Chorotto

Simmered in a wide pot, the Shizuoka-style black oden looks richly dark, yet its beef tendon broth turns out remarkably light on the palate. Ingredients such as daikon radish soaked through with soup, topped with a dusting of aonori seaweed and dashi powder, make a comforting match for an opening drink.

Chewy Textures and Savory Aromas of Tsumajidori

Sharing top billing with the oden are dishes featuring Tsumajidori, an artisanal local chicken variety. Preparations range from lightly seared tataki sashimi that highlights the bird's firm, savory meat to grilled wings and deep-fried cutlets wrapped with shiso. Fresh sashimi and small bites such as chicken skin in citrusy ponzu make easy accompaniments, pairing naturally with sakes and shochu from across Japan.

From Dashi Chazuke to Rice Bowls: Hearty Finishes

For a filling finish, the menu includes rice steepers drenched in oden broth, seasoned takikomi gohan, sweet-savory Izu venison bowls, and pork rice bowls. Down the steps in Uchikanda, the intimate basement dining room balances counter and table seating, creating a relaxed setting to unwind over food and drinks without any fuss.