Yorozuya Okage-san

For nihonshu lovers and fish enthusiasts this place is a gem. I had a wonderful time at the counter in a true izakaya ambiance but with superbly made food, Omakase style. We let the owner chose the sake as we went through the dinner. We had maybe 9 or 10 during the entire course, some impossible to find in stores. Definitely an experience. Reservations mandatory well in advance, the place is small. Kanpai!

The warmth and dedication of the owner-chef has added to the popularity of his restaurant, whose theme is 'seasonal vegetables and local sake'. Only an omakase with plenty of shuko is served; more items can be added if required. The highlight is the sashimi. Instead of being served with the standard soy sauce, the young tuna is straw-smoked and the kinmedai is sprinkled with karasumi. Salted rice ball is a popular item to end with.

An izakaya located on Yotsuya 3-chome.

I was invited to visit this place, which I had always wanted to visit.

Reserve counter seats.

Anyway, everything was delicious, but the sashimi went too well with the sake...
Each hand-made salt ball made from Hagama-cooked rice is fluffy and has the perfect amount of salt!
The sake that was served with the food was so good that I couldn't help but drink a lot.

･Dadacha beans from Tsuruoka
・Eggplant, winter melon, tomato summer soup
・Sashimi (Makogi roasted with sake, horse mackerel wrapped in green onion, straw-broiled bonito, red sea bream with Karasumi sauce)
・Freshly fried homemade fish cakes
・Okara-cooked
・Simmered conger eel
・Salt musubi, miso soup
This is the normal course
The following is what the secretary asked me to add in advance.
･Bonito
(Pickled sashimi, Halas Ichiboshi, Tuna salad)
・Salt-grilled red sea bream
・Namero
・Pickled horse mackerel bowl

Japanese sake is
・To
・Abe
・Fourteenth generation
･Now
･Hakurosuishu
・Nabeshima
･Etsu Kaijin