下総屋Shimofusaya
Yakitori, sashimi, and simmered cartilage, washed down with beer or sake — a solid tachinomi spot.
| Mon | 17:00–23:00 |
|---|---|
| Tue | 17:00–23:00 |
| Wed | 17:00–23:00 |
| Thu | 17:00–23:00 |
| Fri | 17:00–23:00 |
| Sat | 17:00–23:00 |
| Sun | Closed |
Drinking here now? Just one photo is enough. Food, the sign, anything.
Natural wine tachinomi in Monzen-Nakacho with a serious kitchen: seasonal pasta with sanma and mushrooms, seafood ceviche. Seven seats besides the standing room; walk in to stand, no seat charge.
Late nightSome seatingPhoto: Google
Second-floor tachinomi near Monzen-Nakacho Station. Chicken wings in salt, sauce or spicy sauce with beer are the draw, and the Aichi-born owner adds ankake spaghetti and miso kushikatsu.
Cash onlyLate nightPhoto: Google
Simmered motsu and horse sashimi from ¥500 — this taishu sakaba keeps the snacks flowing from lunchtime drinks all the way through the night.
Cash onlyPhoto: Google