Kagurazaka's Oguri Street. The traces of life that spun the history of this town can be found here and there. There are remnants of the residence of Kitahara Hakushu, small alleys where geisha used to pass through, and traditional businesses like public baths, barbershops, tofu shops, and vegetable stores that are still in use today. Along this street, there are many high-quality dining options to consider when exploring Kagurazaka's food and drink scene. On the day I was introduced to this restaurant by a gourmet architect. Fresh fish, meat, and vegetables are boldly and carefully prepared right in front of you. Watching the process is also part of the experience. It is a high-quality adult space that is irresistible to greedy drinkers. - Botan Ebi: Botan shrimp from Hokkaido. Large. It has a deep sweetness and a firm texture. They later grilled the head part to make a crispy snack. It was fragrant and a perfect accompaniment to good sake. - Jako Salad - Chilled Tomato - Hakkaku no Gunkan Yaki [Delicious]: A rare fish that can only be caught in Hokkaido. It is named after its octagonal cross-section. It is very large. I observed it being grilled in a large furnace in front of me. The fins are quite large. They steamed it with a lid-like object on top of the fish on the grill, adjusting the heat with a fan. It seems like a lot of effort is put into it. The split back meat is unexpectedly thick. It is topped with miso and plenty of green onions, matching the flavorful white meat with a fatty touch. This might go better with beer than sake. - Buttered Potatoes: Moist and flavorful potatoes.

This time, I visited this restaurant with 3 friends from abroad. I have been brought here a few times before, but this was my first time making a reservation myself. The dishes we ordered this time are as follows. By the way, the menu at this restaurant does not have prices listed. 1. Fresh vegetables (salad) 2. Assorted sashimi (with botan shrimp specified) 3. Potatoes with salted fish roe 4. Grilled scallops 5. Octopus 6. Grilled oysters 7. Seaweed pork Also, at this restaurant, if you leave the head of the botan shrimp, they will make miso soup with it at the end, so please be careful with handling. The grilled scallops can also be made into a porridge using the remaining extract, so be careful not to accidentally drink it. Both the fresh vegetables and the assorted sashimi are quite traditional, but the quality of the ingredients shines through. The botan shrimp was very large and satisfying. Potatoes with salted fish roe may seem like an unusual combination if you're not familiar, but it's addictive once you try it. The salted fish roe is also very delicious on its own, not too spicy. The grilled scallops not only taste great but also build up anticipation for the finale. The octopus is similar to a savory pancake, eaten with miso and green onions, and is incredibly delicious. The grilled oysters are very large and go well with lemon. The seaweed pork is also tasty, but I was quite full by this point and couldn't eat much more, which was a shame. Finally, the miso soup made with the botan shrimp head and the porridge made with the remaining extract from the scallops were both delicious and served as excellent finishes. I forgot the details of the drinks, but we had 3 beers, 4 highballs, and about 1 sake per person. It was around 20,000 yen per person, but we were very satisfied.

I used a private room on the second floor for a work meeting, and I regret not taking a photo of anything other than the delicious pork bowl at the end. The classic grilled dishes like octopus and hokke had great flavor and were very satisfying. The taste reminded me of a fancy restaurant in Sapporo, or even surpassing it. The charm of the back alleys of Kagurazaka is hidden in places like this. I know that taking photos while eating is not the right thing to do, but I regret not taking any here. It was so delicious.

Kagurazaka's top recommendation, the robatayaki restaurant Mannensei Kagurazaka, is always bustling with energy whenever you visit. The fresh ingredients displayed on the counter immediately catch your eye, making you excited to try all the delicious dishes. Despite being a bit pricey, the staff's friendly service makes you feel welcome and appreciated, turning you into a loyal fan. The seasonal grilled dishes and classic menu items are all incredibly tasty! In particular, the grilled octopus was a delightful first-time experience here. If your wallet allows, you'd want to try every item on the menu!笑

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram. It is a famous restaurant for robatayaki. It's quick to get in, so that might be a good point. Well, it was delicious.

Kushiro's famous restaurant, Mannensei. Not just grilling! I always come here tonight too. I asked them to prepare crab in advance, and of course, if it's grilled over charcoal, it has to be king crab! Actually, it was a whole one, but I forgot to take a picture. The aroma of charcoal and the volume of the meat matched perfectly, and as expected, there were moments of silence during the meal. I also had the body and at this point, I already felt satisfied in my stomach. Grilled cod sperm, which becomes delicious at this time of year! I had imagined it with ponzu sauce, but when I tried Mannensei's cod sperm, I realized that it's meant to be grilled! I always order a sashimi platter, with saltwater sea urchin and tuna as usual. This time, there was also raw shishamo, a Hokkaido specialty, which was fatty and delicious! The famous extra-large botan shrimp was sweet, and I had the head in miso soup as a finishing touch. Scallops with butter, leave some soup and add a poached egg with green onions on top! Grilled bell peppers for vegetables! Shaved bonito flakes! Grilled asparagus with mayonnaise. I ordered too much (＾Ｏ＾) For drinks, I had Akatora Umashika in purple, mixed with soda, which goes well with charcoal-grilled dishes!

