I received an invitation to visit Tsukushinoko, a restaurant that is so popular I could wait a hundred lifetimes and still not get a reservation. They contacted me a few months ago, and even if I had other plans, I would cancel them to visit this place. As soon as you enter the restaurant, on your left, there is a row of various types of Japanese sake. Even though I have visited many other sake specialty stores, I am still amazed by the selection here. The walls are covered with names of sake breweries and brands. It is always fun to pick a brand I have never tried before from the pouches. The restaurant only operates on the first floor, yet the price (including tax) remains the same at 6,000 yen. As I was seated, the owner's mother's homemade pickles and bean dishes were served. Soon, a simmered root vegetable dish was brought out, followed by other dishes. The owner, Tooru, then brought out Dassai sake for a toast. Before that, I needed to decide on the sake I wanted to drink. I chose a brand that is only available here. We toasted with Otter Fest Sake Dassai, a special cloudy sake brewed exclusively for Tsukushinoko. We started with Tosa Shiragiku, Niidashizenshu, and Inazou. The evening continued with cheese-filled tamagoyaki, homemade pickles, and finally duck hot pot. We enjoyed several cups of hot sake followed by cold sake, including a special sake brewed by Imada Shuzo Honten in Hiroshima. We ended the meal with udon, even though we were already full. It was a delicious meal with great sake. Looking forward to the next visit.

I was invited to Tsukushinoko, a restaurant where I can truly feel the deliciousness of sake, with a group of 4 people for the first time in probably 2-3 years. It was so much fun and delicious! The shrine in the restaurant is very divine. I hope the mother of the owner stays healthy forever.

Thank you for inviting me to a sake festival in a sacred place for sake that I could not have reached on my own. It was a fun feast at the Dassai Otter Fest Sake Start! I tried a total of 15 different types of sake including Dassai, Kudoki Jozu, Saku, Kamo Kinshu, Kagiya, Toyo Bijin, Okunoto no Shiragiku, Juyondai, Jikomi, Houken, Kayo Yoku, Senkin, Kazenomori, Da Shinshu, and Wataya. The sake was delicious, and the food pairings were great too, including potato salad, cucumber miso, edamame, cheese omelette, assorted sashimi, grilled pregnant herring, century egg, curry tripe hot pot, and finishing with udon. I was so full! The sake was delicious, the price was reasonable, and I left completely satisfied! Thank you for the feast!

I was invited by Mr. Igarashi to the long-awaited "Yoyaku Zetsubou-ten, Tsukushinokoni" and was able to finally infiltrate! So happy! The course included a sashimi platter, dried herring, curry tripe hot pot, and finishing udon. We also added edamame, cucumber, potato salad, cheese-filled eggs, and century egg, and we just kept drinking one sake after another! All the summer sakes were delicious!! With all that food and drinks, it cost around 6000 yen per person. Is this place heaven...?

A hidden gem of a sake izakaya without a signboard! I was invited by a friend and had the privilege of sitting in the VIP seats on the second floor. Grateful for all the amazing food and drinks. The proprietress and her son were wonderful. I definitely want to go back. ⭐︎⭐︎⭐︎⭐︎⭐︎

I was invited to a sake brewery, which I visited for the first time in about a year. On this day, they served a special dish called pork miso hot pot. The beautifully arranged pork was cooked in the red miso hot pot, and after enjoying it to the fullest, we added udon noodles to make it even more delicious. Since all of us could drink sake, we tried a total of 16 different kinds with 4 people. We even got to try a rare brand called Shinsei, so we were very satisfied. As for additional menu items, we had natto omelette and century egg. These dishes also went well with the sake.

This is a well-known sake paradise in Japan. You can only visit this place if you are invited. Today, the main dish is miso hot pot. The broth is so delicious that you can enjoy drinking sake while eating. We also ordered the classic natto omelette. We order a few different types of sake, about 4 servings per person, and mix in some hot sake as well. Since everyone's preferences are different, we can enjoy various types of sake together and each person can enjoy their favorite taste.

I am grateful to have been invited by a regular customer to visit the sake paradise, a place that I could never have found on my own. This was my second visit, and just like the first time, it was even more delicious, fun, and moving. The hot pot I had for the first time this winter warmed both my body and soul, and I felt healed. It was the best♪ I have been invited again next month, and despite finishing my drink, I am already excited and happy. Thank you very much. It was a feast.

