It has been a while since I got off at Shinbashi, but when I entered a side street in Shinagawa Ward, I still felt a somewhat nostalgic atmosphere of the downtown area. I managed to make a reservation at "Makino" in Shinbashi, so I visited the restaurant for a short time. Upon arriving at the restaurant and mentioning my reservation, I was seated at a table. As expected, the early hour meant there was only one group of customers. I ordered a draft beer, and soon a small appetizer was served. "Appetizer @300-400 yen?" It was a cold dish of pumpkin and squid. The pumpkin resembled a Mont Blanc dessert, with sweet seeds, and the jelly served with it had a slight acidity, making it refreshing. I couldn't help but look forward to the dishes to come. When I expressed my desire for sashimi to the chef, he kindly offered to prepare a single serving for me. I was genuinely pleased. The sashimi served included shrimp, amberjack, yellowtail, flounder, and tuna. The shrimp was lively, still moving its legs. I was advised to save the head for grilling later, which I duly did. "Potato Salad (Half) @price unknown" Since I was dining alone, I opted for a half portion. It was a common izakaya menu item, but the creamy potatoes made it a perfect palate cleanser. "Live Anago Grilled @2,980 yen" I really wanted to try this dish. The freshly prepared conger eel was incredibly lively, its entire body quivering. It was almost regrettable that I couldn't convey this through a video. Grilling the eel on a charcoal grill caused its flesh to curl up, so I had to use chopsticks to hold it down while pouring sake with my other hand, making it quite a busy process. If I let my guard down, the eel would quickly curl up (laughs). But that entertainment factor made it quite fun. The flesh was moderately fatty, with a meaty texture. I was recommended to try it with wasabi and sansho pepper, but it was delicious even when eaten simply with salt. Oh, and I made sure to enjoy the head of the shrimp as well. Half of the eel was served as sashimi. It had a crunchy texture and a different impression from the grilled version. It was quite light. I enjoyed it with ginger soy sauce, but it's so mild that ponzu sauce would also be a good match. "Fugu Karaage @1,440 yen" The blowfish karaage tasted like chicken and was delicious as well. It had a strong umami flavor that you wouldn't expect from fish, making it quite satisfying. Before I knew it, it was time to leave. The restaurant also had a wide selection of sake, and they would recommend rare brands if you had the time. I asked the landlady about the reservation availability for a leisurely visit on the weekend, but she informed me that they were fully booked until Christmas. Since I couldn't wait that long, I'll try again at an early hour on a weekday. Thank you for the meal.

I want to express my gratitude to the organizer! I paid 4600 yen for the pre-booked course, but the wonderful meal I received was beyond that price! It included a platter of seafood, deep-fried sesame tofu, sashimi, oyster gratin, and fried dishes. Then, we got to grill hatahata and anago at the table - it was so fun! They even made bone crackers from the horse mackerel sashimi. We thought it would end with rice cakes, but we were surprised with mozuku seaweed soup! With the reasonable amount of alcohol we consumed, the cost performance was excellent at 7000 yen per person. The selection of drinks was also great, making us happy! I understand why it's hard to make a reservation - I definitely want to visit this restaurant again!

I tried anago sashimi for the first time and it was delicious. Kanpachi and aji sashimi were even more delicious, and they paired perfectly with sake. The prices were reasonable and I understand why it's hard to get a reservation. I think it would be good to raise prices to make reservations easier. The grilled rice ball at the end was also amazing. I would like to visit again. Thank you very much.

On 6/23/2023 (Fri), I was invited to a long-awaited dinner at "Makino". The main dish was conger eel, and other luxurious dishes included prawns, blowfish milt, and blowfish tempura. I enjoyed a variety of high-quality sake such as Tsuru Rei, Umakaramansaku, and Kokuryu. Despite eating and drinking so much, the bill came out to only 7000 yen per person, which is incredibly cheap! I definitely want to visit this restaurant again.

I got off at Shinbamba Station for the first time, transferring from Shinagawa Station to the Keikyu Main Line for 2 stations. I had never been to this shop before, and I probably wouldn't have known about it if it hadn't been recommended to me. It's a popular restaurant located in what looks like a renovated private house, on the second floor. Reservations are booked 3-4 months in advance, indicating its high popularity. The dishes were exquisite and reasonably priced. The cress and sesame salad, eggplant in a refreshing broth, and freshly grilled thick fried tofu were all delicious. The grilled silver cod and seafood gratin were also outstanding. The sashimi platter featured horse mackerel, flounder, octopus, and turban shell, all expertly prepared. The Hokkaido smelt, dried squid, and grilled live conger eel were must-try dishes. The meal ended with a unique mozuku seaweed porridge. Overall, the food at Makino was delicious and I've already made a reservation for my next visit to enjoy their summer to autumn dishes.

