This comfortably casual izakaya showcases the food of both Yamanashi and Shizuoka Prefectures, with some nicely prepared local dishes that are usually hard to find in Tokyo. At the top of our list is their version of houtou, an udon dish from the Kofu (Yamanashi) area where the noodles are simmered in a thick, rich soup made with kabocha pumpkins and other vegetables.
Another favorite local dish is their Hamamatsu (Shizuoka) style gyoza dumplings, which have a rather mushy pork filling and a delicious casing that's crisp on one side and soft on the other. They also prepare a fairly representative version of Koshu (Yamanashi) style stewed chicken giblets (torimotsu nikomi). Differing from most giblet stews, this one isn't swimming in broth, but comes with just a small amount of dark, strongly flavored sauce, while the individual giblets - heart, gizzard, liver, and early-stage egg - are very firm and retain their individual flavors.
The menu also features a lot of bacon dishes (including bacon and eggs!), and very good grilled ray fins, softer and thicker than usual. On the drinks pages of the menu you'll find several craft sake labels (including a nice one from Shizuoka brewery Kaiun), a few craft beers, and a big selection of Koshu wines, which are attractively priced at Y1920-2810 per bottle.
Budget around Y3000-4000 for dinner with drinks. Open until 3am Fridays, 11pm Saturdays. No lunch on Saturdays.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.