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#Izakaya
tanuki-kimono · 5 months
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Warm nightlife mood for Miki Katoh's solo exhibition poster [Shingestu (New moon)] opening this december in Gallery Mumon (Tokyo).
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takeuchiitsuka · 2 months
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#9028 Copyright © Takeuchi Itsuka. All Rights Reserved.
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inefekt69 · 1 year
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Golden Gai in Shinjuku - Tokyo, Japan
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dochuff · 11 months
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Toritsudaigaku
Small Town tokyo
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shoku-and-awe · 1 month
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From a while back, but this was a lovely last meal at a restaurant that has sadly moved away :( I'm glad we made it back before they left!
They gave us a little satsuma-age fish cake with ginger and green onion, and without even checking the menu, we ordered their addictive fried burdock root chips and cabbage with spicy miso. Also got a few sticks of yakitori, and cheesy stuffed green peppers.
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We also got a horse mackerel namero (kind of like a sashimi tartare), and that came with an exciting surprise.......
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The deep-fried skeleton of the fish it came from! Nothing goes to waste. This is called hone-senbei (骨せんべい / literally, 'bone cracker') and it fucking *rocks*. It's so CRUNCHY and salty and satisfying (and honestly not especially fishy). It's always a treat!
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si-t-rda · 7 months
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Arakawa-Ward, Tokyo, Japan/2023
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the-colors-of-tokyo · 11 months
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Late Evening, Todoroki
Small Town Tokyo: Todoroki
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ellidena · 1 year
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rodolfo9999 · 9 months
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2023年7月15日、札幌の居酒屋ふらのにお邪魔。
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portfoliogallery · 3 months
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Old Ryokan and Izakaya in a Quiet Hot Spring Resort
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dod333777 · 4 months
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분위기 좋았던 이자카야
맛있었던 하이볼
雰囲気が良かった井坂屋
おいしかったハイボール
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kasa51 · 11 months
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Izakaya in an old house by kazu saito
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takeuchiitsuka · 3 months
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#9004 Copyright © Takeuchi Itsuka. All Rights Reserved.
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jasmine7031 · 2 years
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I tried and pick a good restaurant for you. I found a good Japanese gastropub.
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dochuff · 11 months
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(Somewhat) Hidden Ginza
Ginza, Tokyo 2013
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shoku-and-awe · 4 months
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Finally got to try the new izakaya that's always full! We got some *delicious* sesame cucumber, pickled ginger with celery, amberjack sashimi with sesame sauce, toasted abura-age tofu with negitoro (minced raw tuna with green onions), giant fried shrimp, and pickled plum ochazuke (rice in tea broth).
Even the simple dishes had these little touches that made them perfect, like the perilla leaf in the ochazuke to make it fragrant, and the charmingly asymmetrical and lumpy bowl. They also have great tea-based cocktails. No wonder they're always packed. I'm not even mad that they replaced my go-to gyoza place.
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