01 / ABOUT THE PLACE
About this place
Some diners say the snack rolls are a good way to savour the fillings, with less rice than usual. Options include torotaku (fatty tuna and pickled daikon) and negi-dare negitoro (minced fatty tuna with spring onion sauce)—rolls that could work equally well as a drinking snack or to finish a meal. One diner also remembered a roll pairing negitoro with egg yolk and salmon roe. The crunch of pickled daikon in the torotaku roll and the salmon roe topping on the grilled salmon-belly roll are among the fillings to look out for.
Skewers such as negima (chicken and spring onion), seseri (chicken neck), pork cheek and liver can be ordered individually; some are available with salt or sauce. One approach is to start with the assorted skewers, 5 pieces, then add individual cuts that catch your eye. A diner who ordered the assortment recalled the fragrant aroma of the charcoal grilling. There are also less usual choices, such as meat-wrapped young ginger and meat-wrapped tomato, for a change of pace alongside the classics.
Small plates include yam pickled in tamari, potato salad, anchovy potatoes and a dashi omelette with cheese. Add a palate-cleansing bite or something fried to a meal centred on skewers and rolls, and there is plenty to share around the table.
One report describes an early-evening set for 1,000 yen combining 3 kinds of skewers, 3 pieces of snack roll, anchovy potatoes and 1 drinks. Check the available hours and set contents before visiting. Drinks include beer, highballs and lemon sours. There is also a party course with 3 hours of all-you-can-drink, bookable for groups of 3 or more; dishes include chikuwa stuffed with young ginger, grilled skewers and snack rolls.
A visitor's account mentions counter and table seating, with dining options for both groups and solo diners. It is an izakaya to consider for an evening in Sangenjaya when you want skewers alongside rolls and small plates.
