I visited my favorite izakaya for a regular (but actually irregular) visit. I requested the 5,500 yen course in advance and enjoyed the sake from Shinsei. The course was completely different from last month's, which was a pleasant surprise. They really value the seasonal feel. I left the place completely satisfied and made a reservation for next month before leaving. Here is what I had this time: [Drinks] - Cosmos Nama 2022 - Invisible Pink Unicorn 2022 - Reiwa 5th Year Junmai freshly squeezed Isopokamuy - Hinotori Nama 2022 - Nehan Kame 2020 Nama - Nomin Geijutsu Gairon 2021 [Food] - Various otoshi for 800 yen (laughs) and braised pork belly somen - Course for 5,500 yen with assorted sashimi (bluefin tuna, cuttlefish, striped jack, golden eye snapper, and something else, haha), lamb chops with fried potato, delicacy of salted blackthroat seaperch roe and sea pineapple, negitoro bowl with red miso soup, and smoked herring fishcake.

I was unsure which Junmai to pair with my meal, but the busy chef himself recommended a perfect pairing based on the timing of each dish. The horse sashimi, which requires a reservation, and the summer duck with Kujo green onions cooked in foil were particularly delicious. I will definitely be visiting again! Thank you for the wonderful meal!

* Three kinds of delicacies: 1,540 yen Deep-fried skewered conger eel: 1,200 yen Surprisingly, Otsuka is a fiercely competitive area for izakayas. Among them, one of the four greats reigning as a top izakaya is Kushi Komagome! The row of lanterns lined up like a row of flags exudes a nostalgic atmosphere! The inside of the restaurant is enveloped in a soft light, resembling an old folk house. Looking at the menu... the lineup of the owner's carefully selected premium sake is so exciting that you can't help but be thrilled even before ordering! And the lineup of side dishes that are just as captivating as the sake! After hesitating, I finally ordered the assorted sashimi and three kinds of delicacies, but what surprised me first was the luxurious trio of seasonal appetizers. It was at a level that made me think it was an appetizer from a sushi restaurant, and the sake started flowing right away! The sashimi was also incredibly fresh! You can tell that they have a good eye for selecting ingredients! The three kinds of delicacies, "grilled isaki with ink," "firefly squid marinated in soy sauce," and "negitoro yuba roll," were also incredibly powerful! I had never heard of grilled isaki with ink before, but the concentrated umami flavor made it impossible to stop drinking sake! The quality of the ingredients, as well as the originality of Kushi Komagome's dishes, made them truly delicious! Later on, I asked the landlady to choose a sake to go with the snacks we ordered, and she brought out a sake I had never seen before, Shinsei No. 6! It is a limited edition sake that is difficult to obtain, released to coincide with Shinsei Day on 6/6! When I took a sip... it was delicious! Right up my alley! This impact was like the "Mimuro Sugi Fuku Shibori Miwayama"! Mimuro Sugi is the top student! But Type-A has a bit of a quirky vibe with a unique flavor! But it's addictive! The selection of Juyondai is the best in Japan! Sake lovers must visit this shop! Of course, reservations are essential on weekends!

I visited Kushi Koma Honten with a senior colleague from my previous company. We had a course meal with a variety of dishes like appetizers, chawanmushi, sashimi, all perfect for sake pairing. We started with Tamanohikari, a light and elegant sake. Then, I chose the Junmai Daiginjo I was looking forward to. They had a great selection of Junmai Daiginjo, with about 10 different kinds available. My colleague ordered a large tokkuri from the menu, which made us feel satisfied. The taste was refined with a hint of sweetness. Following that, my colleague ordered another Junmai Daiginjo, which was also delicious. I requested Gyokuto, which was dry and tasty. Later, a hot pot with squid and meatballs was served, filled with vegetables making it healthy. The broth was rich and flavorful. Finally, we turned the leftover hot pot into porridge and enjoyed a fulfilling meal. It was a pleasant and fulfilling time with my colleague.

