立ち呑み やったるで〜
Dirt-cheap, smoky, and full of regulars — the kind of tachinomi that feels gloriously down-at-heel.
| Mon | 16:00–24:00 |
|---|---|
| Tue | 16:00–24:00 |
| Wed | 16:00–24:00 |
| Thu | 16:00–24:00 |
| Fri | 16:00–24:00 |
| Sat | 16:00–24:00 |
| Sun | Closed |
Drinking here now? Just one photo is enough. Food, the sign, anything.
Tachinomi in Kanda built on three pillars: motsuyaki, beef motsu-ni and low-temperature-cooked meat sashimi, with Kinmiya shochu up front. A senbero spot that also takes Tabelog reservations.
Cash onlyPhoto: Google
Sardine dishes and sashimi from ¥400, washed down with hoppy or sours — easy, unpretentious tachinomi drinking.
Cash onlyPhoto: Google
Narrow tachinomi in Nihonbashi-Hongokucho near Shin-Nihonbashi. Fish from Nanao port in Noto and regional sake, with occasional creative and Chinese dishes. New guests on a second stop or a one-drink visit are turned away. Weekday lunch too.
Cash onlyPhoto: Google