ribs– all fresh ingredients that were well– balanced. The entrees were surprisingly disappointing. Crab fried rice was dry. Duck ramen was extremely salty. Pork ramen was best of the bunch.

We tried Kawa Ni for my birthday dinner and it did not disappoint. We had been to Le Farm and knew it was owned by the same people so we were excited to try it. It’s really small so make a reservation or expect to wait!
We started with the Crab Rangoon and fried chicken wings and both were very flavorful. I had the Pork and Garlic and my husband had one with beef and both were delicious! The meat was melt in your mouth tender and both broths had a ton of flavor. Mine had a soft boiled egg and the runny yolk made a great addition to the soup.
I would have given this five stars but the dessert was disappointing. We tried the Yake Karimu and it was not at all what I expected… the ice cream was tasty but the cake was cut into very small pieces (making it hard to find/​taste) and the entire dish was covered in crunchy fried wonton noodles which took away from it completely (and were not listed on the menu as an ingredient either…).
Oh, and order a sake bomb bc the bartender rings this huge gong when you do… so fun!
Overall, an enjoyable dinner and I would most certainly go back to try other things on the menu.

Not impressed… I’ve read so many great reviews and people praising this place… Well, Not Me !!! We ordered the crab Rangoon and it was good but not any crab flavor tasted only like cream cheese not really crab. The pork Gyoza was very good pan fried with a great pickled dipping sauce. The pork and garlic Ramen had good flavor but it wasn’t outstanding… And the spicy miso ramen was too salty but the spicy was good (I like spicy)
We did get take out so it is never the true experience …
I would not get take out again because the broth was so hot that it started to melt the containers so one of the covers actually came loose and ¼ of the broth was at the bottom of our take out bag… They do however keep the broth and noodles separated, Good Idea so the noodles don’t become mush … I was surprised when looking through the menu that they use imitation crab meat for the crab fried rice. and the seafood ramen… How does a restaurant with these prices, catering to the Westport crowd use imitation crab ???
The crab Rangoon says it has peekytoe crab (I didn’t really taste it) that’s the only reason I ordered it…
I’ll review again when we eat in the restaurant. but I don’t think it will be in the near future…

Amazing!!! The ambience was perfect, love the décor and seating arrangements. Sitting next to strangers is truly the best way to eat a meal. They have a great selection behind the bar, interesting cocktails. The menu is … Wow! Not surprising if you’ve ever been to Le farm or the whelk — that vision would be so well executed. We had the bone marrow (OMG! Just do it) the duck ramen and the crab fried rice. Lots of fun sake bombs! Expensive but perfect for a romantic date or special occasion, can’t wait to explore more of the menu, the octopus looked great so that’s definitely at the top of the list for next time!

I have returned Kawa Ni! And you hit my spot right on! I had Pork & Garlic ramen this time. And oh my … the broth was flavorful, rich, just perfect. Braised pork belly was insane. It had crispy texture. love love love. Noodle didn’t stick together this time around. Everything in that bowl was heavenly.
My friend had spicy miso (which I had the first time at Kawa Ni). The broth vastly improved. It wasn’t watered down like I had the first time. Spicy level was great. Keep up the delicious food! I will return many more times!

There are good restaurants that leave you satisfied and there are those that leave you thinking «what the HELL just happened?» in the best way possible. I arrived at Kawa Ni on Saturday expecting a nice lunch with my fiancé and left shaking my head in total disbelief and utter, utter enchantment. Five stars isn’t enough for this one.
Beyond the intimate setting with charmingly mismatched plating, eclectic décor, and communal seating, Kawa Ni excels in their food and drink game like no other. My fiancé has been clamoring to come here since it opened, as we sorely lack anything resembling an Izakaya inspired restaurant up in our neck of the woods. I sadly opted out of the gorgeous cocktail selection (got my eye on the Schochu Chuhai — next time!) but shared a bottle of light, crisp sake to complement the meal. The rest of the drink menu is glorious — craft cocktails, creative sake bombs, and a well-​selected Japanese whiskey list.
And, the meal. Oh dear god. We started with two shared plates, the first being charred peaches with cucumber, hazelnuts, and a watercress garnish followed by an insanely flavorful (understatement) plate of smoked bone marrow with clam tsukemono (pickled clams basically) and bonito, accompanied by buttery toast. Remarkable.
Nick moved on to the brisket mazeman (fermented chili sofrito, shoyu egg & tonkatsku noodles) which we both enjoyed but my duck ramen stole the show. I started giggling like a madwoman after my first sip of smoky, salty broth — that’s how good it was. I just didn’t know what to do with my emotions. And here’s why: tender slices of duck with smoked foie gras schmatz, mushrooms, soft egg and soba noodles.
I’m coming back, and soon. I’m going to eat my way through the entire menu but it’ll surely be a struggle trying to order something other than that damn delicious duck ramen.