Who said that Otsuka is the holy land of sake, where the Otsuka Four Heavenly Kings reign? One corner of this place was visited by a famous sake shop established in 1980. When it comes to the holy land of sake, where do you all think of? Is it the holy land for sake drinkers, Senbero drinkers, or daytime drinkers? There are various subtitles that can be attached. Otsuka's holy land of sake has a nice ring to it. There is also Edoichi, one of Japan's three major izakayas. Otsuka is truly amazing, as my friend told me. What kind of impression do you all have of Otsuka? Before the war, it was one of the leading flower districts in Tokyo, with department stores and nearly 100 restaurants. But now, it seems to be a somewhat overlooked town in the shadow of neighboring Ikebukuro. I'm sorry to the locals. Muto-san from Yamaguchi Real Estate, a local real estate agent, has become a leader in the station area redevelopment, and the town's atmosphere is getting hotter and hotter, undergoing a big transformation, as my friend told me. After a long time, I went to see it for myself, and I was truly surprised. The sparkling station area is just a short walk away, and the familiar streetscape from the past, with traditional lanterns lining the signs, is nostalgic. Oh, the sign saying "Full House" at the storefront. You can hardly get in without a reservation. Inside is wonderful, with a warm atmosphere surrounding tables made of single planks and a beautifully crowded display of sake bottles. You can feel the Showa nostalgia. And then there's the famous sake refrigerator. Is it from Kumamoto? He came to Tokyo at the age of 18 to train as a cook and opened an izakaya in Otsuka. At first, it was just a regular izakaya, but he met Kodama Mitsuhisa from the legendary sake shop Koshuya in Ikebukuro and became obsessed with sake. He traveled all over the country visiting sake breweries, experiencing various sake with his own five senses, and discovering the fourteenth generation, turning them into rare sake known nationwide. He spread fresh sake that could only be drunk at the brewery in Tokyo. He even made his own refrigerator based on the advice of a professor from Nodai. There are many legends about him. He also mastered local regional dishes using ingredients that go perfectly with sake, and established a style of serving them together, now known as coupling. He is a pioneer of izakayas where the main focus is on providing renowned local sake and the second focus is on providing suitable dishes to accompany the sake. There are many shops run by his disciples, as my friend told me. Today, we had a course meal with three appetizers, steamed whitefish with egg, marinated herring, assorted sashimi, grilled Oyama chicken, sea bream shabu-shabu, and plenty of salmon roe porridge. Each dish was perfect with sake. The landlady expertly paired them with the fourteenth generation sake, and we indulged in it. We also drank some exclusive items that are only available here. We may have had a bit too much of the fourteenth generation sake, which was sinfully good. The marinated herring was delicious. The famous Ishiri mochi seems to be available only in winter, so unfortunately we couldn't try it this time. As for the bill here, the price for the food is fair, and the quality and quantity of the sake determine the total cost. Just to be safe, on the way home, we passed by the famous Bon Gon, which has relocated. There was still a line at this time, but there were barely ten people. Maybe evenings are a good time to go.

When the main store of Kumakoma is full, you can still enjoy drinks and delicious appetizers at the branch two doors down, where they have stopped serving oden. You can savor dishes like mackerel sushi wrapped in cherry blossom leaves, spring chrysanthemum with white miso, and grilled rice balls. I felt cozy with the seasonal atmosphere. I became very cheerful with the dry sake from Kamimoto. There was a photo of the former owner, who invested in facilities to serve fresh sake at the time when refrigerators were not available.

The outside and inside of the shop exude a calm, adult atmosphere. This izakaya has a lot of drama, so I recommend reading articles online before visiting (I found out after my visit). The shop boasts a rich stock of Juyondai sake, a popular brand of Japanese sake. Unlike many trendy izakayas that focus on drinks, this place offers excellent food as well. Each dish on the menu is enticing, and the food is simply delicious. The skill lies in bringing out the natural flavors of the ingredients rather than relying on heavy seasoning. While there are famous izakayas in Japan, this place is definitely worth recommending.