Fourteenth generation, Shinshu Kimegura, Hanayoku, and more. These are top-notch sake among top-notch sake. They have a collection like a cluster of stars. Truly living up to the reputation of a sacred place. I have visited sake restaurants all over Japan, but there is none like this. The reputation of the restaurant, the personality of the owner, the wonderful clientele, and of course, the essence of home-cooked meals. Add to that the lineup of top-notch sake. However, the world changes quickly. Nowadays, you can find Fourteenth Generation and Shinsei in many eateries. But Tsukushi is unparalleled. They have the best lineup of sake in Japan. Every time, I am at a loss for which one to choose. There are so many wonderful Japanese sake out there. What will the future hold? Tonight, as always, the following are available. Each one has a wonderful taste: - Fourteenth Generation Honmaru - Shinshu Kimegura Miyamakin Ginjo - Hanayoku Junmai Daiginjo - Jokishi Kuheiji Yamada Nishiki Junmai Daiginjo - Korekara Senbon Junmai Ginjo - Hitoroki Special Junmai - Nabeshima Yamada Nishiki Junmai Ginjo - Tosa Special Junmai - Fourteenth Generation Honmaru - Squid Miso Stir-fry - Edamame - Assorted Sashimi Tuna Toro, Salmon, Bonito, Sea Bream, Scallop, Amberjack - Grilled Shishamo with Roe - Tamagoyaki - Century Egg - Simmered Daikon with Minced Chicken - Soba

It's been a while since I visited Tsukushi no Ko, and I'm grateful. The system hasn't changed much. You can enjoy a satisfying amount of sake, about 4 servings per person. You can still savor delicious dishes made by the mother. Grilled herring, when crumbled, makes a great side dish. The sweet tamagoyaki is comforting. It's important to continue doing what you can do well as time goes by. Since the restaurant is run by a couple, I could see that they are running it with care. While the quality of sake in other restaurants is improving, I hope Tsukushi no Ko will continue to be known as the go-to place for Japanese sake. Thank you for the wonderful meal.

I revisited the paradise of Nombei and his friends. They offer a selection of high-quality sake paired with seasonal ingredients, and you can drink up to four cups per person. It's a popular and hard-to-reserve spot for regular customers. We started with a bottle of Dassai Otter Fest sake and enjoyed a variety of premium sake chosen by the staff and our close friends. The meal began with a dish of pear and vinegar citrus, well-seasoned edamame, and minced squid. Then we had a platter of fresh sashimi, grilled plump herring, curry, and finished with chicken ramen. It felt like heaven for drinkers. We had a great time with good friends and delicious sake. I look forward to coming back during hotpot season. Thank you for the wonderful meal.

A sake lover's sake paradise, Tsukushinoko! This traditional izakaya is a hidden gem that is not easy to find at first glance. The interior is nostalgic, and they offer a wide selection of sake. The food pairs perfectly with sake, and you can feel the motherly love in every dish. The duck hot pot in winter is a must-try. The all-you-can-drink and all-you-can-eat option for 6000 yen is a great deal. The grilled beef tongue, sashimi platter, simmered noodles, curry-flavored motsu stew, natto, omelette, pickles, potato salad, edamame, and cucumber miso pickle are all delicious. #Tsukushinoko #Izakaya #Sake #ReservationDifficult #Top100Restaurants #IkejiriohashiGourmet #TokyoGourmet

On a warm early spring night, I hurried from Ikejiri Ohashi Station. A famous sake awaits me. You can drink anything you want. It's a heaven for sake fans. This place is like a sacred ground. And reservations are almost impossible. Only a few members are allowed. It's like a platinum ticket. I am lucky to be a member. Many have been expelled for bad behavior. Ignoring the no photography rule. Making a lot of noise. Always late. And so on. They are banned from entering not only this store. Sake should be enjoyed following the rules, savoring it happily, and interacting with friends. That's the basic rule. Lately, everyone behaves well and elegantly. Gentlemen and ladies only, creating a peaceful atmosphere in the store. A night of happiness. The dishes include: - Edamame - Potato salad - Assorted sashimi (sea bream, tuna, medium fatty tuna, greater amberjack, bonito, octopus) - Grilled herring - Meat jagariko, curry flavor - Noodles Sake selection: - Otter Festival (Dassai) - Juyondai Honmaru - Hanayoku Yoku Junmai Ginjo Nama - Shinshu Kame Rei Hitogokochi Junmai Ginjo - Tomikunaga Toru Special - Jojiro Kyuhei Tsu Yamadanishiki Junmai Daiginjo - Jikomi Kuheiji Yamadanishiki Junmai Daiginjo Muroka - Daishinshu Toyoharu "Kougetsu" Junmai Nakagumi - Tateyamagawa Hon Karakuchi Junmai Daiginjo - Shinsei Amaneko Private Brand - Hanatomoe Kanjuku Junmai Ginjo - Koeikiku Hakugetsu Junmai Muroka

