Tamariba

Ken-chan-yaki is one of the house specialties, and visitors have singled it out as delicious. You could start with this signature dish and the other house favourite, karaage.

Another visitor chose a sausage and fried horse mackerel, noting the contrast between the crisp coating and tender fish. Croquettes and potatoes are also on the menu, so you can add a fried dish to suit your appetite or mood.

Small plates such as edamame, mozuku seaweed, chilled tofu and kimchi make it easy to pick out a few bites to enjoy with draft beer, chuhai or sake—a pleasure of standing-bar dining. The venue is also said to suit solo diners and serves lunch. It is open Tuesday to Sunday from 14:00 to 23:00 and closed on Mondays.