01 / ABOUT THE PLACE
About this place
Arriving piping hot in a bamboo steamer, the house specialty shumai immediately stands out with whole shrimp resting on top. Beneath them, thick and juicy pork filling meets the tender bite of the shrimp, layering savory flavors that pair naturally with mustard, izakaya sauce, and a cold drink.
Another staple is Mazuda, Horumon, a simmered offal dish pre-boiled and seasoned thoroughly to remove gaminess before cooking down into melt-in-the-mouth tenderness. The approachable richness of the offal warms up the table right from the first round of drinks, matching nicely with thick-cut stir-fried liver and garlic chives in savory tare.
Fried dishes are equally prominent. The bite-sized Butakara pork nuggets are deeply marinated, coated in a crisp, aromatic batter, and served juicy, pairing comfortably with a dab of mayonnaise. Guests can also graze on lightly crisped nagaimo potato-style fries or skewer-style crispy battered shrimp coated in sweet mayonnaise, ordered one by one for an easygoing pace.
Drinks range from Carlsberg on tap to fruit-infused highballs, Hoppy, and shochu cut with iced tea. To finish, hearty comforts like sizzling ketchup-tossed Neapolitan spaghetti or umeboshi chazuke round out the night, accommodating anything from a solo drink at the counter to lively group dinners.