A must-visit place for anyone who loves sake in Japan. It seems that there are no new reservation slots available at the moment, so the only way to go is to be taken by a regular customer. The bar only serves sake, and the first drink is the popular Dassai special sake, served ice-cold. From the second drink onwards, you can choose from the various brands lined up on the wall and have them poured into a small bottle with a handwritten label attached with a rubber band. After finishing each drink, you can keep the label and at the end, take a photo to look back on the sake you enjoyed that day. The food is not worth mentioning, but those who complain probably shouldn't come here. It might be like a stamp rally for some, being able to go to a place with no available reservations and feel like, "I'm so cool." Of course, there are also many regular customers who have been going for a long time and have managed to secure a reservation slot. It's a good place for those who want good value for their money and want to drink a lot, but young people may not understand or have the opportunity to go. That's just how it is in the industry.

Recently, I have been reflecting on my drinking habits. I have been sticking to certain types of sake like Shinshu Kirei, Kayouyoku, and Juyondai. They are all beautiful in their own way. However, it's good to try new sake every time I visit this place. It's a unique experience in a sacred place. This time, a female sake connoisseur recommended me Rokuki, Abe Kan, and Ryusei. They are not the usual ones I drink, but each of them has a distinct quality of a premium sake. As we enter the 21st century, the quality of Japanese sake has improved significantly. There are so many options to choose from that I always find it hard to decide. The Eastern Beauty sake on this day even surpasses Juyondai. I'm looking forward to what will happen next time.

I visit this place often and always encounter new premium sake. Brands like Juyondai, Shinshu Kame Rei, and Hanayoka are my go-to choices. However, on this particular day, the sake expert introduced me to brands like Naraman, Sharaku, and Mansaku no Hana. Each sake has its own history and sentiment attached to it, making Japanese sake truly profound. The owner, Miho Imada, is famous for reviving the Hattanso rice and being a pioneer female sake brewer. The food menu included dishes like simmered taro, seaweed salad with green beans, simmered kelp, assorted sashimi, duck hot pot, and udon noodles. The sake selection featured Otter Fest Sake, Juyondai Junmai Ginjo, Hanayoka Yamadanishiki Junmai Ginjo, Shinshu Kame Rei Junmai Ginjo, Naraman Origarami, Sharaku Junmai Ginjo, Mansaku no Hana Umakara Mansaku, and more. Each sake had its own unique characteristics and story, adding to the depth and complexity of Japanese sake culture.

This is my second visit. I had a great time the first time, so I was grateful to be invited again. The variety of sake is impressive, and they serve just the right amount to share, so you can try a lot. They also generously serve rare sake in small bottles. The food, especially the sashimi, is delicious and pairs well with the sake. The sashimi was so fresh and tasty that even though I'm not a fan of raw fish, I enjoyed every piece. The main dish was duck hot pot, which we couldn't stop eating. Even though it was a deep pot, the four of us finished it quickly. We ended the meal by adding udon noodles to the pot, and of course, we ordered more! I would love to go back, but I can never make a reservation on my own and always get lost trying to find the place without someone to guide me.

I was invited to visit the sake paradise once again. The main dish of the day was duck hot pot! It was delicious, and I enjoyed putting udon noodles in the leftover broth for a second round of deliciousness. I also added natto omelette, avocado, stingray fin, and century egg. It was my first time trying additional dishes, but they all paired well with the sake. We enjoyed 14 different kinds of sake among 4 people. The highlight was being able to drink Shami and Kayo Yokocho's Sake Musashi... As always, the sake lineup here is fantastic. I hope to visit again soon.

