[Shop Location] Approximately 4 minutes walk from Ningyocho Station on the Tokyo Metro Hibiya Line. [Visit Date] Saturday evening around 6:00 PM. *I made a reservation about 3 weeks in advance. [Crowdedness] It was full from around 6:30 PM. [Order Details] ◯ Appetizer - Mozuku seaweed and Nagarami clam ◯ Zaru tofu ◯ Watercress and conger eel salad ◯ Sashimi - Bonito and Abalone ◯ Grilled dishes - Shishamo smelt fish / Extra-large clam / Man'yoji chili pepper ◯ Grilled miso duck ◯ Yogurt pork ◯ Clay pot dish - Sweetfish ◯ Alcohol, a lot [Impressions] I made a reservation about 3 weeks in advance as I heard that it would be crowded on the day of the visit. When I entered the restaurant, there were seats arranged around a hearth, and they were quite close to each other, but it added to the cozy atmosphere. After sitting down, I was given a hot towel with a scent of Hinoki cypress...so relaxing. I tried to take a picture of the menu as usual, but the staff informed me that photography of the menu was not allowed. Therefore, the prices of the dishes I ordered are not listed, but it was "just under 20,000 yen" for two people. Overall, all the dishes were of extremely high quality, and the explanations provided by the staff for each dish were clear and enthusiastic, which I appreciated. Here are some of the dishes that were particularly delicious: ● Appetizer - Mozuku seaweed and Nagarami clam → I tried Nagarami clam for the first time, and it was delicious. It had a deep umami flavor with a clean texture and no strong taste. ● Zaru tofu → The natural sweetness of the tofu and the finely ground salt were a perfect match. ● Sashimi - Bonito → The attention to detail in the soy sauce was amazing. They had separate soy sauces for bonito and abalone, and the soy sauce for bonito was made by extracting only the essence of garlic, taking into consideration people who dislike garlic, and then combining it with their homemade soy sauce. The bonito had a thick, flavorful flesh, while the abalone had a crunchy texture, a taste of the sea, umami, and sweetness. It even included the abalone liver, making it a luxurious dish. ● Grilled dishes - Shishamo smelt fish / Extra-large clam / Man'yoji chili pepper → I especially liked the shishamo smelt fish. You could choose between male and female, and I chose the female. The eggs were packed full and had a delightful popping texture that was addictive. Next time, I'll try the male. ● Yogurt pork → The pork seemed to have been fed a special feed processed into a yogurt-like texture, making it tender and incredibly delicious. It had a characteristic sweet fat. ● Clay pot dish - Sweetfish → You could choose from eel, sakura shrimp, or sweetfish. This time, I chose sweetfish. It came at the end of the meal. The umami of the rice and the aroma of the natural sweetfish complemented each other perfectly, creating a complete match. I was completely satisfied. Thank you for the feast today, I'll be back soon.

Visited the store with one other person, total bill was under 18,500 yen. We ordered two non-alcoholic beers, two sours, two appetizers, two small daikon radishes, two large clams, two servings of mackerel sashimi, two quails, two sweet and spicy peppers, two fried minced sardines, two corn dishes, two female smelts, croquettes, Kagoshima black pork with rock salt plate grilling, and Ayu fish rice in a clay pot. The atmosphere of the store was enjoyable, with a performance of grilling right in front of us. The food tasted good, but upon reflection, it seemed average. Considering the price, I expected a bit more in terms of flavor. The presentation of the store is well done, and I believe they have effective sales strategies to increase customer spending.

I went to "Yamato," located 3 minutes from Ningyocho Station! I was in Ningyocho for work and decided to have a nice meal after work with my colleague, so we went to Yamato, which was recommended by my coworker! The sign of the restaurant says YAMATO, so at first, I thought this might be the place! They specialize in charcoal-grilled dishes and the cheerful oba-chan (older lady) serves you. The interior has a "irori-style" setup where there are charcoal grills placed in the middle of the tables. The staff cooks all the charcoal-grilled dishes for you, adjusting the heat as needed. The live cooking experience with the aroma of charcoal and ingredients is amazing. Now, here's what we ordered: - Asparagus: They cut one asparagus into two pieces and grill it, sprinkling some salt. The freshness really comes through when you eat it. - Shiitake mushrooms: They flip the mushrooms over after sprinkling salt, so you can enjoy the flavor of the ingredients without the broth collecting in the caps. They were thick and delicious! - Grilled edamame: They grill the edamame until they get a nice char. I love grilled edamame! I think you could also choose to boil them. - Throat blackthroat: I always order throat blackthroat if it's on the menu. Just the smell of it grilling makes me want to eat a whole bowl of rice. - Charcoal-grilled local chicken: The texture is great, with the inside being cooked rare. I added some salt before eating. There were a lot of middle-aged managers dining there, so it seems like a good place for business meetings, etc. It was a great meal!