I visited this place on a regular night, as a final treat before leaving the country the next day. I had already made a reservation. I don't think I need to write much, as I have been to this restaurant many times before. I started the feast with Juyondai Kakushin and Eikun Junmai Ginjo. The lineup of sake for the day was as follows: Shinsei New Year's Junmai Shiboritate, Hoshizora Junmai Ginjo, Shinsei No.6 Christmas, Juyondai Ryu no Otoshigo, Daigokujou Namazake, and Toyo Bijin 437. The dishes included the usual appetizers, sashimi, cream cheese miso, kushikatsu, ishirimochi, korokke, and duck hot pot. When you have delicious sake and delicious food, words are unnecessary. It's the best feeling to enjoy a meal while reminiscing about memories. I feel a bit sad knowing I won't be able to eat here for another year, but I look forward to coming back next year to drink and eat here again. It gives me the motivation to keep going for another year. Thank you for the wonderful meal.

This is a review for December. On this day, I had a year-end party at one of my favorite places, Otsuka. I have been visiting several izakayas in Otsuka recently, but there are still some famous izakayas that I haven't been to yet. So, this time I went to Kushikoma. The restaurant had a traditional feel and the second-floor seating area where we were seated was a tatami room with a warm and cozy atmosphere. Although the first floor was fully booked, the second floor was spacious and we had it all to ourselves. It was a bit surprising as I expected it to be busier during the December year-end party season. But I was happy to have the cozy space all to ourselves, with the landlady sitting behind me by a small hearth, grilling something and chatting with us occasionally, sharing her knowledge about sake. In this lucky private setting, we enjoyed our drinks comfortably. The dishes we had included: Ankimo and Shirako with ponzu sauce, Anago sushi, Chawanmushi, Sashimi platter of tuna, scallop, yellowtail, and flounder, Grilled pork with miso, Ishiru dango (exact name unknown), Assorted tempura of quail, chicken breast, and eringi mushroom, Persimmon butter, and Rice with miso soup. For drinks, we tried various sake including Juyondai, Tennoto, Shinsei No.6, Naraman, and Jokigen. The highlight was revisiting Juyondai, the sake that got me hooked on sake in the first place. It was a delightful experience to savor it again after a long time. Overall, I discovered another great restaurant in Otsuka and had a wonderful time.

On the night of August 9th, I visited the main store of Kushikoma in Otsuka. This is a renowned sake izakaya that has been in business for 42 years. They were one of the first to introduce the famous Juyondai sake to Tokyo. The fridge is stocked with popular Japanese sake, including 9 varieties of Juyondai on the menu. I started with a toast of Juyondai Ginjo Ginzen for 1,200 yen (excluding service charge). The appetizers were beautifully presented with simmered dishes like small eggplants, summer duck in wine miso, grilled Manjushage, and gyoza. The eel pressed sushi with yuzu pepper was refreshing yet rich in eel flavor. The cold crab and tomato cheese chawanmushi was a perfect match for the hot summer. I also enjoyed Juyondai Junmai Ginjo Yamadanishiki for 1,400 yen and Juyondai Junmai Daiginjo Bessenshoshirakumo Shirasagin for 2,200 yen. The marinated salmon roe with sake lees was a great salty snack to go with the sake. The Kushikoma persimmon butter skewers were a delightful combination that paired well with the sake. In addition to Juyondai, they had a wide selection of other Japanese sake and dishes that complemented the sake perfectly. I would love to visit this special izakaya again.

