Hello everyone! Today I would like to introduce a great Kyushu cuisine izakaya that I visited in Kanda. The name of the restaurant is "Kyushu Charcoal Bar Batton Kanda Nishiguchi Branch." It is located just a 1-2 minute walk from Kanda Station, making it very convenient to access. Here are some of the dishes I tried and enjoyed: - The appetizers were cold tofu and bonito tataki. The tofu had a good texture and allowed me to enjoy the true flavor of tofu. The bonito tataki was incredibly fresh and delicious. - The hot daikon tempura was served in bite-sized pieces and was indeed hot. It was seasoned with salt, allowing the flavor of the daikon to shine through. - The mentaiko potato salad was made with large chunks of potatoes and a rich mentaiko sauce with mayonnaise, creating a flavorful combination. - The steamed dumplings in chicken broth with garlic were a signature dish of the restaurant. I chose the garlic flavor and was impressed by the generous portion and delicious taste. - The seared mentaiko was simple yet incredibly delicious. The quality of the mentaiko and the perfect searing made it a delightful dish. - The Miyazaki-style chicken nanban had a crispy coating, juicy chicken, and a sweet tartar sauce that enhanced its flavor. It was served with pickled ginger, adding a nice touch to the dish. - The horse meat tartare yukhoe was a unique and fresh twist on the traditional yukhoe, with the addition of horse meat. - The Nagasaki specialty rich castella with vanilla ice cream was a delightful dessert with various elements that complemented each other perfectly. - The Miyazaki mango ice cream ordered by my companion looked delicious as well. Overall, the restaurant was clean, the food quality was high, and the staff were friendly and provided excellent service. With a wide selection of sake available, it's a great place for sake lovers as well. I highly recommend visiting this izakaya in Kanda. Thank you for reading!

For more information, please visit https://tokyo-tabearuki.com/batten-kanda 1 Overview of Kyushu Charcoal Izakaya Batten Kanda Station West Exit Store Kyushu Charcoal Izakaya Batten is a restaurant that offers a wide variety of Kyushu cuisine, rather than focusing on regional dishes. The menu includes Kumamoto's specialty horse sashimi, Miyazaki's specialty chicken nanban, Kagoshima's specialty satsuma-age, Oita's specialty chicken karaage, and many more. The reviewer visited the restaurant with a friend to enjoy Kyushu cuisine. 2 Directions, Exterior, Interior Atmosphere, and Business Hours of Kyushu Charcoal Izakaya Batten Kanda Station West Exit Store Address: 1F Daiichi Kishi Building, 3-12-4 Uchikanda, Chiyoda-ku, Tokyo 101-0047 1-minute walk from JR Kanda Station West Exit The restaurant has a stylish exterior with white lanterns featuring the names of Kyushu's famous dishes. The interior has a high ceiling and an open atmosphere, with more than 50 seats. The reviewer noted that the restaurant was always full, with groups of young women enjoying their meals and drinks. Business Hours: - Mon-Thu: 16:00-26:00 - Fri, Day before holiday: 16:00-27:30 - Sat, Sun, Holidays: 15:00-24:00 Closed: No regular holidays 3 Dishes Enjoyed at Kyushu Charcoal Izakaya Batten Kanda Station West Exit Store The reviewer started with a Caesar salad with half-boiled eggs, followed by a sashimi platter with bonito tataki, amberjack, pickled mackerel, and octopus. They also tried Kumamoto's specialty horse sashimi, Miyazaki's specialty chicken momo yakitori, Kagoshima's specialty karashi renkon, and the popular Kyushu dish, motsunabe. The reviewer and their friend enjoyed the variety of dishes, with highlights including the tender horse sashimi and flavorful motsunabe.

I was invited by my company's junior to go drinking, and we went to a place where we could drink all we want for 4,000 yen for 3 hours. The food was also good and the cost performance was great. The regular all-you-can-drink option had Kinmugi beer, but for an additional 500 yen, you could upgrade to Malt beer. I regret not upgrading a bit. There were also quite a variety of premium shochu options for the all-you-can-drink.