Tokyo's number one izakaya! (In my opinion) You sit around a large hearth where the staff cooks the dishes for you. Each dish is fresh and delicious. The specialty, giant clams, are smaller today so they lowered the price, showing their honesty. For the finale, you can choose from three different types of hot pot rice, this time I chose the sakura shrimp. The drinks are served in bamboo tubes. I wish there was a place like this near my work or home! Being able to order a la carte is such a luxury.

This is my first time posting on Tabelog, but it's my second visit to this restaurant. Inside, there are two large tables surrounding a sunken hearth, where you may end up sharing a table with strangers. This close proximity might make those who value personal space uncomfortable, but it's fun to see what others are ordering up close. We ordered: - Lemon soda and sudachi soda - Appetizers: pickled wild vegetables, simmered clams - Sashimi platter: flounder, squid, bonito, tuna, turban shell - Bamboo sake - Fried white shrimp (the best I've had in Tokyo) - Grilled octopus skewers - Bamboo sake (refill) - Fried taro sprouts - Asparagus - Grilled duck with miso - Clay pot rice with firefly squid Everything was delicious, showcasing the quality of the ingredients. The firefly squid rice was particularly beautiful, with the squid and rice maintaining their distinct shapes and colors. The curry udon, which I couldn't resist trying after seeing it on the menu, was devoured quickly despite already being full from the rice dish. Overall, each dish was wonderfully prepared and highlighted the excellence of the ingredients.

There are two 10-seater tables surrounding a large sunken hearth, with about 3 groups sharing each table. Today's order included watercress and bacon salad, garlic-fried dish, bonito sashimi, grilled shiitake mushrooms, grilled bamboo shoots, fried chicken, and hotaruika (firefly squid) clay pot rice. The menu consists of both regular dishes and seasonal specials, with a good balance of both usually ordered. The grilled dishes are prepared by the landlady right in front of the hearth, while the other dishes are cooked by the chef nearby in the kitchen. The appetizer changes each time, adding a small element of surprise. The must-have regular menu item, fried chicken, is always juicy and crispy, a personal favorite. The grilled bamboo shoots and shiitake mushrooms today were cooked to perfection. The seasonal ingredients are always a highlight of this restaurant. The sashimi dishes are very satisfying, with the bonito sashimi being thick and substantial. The clay pot rice is a must-order, as it takes time to prepare. Today's version with firefly squid, sakura shrimp, and bamboo shoots was particularly delicious. The squid was tender and flavorful, enhancing the rice beautifully. Don't forget to try the meat miso that comes with the garlic-fried dish, it's also available for purchase as a souvenir. Another satisfying meal, will definitely come back regularly. *Various credit cards are accepted for payment*

On this day, I visited a restaurant in Ningyocho for dinner, which I had been curious about for a while. The restaurant is located in a residential area a little further back from Ningyocho Station, making it a bit hard to find at first. Inside, the seats are arranged around two hearths where the food is cooked right in front of you. I was excited to try it out. I started with fresh bonito sashimi, which had thick and rich flavor. Despite being a restaurant known for its hearth cooking, the sashimi was surprisingly delicious. Next, I had seasonal bamboo shoots cooked on the hearth. They were tender and delicious all the way to the skin. It truly felt like spring. The duck with perilla miso was a perfect accompaniment to sake. The shochu kept flowing. I also tried various items like pork cooked on the hearth. Having the food cooked right in front of me made it even better. The quality of the ingredients was great, and the cooking was just right. Lastly, I had firefly squid cooked rice as the finishing touch. Everything was incredibly delicious. I enjoyed the seasonal flavors in the back alleys of Ningyocho.