Komagata / <Otsuka's proud sake bar pioneer> @Otsuka Otsuka Station 5 minutes on foot Budget: 4000- @yokozuna_tokyo A long-established izakaya founded in 1980 during the Showa era. It is a well-known place among sake lovers, as it was one of the first to introduce the synonymous rare sake "Juyondai" to Tokyo. Unfortunately, the Mizore Nabe that I wanted to try required a reservation, which was a bit of a disappointment. The menu is rich in dishes that pair well with sake, and since it originally started as a tempura restaurant, the fried food menu is also delicious! The super friendly atmosphere gives off a vibe of "enjoy as much alcohol as you like," making it seem like it would appeal to a slightly more sophisticated crowd! A rematch for Mizore Nabe is a must, I think. [Yokozuna Report] Taste → ⭐️⭐️⭐️⭐️ Appearance → ⭐️⭐️⭐️ Atmosphere → ⭐️⭐️⭐️ Service → ⭐️⭐️⭐️ Cost performance → ⭐️⭐️⭐️⭐️ Variety of sake → ⭐️⭐️⭐️⭐️⭐️ (subjective) <Payment method> Cash only <Business hours> 18:00-23:30 (L.O 22:30) Sunday 17:30-23:00 (L.O 22:00) <Tabelog rating> 3.62 <Reservation> Available #YokozunaGourmet #YokozunaGourmetOtsuka #YokozunaGourmetIkebukuro #Otsuka #FamousSake #OtsukaIzakaya #OtsukaGourmet #OtsukaStation #Ikebukuro #IkebukuroGourmet #IkebukuroIzakaya #Izakaya #IzakayaGourmet #Juyondai #Sake #SakeIzakaya

<Ordered Items> - Course: Details unclear, rated 3.2 - Sake: I think the bill was around 12,000 yen per person. <Course Contents> - Today's appetizer: Eel pressed sushi and boiled vegetables with cream sauce. Both were mediocre, with the eel being tough and the cream sauce on the vegetables being cold. - Chawanmushi: Average for an izakaya. - Horse sashimi assortment: Heart, lean meat, diaphragm, mane, and yukke. The yukke was delicious, but personally, I didn't feel like actively eating the horse sashimi, and I couldn't bring myself to try the fatty mane. Those who are hesitant about horse sashimi should be cautious. - Assorted sashimi: Tuna, scallop, octopus, yellowtail, and sea urchin. Standard for an izakaya, but it felt like the ingredients were just cut and arranged. - Carp sashimi: Following the horse sashimi, I encountered another disliked dish, carp sashimi. It was served with soy sauce and wasabi instead of vinegar miso, which was a unique style. - Eel liver with ponzu sauce: This was delicious. - Carp in sweet soy marinade: Again, carp! Disappointed as the meat was tough and had a strong fishy taste, making it a flavor I didn't like. - Salty pickled fish roe: Looks like sherbet or ice cream, but tastes like salty pickled fish roe, creating a surprising contrast. - Hand-rolled croquette: Simply delicious. It was a relief to have something familiar among the unfamiliar ingredients. - Stonefish and snowflake soup: The fish sauce soup made with squid intestines was quite intense. The combination of vegetables, sliced squid, and roughly grated daikon radish seemed to match, but like the horse sashimi and carp, the unfamiliar ingredients made it a bit mediocre. The hot pot was finished with rice porridge topped with salmon roe, but the taste was still unfamiliar. <Impressions> I ordered the course, which had a very rich variety of dishes, but many of them didn't match my preferences. For starters, dishes like carp, horse, and fish sauce that are typical regional foods were not to my liking, so I think this is not a suitable restaurant for those who are not fans of regional cuisine. However, as the name suggests, the selection of sake at this sake izakaya is excellent. <Points of Concern> Overall, this restaurant was quite challenging for me.

"I stopped by to have some sake as a coffee substitute after eating, as my friend recommended that they serve delicious Juyondai here! There are about 10 different types of Juyondai available, ranging from around 900 yen to 4000 yen per serving. Even as a commoner, the 'entry level' option is more than enough to enjoy. The appetizer served that day was so delicious, making it a perfect accompaniment to the sake tasting. You can enjoy the sake while sipping on the complimentary water provided in a one-liter bottle."

I have been going to this restaurant for over 30 years now, haha. I made a reservation over the phone and visited with two friends on a weekday at 6 pm. We were seated on the second floor, which I love, and had a great time chatting with the owner over some sake. We ordered the mizore nabe, kushiage with 8 different kinds, dashimaki tamago, and persimmon cheese. The sake here is amazing!