- [Shop Name] Kyushu Charcoal Bar Batte Kanda Nishiguchi Branch - [Nearest Station] 1 minute walk from Kanda Station - [Budget] Around 3000 yen When I visited for a daytime drink in Kanda, the place was packed. Since there are no izakayas open from early afternoon on Sundays, everyone seemed to gather here. The highly recommended specialty dish is the Hakata new specialty, "boiled gyoza." Boiled gyoza is gyoza overflowing with flavor in a homemade white soup. The soup, based on chicken white broth, comes in various flavors. Batte's original arrangement of Hakata boiled gyoza. Only at Batte in Japan! There were 8 flavors to choose from, such as regular, mentaiko, tomato, miso, kimchi, garlic, umeboshi shiso, and yuzu pepper. This time, I ordered the mentaiko flavor! The soup was delicious, and you can even order additional water gyoza for the finale! For the finishing touch, I ordered champon noodles this time! Next, I tried Kumamoto's specialty, horse liver, and chicken sashimi, including thigh and breast meat! This was enjoyed with Miyazaki's specialty, "Chicken Nanban," with homemade tartar sauce. It was a satisfying experience to enjoy Kyushu cuisine at a reasonable price! Thank you for the feast!

No matter what dish you order, everything is delicious! They have a wide variety of alcohol as well. The boiled gyoza (plain or tomato minestrone) is great, especially when turned into porridge with mentaiko dashi and rolled omelette with bonito sashimi. The sesame pork belly, horse sashimi, potato fry, chicken nanban, and fried chicken were all delicious too. I forgot to take a photo, so I borrowed one from the official Instagram account!

[Store Name] Kyushu Charcoal Izakaya Battan Kanda Nishiguchi Branch [Location] 2 minutes walk from JR Kanda Station [Overview] An izakaya that mainly serves Kyushu cuisine. They offer a specialty dish called "steamed gyoza" and you can enjoy authentic Kyushu cuisine. [Budget] 3000-4000 yen [Crowdedness] Not crowded around 7:30 PM on Saturdays [Menu] - Assorted sashimi - Steamed gyoza - Chicken Nanban - Creamy soft-boiled egg taco rice - Assorted 5 types of grilled skewers - Horse liver sashimi - Bite-sized black pork gyoza - White miso ramen with clear broth [Impressions] Visited with friends after watching a sports game. Conveniently located near the station where you can enjoy Kyushu cuisine. The steamed gyoza, the number one popular menu item, was delicious. It is gyoza dumplings cooked in chicken broth, which is rich in flavor yet gentle on the palate. The assorted sashimi was fresh and delicious, unlike many izakayas that don't specialize in fish. The horse liver sashimi, available in limited quantities, had no unpleasant smell and was recommended for those who enjoy drinking. Overall, a satisfying dining experience! [Summary] - Specialty dish "steamed gyoza"! - Fresh sashimi! - Liver sashimi without any unpleasant smell! [SNS] I also post gourmet information on social media, so please follow me if you are interested. Instagram: 'naoya_522_' Tabelog: 'NAOYA_22' LINEPLACE: 'NAOYA_22' Posted rating: 3.38

[Waiting Time] No waiting time for reservations [Reservations] Reservations can be made online (via Tabelog) or by phone [Price Range] Approximately 3000 yen to 4000 yen [Features] Located just a 1-minute walk from Kanda Station West Exit, this cozy Kyushu izakaya offers a casual and welcoming atmosphere. Known for its great value and wide variety of menu items, the restaurant prides itself on using carefully selected Kyushu-raised, freshly ground chicken. You can enjoy delicious chicken dishes made with specially chosen brand chicken. In addition to the extensive sashimi menu, there is a wide range of Kyushu cuisine that is sure to please everyone. [Ambiance] The restaurant has many 4-person tables with ample space between them, allowing for a relaxed dining experience. The bright and clean interior creates a comfortable setting, suitable for both small and large groups. [Food] - The complimentary appetizers included bean sprout namul and cucumber plum salad, both light and refreshing. - Goma Kanpachi (yellowtail with sesame) was a limited quantity menu item, with a rich and sweet flavor. - The thick-cut Salmon was fatty and tender, without any fishy taste. - Katsuo (bonito) with green onions and ponzu sauce featured generous portions and a delicious combination of flavors. - The Chicken Tataki Sashimi Platter included two types of cuts, both tender and flavorful. - Horse liver sashimi had a melt-in-your-mouth texture and paired well with sesame oil. - The boiled dumplings were recommended by the staff, with a gingery flavor and a rich chicken broth dipping sauce. [Drinks] The restaurant offers a wide selection of carefully chosen shochu and sake from various regions in Kyushu, catering to those who appreciate good quality drinks. [Service] With a sufficient number of staff members, the service was prompt and pleasant throughout the visit. The use of a call button to place orders made it convenient for customers.