I finally mustered up the courage to enter a nearby shop that I had been curious about for a while! Inside, there were about 10 people sitting around a hearth, which was the style of the place. I was a bit hesitant about sitting with strangers, but the staff actively engaged with us and cooked for us, so we had a fun and delicious experience! The prices were a bit high, but it was definitely worth it for the enjoyable experience.

I was able to make a same-day reservation by phone at a Bib Gourmand award-winning restaurant on a weekend. The appetizers were pickled wasabi and ginger, followed by dried overnight-dried large clam, bamboo shoot, smoked salmon belly, grilled eihire with rock salt, and yogurt pork. The salmon chazuke with shiitake mushrooms was delicious. The seafood here is really tasty, and the seasonal bamboo shoots were also delicious. I definitely want to come back to this restaurant. Thank you for the wonderful meal.

We found an exciting restaurant that makes us feel thrilled! Watching luxurious ingredients being grilled on charcoal grills is pure bliss. The style of sitting around the same table with other customers, centered around the charcoal grill, allows us to see other dishes being cooked right in front of us. It's hard not to think, "That looks delicious too!" with the food being grilled so close by. Despite my simple thoughts, everything was delicious. I couldn't help but keep saying, "This is so good!"

I always wanted to visit this hidden gem. The last two times I tried to make a same-day reservation, I was told it was already fully booked, but this time I was able to secure a reservation due to the rainy weather. The lighting is dim, and the food is delicious. I was amazed by the smoked red snapper collar, it was so tasty. The sashimi platter was very fresh, and I also enjoyed the tempura of wild vegetables like fuki buds and taranome. The homemade miso (with doubanjiang) was sweet and delicious!

- Rape blossoms, simmered blowfish (appetizer) - Homemade small daikon with miso paste - Fava beans - Sashimi: Ice fish from Himi, sazae (horned turban), spear squid, nori seaweed - Large-sized clams - Fried sardine balls - Shiitake mushrooms - Brussels sprouts - Octopus legs - 3-4 glasses of sake. Asahi Jukusen draft beer during the visit. Visit after 3.5 years, second time. Visited with 3 friends after making a reservation. Visited at 7:00 PM on a weekday. About 60% full, almost full at peak time. A robatayaki restaurant in Ningyocho. - The hidden building and sunken hearth create a nice atmosphere. - Sitting across the corner of the sunken hearth, so the distance with others is close and conversations can be easily overheard. - Not suitable for entertaining or dates. Ideal for small group drinking with 2-3 people. - Asahi Jukusen draft beer is available, which is rarely found. It is my favorite. - All dishes were delicious when freshly grilled, and the drinks flowed and conversations were lively. - The fatty buri (yellowtail) was especially delicious. It's hard to choose because everything looks delicious. - The clay pot rice was recommended, but we had already decided on another dish for the finale, so we didn't order it. - A great place for enjoying drinks and good food. Thank you for the feast.

Visited on a Friday night. The seats were fully booked by reservation, and it seemed like there was only one seating. The seats are arranged around a hearth, so it is basically a communal seating. It might be fun for a large group. The atmosphere of the restaurant is very nice, and the staff are friendly. The meal consisted mainly of vegetables and was meant to be eaten slowly. It was a relaxed and unpretentious experience, which was just right. We ordered the 6,000 yen chef's special course, which included vegetables, Negi onion, fried taro, assorted sashimi (4 kinds), shishamo fish, grilled wagyu beef with rock salt, and crab rice. We also had bamboo sake and two drinks each. The total cost was around 9,000 yen per person. We left feeling satisfied and full.

The robatayaki restaurant in Ningyocho has a wide variety of delicious menu items that are a joy to look at. The selection of drinks is also quite extensive. Among the many dishes I tried, the standout was the grilled Negi from Shimotsuma. The thick Negi was grilled slowly for about 10 minutes, leaving a charred exterior while the inside was tender, juicy, sweet, and incredibly delicious! The grilled Sanma with grated daikon, sardine meatballs, and daikon with homemade miso were also delightful. The warmth of the robatayaki grill warmed my heart, and I definitely want to visit this restaurant again.

I was taken to Ningyocho by a gourmet acquaintance for some new food exploration, but it turned out to be a restaurant I had visited with a different acquaintance a few years ago. I was satisfied with the fresh sashimi and vegetable appetizers. After that, I had the meat grilled in front of me over charcoal and it was delicious. Thank you for the feast.

