01 / ABOUT THE PLACE
About this place
Pork skewers lead the bill of fare, covering familiar offal cuts like kashira (temple), harami (diaphragm), tongue, liver, and shiro (intestine) starting from an easygoing ¥100 per skewer. Less common cuts also appear alongside them, including caul-wrapped spleen, pork udder, and plump shirokoro intestine. Each skewer is grilled aromatic over high heat, making it easy to sample a wide variety one stick at a time.
Beyond yakiton, the kitchen turns out an eclectic spread of classic izakaya bites and Western-inspired small plates. Standouts include thick ham katsu topped with melted cheese and egg tartar, chicken liver paste, and baby octopus ajillo, all prepared with care at accessible prices. Lighter accompaniments such as raw turnip with miso or citrusy chicken skirt with ponzu keep things balanced, alongside daily fresh sashimi selections that shift according to market arrivals.
To drink, pairings range from classic Hoppy sets and large bottles of Sapporo Lager to downtown-style highballs sweetened with plum syrup, or Kinmiya shochu cut with plum or grape syrup. The cozy room regularly draws solo patrons and pairs dropping in for a casual evening, opening from 17:00 until late. Because seating is limited, booking ahead or checking availability before dropping by is a sensible idea.