Make reservations! Since this is a very small restaurant just showing up tends to be over an hour wait during the dinner rush.
We made reservations an hour and a half before we showed up and were seated on time.
In terms of the food a good deal of it seems like japan meets the north east in an awesome way. The kani rice bun is covered in old bay, the paitan chicken ramen is like chicken pot pie meets ramen, fresh soft shell crab from the northeast on black bean sauce. Everything we ate had this marriage of northeast and Japanese ingredients which I thought was phenomenal and celebrates what’s local in a new light.
Scallop crudo was amazing! Definitly a must have.
My wife and I ordered things from different spots in the menu and finished with a bowl of ramen to share. I think doing it that way is ideal to try the diversity and interesting combinations on their menu.

Don’t expect much from this place in terms of décor, or really finding it from the outside, but you can expect to be blown away by the food. It’s probably the best ramen I have had anywhere and I didn’t feel sick after. It was more like when can I go back?
The menu is inventive and well thought out for all kinds of people. We had the hamachi, pork belly ramen, and brisket ramen. Since I like spicy food I asked for some hot sauce. The kitchen sent out something off menu which is a chilly oil with fresh chilly! Ask for it.
The service was also very good and precise. Don’t worry too much about where you sit as long as you get a seat.
I hope to go back soon.

If I hadn’t spent time in an area devoid of any reasonable dining for the past several months, ie Florida, I’d give this place 3 stars. Since I’ve been deprived of sensory stimulation for months, they get a 4 for their uniqueness and complexity of flavors.
I walk in at 3:55 knowing they open at 4 yet the hostess doesn’t know when they open. The only reason I’m here is because I needed a Gilberties run and wanted some dinner on a Sunday.
I beeline to the bar and order a plum wine which they are out of. Well, they find one bottle but don’t serve it to me because it’s not cold. I’d be happy with an ice cube in it but am not given that choice and am left with my water.
I order tamago which turns out to be two poached eggs with Asian stuff on top. The stuff being tasty but had I known it was round eggs, I would have passed. I try to explain what typical tamago is to the server but she has no clue. Heck, she doesn’t even know what Tarry Lodge is around the corner. But that’s typical these days. In general, the descriptions at all this guy’s places vary widely from what is presented. Sure «tamago» says egg on the back but it doesn’t say boring round poached egg.
The vegetarian options I choose of rice cakes, which are really rice pasta fingers, and shaved broccoli are quite good. I hate eating with a spoon only. Hate it. We are in America for Heaven’s sake. I don’t want chop sticks and I don’t want a spoon only. I’m not pretending to be anything I’m not.
Asian food is not a go to cuisine of mine so overlook my words if you love it. Then you will love this place.
The plus to this place for me is all day dining in a convenient location. That’s what would draw me back. But then again I might just get Chinese takeout to go home around the corner.
Busser man is excellent.

Japanese inspired saki bar.
The cusine is just superior in every way.
Knowledgable service.
125 different types of saki but a full bar w a thoughtful wine list too.
Intimate. Chill. Hipster lean.
Never disappoints.
The four of us savored every delectable bite. Each of us protecting our coveted dish w the zeal of a 300 movie extra.
AMAZING: roasted marrow bones w clam sauce & bonito– Mind bending. Grilled octopus w baby potatoes is a MUST as is the smoked Duck men.
I was disappointed w my crab fried rice– I am totally ordering Paitan chicken next time.
Unique, thoughtful & slightly limited menu. Labor intensive dishes rich in layerd flavors.
In no way an average homogenized Asian fusion place.
Parking in Saugatuck requires patience & frequent u turns.
Reservations accepted!

