Today's appetizer at Hamasada was clam miso soup. The broth was rich and delicious. The homemade salted fish roe had a nice balance of saltiness with a hint of yuzu fragrance, making it easy to eat. The fatty sardine sashimi was incredibly tasty, especially when paired with sweet shrimp. The octopus was cooked to perfection with a gentle seasoning, making it very enjoyable. The salt-grilled ayu had a tender and fragrant flesh. The boiled mantis shrimp was soft, sweet, and had a fluffy texture. Lastly, the crispy fried white shrimp was absolutely delicious, especially when paired with shishito peppers for a spicy kick. Overall, it was a great experience and I will definitely be coming back.

First of all, the atmosphere was chaotic and not calming. We waited a long time for the requested duck liver, only to be told it was sold out. The service in the restaurant was not running smoothly. If you can take it in stride, then it's fine to go, but if not, I wouldn't recommend it. I realized that this kind of old-fashioned restaurant may not be suitable for everyone. The horse mackerel was cheap but small, and they fried the bones which was a good value. They also included a small bottle of sake in the set for 3500 yen. However, my heart and stomach were not fully satisfied. Oh, I feel tired for some reason.

A long-established seafood izakaya near Kanda Station. We were able to get seats at the counter right away. Since I didn't understand the menu well, I asked the staff for recommendations and ordered the Striped Jack and clams. I also had two highballs. The sashimi was fresh and delicious. Thank you for the meal.

This is a pub in front of JR Kanda Station known for its seafood dishes. The exterior has a historic feel, with a narrow entrance. There is a tank in front of the shop with horse mackerel swimming in it. There are also a large number of styrofoam boxes in front of the shop, containing not only fresh fish but also live fish, making it a seafood-focused pub. Inside, there are counter seats as you enter. It is very small, and you are expected to store your belongings on the shelves and sit at the counter with just yourself. At the back, there are tatami rooms. It can accommodate about 8 people, but with effort, it could possibly fit up to 10 people. The menu is displayed on strips on the wall and also on a whiteboard with many seafood options. Since seafood is the main focus, prices may vary slightly depending on the cost, but the average price for sashimi dishes is around 1,000 yen per dish. We ordered: - Live Abalone Sashimi (Sanriku) - Yellowtail Sashimi - Alfonsino Sashimi - Wild Amberjack Sashimi (Imizu) - Monkfish Liver (Yosuke) - Natural Blowfish Shirako - Fried Squid - Live Horse Mackerel Sashimi - Appetizer (includes octopus and dried young sardines) - Blowfish Fin Sake. The food was delicious, especially the sashimi dishes and the blowfish fin sake. The restaurant is a great place for seafood lovers, offering a variety of fresh and tasty dishes.

At the beginning of 2023, I invited my colleagues to a New Year's party at Hamazai, located just a 1-minute walk from the north exit of Kanda Station. When I visited, the restaurant had a rating of 3.63 on Tabelog. I called ahead and was able to make a reservation for 7:20 PM. The place was packed and had a traditional feel as I had imagined. The elderly chef and three staff members, one man and two women, were working efficiently. We started with a toast with beer and ordered from the daily specials written on the blackboard. We had: - Indian tuna sashimi - Fatty tuna sashimi - Squid sashimi - Fried sardines (with toro sushi as an appetizer) - Fried oysters - Live horse mackerel sashimi (which they later made into fried mackerel) - Conger eel tempura (with vegetable tempura) - Pickled radish We also had 5 cups of hot watered-down sweet potato shochu. The sashimi was surprisingly delicious, especially the fatty tuna. The fried dishes were all tasty as well. At 6,000 yen per person for food and drinks, I thought it was great value. We left at 9:30 PM, and the restaurant was consistently full. Thank you for reading until the end! If you could 'like,' 'follow,' or 'save the restaurant,' it would be greatly appreciated as it motivates me for the future. Thank you!