Blog "Tokyu Line, Foodie Adventure" https://asante.blog/----I visited when I had business in Kanda. I was looking for a place where I could drink early, and after checking on Google Maps where the reviews were good, I found out that they open at 3 pm on weekends, so I started drinking early. After going through the pandemic, early drinking has become a common practice. (laughs) We were seated at a table in the middle of the restaurant, and even though it was early, it was spacious. However, by the time we left, it was quite crowded, so I think it's a popular place. Anyway, we ordered two draft beers for 548 yen each. While enjoying the first drink of a hot summer in a glass with the restaurant's name and a charming illustration, it was delicious. The appetizers were "Plum Cucumber" and "Bean Sprout Namul." The refreshing plum whets the appetite. Looking at the food menu, there were many specialty dishes, making it seem like a restaurant that encompasses all of Kyushu. We didn't hesitate and followed the recommendations, ordering a variety of dishes: - Kyushu Megumi's Mentaiko Salad 748 yen - Sesame Kanpachi 748 yen - Hakata's New Specialty Boiled Gyoza 748 yen - Chicken Tataki Assortment 1078 yen - Mentaiko Dashi Rolled Omelette 748 yen - Sweet Potato Sticks 638 yen - Champon (option for the boiled gyoza soup) 528 yen There were also many drinks available, and they were reasonably priced. After the beer, we ordered: - Square Highball 528 yen - Oolong Highball 494 yen - Hinata Natsu Sour 550 yen - Delicious Plum Wine 528 yen, etc. The food was delicious, and we ended up drinking too much. We started with the "Kyushu Megumi's Mentaiko Salad." The slightly spicy mentaiko sauce and fried burdock texture were excellent, and we finished it in no time. The "Sesame Kanpachi" is a limited quantity dish that is like kanpachi marinated in sesame sauce. The sticky texture and sesame flavor were delicious. The "Hakata's New Specialty Boiled Gyoza" was served in a bubbling pot. The gyoza, boiled in a Kyushu-style pork bone soup, was undeniably delicious, and I liked the pork bone soup, so I quickly decided to add the "Champon" as a finale. The "Chicken Tataki Assortment" included two types: "breast" and "thigh." We ate it with the sauce labeled "Horse Sashimi" on the table, and when combined with sliced onions, daikon sprouts, asatsuki, garlic, and ginger, it complemented the strong meat texture well, especially the combination of sliced onions, garlic, and sauce, making the chicken tataki invigorating. We added more drinks and moved on. Although I wanted to try everything on the menu, my stomach was only about 30% full, so we added the "Mentaiko Dashi Rolled Omelette" and "Sweet Potato Sticks." The "Mentaiko Dashi Rolled Omelette" had mentaiko in the middle and the rolled omelette was cooked to perfection. It was a flawless dish, and I regretted not ordering more mentaiko dishes. The "Sweet Potato Sticks" were sweet potatoes with skin, eaten with mayonnaise and honey. It was like a dessert, but it actually went well with alcohol, so we added more drinks. It might also be delicious with salt instead of mayonnaise and honey. When we were about 90% full, we finally ordered the "Champon" that we had saved. The "Hakata's New Specialty Boiled Gyoza" pot was reheated in the kitchen and brought back to the table piping hot with additional asatsuki. The combination of "pork bone soup" and "champon" was a surefire hit, and we were completely full. This restaurant offers reasonably priced dishes and drinks without compromising on quality, and they served us delicious food. The attentive staff also noticed everything, and we didn't have to wait. It's a good balance of food, service, and price, typical of Kanda. Eating and drinking cost us just over 4,000 yen. It was a happy time getting tipsy early. Bon appétit.