Call me a superfan, groupie, or straight up Bill Taibe whore, but in my eyes this man can do no wrong. A semi-​finalists in the 2015 «Best Chef — Northeast» category by the James Beard Organization, Chef Taibe’s culinary creativity and flawless execution were showcased on my first lunch visit to Kawa Ni. Before I get into the food, I want to recognize the incredible hostess and server, who were both extremely welcoming and accommodating when I brought my 11-​month old in with me and two friends. I hate being «that guy» who brings their baby into restaurants and I used to be the one who whispered under my breath «OMG can someone please shut that crying baby up!» But now I get it. Even baby Daddies need to eat. And at Kawa Ni, my fellow baby Daddy brethren will be eating good.
There isn’t a sign outside this place and just look for the big Japanese kanji characters to confirm you’re in the right spot. The restaurant is small, with a long communal high-​top table splitting the room, a long booth and a few normal sit-​down tables line the side opposite the bar. The adult beverage section is vast, and being the obsessed bourbon addict that I am, I must note that the american whiskey collection here is deep. We were also able to get a Maine Brewing Co Lunch on tap, followed by a Lawson’s Finest Super Session IPA. Two world class IPAs on tap, clearly Chef Taibe is passionate about his libations as well as his food!
I wish I caught the name of the hostess, but she was like a Top Chef contestant the way she knew each intimate detail of every plate on the menu. She made excellent recommendations and we took her up on two small plates to share. The menu on their website isn’t updated, so I apologize that I can’t recall the exact description. But one was the lettuce wrap dish, which came with five velvety boston bibb leaves to encapsulate perfectly executed pork belly and fried oysters. The crunchy garnish was a pickled daikon with fresh fennel sprouts, which provided a wonderfully fresh and bright crunch to every bite. There was also this sauce, with I can best describe as a Japanese flavor inspired mustard (wish I had the menu to reference haha) that was the perfect condiment to this amazing start to the meal. We also got the rice cakes, which was an American twist on the widely popular Korean street food dish ddukbokgi. The main sauce uses a Korean chili paste called gochujang, but there were some familiar American flavors thrown in there to really help this dish shine.
We all went with ramen as our mains, and we were all thoroughly impressed with Chef Taibe’s interpretation of this Japanese classic. The noodles all were perfectly cooked and had that proper springy, toothy texture that defines the perfect ramen noodle. They even have different styles of noodles from Tokyo style (a thinner, more brittle noodle that soaks up the broth), to the thicker wavy tonkatsu noodle, to a miso style noodle which I need to come back and experience myself. I went with the Spicy Miso ramen, with buttered corn, scallion, soft egg, tofu, and nori. The broth was rich, fatty and spicy. Just the way I like it! A beautiful marriage of flavors and texture, with the quality of each individual ingredient being fresh and cooked perfectly. Typical of any dish served in any of Taibe’s 3 restaurants. My two friends also really enjoyed their dishes as well and we all vowed to return to eat our way through this extensive menu.
Really a fantastic lunch experience beginning to end. From the exemplary front of the house service, to the stellar craft beer choices, to the fresh, clean and expertly executed food, this man just doesn’t miss a beat with his highly regarding dining establishments. Can’t wait to get a babysitter and come back here for a proper meal!

Kawa Ni has been receiving quite a bit of attention state-​wide and for good reason. I came last Friday from the Litchfield area (and earlier that day, West Hartford) for lunch to celebrate a significant career-​related accomplishment and to check out what this place is about. The drive was so worth it and I’d do it again.
Upon entering I was warmly greeted and seated by a very lovely and professional gentleman who I would later learn is one of the co-​owners, Massimo Tullio. I sat at the communal table in the middle of the room. Over the course of lunch I would be waited on by him a few more times, then others, as I was there a long time, but each person was as terrific as the last. Very impressed by the service. Everyone went out of their way to provide the best possible experience.
Onto the food: new to the menu that day were Eggs and Gonads, a rice dish that had Maine uni, trout roe, jidori egg yolk, smoked soy, and togarashi. So, so good! Went incredibly well with the last Lawson’s Sip of Sunshine that Mr. Tullio went over to the sister restaurant to get for me. Next, I had the Pork and Garlic ramen which was as good as any ramen I’ve had and better than most. I finished lunch with a yuzu mousse & honey crisp parfait with green tea cremeux and caramel glass and a fresh pot of french press coffee.
Other notes:
Jeff Marron, beverage manager — the guy behind the bar, is fun, knowledgable, honest, and personable
Under the umbrella of attentive service, my water glass was never empty, and a lemon wedge was provided upon request
I was there for a while but never felt rushed
I am coming back in two weeks but want to go back NOW
I love Kawa Ni
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August 2015 Addendum:
I’ve been back a handful of times since my initial visit. Everything is amazing every time. Get the rice cakes if they’re available. They will blow your mind. Jeff Marron is no longer with Kawa Ni, he has moved on. Jeff Taibe is one of the best chefs in CT and Kawa Ni up there as one of the very best restaurants. My/​our favorite.

I’ll keep it short and sweet: we were blown away! We love Le Farm and The Whelk so expectations were high. We sat at the bar, had incredible service and incredible food. We’ll be coming back very soon.
We had the chicken meatballs, grilled eel, striped bass sashimi, and crab fried rice. All delicious