Fantastic Hokkaido seafood and a nice selection of premium craft sake are served at this unpretentious basement izakaya. The sashimi platters are reliable, and often feature fish that you don't see everywhere else in Tokyo, so don't be surprised if you see names on the menu that you don't recognize. Fresh Hokkaido produce is used to good effect in salads and grilled vegetable plates.
Grilled saffron cod (komai) served with mayonnaise is a specialty of the house and is quite delectable, as is the sake-marinated grilled gindara (sablefish). The grilled ray fin (eihire) seems to be meatier than average, and is a good sake companion. There's a wide tempura selection, although it can be a bit on the heavy side; fortunately there are plenty of other dishes to choose from. The maguro kushiage strikes a better balance among the fried items.
The sake list ranges from everyday brands to super-premium labels, and you can order small tasting-size glasses if you want to try a few different types over the course of your meal.
Note that not all the bottles you see in the refrigerator will be open on any given day, so consult the menu or ask for advice from the staff. Budget around Y4500-5500 for dinner and drinks.
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.