There are private rooms available, and the food is delicious, making it a perfect place for entertaining guests. I use this restaurant quite often! I always forget how to pronounce it, but it's written as "Manensei" and pronounced as "Omoto." The quality of the food is very high, whether it's seafood, meat, or vegetables, everything is delicious. The interior is beautiful, cozy, and it's a restaurant that I really love!

This is my fourth post since I started writing. The food was consistently delicious and filling! I ate to my heart's content, drank some shochu, and left fully satisfied. Thank you for the meal. Next time, I'll try the jumbo button shrimp! It might be something everyone is already doing, but mixing purple sweet potato shochu with soda is incredibly delicious. It goes well with grilled seafood dishes. As a side note, finishing with a non-waxed lemon wedge to balance out the sweetness is a great idea! We managed to finish five cups of shochu between the two of us!

I was taken to this restaurant and was pleasantly surprised by the quality of the food. Even the appetizers were on another level compared to what I expected. It seems like they focus on the natural flavors of the ingredients rather than fancy techniques. I heard they source their ingredients directly from Hokkaido, which explains a lot.

I decided to go out for a meal at the last minute and ended up at this place where I had previously gotten takeout. They had an available table even though it was the same day. They use high-quality ingredients, so the prices can get high if you order a lot. The Japanese sake is also delicious.

In the middle of a quiet Atami hot spring street, there is a hidden gem of a charcoal grill restaurant with modest signage. I had been curious about this place for years and finally mustered up the courage to go in. The menu does not list prices, so I was unsure if it was expensive or reasonably priced based on other people's reviews. One thing for sure is that it's not cheap. I walked in without a reservation and found the counter on the first floor full, so I was seated in a tatami room on the second floor. The room had sunken kotatsu tables for a relaxed dining experience. A young man was assigned to our table on the second floor. We started with grilled oysters, which were huge and delicious. The sashimi included octopus and scallops, both of which were fresh and tasty. The grilled dish was an oversized tilefish, which was the first time I had seen such a large one. It was fatty and flavorful. We also had grilled asparagus and mushrooms, and finished off with a bottle of red wine priced around 6000 yen. Overall, I was fully satisfied with the quality and quantity of the food. The total bill exceeded 20,000 yen, but considering the taste and portion size, it was worth it. Next time, I will make a reservation and experience the atmosphere at the counter on the first floor. Thank you for the delicious meal.

The experience level of robatayaki is particularly low, so I was taken here by a senior. They use round oak charcoal instead of white charcoal, following the Hokkaido style. The sashimi assortment is full of my favorite tsubugai shellfish, and the liver is fresh and delicious! The miso-grilled octopus, which is hard to find in Tokyo, makes you want rice. The buttered potatoes with salted cod roe are full of carbohydrates and butter, but surprisingly light and irresistible. Grilled whole squid mixed with liver, along with various vegetables... I ordered so many things I wanted to eat. I ordered the pork bowl and the conger eel bowl. Both are irresistible with the aroma of sauce and charcoal. The conger eel turned out to be different from the conger eel... with a chewy texture from the black skin, different from the boiled eel or conger eel! Oh, it was too delicious. There were other things I was interested in, but I'll save them for next time. Thank you for the feast.

It was my first time at a robatayaki restaurant. I had imagined a cozy place with a hearth, but the spacious and clean restaurant in Kagurazaka was a pleasant surprise. I tried the salt-grilled chicken thigh, which was juicy and flavorful with a crispy skin. The simple seasoning really brought out the essence of robatayaki. I also had the grilled salmon, which was tender and delicious. The menu was straightforward with a focus on grilled items and fresh seafood. Although prices were not listed, the quality of the ingredients was evident. I enjoyed the sake with my meal, and the generous portions made the experience satisfying. I look forward to trying authentic robatayaki in Kushiro someday.

The first floor has a counter where you can enjoy watching the grilled food being cooked while drinking alcohol, creating a nice atmosphere. The interior of the restaurant is clean and the smell of charcoal grilling stimulates the appetite. The second floor seems to have tatami seating, creating a cozy space. There are recommended vegetables displayed on the counter, and the shiitake mushrooms were delicious with a thick cut. The Pacific saury was fatty and large, making it hard to eat anything else (laughs). The menu recommended today's sashimi, and the raw octopus was sweet and delicious. I would like to visit again.

Manenjo ⭐️ Eat log 3.60 Tokyo Kagurazaka There is a main store in Kushiro and the son is running this robatayaki restaurant here. I feel like I go there quite often. Especially recommended here are the button shrimp and flounder simmered dish, and the octagonal gunkan-yaki ❤️ When you order the button shrimp, a large sashimi is always served, which gets me excited. They use the broth of the miso soup after you eat it, and they serve it at the end, which is also exceptional. The octagonal gunkan-yaki is also very delicious with its rich flavor. The flounder simmered dish has plenty of eggs in it, and the taste of the simmering sauce mixes with the taste of the flounder, so you end up eating it quickly. Ate a lot today too ♫ #Sashimi #ButtonShrimp #KagurazakaGourmet #KagurazakaDinner #Manenjo #RobatayakiManenjo