It's been about half a year since I last visited this place. This time, we had the largest group ever with 6 people. They only serve sake in 720ml bottles, so it's great when you have a group of people who can drink. This time, each of us opened a bottle, so we had a total of 6 bottles! The staff always brings out about 6 or 7 bottles and presents each one to us. The fish here is incredibly fresh and delicious! Of course, aged fish with enhanced flavors is also tasty, but nothing beats the taste of fresh fish! This time, we had the following dishes: - Boiled tofu and simmered eggplant as appetizers - Sashimi platter - Potato salad - Broad beans - Fried oysters - Fried horse mackerel - Grilled dishes → conger eel, octopus, shishamo smelt, sandfish We usually end the meal with a closing dish, but we were so satisfied that we forgot this time.

At Kitashinagawa, the exterior of the restaurant looks quite ordinary. I heard that regular customers regularly reserve their seats. They grill conger eel on a shichirin grill, and you even get a fresh squid that is still moving. The food is delicious and reasonably priced. It's no wonder it's popular. I've already made a reservation for 3 months later. That's it.

I made a reservation the day before and secured the last seat, visited and ordered the following: appetizer of mugwort tofu, simmered beef tendon, live white clam sashimi, firefly squid tempura, simmered young bamboo shoots, grilled live shrimp, and dancing grilled conger eel. The seafood is taken fresh from the tank in the store, so it's very delicious. The dancing grilled fish was still moving, which might be challenging for some people. I would like to visit again to try other items. Thank you for the meal.

I was taken to an interesting restaurant. It's a normal restaurant. Located near a suburban station, with a normal storefront and interior, and a normal outdoor water tank for live seafood. The prices are normal, and there are normal staff members at this typical izakaya. However, there are two things that are not normal about this place. First, it's nearly impossible to make a reservation. Even Ichigen-san can make a reservation normally, but you have to call a few months in advance to secure a spot. And secondly, the food is exceptionally delicious. The live fish and seafood cooked on a tabletop charcoal grill was a unique experience for me. The live conger eel, neatly cut into strips and placed on a grill, seemed to be breathing and pulsating. It was more plump and tender than the conger eel from the Seto Inland Sea, with a concentrated flavor similar to the conger eel nigiri at a sushi restaurant. The live octopus, served on a skewer, had a strong suction force that made the pieces stick together. Grilled as is, it had a thick sweetness and a soft texture, reminiscent of Spanish grilled octopus but without the need for spices, allowing the pure enjoyment of the octopus. Everything I tried was delicious, but I felt that the restaurant's philosophy, hidden behind its unassuming appearance, was what truly made it stand out. They pursue gourmet food single-mindedly, with a commitment to quality ingredients sourced from secret routes. The staff members are incredibly knowledgeable about sake, showing dedication to their craft. It's a remarkable place that doesn't aim to be like the high-end restaurants in Ginza, and that's what makes it even more delightful.

Great! Delicious! I was surprised by the firm and juicy anago (conger eel) that had a strong resistance when grilled. You have to grill it very seriously, or you'll be scolded (you'll understand if you try it, lol). The sashimi platter had all the slices standing up straight and looked delicious just by looking at it. The staff were energetic and cheerful, and it's clear why this place is so popular. Enjoying delicious food with cheerful friends, eating and drinking plenty for ¥8000! I will definitely visit again.

I was able to visit a restaurant where I couldn't make a reservation because an acquaintance made a reservation for me. The burdock mousse for the appetizer was delicious, and all the dishes that followed were fresh and tasty! The fried blowfish and grilled live conger eel were especially exquisite.

It was incredibly fun to receive freshly prepared conger eel and see it moving even without the head. Unfortunately, I can't upload the video, but it was really surprising to watch. We grilled the conger eel on charcoal, and even after cooking, the part near the heart was still moving. It was truly impressive. The freshly grilled conger eel was fluffy and delicious. I was grateful to be able to eat the most delicious conger eel of my life that day. The octopus was a bit gross as it kept moving, but because it was fresh and served alive, it made me appreciate the life of the creature. I had seconds of grilled fish milt and enjoyed a watercress salad. Everything was delicious. Even the common grilled ginkgo nuts tasted completely different in terms of texture and taste. We had a great time chatting, drinking sake, and enjoying the food together.

It had been three years, but everything was delicious. It was a storm of emotions. The blowfish tempura and charcoal-grilled blowfish were particularly amazing, with the blowfish meat packed full and incredibly luxurious. The second floor has private rooms, with one side having a sofa making it child-friendly. There are stairs, but strollers are allowed.

