Introduced by a regular customer, I was amazed by the sparkling sake as my first drink. The one-pot style brewing water from the same source was also excellent, with no off-flavors. The food paired perfectly with the sake, and the owner was a wonderful person. I left everything up to them and enjoyed the food and sake. The hot sake was also amazing. I would love to attend the sake tasting event on Saturdays. Thank you for the wonderful memories!

The level of Japanese sake offered is high, the storage is excellent, and the way it is served is great. The food pairing is also amazing. As someone who doesn't know much about sake like me, I was simply overwhelmed, but grateful for the experience.

It can also be used for receptions.

Yotsuya Arakicho. Even though our generation may not know it as a geisha district, you can still feel the remnants of it while walking through the streets. This area is a place we rarely visit except when going to Sakutoan. This time, I visited a restaurant recommended by a friend. It's difficult to come across these kinds of places without a recommendation. Having friends who introduce you to such places is a blessing, and I feel fortunate to have them. On the day of my visit, almost everyone in the restaurant seemed to be a regular. I was probably the only first-timer. The owner takes care of the food, while his wife handles the sake. His wife, who is knowledgeable about sake, selects the perfect sake for the owner's dishes and the customers' preferences. Both the food and sake were left up to them. "Omakase" means trusting the restaurant to take care of everything, and I believe that's the essence of it. Usually, when I visit a restaurant, I choose what I want to eat from the menu. This is undoubtedly one of the enjoyable aspects for food lovers. Except for sushi restaurants, ordering "omakase" somehow diminishes the excitement. However, with traditional Japanese course meals, it's a different story. In izakayas like this one, as mentioned earlier, ordering what you like from the menu is the norm. But this restaurant was different. The owner selected the ingredients, and the wife selected the sake. There was trust in being able to leave it all to them. I conveyed my sake preferences, and almost everything was left to them. The sake lovers' dream, with a variety of delightful appetizers. Steamed oysters from different regions, simple and delicious. That day, we had two types from Rausu and Akkeshi. Plump, juicy meat with a hint of the sea. And a sashimi platter with flounder, sea urchin, tuna, yellowtail, and kanpachi. Happiness, sake flowing like water. With about half a cup per serving, we enjoyed the following ten types of sake with the dishes: - Imada Special Junmai Nigori (Mie) - Toki Gen Yamahai Ginjo Yamagen (Ishikawa) - Oujujiman Junmai Yamadanishiki (Yamagata) - Anto Suigun 23BY (Aomori) - Kameizumi Honjozo Namazake (Kochi) - Imada Junmai Ginjo Omachi Fire (Mie) - Sohgen Raw Sake (Ishikawa) - Tanigawadake Super Dry Junmai Sake (Gunma) - Anto Suigun Yamahai Junmai 60% (Aomori) - Gonza Junmai Ginjo (Shiga) More dishes followed. Creamy grilled shirako, a guaranteed delight. The sake pairing was perfect, of course. Then, miso-grilled fatty Spanish mackerel. The savory aroma of the grilled miso and the sake's fragrance were intoxicating. And there was a special closing dish from the owner that I can't describe here, but it was exquisite. There was still sake left, so we also had some salted fish roe. In the end, my sake-loving friend and I each had five servings. The bill was a bit on the higher side, but I was satisfied with the delicious food and sake. They also organize sake brewery visits every few months and hold sake brewery events. I wanted to enjoy sake without thinking about the next day again.