Those who love alcohol are generally foolish. The losses outweigh the gains in terms of the intoxication and sense of liberation that can be obtained. That's why drinkers must develop the ability to find a place that serves delicious alcohol and snacks. Otherwise, the balance with the things lost will not be right. The overview of this izakaya is based on an article from the Tabelog Magazine: "Nakamuraya in Shinkoiwa! A legendary tavern full of famous drinks and dishes." The location is right in the middle between Shinkoiwa Station and Ichinoe Station. The nearest station is almost non-existent. The surrounding area has an old town atmosphere, and the shops give off an even older vibe. Like all drinkers, I also sniff around. The good drinking atmosphere is clearly transmitted to me (laughs). As soon as I opened the sliding door, there was no hustle and bustle, and a calmer space than I expected spread out. I ordered maguro butsugiri (tuna sashimi), ebi furai (fried shrimp), and other alcoholic drinks. When I ordered sake, they asked if I wanted it warm or at room temperature. And when I saw the room temperature sake placed in front of me, I couldn't believe my eyes. The top of the sake cup was big, and the sake was almost overflowing. If there was this much, I would drown. Drinkers would be delighted and excited with just this. I prefer this to spilling. The ebi furai was huge. When I picked it up with chopsticks, it was heavy. Could it be used as a weapon? I first dip it in tartar sauce, then mustard, and finally sauce, and take a big bite. After the crispy coating, there is a resilient yet crunchy texture, along with the sauce and the taste of the shrimp spreading in the mouth. I smile and gulp it down with the sake. Dedicated to all alcohol lovers. This is a paradise for fools.

I don't have the courage to enter with this ordinary appearance. But once inside, the seats are quite full. If I hadn't made a reservation, I might not have been able to get in. The interior is relatively clean. The toilet is also a new shower toilet. Perhaps because it was Saturday, there were several families with young children. It's rare for this type of casual bar to be non-smoking inside. The food is delicious. The shrimp fry is huge. When you order a highball, you get a glass with yellow liquid and a bottle of carbonated water. The yellow liquid is a mixture of Kinmiya shochu with something else, but what it is remains a secret. After drinking many glasses of draft beer, I also had many glasses of highball. So the bill came out to over 5000 yen for splitting. It's a cheap restaurant, but drinking too much is not good.

I arrived after a 30-minute walk from Shin-Koiwa and was impressed by the beautiful appearance of the restaurant. Inside, there was a counter and also table seating, quite spacious. The place was run by three women. The customers all seemed to be regulars. As soon as we sat down, drinks were served without even taking our order. I started with a bottled beer that wasn't on the menu. The menu offered sashimi like tuna and sweet shrimp for around ¥850, fried dishes like horse mackerel fry and tuna fry skewers for around ¥500, as well as grilled squid and other side dishes. The drink options were simple, with draft beer, highball, whiskey highball, and sake in small and large sizes. We ordered beer with fried eggplant for ¥500, highball for ¥430, and tuna fry for ¥500, and they all arrived promptly. The fried eggplant was hot and crispy, topped with plenty of ginger and a little soy sauce. The tuna fry was also hot and had a satisfying texture, with a crispy coating that sealed in the flavor of the tuna. The highball was a unique local style, with a yellow liquor served in a masu bottle, poured into a glass with soda and lemon. It had a light and refreshing taste. The total bill came to ¥2290. Next time, I would like to try the rolled omelette with whiskey highball, tuna sashimi with sake, and more. I took a bus back to Shin-Koiwa station. That's all.

I visited this place after seeing it on TV. The Shitamachi Highball is served in a glass without ice and has a generous amount. It is made with Kinmiya and a citrus base, making it easy to drink. The Agadeshi Tofu comes with scallops, eggplant, and a large piece of bonito flakes with soy sauce, keeping it simple and delicious. The Ebi Fry consists of three large shrimp that are crispy on the outside and juicy on the inside. Despite being full from the Agadeshi Tofu, you can also get the leftovers packed to go. The Oolong tea is only 100 yen per cup, which is very reasonable. The atmosphere inside the restaurant is lively, with locals enjoying conversations or just relaxing.