[Makino] Recommended by a gourmet friend, I called around September last year and found out they were fully booked for the year. Finally, I visited for the first time in the new year. They can prepare live baby eel and grill it over charcoal, which is so exciting! My mouth was watering as I carefully examined the menu. Here's what we ordered: - Live baby eel grilled dance: ¥3,180 - Live prawn grilled dance (2 pieces): ¥780 - Live turban shell sashimi: ¥1,350 - Live baby eel sashimi: ¥1,480 - Live red sea cucumber vinegar (2 servings): ¥660 each The seafood dishes were amazing. The sea cucumber was so good that we ordered another serving right away. First, we had sashimi! The crunchy turban shell and the fatty baby eel were irresistible. The baby eel sashimi came with ginger on the side. Then, the baby eel for grilling arrived with a charcoal brazier. It was squirming around, but once grilled, it was delicious, especially with wasabi. The prawn was also firm and tasty. While grilling the baby eel, we also enjoyed grilled shiitake mushrooms, thick tofu, and grilled rice cakes. The shiitake mushrooms were especially outstanding. Everything was so delicious that we ended up eating and drinking too much. We had beer, sake, and finished with a sour for a refreshing end to the meal. We were completely satisfied! I made a reservation for the next visit before leaving. Next time, I want to try grilling blowfish.

I often try to make same-day reservations and get turned down, but this time I finally succeeded! The Makino restaurant was delicious from the complimentary grated yam dish. The sashimi and tempura were also delicious. I wasn't particularly drawn to the famous charcoal-grilled dish, so I didn't order it. They kindly accommodated my request for half portions of potato salad and onigiri, which I appreciated. There are other dishes I want to try, so I would like to visit again.

I went to Makino for a special occasion. It's a popular restaurant in Shinbashi, and I made a reservation two months in advance this time. I was impressed by the quality of the jelly served as an appetizer. As shown in the photo, I ordered a refreshing simmered eggplant and a sashimi platter. The sashimi platter included delicious conger eel sashimi with a sweet aftertaste that was indescribably delicious. We also had grilled dishes and finished with a fugu porridge. The staff's attentiveness was pleasant, and I definitely want to go back again.

I went to eat grilled conger eel again. Reservations are full up to two months in advance. It's a city with few tourists, just two stops from Shinagawa on the Keikyu line, but it's still popular. The Makino seasonal course costs 4950 yen and includes appetizers, a daily special, a sashimi platter, fried dishes, simmered dishes, grilled live conger eel on charcoal, grilled gurnard, grilled rice cakes, a main dish, and pickles. The menu was similar to last time. Next time, I'll try ordering a la carte. Both the horse mackerel and conger eel were fresh. It's not an izakaya, but a popular pub-style restaurant. I'm not interested in visiting the top 100 restaurants, but I think this place is top-class among izakayas. I prefer it over the number one izakaya, "Hide." The conger eel was fresh and thick. It's cut and grilled over a hearth, with the muscles still twitching. It's a rare sight and I highly recommend trying it. It curls up, so you press it down with chopsticks to grill it. It has just the right amount of oil, and some might mistake it for eel. The bill came to about 7500 yen for food and drinks. I'll definitely visit again!

From the appetizers to the main dishes, you can feel the owner's dedication. The staff is friendly and the food is well-prepared, making this izakaya very convenient and highly valued by regulars. The grilled swordfish, which the owner catches himself, is incredibly delicious. The fresh horse mackerel sashimi has a great texture. The portion of conger eel might be a bit too much for two people. Despite being located nearby, I never knew about this hidden gem. Highly recommended.

Long time no see Makino, just a 2-minute walk from Shin-Maebashi Station. Instead of BBQ, come taste sake with a shichirin. The variety of the menu captures the hearts of drinkers. There are many delicious dishes on the menu. It's a blissful moment to choose from the recommended 720ml bottles. Oku-Harima, Shinsei, Tayama, Kamikigen. They are all delicious. All the dishes are tasty, but the grilled live conger eel on the shichirin is especially delicious when paired with Japanese sake. It's a flawless famous restaurant, clearly popular. I'm full, I'm drunk. Thank you for the meal, I will come again. Thank you.

I was brought to this restaurant by a senior who used to take care of me. It was difficult to make a reservation, but it was close to my home so it was my first visit. The fish, whether sashimi, grilled over charcoal, or fried, was all top quality. The most memorable dish for me was the octopus. It was lightly grilled before being sliced into bite-sized pieces. You can choose to eat it as sashimi or grilled. Reservations are still hard to come by, but I would like to try again in the future.

New Bamba Station, where I got off for the first time. It's about a 15-minute walk from Shinagawa Station. A great restaurant where you can eat live conger eel at a reasonable price. There is a fish tank in front of the store, and horse mackerel and shrimp were swimming happily. If you're looking for a lively atmosphere and decent prices, make a reservation and go to "Makino." It's more of a reasonably priced casual Japanese restaurant than an izakaya. Each dish is carefully prepared, and the live conger eel is so fresh that it moves when you cut it, and when grilled, the flames are amazing! The thick, juicy texture is unmatched, even compared to eel.