There is a restaurant on the first floor of a building just a 1-minute walk from Kanda Station. It's an izakaya where you can enjoy various delicious dishes from Kyushu. The seating is only at tables. We started with a highball for 480 yen (excluding tax) to cheers, followed by tempura for 580 yen (excluding tax), steamed gyoza with chicken white broth and yuzu pepper for 680 yen (excluding tax), and an additional order of champon noodles for 480 yen (excluding tax). We also ordered garlic horse sashimi for 1,080 yen (excluding tax), grilled negi-ma skewers for 150 yen each (excluding tax, ordered 2), and pork belly skewers for 180 yen each (excluding tax, ordered 2). The garlic horse sashimi, a specialty from Kumamoto, is served with a garlic sauce and egg yolk, which was delicious without any unpleasant smell. The Oita specialty chicken tempura came with rock salt and homemade ponzu sauce. The chicken was crispy on the outside and tender inside, and both the salt and ponzu sauce complemented it well. The Hakata specialty steamed gyoza had a chicken bone broth with a hint of yuzu pepper, and the dumpling skin soaked up the soup nicely. We added champon noodles, which had firm and flavorful noodles with a delicious broth. The skewers were seasoned just right, and both the negi-ma and pork belly skewers were very tasty. We also ordered watermelon sake "Suika" for 680 yen (excluding tax), sweet potato shochu "Akarui Nokuramu" for 680 yen (excluding tax), seared cod roe for 780 yen (excluding tax), and salted bonito tataki for 680 yen (excluding tax). The watermelon sake was sweet and refreshing, perfect for summer. The sweet potato shochu was smooth and easy to drink, recommended on the rocks. The seared cod roe was a perfect match for sake, and the bonito tataki with garlic slices, green onions, salt, and ponzu sauce was flavorful. For additional orders, we got brown sugar shochu "Rento" for 480 yen (excluding tax), sweet potato sticks for 580 yen (excluding tax), sweet potato tempura for 580 yen (excluding tax), and mango ice cream for 380 yen (excluding tax). Rento had a rich flavor with a hint of sweetness, which paired well with the sweet potato tempura. The warm sweet potato tempura was delicious, and the sweet potato sticks with honey and mayonnaise were addictive. The Miyazaki mango ice cream with whipped cream was a perfect ending. We were also intrigued by the motsunabe (offal hot pot) and will save it for next time. A revisit is definitely a must. This restaurant is highly recommended!

Regular Imperial Palace run. This month, instead of Hibiya, we used the Runsta in Otemachi. Instead of Shinbashi, we went to Kanda. A restaurant chosen by fellow runners. The pickled radish tartare was excellent. The spicy lotus root had fried pieces in it and was also delicious. We started with raw dishes and moved on to sake, making for another enjoyable post-run gathering!

Nice to meet you. My name is Makaron. I mainly review places near my work site during weekday lunch hours. Since I have limited break time during weekdays, I also evaluate the crowdedness of the restaurants. I use criteria such as fast, cheap, and delicious for weekday lunches. On weekends, I often visit restaurants with my parents, wife, sister, and friends. I consider not only the taste but also the atmosphere of the restaurant when visiting on weekends. When I visit with my wife, I also include her feedback (from a female perspective) in my reviews. On a weekday evening, my wife and I visited a restaurant. The restaurant is located just a 1.2-minute walk from Kanda Station, making it very convenient and easy to find on the first floor. Since we had just returned from a trip to Fukuoka where we ate a lot of ramen, we deliberately chose this restaurant. We started with the complimentary mentaiko potato salad and bean sprout namul, and toasted with beer. - Mentaiko Kanpachi: I wanted to try this in Fukuoka but didn't get the chance. The sesame flavor was strong and paired well with the marinated kanpachi. A must-order dish that goes well with beer. - Chicken Tataki Sashimi: A platter of two types of chicken sashimi, one with a crunchy texture and the other tender and easy to eat. Topped with plenty of sliced onions, garlic, ginger, and shiso, it was a delicious dish. - Creamy Soft-Boiled Egg Taco Rice: Although different from Kyushu cuisine, I couldn't resist ordering the No. 1 popular item. Not very spicy, with a ketchup rice-like sensation. The creamy egg yolk added a mild flavor, making it a satisfying rice dish. - Hakata New Specialty Boiled Gyoza with Mentaiko: Since I missed out on eating gyoza in Hakata, I ordered this menu item. The water dumplings in chicken broth soup were delicious, and they can be finished off as champon or zosui. Despite being torn between champon and zosui after eating the taco rice, we opted for the classic zosui. Every drop of the soup was delicious. With a wide variety of menu options and reasonable prices, I look forward to revisiting this restaurant to try more dishes. Thank you for the meal.

I met up with a friend who works in Kanda and decided to visit a highly recommended restaurant called Battlen in Kanda. Even though it was around 4 pm on a weekend, there were already a couple of regular groups there, which made sense because the food was delicious and they had a wide variety of drinks. We started with a toast with cold, creamy foam beer. The appetizers were pickled Chinese cabbage and bean sprout namul, both refreshing and flavorful. The mustard lotus root had just the right amount of spiciness and a crunchy texture. The chicken sashimi platter had two types of cuts, thigh and breast, with different textures and flavors. The sesame amberjack sashimi was outstanding, with a perfect balance of the fish's richness and the sweetness of the Kyushu soy sauce. The Hakata steamed dumplings were a must-try, with a rich chicken broth and a punchy sesame oil aroma. We also enjoyed two types of lightly cloudy sake, Sui Natsu and Karaho, both refreshing and delicious. The food was so good that we ended up drinking a lot, but the prices were reasonable. I would love to visit again.