I have been going to this retro restaurant for almost 10 years now. The old man who used to run the place passed away last year (maybe the quality of the tuna has dropped a bit). This time I don't have any photos, but the tuna cutlet is still delicious as always. The restroom used to be terribly dirty and smelly, but they finally renovated it and now it's clean. - Highball: I jokingly call it "narcotic highball." If you drink too much and get carried away, you'll be flying. - Kaki pon vinegar: My recent favorite, it's so refreshing. - Chicken with ginger: The strong flavor goes well with highball. I always add extra cabbage. - Agedashi tofu: When I'm alone, just this dish is enough to fill me up, but I end up eating more. Delicious!

This is the rumored original highball! It has an amber color and is made with Kinmiya shochu. The asparagus was thick but not tough, and had no strings. I forgot to take a picture, but the shrimp fry was surprisingly large. The retro atmosphere of the interior makes you feel like you're in the Showa era, although it's not exactly clean, it's cozy. The food also came out fairly quickly after ordering, which was nice.

On November 26, 2022, I visited this restaurant with 5 friends after a 3-month break. I was asked to guide my friends around this hidden gem in Shin-Koiwa. Technically, it's the third bar we visited on our deep bar-hopping tour in Shin-Koiwa. To be precise, it's a 30-minute walk from Shin-Koiwa, but only about 10 minutes by bus from the Keiyo intersection bus stop to Koiwa Station or Nishi-Koiwa Station. Interestingly, the young new owner of Nakamuraya used to be a colleague of mine from a previous job. The lively older sister who manages the hall is also a former colleague. Due to this connection, we made the expedition to Edogawa Ward. As many have mentioned, the aging of the exterior is quite impressive. The interior has been renovated since the new owner took over, making it quite cozy, but the exterior is definitely worth seeing. The dishes we had were amazing. The Maguro Butsugiri (sliced tuna) for 850 yen was surprisingly high-quality and generous in portion. The Kujira Sashi (whale sashimi) for 850 yen was fresh and delicious, especially with grated ginger and garlic. The Aji Tataki (grilled horse mackerel) for 950 yen was large and flavorful. The Age Dashi Tofu (deep-fried tofu) for 500 yen was crispy and tasty. The Ebi Furai (fried shrimp, 3 pieces) for 1800 yen was a must-try and worth the price. The Yosenabe (hot pot) for 2500 yen per person was filled with salmon, chicken, scallops, cabbage, shiitake mushrooms, enoki mushrooms, leeks, and tofu, creating a delicious broth. The ending zosui was also excellent. We also had Highball for 430 yen, which was served ice-less but with a clear, brown mysterious shochu that was very smooth and enjoyable. The prices mentioned are all tax-inclusive. The atmosphere, taste, portion size, everything about this place is legendary. It's a bit inconvenient to get to, but definitely worth the effort. This bar has come a long way since I first registered on Tabelog 10 years ago, and it's now highly rated. Highly recommended for a group of 3 or more. We had a great time with delicious food and drinks. I will definitely be back! Thank you for the wonderful meal.

On the third day of the trip, we took a bus to a faraway place. I think it was the Keiyo Intersection bus stop. The exterior had a Showa era charm. The interior was renovated and very clean. The counter in the shape of the letter "字" was just like a traditional pub. The food was delicious, and the golden drinks were a perfect match. I didn't care what they were, I just enjoyed them. The sake was the nostalgic "Fukutokuchou." It really brought out the scent of the Showa era. The whale sashimi was a nostalgic dish for the older folks. The tuna sashimi was fresh, and surprise, there was fatty tuna too. The fried tofu was big and tasty. The horse mackerel sashimi was large and fresh. After finishing, the fried fish bones were also delicious. The shrimp fry was not only delicious but also big, so it was satisfying to eat. The fried fish bones were crispy and delicious too. Since there were many of us, we had two servings of hot pot and finished with porridge. We were so full. Thank you for the feast.