The season for Kegani (horsehair crab) is coming to an end, but I managed to enjoy it just in time before it's gone. The female crabs are starting to have more roe, signaling the end of the season. But I had to eat it to survive the winter! Hamasada-san serves fresh sashimi on the spot. Among the many recommendations, the must-try dishes are Kegani and Kawahagi (filefish). After you finish the meat, they make miso soup with the leftovers. Eating it with grilled rice balls for dessert is pure happiness. Reservations are usually not accepted at this popular restaurant, so if you happen to pass by and see an empty seat, consider yourself lucky and don't hesitate to step in. #Kanda #Hamasada #KandaGourmet #FreshFish #TokyoGourmet #SakePairing #Sake #Kegani #HorsehairCrab #Crab #Shellfish #Clam #KandaIzakaya #KandaStation #Kawahagi #DeliciousFish #Sashimi #SashimiRestaurant

Just a stone's throw from Kanda Station North Exit, this place has always been known for its fresh seafood - Hamazai, with a dignified atmosphere. The entrance is narrow, with a counter on the right that seats about 10 people, two tables on the left, and a small tatami room in the back with about 10 seats. The handwritten menu is a bit hard to decipher these days (laughs), but it might be good to look at the fish swimming in the tank next to the entrance before ordering. The old man scoops them up with a net, and they are mostly served as sashimi - his skillful and hearty style is impressive. The best seat is right in front of the old man. For example, the thread-sail filefish is served with its liver removed, but even after plating, it continues to twitch, which would surprise foreigners. Normally, the skin is peeled off, then filleted into three pieces, but the old man cuts the skin-on fish into three pieces from the flesh side, or peels off the skin and then cuts it. Rather than "pulling," it's more like "cutting," with a quickness that feels like having a fisherman fillet it on a boat. And because there's some blood flowing (from the fish), the plate is served with the old man's fingerprints on it (laughs). The ark shell is also pierced on the butt with a hammer, and the shell is pried open with a shell opener (since a lot of blood comes out from the ark shell), so the cutting board is a mix of crushed shells and bright red ark shell meat, a real mess (laughs). Of course, they rinse it with water before serving, but even the soy sauce dish is partly stained red. The young couple next to us seemed to have changed their order after watching this scene (laughs). The old man, who handles order after order, has fingers that are practically bent to match the knife, showing signs of aging. The frying of oysters and horse mackerel, coated in flour and then swiftly thrown into the fryer, is a sight to behold, reminiscent of a hammer throw by Murakoshi, but it's a routine skill. And yet, the oil doesn't spill, so it's truly impressive. The snow crab (around 1700 yen) is meticulously prepared by the assistant (apprentice), who pushes out the meat with a pestle and beautifully arranges it in the shell. Preferences may vary depending on the organization of the kitchen, but the freshness and quality are more than enough for a casual pub.

The restaurant was fully booked but regular customers seemed to be able to make reservations, possibly for the tables in the back room. It felt like being seated at the counter furthest from the entrance was a special spot. The appetizers included a variety of dishes like tuna sushi, carrot and burdock root kinpira, mini scallops, grilled cod roe, shirasu (small fish), and cucumber. I also tried some fatty tuna, which I hadn't had in a while. The horse mackerel sashimi was fresh and delicious, served with plenty of miso paste. The red clam sashimi was also tasty. Grilled clams were served as well. I enjoyed some warm sake, possibly Daiginjo, and also tried some cold sake in mini bottles. The atmosphere was a bit tense at first, but as we drank more sake, the waitress seemed to lighten up. Overall, it was a high-quality dining experience, although the high standards of the restaurant could be intimidating if not approached with a high energy level.

I visited a unique restaurant on a Saturday afternoon in Kanda, where most of the places were ramen shops and chain restaurants. After wandering around and killing time at a motsu-yaki (offal skewers) restaurant, I finally entered the restaurant that caught my attention. The interior had a historical feel, and I sat at the counter. The owners, a lively female manager and a quiet chef, seemed to be over 70 years old. Another customer was already enjoying a plate of two kawahagi (filefish) sashimi with liver sauce. There were no menus on the table, so I chose from the list of fresh fish displayed on the wall. I received a small bottle of Urakasumi sake. I ordered homemade salted fish roe and ankimo (monkfish liver), and my happiness was confirmed as soon as the appetizers arrived. The fried ginkgo nuts, grilled tarako (cod roe), baby scallops, simmered eggplant, raw tuna sushi, and kettle-boiled whitebait were all delicious and enjoyable. The ambiance of the restaurant, with the sound of the fish tank bubbling and the chef's cooking, was serene and perfect for enjoying sake and appetizers. The salted squid roe was a bit disappointing as it lacked the usual flavor, but the ankimo was heavenly. It was creamy and rich, perfect with cold sake. I wanted to try the sashimi as well, but I was already satisfied. I decided to save that for my next visit, as the elderly couple running the place might unexpectedly close down. I will definitely return soon to experience this joy again.