Kanda Station is a nearby izakaya where you can enjoy Kyushu cuisine! Kyushu cuisine is something you crave occasionally, right? The staff is polite and the place was bustling with customers when I visited on a Saturday! You can drop in anytime, so be sure to visit when you're in the area! - Hakata's new specialty boiled dumplings (¥748) come in various flavors, but the most popular is the regular chicken white broth, so I ordered that. There are also flavors like mentaiko, tomato, kimchi, umeshiso, and yuzu pepper! The dumplings have a chewy outer texture like water dumplings, and the filling is juicy and delicious. The chicken white broth soup adds an addictive flavor. I also had the rice porridge for ¥418, which was delicious with the rich chicken white broth flavor. I'd like to try the champon noodles next time. - Kyushu Megumi's mentaiko salad is a salad dressed with mentaiko dressing, typical of Hakata. I love mentaiko, and the flavor is strong, so I couldn't stop eating it! The colors of the salad are beautiful too! - Grilled whole leeks (¥418) are cooked slowly, so you can taste the sweetness of the leeks. It's good with mayonnaise or simply with salt. - Daikon tempura (¥480) was a first for me. The daikon is precooked before being coated in batter, so the outside is crispy and the inside is soft and the dashi flavor seeps into the daikon, making it delicious as it is. - Bonito tataki with salt is very delicious and my favorite! It's topped with various condiments, and my favorite way to eat it is with green onions and ginger topped with ponzu sauce. Eating it with garlic chips and salt is also good. - Oita's specialty chicken karaage (¥638) is marinated in homemade sauce overnight, so it has a strong flavor and aroma, and the meat is juicy and tender! Squeezing some lemon over it is delicious. They have a wide variety of drinks, including Kyushu sake and shochu, so you can enjoy pairing them with the dishes! #Kyushu Charcoal Bar Batten @ Kanda - Type: Izakaya - Price: ¥4,000 to ¥5,000 - Closed: None - Business hours: 16:00-26:00 (weekdays), 15:00-24:00 (weekends and holidays) - Food blog rating: 3.35

When two people come to an izakaya, the total amount of food that can be eaten is limited, so it is necessary to strategically order. Humans are kind creatures and tend to consider each other, often ending up ordering what the other person likes. This can be seen as a weakness of the Japanese, as they often struggle to assert their own preferences. Setting aside such troublesome discussions, let's talk about horse liver sashimi. Horse sashimi is common, but horse liver sashimi has a fresh ring to it. Literally being sashimi, it is needless to say that it is fresh. I recalled the beef liver sashimi I used to love in the past. I remember eating it with a sesame sauce. Oh, it was delicious. Grilled, steamed, fried - dumplings are delicious in any form, but in Hakata, they seem to be boiled. The difference between boiling and simmering is subtly difficult to explain, but in any case, they seem to "boil" them. It's said to be a new specialty in Hakata. Hakata has plenty of famous dishes, so it's not surprising that one more has been added. A bubbling pot is brought over. Giant dumplings are simmering away with a loud rumble. With these well-seasoned dumplings, you could probably drink many cups of sake, but personally, I feel like I could eat multiple bowls of rice. Ah, I bet this soup would be amazing with ramen added to it, and just as I was talking about that, the menu clearly states "shime champon." Once you finish the dumplings, they take the pot away and prepare the noodles in the kitchen. If you're going to eat Kyushu cuisine, you can't pass up on chicken. Grilled chicken comes as a set course, leaving it up to fate. I was torn between chicken nanban and fried chicken, but I was swayed by the words "pickled in shiba sauce with tartar sauce" and selected chicken nanban. And it was a great choice. Chicken nanban is seriously the best. And the ultimate dish is the mentaiko dashi rolled omelette. Eggs have become expensive, but they were too cheap before. After enjoying the flavors of Kyushu, I was completely in a Kyushu mood. But this is just Kanda, Tokyo. I was brought back to reality by the smell of curry and the sound of the Yamanote Line. [What I ate] Octopus carpaccio Horse liver sashimi Hakata's new specialty boiled dumplings Shime champon Chicken nanban (pickled in shiba tartar sauce) Assorted skewers Six types of skewers Mentaiko dashi rolled omelette