The nearest station is Shin-Koiwa Station, 2100 meters away in a straight line. Is it tough to walk there? Probably a hidden gem for local residents. The facade here goes beyond retro and looks like a ruin. It has a unique charm. I entered the restaurant at 5:00 pm on Saturday and got a seat easily. There were pre-moistened towels on the reserved seats. Interesting. By the way, it was fully packed before 6:00 pm on that day. The menu is displayed on small strips of paper on the wall. There didn't seem to be any special recommendations for the day. There were 2 people in the kitchen and 3 lively women in their 50s in the hall. - No cover charge - Negima Katsu (green onion pork cutlet) for 500 yen - Maguro Butsu (tuna sashimi) for 850 yen - Shirako Ponzu (milt with ponzu sauce) for 950 yen - Cheese croquette for 500 yen - Tessa Nabe (cod hot pot) for 1800 yen per person - Drinks for 4050 yen for 2 people The tuna was delicious with a good amount of fat. It's not really called Butsu, right? It also had medium fatty tuna mixed in. The texture was soft. The hot pot was very generous in portion size. It was not a serving for one person. It was like a mountain of cod, tofu, greens, and green onions all roughly cut and piled up haphazardly. Even when it boiled, the ingredients did not sink. The ingredients on top remained raw. The lively woman took pity on us and scooped out the ingredients at the bottom and shared them with us in our individual bowls. The hot pot was like a water-based stew. My friend said it was made with kombu broth, but I didn't notice it. In the individual bowls, there were ponzu sauce, bonito flakes, and garnishes like green onions. I think cod and ponzu sauce make the strongest combination. The hot pot was so popular that all the table stoves were taken and the following customers couldn't order! The later customers had their orders put on hold. Each dish had a large portion, so I was full. You definitely need at least 2 people to come here.

I am exploring a famous bar that is far from the station in Edogawa-ku. This time, it is a "station-far property" that is a 30-minute walk from the nearest Shinkoiwa station, no complaints. Of course, I don't know when I can drink alcohol if I walk, so I took a Toei bus from Shinkoiwa station for 10 minutes. I can see the light of the sign in the back of a narrow alley. It's a bit difficult to see at night, but this appearance attracts drinkers. "Nakamuraya" is a popular bar for the masses. Finally, I could come after the corona pandemic. I pass through the curtain and enter the store. I always feel nervous in a new store, but "If you do not enter the tiger's cave, you will not catch its cub" is my motto. Otherwise, I cannot explore the downtown bars. There are local regulars at the table seats, and young people in their 20s at the long counter, so I feel that the range of customers is surprisingly wide. As always, multiple alcohol disinfectants are placed in the downtown bar in the Reiwa era. I order a highball. The highball in this store is, needless to say, a downtown highball. The combination of carbonated water and alcohol is a classic. When I see the bubbles of carbon dioxide popping in the yellow liquid, I feel that the peaceful world has finally returned. I check the menu. I start with the classic maguro butsugiri at a popular bar for the masses. The strong stickiness of the yam shows the work of the kitchen mother. The squid and eggplant tempura is made with a quite thin flour, almost like a simple fried dish. It is a simple and best dish that directly conveys the taste of squid. I order a second highball while observing people as usual. In the post-corona pandemic, I am very excited. In the end, the downtown highball is more suitable for a lively voice than silent eating. Being far from the station means that the options are limited for local people, so they inevitably visit the bar frequently. The atmosphere in the store is warm, including the staff, like a family. Although I came alone, I don't feel alienated. The inside of the store is warm. I order a tamagoyaki from the hall attendant. I love eggs, so I decided to finish with the specialty of this store. "I will make the tamagoyaki, but it is sweet. Is it okay? I can put green onions in it," she says in a typical downtown way, which shows her kindness. I accepted it as a sign of her desire for me to enjoy her proud tamagoyaki. "Can you make it without putting anything in it?" It seems like she used about four eggs. It is cooked in a frying pan, in a semi-circular shape. The wavy roll and the dark color due to the sugar are both homely and wild, typical of a downtown bar. Even though I grew up in Osaka, I have become accustomed to sweet tamagoyaki. The perfect level of firmness, not half-ripe but just firm, is also an exquisite cooking point. The jumbo size is no problem for me, a lover of eggs. "It's delicious," I mutter to myself while eating heartily. "How is it? Is it delicious?" she asks. She seems confident, but she is probably concerned. I replied, "Yes, it's very delicious," in a typical downtown manner. The lovely smile of the downtown sister who smiled back at me is wonderful. At first, it was empty, but as it passed 8 p.m., more and more customers came in. After spending about an hour exploring the bar, enjoying a downtown highball and sweet tamagoyaki, I had a great time. Due to my mistake in the payment process, I missed the bus back from the nearby bus stop after 8 p.m. and had to take a post-meal walk to another bus stop 10 minutes away. The "Exploring Famous Bars Far from Edogawa-ku Station" project has another bookmarked place called "Rokubei," but due to the corona pandemic, it has been closed for a long time. So, it will be on hold for a while. Nakamuraya Related Rankings: Izakaya | Shinkoiwa Station

