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A style in which they choose what they want to eat from a dish. sashimi and grilled fish are available in addition to the large dish menu. there is no salad or fried chicken, that is a standard menu of modern izakaya. It's been like that for a long time, and I feel like it's been the same from now on. remember, there is not something like an acrylic board that has become common lately. there is a feeling of security that it has not changed, no matter when I come. the last time I came to this izakaya was in front of the Corona catastrophe, but it's a past. the counter is distributed with acrylic plates and a plastic film is placed in front of the plate plates. it would have been disappointing if it were hanging and they could not see much eating. all dishes are amazingly delicious. I like to be cooked with edgy, so that red meat is visible. the solid makrele here is delicious with a good balance between the umami and the fat of makrele and the acid of edgy. the fried mizuya ingwer is also excellent with a moderately crisp texture. this universality is already a cultural property of izakaya!
I entered the charge with the atmosphere of the tasteful building. there is no menu, only obanzai (large dish dishes at the counter and today recommended la carte dishes (sashimi, grilled fish, etc). for rice and ramen to finish, please go to another shop. I ate burdock and horse meat shimmered in fog, smoked tinkfish, tinkfish with cotton, and oktopus milt, all were delicious.