[Kyushu Charcoal Izakaya Battan] Kanda "Recommended points" ◉ For those who want to enjoy dishes made with Kyushu ingredients ◉ For those who want to eat both meat and fish dishes ◉ For friends/colleagues who want to have a lively time ▷▷ Order ▷▷ ◆ Chicken tataki platter with 2 types: 1,078 yen ◆ Chicken Nanban ~ Homemade shiba-zuke pink tartar ~ 748 yen ◆ Seared mentaiko (spicy pollock roe): 858 yen ◆ Chicken yukke (Korean-style raw chicken): 968 yen ◆ Hot edamame: 328 yen ◆ Rice: 380 yen ◆ Rich castella with vanilla ice cream: 638 yen ・Otoshi (appetizer) - Sesame marinated kanpachi (amberjack) and bean sprout namul are served! The appetizer changes daily. The quality of the appetizer is also high, with fresh kanpachi and crispy namul being delicious. ・Chicken tataki platter with 2 types A luxurious platter that allows you to compare the fresh Kyushu chicken tataki of the thigh and breast. The thigh is rich in flavor and incredibly elastic! The breast is tender and refreshing! The sweet soy sauce recommended by the staff goes well with it. ・Chicken Nanban The feature of Battan's Chicken Nanban is this pink tartar sauce. The crispy coating made with homemade shiba-zuke is crunchy, and the chicken is thick and juicy! When eaten in the Kyushu style with the accompanying pickled ginger, it was delicious and had excellent compatibility! ・Seared mentaiko A must-order when drinking at a Kyushu izakaya. Not only is the quality of the fresh mentaiko excellent, but I think the exquisite searing by the chef is also outstanding! It was so delicious that I wanted white rice and ended up ordering it. The sight of it on the rice is the best!! ・Rich castella with vanilla ice cream When it comes to Nagasaki in Kyushu, it's castella! The fluffy and sweet castella with black honey drizzled on top, accompanied by vanilla ice cream, whipped cream, and red bean paste, was a blissful time!! Just 1 minute from Kanda Station, the restaurant has a clean interior, a wide variety of delicious dishes, and was bustling with many customers, which was understandable! All the staff were kind and provided attentive service, so I was able to enjoy drinking comfortably! Their smiles were lovely. If you want to enjoy, be sure to visit!

After work on Saturday, with the next day off, I decided to go out and have a drink in the streets of Kanda. This time, I went to a restaurant called "Kyushu Charcoal Bar Batten" located just a short walk from the west exit of the station. As the name suggests, it is an izakaya specializing in Kyushu cuisine. Having spent more than half of my life in Tokyo, I, Takosan, originally from Nagasaki, occasionally crave for Nagasaki and Kyushu cuisine. Kyushu has various food cultures depending on the region, making it exciting, right? Just looking at the menu gets me excited! So, I started with a toast with beer and ordered some dishes. First, we had the appetizers: "Pickled Chinese cabbage and bean sprout namul." Although not particularly Kyushu-style, the salty taste was perfect as a snack while waiting for the dishes. The quick cold dish, "Vinegar Motsu," originated in Fukuoka and was a delightful dish with a crunchy texture and a refreshing taste. Sprinkling some shichimi or ichimi spice on it made it even more delicious. Next, we tried the "Goma Kanpachi," a dish with amberjack marinated in sesame sauce, which was a must-order for me whenever it's on the menu. One of the highlights was the "Mentaiko Dashi Tamago," a Nagasaki specialty made by adding mentaiko (spicy cod roe) to a rolled omelet. The combination of the fluffy egg and the spicy mentaiko was delightful. Then, we tried the restaurant's recommended dish, the "Sui Gyoza (Chicken White Soup Regular)," which is a Fukuoka specialty known for its chicken broth-soaked dumplings. After finishing the gyoza, we asked the staff for some rice or champon noodles to put in the remaining soup as a final dish. The smooth noodles and the rich umami broth were a perfect way to end the meal. We also enjoyed the "Chicken Tataki Assorted Plate," which featured two types of chicken sashimi from Kagoshima and Miyazaki. The restaurant also served the "Tsukeage" (deep-fried fish cake), commonly known as Satsuma-age, which was delicious either on its own or dipped in ginger soy sauce. As we were in the mood for more, we ordered the "Tori Tempura" (chicken tempura), a Oita local dish known for its crispy coating and tender chicken. Overall, the food at Kyushu Charcoal Bar Batten was delicious, and the restaurant had a lively atmosphere with attentive service. It was a great experience exploring the flavors of Kyushu cuisine in the heart of Tokyo.