I visited the difficult-to-find facade Izakaya "Nakamuraya" in Japan, which was undergoing renovation during the summer and has now reopened. The interior of the restaurant looks a bit cleaner. It was still bustling with locals. I had delicious sashimi, including tuna cheek. I also enjoyed the thick fried tofu and shrimp fry. Everything was delicious. It's a bit far, but I want to visit this restaurant regularly. Thank you for the meal!

Second visit. It's a shame that sushi disappeared from the menu after Dad passed away, but the kindness of the unchanged mothers and delicious food. It's a little disappointing that the interior has been renovated and improved, but I'm happy that the toilet has a sense of cleanliness. It's a bit far from the station, but I will visit again. It's a good place!

I heard that there is a shop in a very hard-to-reach place that has a warm atmosphere and serves fantastic food, so I came to visit. I was impressed by the wonderful exterior of the shop, but the highlight was definitely the whale sashimi, which was incredibly tender and delicious! The horse mackerel sashimi and deep-fried horse mackerel tail were also fresh and tasty. The shrimp fry was also impressive and flavorful! I also highly recommend the bonito sashimi, which was incredibly tender. Overall, it was a satisfying dining experience. The shop was even being filmed for TV, but I will continue to support them. Thank you for the delicious meal.

I arrived at the workplace by bicycle under the scorching sun, and here I am at Nakamuraya (^ ^) The exterior of the building is fantastic with its tin design. It is rumored that this bar is registered as a World Izakaya Heritage site, and one of the criteria for registration is that the exterior must be made of tin. Recently, the interior has been slightly renovated, which is nice. The strict "Co" shaped counter seats make you feel like you're back in the old days. I wonder how many people used to sit at this counter and enjoy this view while drinking. I'll have a bottled Kirin Ichiban Shibori beer for ¥650, which is not cheap. The snack I ordered is the "Fuinjo and Maguro Butsugiri" for ¥850, which is a generous portion of fresh tuna slices. The slightly aged red meat is satisfying. Of course, when you come here, you have to have a highball! Not the usual white, black, or red, but the original homemade highball from the store. It is poured from a PET bottle with ice, soda, and lemon, with a unique blend of alcohol that is not too weak or too strong, and it's delicious for ¥400. When a few people come, they even give you a 2L PET bottle of the highball base! Is that a highball with great cost performance? Unfortunately, the cheese croquette was sold out, so I had the Cheese Fry for ¥500, which was crispy and hot with melty cheese. I couldn't quite tell the ratio of the highball inside and outside, but when I ordered a refill, they also brought me cider! In the end, I finished with a highball with a strong cider taste. Next time, I'll take it more leisurely.

I made a reservation for 4 people at 5:00 p.m. on Saturday for a long-awaited drinking party with my Twitter friends. We were seated at a table that used to be a sunken kotatsu. We all ordered a bowl, a yellow, beautiful, and slightly sweet drink that my father loved. I must have inherited his love for it. The food here is generous in portion, enough to make you full quickly when dining alone, but this time, being able to try various dishes with 4 people was much appreciated. We had tuna, bonito sashimi, eel omelette, deep-fried tofu, and an incredible garlic-flavored omelette that surprised everyone at the table and made it hard to stop eating. I wasn't feeling well that day, so I only had 3 bowls and called it a meal. I actually remember the way back from the restaurant this time, which is a rare achievement for me as I usually have a poor memory.

