Tsutahachi

Start with the signature stew topped with egg, known as nikomi tama-iri. Visitors have praised the tender offal and the broth’s flavour, which they say seeps right into the egg. It makes a satisfying choice if you want to linger over a bowl of stew. Another visitor found it deeply flavoured without being too heavy, and a good match for drinks. The menu lists the version with egg at ¥790; the stew alone is ¥490, while a small portion costs ¥590 and can also be ordered with egg. You can start with a smaller serving or opt for the egg as well.

There is more to Tsutahachi than stew: sashimi and small plates make it easy to vary the order. One visitor paired the stew with amberjack sashimi, whelk and fried chicken; another chose octopus sashimi with Hoppy. The menu also lists bluefin tuna sashimi, seafood namerō and a chef’s choice of three kinds of sashimi. For a lighter solo order, there is also a sashimi selection offered as a service for one person.

For a different texture, try the shime-saba, mackerel firmly cured in vinegar. One visitor described it as firm, with the flavour developing as you chew. The sake menu features labels from around Japan, including Sharaku and Shinanotsuru. Whether you build the evening around stew or pick at a few sashimi plates, the izakaya’s menu offers plenty to pair with a drink.