Kakashitei

The signature straw-seared bonito is a dish some diners recommend ordering with salt, to appreciate its fragrant, crisped skin. Another diner enjoyed salt-seared bonito with grilled beef tripe in sauce and a hearty beef skirt-steak stir-fry, alongside beer and sake. Some menus offer bonito as sashimi, salt-seared tataki, or tataki with ponzu or salt ponzu, making it easy to put together a selection of drinks’ accompaniments and enjoy different seasonings.

Diners who come for the fish have also recommended the sashimi and fish dishes more broadly. Options include bluefin tuna, bigfin reef squid and Angel Prawns served as sashimi, as well as thinly sliced sea bream and simmered sea bream collar and head. For a single plate, try the sea bream collar, or a dish such as scallops and asparagus sautéed in butter, which offers a different way to enjoy seafood.

There is a wide choice of sake, with the menu listing everything from dry junmai to junmai ginjo. It also includes a set that lets you choose 3 varieties. This is a good option for sampling a few styles with your meal; beer and shochu are available too, so you can plan the evening around the drinks as well as the food.

On a chilly day, one diner described the yudofu as “the best”. The menu also features small hot pots with locally raised chicken or sea bream shabu-shabu, along with yellowtail shabu-shabu in winter and pike conger shabu-shabu in summer. The evening recommendations change from day to day and with the seasons, so sashimi or the day’s special may be worth looking out for.

There are lunch boxes as well as meals to eat in. Options listed include a fried-chicken lunch box and a fish lunch box, for which the fish can be grilled or simmered, depending on the day’s selection. Private rooms and counter seating are available, and reservations can be made. There are options for a meal with friends or a solo evening at the counter.