I finally got to visit the restaurant I've been wanting to go to for a while, called "Riku no Kojima." It's a bit of a trek, about a 30-minute walk from Shin-Koiwa Station, truly feeling like a remote island (laughs). I had made a reservation for 6:00 pm, but arrived early and they were able to seat me right away. Surprisingly, the place wasn't as crowded as I had imagined. The interior was beautiful, despite not showing signs of recent renovation. I ordered a bottle of beer to start, and then ordered the shrimp fry, whale sashimi, tuna cheek, and fried tofu. The whale sashimi and tuna cheek portions were huge, definitely more than enough for two people (laughs). The freshness and taste were excellent. The shrimp fry was also impressive, with a generous amount of meat and very delicious. Initially, I thought the shrimp fry at 1800 yen was a bit pricey, but it was worth it. The fried tofu and the accompanying grilled green pepper, scallop, and eggplant were also tasty. I know I've been saying everything was delicious, but it really was (laughs). Oh, and the "Shitamachi Highball" that everyone was ordering at the restaurant was unique, made with yellow shochu and carbonated water, very tasty. It's usually served without ice, but some people had it with ice, so they might give it to you if you ask. Overall, it was a very satisfying evening. Unfortunately, some dishes I wanted to try were sold out, so I'll definitely be back. Thank you for the wonderful meal.

On July 2, 2022, I visited this legendary bar in Edogawa-ku alone for the first time in 10 years. Don't talk about a bar without mentioning Nakamuraya... just kidding (laughs). The location is a bit far from any station, but the closest would probably be getting off at Keiyo Intersection on the Toei bus bound for Kasai Station or Nishi-Kasai Station from Shin-Koiwa Station. I posted my first review on Tabelog 11 years ago, and now it has a respectable rating of 3.56 (as of 7/2). It gets fully booked on weekends and sometimes runs out of dishes. Located in a back alley, the exterior remains the same as before, and this aging is not something that can be replicated. Inside the bar, there is a long and narrow counter in a "コ" shape with 3 tables, a raised area at the back, and small gatherings are also possible. The toilet is modern (laughs). This time, the owner has changed to a younger person, and the transition of this long-established place seems to have gone very well. Actually, this owner is a former colleague from the company I used to work for (laughs). Being a relative of the previous owner, the delicious and voluminous spirits of Nakamuraya have been faithfully inherited, so rest assured (laughs). The dishes I had were "Bonito Sashimi" (950 yen)... recommended for the day. The freshness and volume are amazing! When you top it with grated garlic and ginger, it's just... no words needed. "Scallop Butter" (750 yen)... four whole large scallops, again very voluminous. When you bite into the fragrantly grilled scallops, the umami overflows. Delicious! "Eshallot" (350 yen)... you eat it with miso. The crispy texture is good for a break between bites. "Tuna Fry" (500 yen)... this is amazing. It comes with 8 slices, with a crispy and crunchy batter. I had about three slices and took the rest as a souvenir, but it was funny to see my 93-year-old mother gobble them up. The drinks I had were "Draft Beer" (650 yen) and "Highball (set)" (400 yen)... The highball is actually a shochu highball. The shochu in this glass is an original from Nakamuraya, with a golden color, but the exact blend is a trade secret, so they won't tell me (laughs). It's such a mysterious highball that I'll call it "Mystery Highball" (laughs). I added extra ice for 300 yen. [What's amazing about this place!] The exterior alone is worth a visit, like a world heritage site (laughs). [Hope for the future...] Nothing in particular. Just because it's so voluminous, I recommend visiting with more than one person if you want to try a variety of dishes. It's a "real deal" that stands out from the usual retro-futuristic bars. The specialty here is the "Tuna Chunk" (850 yen). I passed on it this time since I had bonito, but I took a photo of the one ordered by the customer on the opposite side, so please refer to that. The threshold in a long-established bar is not high, so I want people to feel free to use it. However, since it's a popular spot, you may need a strategy like timing your visit or something. Bright ladies will greet you, so of course, it's okay to drink alone. I visited early because I received an interview request from a certain famous drinking show. Thank you for the meal.

