Deep-fried kushiage skewers go wonderfully well with beer, so the combination of kushiage plus craft beer is an appealing alternative to the insipid mini-pizzas and sausages found at so many bars. Run by Shizuoka-based Ten Ants brewery, Wagaya offers a couple of Ten Ants' own brews as well as beers from US breweries like Pizza Port, Stone and Epic, and domestic producers like North Island and OhLaHo.
The atmosphere here feels more like an izakaya than a typical beer bar, and the non-kushiage portion of the menu includes izakaya standards like chicken karaage, sashimi, chijimi pancakes and namul.
The extensive kushiage selection covers the typical range of deep-fried vegetables, seafood and meats, plus unusual combinations like pork belly with enoki mushrooms and corned-beef croquettes. Deep-fried cream cheese topped with blueberry jam makes a novel dessert. The skewers we tried were all skillfully prepared, minimally oily with a nice crisp coating.
Draft beers come in one size only and are quite reasonably priced at Y650 a glass, while kushiage ranges from Y100-200 per skewer. (There's also a Y300 charge for your otoshi starter.) Wagaya is located quite close to several other craft-beer purveyors - Rose Hogs, My TaBReW and Basel - so it makes a good stop on a craft-beer neighborhood tour.
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.