Food and Beverage Support Team This week, on Friday, on the way back from Utsunomiya, I was taken to a restaurant where Japanese sake is available. I don't know much about Japanese sake, but I heard that they have all the labels of the legendary Juyondai, as well as some Japanese sake that I have never heard of before. I should have taken a picture of the Japanese sake. Of course, the food was also very delicious, making it a great place for sake lovers. By the way, it seems to be a famous restaurant that is one of the four great Izakayas in Otsuka. #OtsukaGourmet #JapaneseSake #RestaurantWhereYouCanDrinkJuyondai #KushikomaMainStore #OtsukaFourGreatIzakayas

Legendary sake bar in Otsuka, Tokyo. The spark that ignited the popularity of the now prestigious "Juyondai" sake started from this place. It is a legendary sake bar filled with various histories of sake. The restaurant has a first floor, a second floor, and a separate Oden restaurant called Kushikoma Room. The first floor has only two table seats and a raised seating area at the back. The second floor is a tatami-style seating with a sunken hearth in the center, where the landlady bakes grilled rice cakes (Ishiri Mochi) made from kneaded rice during the winter season. Ishiri Mochi is a specialty of this restaurant, so it is a must-order! The tables on the second floor are made using reused sake barrel lids, adding a charming touch. The food includes their proud sashimi, as well as a variety of dishes such as the famous Ishiri Nabe with lots of grated daikon radish. Of course, the highlight is the Juyondai sake. There are also special Juyondai varieties that can only be enjoyed in a few select dining establishments. With delicious sake, great food, and the heartwarming stories from the landlady... you just can't stop drinking. The gentle "wa" atmosphere here is truly wonderful. Thank you for the feast.

Located about a 5-minute walk from Otsuka Station, this restaurant received a rating of 3.69 during my visit. They offer a variety of dishes such as horse sashimi and kushikatsu, as well as a wide selection of Juyondai sake. The menu includes kushikatsu, horse sashimi, oden, koma temaki, croquettes, and kanpachi sashimi. My personal recommendation is the three types of horse sashimi, especially the fatty one in the middle which was delicious. I also had the opportunity to try the rare sake from Yamagata, Juyondai's Ryotsuki and Soki, which was a truly special experience. I had a great time chatting with the proprietress and the manager, and ended up spending 4 hours at the restaurant. Thank you for the wonderful meal and hospitality! I highly recommend visiting this place!

We had a luxurious drinking party with close friends, with a budget of around 10,000 yen per person, and visited this restaurant. We had informed them in advance about the course and budget, and it was perfect! - What we had: Sea bream shabu-shabu course with fried dishes for 6,500 yen, total just under 10,000 yen - Appetizers - Assorted sashimi - Oyster soup - Pork loin - Fried dishes - Sea bream shabu-shabu The highlight that everyone enjoyed was the sea bream shabu-shabu! The neatly arranged sea bream sashimi looked delicious. Another highlight that everyone loved was the rice porridge with lots of salmon roe on top, which was unexpected but delightful. Initially, there were puzzled reactions like "Is that really Otsuka!?" but everyone ended up enjoying it.

I pre-ordered the sashimi assortment. If it's late, you can go without a reservation, but it's better to order the hot pot in advance. It's tricky. The sashimi was delicious, especially the fish. It goes well with Japanese sake. The sake was great. Thank you for the meal.

I was in charge of organizing a drinking party. I chose "Kushikoma," a famous sake shop in Otsuka. Otsuka is known as a sake town. Kushikoma is a favorite shop that I regularly visit. They have a great selection of sake, especially the famous Juyondai. The food is also delicious and on a different level compared to other izakayas. This time, I ordered the Ishirime Zosui hot pot that I had been wanting to try. It was incredibly delicious with a soup made with Ishirime soy sauce, squid, and grated daikon radish. The zosui (rice porridge) was also amazingly tasty. We compared and enjoyed four types of Juyondai sake and two types of Tatenokawa sake. We also had the opportunity to hear various stories from the female owner, making it a wonderful time. Sake is truly delicious!

I went in hoping to try the 14th generation sake, but they only offered set courses in December. It was a bit pricey, but the food was delicious! I also enjoyed trying the 14th generation sake. The prices were a bit higher than expected.