I wonder why I hadn't come here before... There's such a great restaurant in Kanda... The sashimi side dishes like seaweed and wakame are delicious too... There are so many dishes I want to try! This place is definitely the one to bring people to in Kanda! I wish I could find a similar restaurant in Umeda or Sannomiya... - Assorted appetizers: Fatty tuna sushi, eggplant, kimpura, scallops, whitebait, fried tofu - Are they divine? So delicious. - Kohada: Eating it raw as sashimi is pure bliss. You don't see that often outside of sushi restaurants. - Mackerel namero: So oily and delicious! The texture is great too. The condiments like myoga are really flavorful... - Live baby eel, grilled: Soft and tasty... They even serve the liver grilled... This place is seriously too good! - Restaurant name: Hamazume - Address: Kanda, Chiyoda-ku, 3-21-8, Kanda Station North Exit Joint Building - Phone number: 03-3254-3396 #TokyoGourmet #KandaGourmet #KandaStation #HiddenGem

In a spacious izakaya in Kanda, the chef handles almost all the dishes alone. I was surprised by the deliciousness of the tuna nigiri that came as an appetizer. Following that, I enjoyed dishes such as boiled conger eel, clams, and marinated horse mackerel, all of which were incredibly tasty. The chef, who is likely over 70 years old, has thick, skilled hands from years of handling fish, truly showing the craftsmanship. Watching him fillet fish with such efficiency is mesmerizing. With such delicious food, it's no wonder the place is always crowded with customers. I definitely need to revisit this place. This might be the first time I've given such a high rating to an izakaya. Kanda is truly deep.

I went to this restaurant on a whim because it had high ratings. There were fish swimming in a tank outside the restaurant. Inside, there were both counter and table seats, and it had a lively atmosphere with everyone having a good time. We started with a toast with beer and then ordered various dishes like shrimp, mushrooms, and sashimi. The menu had a lot of options and it was fun just looking through it. It's a great place for a first round or a quick second round. The food was delicious, reasonably priced, and we had a fun time drinking!

This is a seafood restaurant located in front of JR Kanda Station, known for its excellent seafood dishes. The exterior has a historic pub-like feel, with a narrow entrance. There is a tank outside the store with horse mackerel swimming in it. Additionally, there are large styrofoam boxes stacked in front of the store, containing not only fresh fish but also live fish, making this restaurant specialize in seafood. Inside the store, there are counter seats as you enter. It is very narrow, and you need to store your belongings on the shelves and sit at the counter with just yourself. There is a tatami room at the back, suitable for about 8 people, but you could squeeze in about 10 people if needed. The menu is displayed with strips on the wall and on a whiteboard with various seafood dishes. Since seafood is the main focus, prices may vary slightly depending on the market price, but the average price for sashimi dishes is around 1,000 yen. Due to the impact of the pandemic, the prices for seafood seem to have decreased on this visit. The owner wakes up at 3 am every morning to go to Tsukiji Market for procurement. While there are designated wholesale dealers, it is his policy to personally inspect the products before purchasing. This dedication to quality may be the secret to their delicious dishes. We tried the following dishes: Giant Rock Oyster (950 yen), Sardine Sashimi (650 yen), Sesame Mackerel Sashimi (750 yen), Live Sea Cucumber (715 yen), Monkfish Liver from Yoichi (850 yen), and Special Giant Prawn Fry (1,045 yen). The dishes were all delicious and reasonably priced, making it a great place to enjoy a variety of seafood.

Having drinks with an old friend at the famous restaurant "Hamazume"! Starting off with Akaboshi, it's so delicious! The appetizers are amazing too! Abalone simmered, firefly squid, tuna sushi, yam, eggplant, flounder simmered, and other luxurious dishes! In addition, we had fuki no tou tempura, sazae sashimi, okoze fried, etc. with hot sake! It cost around ¥6000 for two people! We are very satisfied! The owner may seem a bit blunt at first, but she is very warm-hearted and I love her. I feel so healed! I want to come back again soon!