So, after attempting to make a reservation before but finding out that Nakamuraya was closed for renovations, I finally managed to visit this time. I took a taxi from Shinkoiwa Station, passed the Edogawa Ward Office, and entered the Keiyo Highway before arriving at a spectacular building covered in rusted tin sheets tucked away in an alley near a crossroad. Upon entering the restaurant, I was surprised to find that despite its old structure, it was quite tidy, with many mysterious signs and illustrations on the walls. The TV screen was showing the usual Everly Hell. - Started with a draft beer, served pleasantly cold without any appetizers. - Ordered a mysterious liquid that was a mix of brown and yellow, with lemon slices, mixed with NIPPON TANSAN. It's the type of drink that gets you drunk before you know it. - Tuna Bits: A large portion recommended by the veteran female server. The generous cuts made it difficult to finish even when shared among four people. - Fresh Vegetables: Another recommendation by the veteran female server, which came with a generous serving of Southern Island dressing poured over tomatoes and greens. - Cheese Fry: A frozen food item. - Shoestring Potatoes: A convenient snack that was endless to pick and eat. As regular customers started to arrive, they sat at their designated seats and engaged in lively conversations with the veteran female server. They even started watching a video at full volume in front of a small elderly man, who seemed to be a regular. The green-colored elderly man sat quietly throughout. Overall, it was a satisfying meal. The payment was cash only. To return home while it was still bright outside, I hopped on a bus from the crossroad on Keiyo Highway back towards Shinkoiwa Station North Exit.

Around 5 pm on a regular day in Edogawa-ku, Chuo. The address is in Chuo, about a 10-minute walk from the ward office. However, it takes over 30 minutes to walk from Shinkoiwa Station, Funabori Station, or Ichinoe Station, and it takes about 20 minutes by bus to get to the station. The renovated exterior looks exciting, but it's not as clean as expected. I'm not sure if I should be happy, but I am. The entrance, which is no longer covered in tape, opens smoothly. We were greeted by a small female owner and some sturdy-looking older sisters. We ordered from the deformed counter in the back: Bottle of beer, medium size, Asahi Super Dry for 650 yen, Two highballs for 400 yen each, Tuna sashimi for 850 yen, Fresh vegetables for 450 yen, Cheese fries for 500 yen, Potato fries for 350 yen with "magic powder," probably a service. We started with the beer and examined the menu while staring at the wall. The owner recommended the tuna, so we ordered that. The tuna that arrived was a generous portion, not too fatty or bland, just right for me. When we tried to order asparagus or something similar, they were out of stock. Instead, the older sister recommended the vegetables, saying they were delicious, so we ordered that. The plate was filled with fresh vegetables and a mischievous presentation with dressing. We also ordered highballs, strong with no ice and extra lemon. They always serve cold water, saying, "It's cold," but I wondered if it was at room temperature sometimes. The cheese fries came with plenty of cabbage. When we found ourselves needing more snacks, we ordered potato fries, and the older sister gave us the "magic powder." Apparently, this powder turns the fries into a butter soy sauce flavor. It was truly magical. We had a great time chatting with the older sister about the powder, but I forgot to take a picture of the potatoes, a big mistake. I believe this powder is only available when the older sister is in a good mood, so this information is valuable. As the sun set, a few regulars started to come in. They were all older men, and they seemed to be charmed by the no-nonsense attitude of the older sisters. I wish I had come when the owner and the cat were still around. Nevertheless, I really enjoyed the atmosphere created by the older sisters and the owner. It was a great restaurant, thank you very much. Thank you for the wonderful meal.

The restaurant has been renovated and is now called Shinsei Nakamuraya. The exterior remains the same, but the interior and toilets have been cleaned up. The chef is the son of one of the waitresses, and I ordered the deep-fried tofu that I have always loved. The taste is just as good as before, similar to Hacchan's, which makes me happy. The last order of grilled collar was full of meat and delicious! I also tried the cheese fry for the first time, and it goes well with beer. The food is delicious and I feel happy. I ended up drinking a lot, and it's impossible to leave this place without losing some memories.

I have visited this place several times. When I went without a reservation around 6 pm on Sunday, the counter was full, so I ended up in a raised seating area for the first time. It wasn't a sunken kotatsu table, so it was a bit unsettling, but in the end, I ended up chatting with the regulars at the counter and felt relaxed. The waitresses may seem a bit aloof, but they are actually kind. It's a strangely calming space. Today, I didn't have much appetite, so I started with the usual spinach with sesame and fried tofu with edamame. I had beer first and then switched to highballs. Normally, I would have four highballs, but my husband had four, I had two, and we shared the last one, so the bill was surprisingly light at 7300 yen. The more I go, the more I feel at ease and hooked on Nakamuraya. That's how this visitor felt. Thank you for the meal. I'll be back soon. ☺️