In the evening of the day when Japan celebrated a dramatic walk-off victory in the WBC semi-finals, I had a meeting in Kanda. The meeting was mostly about the WBC, and afterwards, we went out for food. Many restaurants near Kanda station were closed due to the holiday, but a Kyushu izakaya from the hometown of Murakami was open, so we decided to go in. The restaurant was empty, which was a rare sight, and we started with a toast with the classic potato salad, pickled Chinese cabbage, and seasoned bean sprouts. We ordered the top 3 popular dishes: boiled dumplings, salt-grilled bonito, and sesame marinated mackerel. The boiled dumplings were served in a chicken broth soup base, which was delicious. We also tried the salt-grilled bonito with garlic, ginger, and ponzu sauce, and the sesame marinated mackerel was a new and tasty experience. We then ordered horse liver sashimi, chicken sashimi platter (thigh and breast), and vinegar tripe. The horse liver sashimi was surprisingly delicious, and the chicken sashimi was grilled on the surface and had a nice smoky flavor. The vinegar tripe made from pork guts was tangy and crunchy, a great dish to snack on. Just when we thought about finishing our meal, we realized we hadn't ordered any skewers, so we got heart, pork belly, chicken skin, and thigh skewers. The heart skewer was a rare delicacy and very tasty. Lastly, we ended our meal with a Nagasaki specialty, a rich castella cake with vanilla ice cream. The menu was still full of interesting dishes, so I plan to revisit and try more Kyushu cuisine.

On this day, I had some business in the direction of Kanda. Feeling a bit hungry, I decided to drop by a casual izakaya. It had been a while since I visited Kanda, but there are so many food and drink establishments here! The area has always been lively, and it still has a lot of energy. As I walked around, I came across a shop with recommended dishes displayed outside. It was 3 p.m., and it seemed like this shop was just opening at this time. I decided to give it a try. Looking at the menu, it was really extensive and well-rounded! Instead of the typical izakaya snacks, this place offers unique and delicious dishes. So, I ordered the recommended dishes from this shop! Horse liver sashimi for ¥1680, which is served with sesame oil, garlic, and ginger. It was my first time trying horse liver sashimi, and it was surprisingly delicious with no strong taste. The simple seasoning of sesame oil complemented it well. Chicken nanban for ¥680, where the highlight is the tartar sauce. The homemade tartar sauce with pickled shallots was a unique and tasty twist from the usual tartar sauces I've had before. The crispy coating was delicious, similar to fried chicken. Steamed dumplings with yuzu pepper for ¥680. This dish called "steamed dumplings" was new to me! The dumplings are cooked in a pot over direct heat, resulting in soft and juicy dumplings with a rich soup. The yuzu pepper added a nice touch. For the finale, I had the option of either porridge or champon, and I chose champon. The soft noodles and rich soup were a perfect match. The whole restaurant was clean, with a wide entrance making it easy to enter. If you're in the mood for an izakaya experience but want to try some unique dishes, I highly recommend this place. Be sure to visit and enjoy!

I visited the Kyushu Charcoal Bar Batten Kanda Nishiguchi store, located just a 1-minute walk from Kanda Station! It was getting warmer for a while, but then another cold wave hit Tokyo, making it extremely cold. I regretted sending my down jacket for dry cleaning. After finishing work, I searched for "hot pot" in the Kanda area and found this Batten restaurant. It seems to be an izakaya specializing in Hakata Kyushu cuisine, offering not only motsunabe but also horse sashimi, chicken sashimi, yakitori, and a wide range of dishes. As soon as I entered the restaurant, it was packed with customers, mostly businessmen. The interior of the restaurant consists of only table seats, and most of the customers were businessmen. As a minority smoker, I was delighted to find out that smoking was allowed at the table. Thank you! So, this time, I ordered the following items: - Chicken sashimi 2 types assorted - Horse liver sashimi 50g rare part - Kumamoto specialty horse sashimi - Grilled green onion - Mentaiko motsunabe homemade delicious white soup - Vanilla ice cream - Miyazaki specialty mango ice cream And more. I had been waiting for the horse liver sashimi. I wonder when was the last time I had liver sashimi. And it's horse liver sashimi, so my excitement went through the roof. The shiny and firm liver sashimi had a great texture, and it went perfectly with the salt sesame oil. Mixing it with plenty of garlic and chopped green onions for flavor variation was the best. The beautiful horse sashimi also made an appearance. The number of slices was more than I expected, and I couldn't believe I got this much for the price. We ate it with the "horse sashimi soy sauce" provided, which was sweet and easy to eat with a good texture, paired with Chita highball. Next was the Kumamoto specialty horse sashimi. The slices were so beautiful, and there were more than expected for this price. We ate it with the special "horse sashimi soy sauce," which was sweet and easy to eat with a good texture, paired with Chita highball. There was no smell, and my friend and I quickly finished it. Then came the highlight of the day, the chef's special Mentaiko motsunabe. The staff set up the hot pot, and it arrived. I was amazed. The hot pot was filled with an incredible amount of mentaiko. Probably the number one consumer of mentaiko in Kanda. I was speechless and automatically prepared my phone for a photo. When it started to boil and the mentaiko changed from red to white, it was my unique timing to eat. The cabbage, leeks, green onions, burdock, tofu, and other vegetables were plentiful. The cooked cabbage and leeks were exceptionally delicious. My stomach warmed up, and my body became warm in no time. The mentaiko mixed well with the motsu, and the soup turned creamy and even more delicious as time passed. The hot pot was so voluminous that we didn't even need a finishing dish. Despite all the dishes being quite voluminous, the prices were all reasonable, making it a cost-effective gem. Around 9:30 pm, as the customers gradually left, a group of about 20 people entered and occupied about five vacant tables. Amazing! My friend and I were surprised and impressed. The food was delicious, voluminous, cost-effective, smoking allowed – this is the perfect izakaya for us working people. Thank you for the feast! It was delicious!