In the morning, I happened to pass by a restaurant after High Mountain Coffee closed, and I saw a pile of styrofoam containers stacked outside the shop, thinking it must be delicious here. I had originally planned to visit a nearby izakaya with 100 seats, but the higher rating here caught my attention. When I visited Kagawa Ichifuku Kanda branch (udon is the appetizer) after that, it was fully booked. I decided to go back to my accommodation to digest the appetizers a bit and took a one-hour rest before giving it another try. If it didn't work out, I was prepared to jump into any available restaurant. But to my surprise, when I tried again, there was only one seat available at the counter! The woman who had been expressionless earlier now looked relieved and led me to my seat. As soon as I sat down, chopsticks and small plates were set for me. I was told to look at the menu on the wall. I ordered a beer for starters. After a while, an appetizer was served. The plate was full of dishes like tuna sashimi, boiled firefly squid, simmered fish, scallops, shirako, and more. Following the recommendation of a previous reviewer, I tried the "Komidori Yariika Nitsuke" (baby squid with eggs). It was delicious from the broth alone. Next to me, someone ordered fresh oysters. They looked so delicious that I couldn't help but exclaim "Looks so good!" The person next to me replied, "It's super delicious," so I ordered the same thing. It was a large rock oyster, about 15 centimeters in diameter. It was thick and satisfying to eat, a must-try for oyster lovers. I switched to sake as my drink, but it was only served in small bottles. I ordered the same brand as the person next to me. I also tried the bonito tataki. It was served with raw garlic, so I rolled it up and ate it as is. The interior of the restaurant is honestly not very clean, but the food is delicious. It seems to be a favorite spot for local businessmen.

I visited this restaurant for the first time because I wanted to eat delicious fish with an old friend. The interior of the restaurant is small with a counter and tables, but we managed to get seats at the counter. The chef skillfully prepared the fish in front of us. The presentation was a bit messy, but the taste was fresh and delicious. We ended up indulging in various dishes and had a great time. Thank you for the meal.

A small and cozy seafood restaurant in Kitanashiuran with a total of 5,000 yen. The sashimi is fresh and reasonably priced. Other dishes are also good. However, the service is extremely slow, it took 30 minutes for the appetizer to arrive. The alcohol is a bit pricey, but if you don't mind the atmosphere of the restaurant, it's a great choice when you're in Kanda.

Kanda Station is home to a super popular restaurant where you have to run to get in before closing time. The restaurant is run by a quiet father figure, a lively female manager in charge of drinks, one male chef in the kitchen, and two female staff members on the floor. The restaurant is usually packed, but if you're lucky, you might get a seat in the back tatami room. Reservations are available for larger groups. You can tell they take their ingredients seriously by the piles of styrofoam containers outside the restaurant. There's even a fish tank inside, where you might see fish being caught in a net, which can be a bit sad but doesn't stop you from enjoying your meal. The appetizers tend to sell out quickly, but when they do, they bring out dishes like tuna and red meat. I personally enjoy blue fish and shellfish, and the scallop sashimi is a must-try, even for those who aren't big fans of shellfish. The horse clam sashimi is also delicious and doesn't have a strong smell. The fried fish skin and bones are served separately. In the winter, everyone orders fugu with fried chicken and shirako. The prices are very reasonable. The drink options are limited to beer, sake, and shochu, no lemon sours or anything fancy. The manager enjoys drinking with customers, especially with a glass of Yama no Kami. The restaurant is now non-smoking indoors, with ashtrays available outside.

The natural striped jack sashimi (1100), grilled sandfish with roe (750), draft beer (550), fin sake, raw thread-sail filefish, snow crab... No matter what fish you order, this restaurant is small but lively with everyone enjoying themselves. The fin sake is incredibly delicious. The motherly waitress who goes around each table is funny and good at getting people to drink. The sandfish with roe is rare in Tokyo, with its crunchy eggs - I love it, but some may not like the sliminess. The luxurious raw thread-sail filefish with plenty of liver. A restaurant where you can enjoy delicious seasonal fish. Thank you for the feast today!

It's always crowded and hard to get a seat at this restaurant. If it's full, the staff will simply say "no". The service is very refreshing. The food is really delicious no matter what you order, and just watching the cooking process from the counter is truly mesmerizing.