Last time I visited in early summer in May, this time it was the last week of July in the midst of summer. We ordered cress and bacon salad, grilled corn, eggplant miso dengaku, smoked sea bream collar, fried chicken, and ayu clay pot rice for two people. The appetizer was yuba and nagaimo with wasabi pickles. The cress salad was simply seasoned with balsamic vinegar, refreshing. The grilled corn was seasoned only with soy sauce to bring out the sweetness of the corn. The eggplant miso dengaku had a cute round eggplant with sweet miso that paired perfectly, and the poppy seeds topping did a great job. The smoked sea bream collar had a nice aroma. It had a lot of bones but with some effort to remove them, there was surprisingly a lot of tender meat. The fried chicken, a classic menu item, is not often ordered by everyone but I always have to order it because it is incredibly delicious, a hidden gem! It is very juicy, crispy, and I wonder how they fry it. Lastly, we had the seasonal ayu clay pot rice. It had excellent seasoning and the plump ayu fish was enjoyable. The clay pot rice takes a bit of time so it's best to order it first. It comes with miso soup. Once again, I was very satisfied and I will come back in the fall. Credit card payment is accepted.

The inside of the restaurant has two tables surrounded by a large hearth. Each table can accommodate about 8 people, and it's mostly a shared seating style. The hostess carefully grills seasonal ingredients, adjusting the heat with the amount of charcoal. Sometimes she engages in friendly conversation, which adds to the pleasant atmosphere. The grilled dishes are exquisite, but the fried dishes are also incredibly delicious. The chicken tempura here is especially juicy and truly delicious. It's a must-order every time. I also love the garlic tempura. The original meat miso served with it is irresistible. The meal ends with a clay pot rice dish. The ingredients vary depending on the season, and today I tried the sakura shrimp version. I will definitely come back!

First visit. Ningyocho is not a station that is used often, but I found a really good restaurant here. The menu includes daily recommendations and regular dishes. The recommended menu does not have prices listed, so it may vary depending on the number of people. The marinated mackerel is delicious, not too vinegary, with Tosa soy sauce and Japanese mustard. The thick buri (yellowtail) is amazing! You can choose between male and female shishamo (smelt fish), and I prefer the males! The staff carefully grills the dishes while adjusting the charcoal. All grilled dishes are perfectly cooked and delicious! The lamb meat is outstanding. It's rare to find such delicious lamb meat at a sake-serving restaurant. Grilled on a salt plate with a charcoal stove, it is incredibly tasty. The leeks are soft and savory with salt. For the finale, the clay pot rice (oyster rice) is incredible. It has a gentle flavor and comes with miso soup with clams. It's too good to be true! I want to try everything on the menu. In the spring, they have bamboo shoots. I must come back for that!

Today, I visited this restaurant, which was selected as a Bib Gourmand, for a sashimi dinner. I love the style of robatayaki, where you can watch the food being grilled while enjoying drinks. Most of the robatayaki restaurants I've been to have a large grilling area surrounded by seats, but this place has two grilling areas, which is rare. We ordered various recommended dishes, and you can see the details in the photos. The standout point is definitely the focus on high-quality ingredients, such as fresh seaweed and green onions. The homemade fish balls were delicious. The thickness of the recommended yellowtail sashimi was surprising. The clams were a bit pricey at 1000 yen for one, but the quality was worth it. The salmon rice porridge for the finale was decent. I recommend ordering the clay pot rice in advance, as it cannot be ordered later. Overall, this is a good restaurant to find in Ningyocho. I hope to visit again at a good timing!

A restaurant in Ningyocho that serves robatayaki? They cook seasonal ingredients in a simple way and make them delicious. In winter, you must order the seasonal grilled dish with green onions from Shimotsuma and tofu hot pot. The tofu hot pot has a taste that you can only experience here! Finish with clay pot rice. You will truly be satisfied. I will visit every time the seasonal ingredients change!

YAMATO - Located in Ningyocho, Tokyo, YAMATO is a Michelin Bib Gourmand restaurant known for its large sunken hearth where the proprietress grills seasonal ingredients in front of you. Some menu items include: oversized clam grilled on the hearth, bamboo shoots, blowfish milt, Akane Jidori chicken, authentic Hokkaido shishamo, assorted sashimi, Kyoto shrimp and sweet potato tempura, and oyster rice cooked in a clay pot.