Rokkakubannensei (Omoto) ⭐️ Tabelog 3.60 I was impressed by the deliciousness of the main store here in Kushiro, so I have visited the Tokyo branch run by the son several times. They offer dishes grilled right in front of you and a variety of seafood from Kushiro ❤️ I usually eat at the counter on the first floor, but this time I was led to a private room on the second floor ^_^ - Appetizer: Stingray cheek - Homemade ikura (salmon roe) on grated daikon - Chilled tomato - Sashimi: Scallop and octopus - Miso-grilled octopus - Seasoned pork with seaweed - Tamagoyaki (Japanese rolled omelette) Everything is really delicious and of high quality, but I especially love the tamagoyaki, which is sweet and salty. I always order it in Kushiro. The miso-grilled octopus is also fatty and the combination of miso and green onions is amazing! The seasoned pork is the best, the flavor is well infused and makes you want some rice. * You can also order half portions for those with big appetites. I am full again tonight. #Kagurazaka gourmet #Kagurazaka dinner #Rokkakubannensei #meat #sashimi #grilled fish #miso-grilled octopus

I like this place and have visited multiple times. This time they had silver cod sashimi. I had never tried silver cod sashimi before, it had a smooth texture and a hint of sweetness. I always thought silver cod was only for miso-grilled dishes. The sea urchin and salmon roe rice bowl is still delicious as always, but the price is a bit high.

This place is located in the Kagurazaka area of Tokyo, after climbing up from Iidabashi and turning left to go up a parallel slope. I started with a draft beer in hand. It's said to be the birthplace of robatayaki, with the main store in Kushiro. - Sashimi platter: A selection of sashimi including fatty tuna and salmon. The quality of the fish is excellent. - Robatayaki: I tried grilled squid, pork, asparagus, and a few other dishes. The portion size was quite substantial, but the lack of the sizzling hot feeling from the grill was a bit disappointing. The dishes were elegantly prepared. If I come back, I would probably choose to sit at the counter. Thank you for the meal.

I visited without a reservation and the seats were pretty full, it was a close call. As always, they grill good quality items. Since the prices are not listed, I was a bit nervous when ordering. The button shrimp was as usual, sweet and huge. The sea urchin and salmon roe bowl was also a taste of bliss. Well, if you eat good food, it's going to cost you. On a side note, they need to improve the ventilation system, otherwise, your clothes, body, and hair will all end up smelling like the smoke from the grill.

I visited Kagurazaka's "Robata Omoide" at Kagurazaka branch. The location is a 3-4 minute walk from Kagurazaka Station. It is located on a side street off Waseda Street. This time, we used it for a New Year's party. The restaurant has a counter seat surrounding the hearth on the first floor. The second floor has sunken kotatsu seats and private rooms. Since we were a group this time, we were seated in the sunken kotatsu seats on the second floor. We requested the course with all-you-can-drink for 8,000 yen. The drink menu for all-you-can-drink includes: Asahi Super Dry draft beer, Daiginjo sake, Imo and wheat shochu, various chuhai, red and white wine, and various soft drinks. The dishes we received were: - Otoshi: Stingray cheek. It was my first time trying it, and it had a chewy texture with both cartilage and meat parts. The cartilage was crunchy, while the meat was tender with a sweet taste. - Assorted sashimi: 1. Medium fatty tuna, delicious with rich fat. 2. Octopus sashimi, with a resilient texture and a sweet taste. 3. Tsubugai (whelk), good aroma and texture. - Grilled Atka mackerel: Large size, fatty, and delicious. - Seasoned meat (kaiso pork): Grilled with spicy miso, sweet and fatty. - Grilled asparagus: Served with mayonnaise, average taste. - Salted squid and buttered potato: The salted squid had a poor pre-treatment and was not to my taste, but the buttered potato was delicious with a fluffy texture and sweetness, so I ate them separately. The drinks I had were: 2 glasses of draft beer, 1 glass of white wine, and 1 glass of red wine. The Hokkaido seafood was of high quality and all delicious. Especially the octopus and whelk sashimi were very tasty. The Atka mackerel was well grilled with good fat content. The only dish I didn't like was the salted squid, while the other dishes were satisfying. The course had few dishes, and it was very strange that the meal ended with salted squid and buttered potato. Is this the Kushiro style of Hokkaido to finish with salted squid and buttered potato? There was no price indication on the menu. Is it based on market price due to the Hokkaido ingredients? I didn't know the situation of the staff on the first floor, but the staff on the second floor had a lackluster and unenthusiastic attitude. Despite providing high-quality ingredients, there was little explanation of the menu, which was disappointing. Since it is a robatayaki restaurant, I would like to enjoy the live feeling of robatayaki while eating on the counter seat on the first floor next time. In the end, because the ending dish was unsatisfactory, we decided to have carbohydrates at the second party. Thank you for the meal.

Recently, the number of customers has been increasing, and they continue to bake good quality items. Since there is no price listed, I feel a bit nervous when placing an order. Well, if you eat good food, it's worth paying a decent price. Going off on a tangent, they need to improve the ventilation system, otherwise, clothes, body, and hair will all end up smoked from the charcoal grill.