I came here with friends for a drink. This place is open for daytime drinking starting at 4pm on weekdays and 3pm on weekends and holidays. We started with the limited quantity sesame marinated amberjack, which is very popular and sells out quickly, so it's recommended to order early. The fresh amberjack with sesame flavor was delicious and moist. The chicken sashimi platter had two types of cuts - breast and thigh. The thigh had more flavor but was a bit tough, while the breast was tender and refreshing. The sweet soy sauce dip with condiments complemented the dish well. The horse liver sashimi was a rare delicacy and just as delicious as beef liver sashimi, making us happy. The most popular dish here, the steamed dumplings in chicken broth, comes in 8 flavors to choose from - regular, mentaiko, tomato, miso, kimchi, garlic, shiso, and yuzu pepper. We chose garlic, and the garlic-infused soup was addictively tasty. The large dumplings soaked in the soup were like wontons with a smooth and generous filling. The salted bonito straw was served with ponzu sauce and salt. The smoky flavor from grilling was prominent, and the thick slices were juicy and fresh. For dessert-like treat, we had sweet potato sticks with honey mayonnaise. The crispy outside and soft inside, paired with honey and mayonnaise, created an addictive and indulgent flavor. We enjoyed the Imo Shochu (sweet potato) highball throughout the meal. It was fruity and easy to drink, making it our favorite. Although we wanted to try the tripe hot pot and chicken nanban, we were too full. The restaurant was bustling with salarymen groups that day. Coming in a large group would allow you to enjoy a variety of dishes and possibly conquer all the famous dishes from all the prefectures in Kyushu.

We met up with a friend we hadn't seen in a while and decided to have a New Year's party sharing stories about our travels and souvenirs. Both of us love dumplings, and we were eager to try something new, so we made a reservation at this restaurant known for its "cooked dumplings." Cooked dumplings are like dumplings cooked in a homemade white broth soup, rich in flavor and served piping hot in a pot. The staff recommended we start with the regular version - the "Hakata New Specialty Cooked Dumplings Chicken White Broth Regular." The homemade white broth soup is simmered for over 24 hours, resulting in a light and flavorful taste without any unpleasant odor. The combination of the dumplings and the rich soup was pure bliss. We couldn't resist finishing every last drop of the soup. Each serving comes with 6 dumplings, perfect for a quick and satisfying meal. We also ordered the Chanpon noodles as a final dish, and they were delicious! The warmth of the soup and the flavor of the dumplings made for a comforting and satisfying meal. The restaurant also offers other unique dishes like horse liver sashimi, which melted in our mouths, and hot daikon tempura that surprised us with its deliciousness. We started our meal with premium sours and enjoyed dishes like sesame oil marlin sashimi, chicken sashimi platter, and burdock tempura. The meal ended on a sweet note with the rich Nagasaki-style castella cake served with vanilla ice cream. Each dish at the restaurant was thoughtfully prepared and showcased the chef's creativity. The warm and welcoming atmosphere, along with the friendly staff, made our dining experience truly enjoyable. We will definitely be returning to this restaurant!