Visited Tsukushinokosan, known as the holy land of sake, for a winter limited edition hot pot menu featuring duck hot pot. Invited by a regular customer as usual. Started with the classic toast sake, Dassai's cloudy sparkling OtterFestSake. - Pickled red turnips - Edamame with bonito flakes - New potato meat and potato stew The edamame and red turnips here have a thieving quality. Although they have become regular menu items, they go perfectly with sake. - Sashimi platter The sashimi platter has also become a regular item recently. It seems they order it from a nearby sushi restaurant. The platter includes tuna red meat, medium fatty tuna, whelk, red snapper, sweet shrimp, salmon, and amberjack. - Duck hot pot The hot pot is filled with plenty of vegetables such as shepherd's purse and Chinese cabbage, topped with colorful duck meat. Once the fire is lit, we wait for the approval of the owner and Orusan before digging in. We start with the crunchy shepherd's purse. The fresh shepherd's purse has a great texture and a slight bitterness. The root of the celery is also included in the hot pot and is also delicious. The duck has a sweet taste of duck fat, which was delightful. The salt-flavored soup, rich in duck broth, surprisingly has no strong flavor and is clear with umami, making it another delicious dish. The tofu and vegetables are cooked nicely, and the soup is gentle enough not to overpower the sake. - Udon noodles For the finishing touch, we had the usual udon noodles, which absorbed the rich duck and vegetable broth, making it incredibly delicious. We had two extra servings that day. We ordered four additional dishes. - Natto omelette Large natto beans are generously wrapped in the omelette. The natto is seasoned with regular mustard soy sauce, and when combined with the fluffy egg, it is delicious. - Stingray fin Another additional appetizer that has become a regular order. Stingray fin and sake are an excellent combination. - Century egg Yes, century egg with sake. This combination also works well at this restaurant. The rich umami of the century egg pairs nicely with sake. - Avocado A dish inspired by the owner and Orusan's evening drinks. Served with Parmesan cheese, balsamic vinegar, and olive oil. A rare opportunity to try a variety of premium sake such as Juyondai, Shime, Kayoka, and Joko in small quantities is also a charm of this place. Thank you for the feast.

Shinshu Kirei is a famous sake. Recently, it has been gaining popularity, becoming quite difficult to obtain. Many restaurants are placing orders at exclusive stores, but they are unable to keep up with the demand. Even at this particular restaurant, which I thought was the last resort, I realized just how popular it is. I have tried famous sakes such as Juyondai, Hanayoka, Echigo, and Kuheiji. It was a truly happy moment with three beautiful women, delicious food, and amazing sake. The only regret was that my mother seemed a bit tired. - Edamame with Bonito flakes - Pickled red turnip - Chikuzenni (simmered chicken and vegetables) - Assorted sashimi: tuna, horse mackerel, amberjack, salmon, octopus, sea bream, etc. - Pork and mushroom soup (additional vegetables for hot pot) - Udon with added toppings: century egg, avocado, natto omelette, cheese egg, pickled bran - Sake selection: Otter Fest Sake, Juyondai Junmai Daiginjo, Hanayoka Junmai Daiginjo, Kuheiji Junmai Daiginjo, Echigo Junmai Ginjo, Tenmi Junmai Ginjo, Kamikame Junmai Hiyaroshi, Gakki Masamune Honjozo, Tsuru Rei Special Junmai Sake, Ryuki Junmai Ginjo, Hitorikko Junmai Ginjo, Hitoriko Junmai Ginjo Aiyama

Tsukushinokosan, known as the holy land of sake, invited me to visit as usual. On this day, they had a special menu for the end of the year. I had the rare fish hot pot course, which featured cod and cod milt, and it was amazing. We started with the classic toast sake, Dassai's cloudy sparkling OtterFestSake. The appetizers included edamame with bonito flakes, pickled red turnips, and minced meat sauce on new potatoes. The sashimi platter from a nearby sushi restaurant included tuna, medium fatty tuna, abalone, sea bream, amberjack, octopus, and Japanese flying squid. It was delicious. The fish hot pot featured plenty of sea bream slices and a generous amount of cod milt. The cod milt was a delicacy, cooked just right to bring out its firm texture. The soup was a simple salt-based broth with ingredients like Chinese cabbage, shimeji mushrooms, and tofu. We also had a side dish of Japanese parsley and seaweed. The meal ended with an egg rice soup that was cooked in the fish broth and was absolutely delicious. We also ordered additional items from the menu, including a cheese omelet and unusual pairings like century egg with sake. The avocado dish was a fusion of flavors with Parmesan cheese, balsamic vinegar, and olive oil. The variety of rare sake available, such as Shami, Kayouyoku, and Jikomi, made the dining experience even more enjoyable. Thank you for the feast.