Kobe-based bar Tsurukame Hachiban has expanded to Tokyo. The restaurant, known for its Kobe beef charcoal-grilled steak, received the 2020 Tabelog Award Bronze (☆4.05) and is behind the concept of "IDEA Ginza." I visited the Ikebukuro and Takadanobaba branches for drinks, and I particularly enjoyed the service at the Takadanobaba branch. I decided to complete my visits by going to the Nishieifukucho branch. I wondered if I would meet the Takadanobaba branch manager who mentioned moving to the Nishieifukucho branch. Excited, I entered the restaurant. At Tsurukame Hachiban Nishieifukucho branch, we celebrated completing the visits with our favorite drinks. We ordered the following dishes: - Moyamoyaro (inspired by Moyashi Jiro) - ¥380 - Akashiyaki-style dashimaki - ¥580 - Tsurukame Gyoza - ¥350 - Adult Potato Fries - ¥290 - Aji Fry - ¥330 - Sauce Yakisoba - ¥490 - Addictive Cucumber - ¥230 - Homemade Chili Oil Stick Chicken - ¥430 After collecting 10 stamps for ordering sake, I received a free glass of sake. I chose "Shinsei No.6" and also ordered "Sangaku on the rocks." Although the staff lacked knowledge about the sake they served, the prices were reasonable, and the food was enjoyable. However, the overall experience was not as good as the Takadanobaba branch due to the lackluster service. Good service is essential in the food and beverage industry.

I tried to enter a restaurant in Ikebukuro, but was forced to retreat due to the full wall. However, I received an invitation from a follower to visit Tsurukame Hachiban, giving me a chance for a second attempt. The dishes include: - Kogane-yaki style dashi roll for 580 yen - Mars-la oil stick chicken for 430 yen - Moyashi and back fat for 380 yen - Tsurukame gyoza for 350 yen - Sauce shop raw soba for 490 yen Unfortunately, I don't have photos of the other dishes, but I enjoy drinking and sometimes drink too much to remember. As long as I have the memory of enjoying the drinks, that's enough.

Currently after school! I'm drinking in Nagafuku-cho. I hurriedly moved from Kushizen to the main store I was heading to, Tsurukame Hachiban Nagafuku-cho branch. Starting from Kobe and expanding to Tokyo, this Tokyo restaurant has three locations in Ikebukuro, Baba, and here in Nagafuku-cho. When I drank with P-sama at the Baba main store, we made a promise to quickly go to the Nagafuku-cho store. When we went to the Ikebukuro store and found it full, we invited the person who was with us to make a sudden attack here. Recommended dishes include Akashiyaki-style dashi roll and Moyajiro. We ordered the full size of these dishes since there were four of us. In Baba, they poured the dashi without asking, but here we had to request it. It was fluffy and delicious! The Moyajiro was also a must-try dish. At Baba, the manager made it extra spicy upon request, but here it was not possible. We ordered a variety of dishes and drinks, all of which were delicious. We had a great time eating, drinking, and chatting with four people. The receipt shows "2 people" for some reason, but we actually had four people.

I was curious so I went to check it out. Overall, I thought the cost performance was good. Especially, the premium Japanese sake and shochu were cheap and you could feel the cost performance. Even for non-drinkers, the food was cheap and you could eat comfortably, so there were customers of various ages from families with children to solo diners. The atmosphere was also good. I will visit again. Thank you for the meal.

The chicken karaage set meal is only 680 yen and you get five large pieces. Delicious.

Karaage bento box

I often use this restaurant. The moyajirou and dashimaki tamago are delicious and cheap! The staff are friendly and the service is fast. I think this is a perfect restaurant with no flaws.

I entered the restaurant for lunch on a regular day. It seems that their main business is a popular pub, but they also offer bento boxes, showing their efforts to cater to different customers. The lunch menu mainly consists of dishes like chicken bento boxes, which seem to be quite substantial, but I decided to order the weekly special, maguro (tuna) donburi. In less than 10 minutes, the dish arrived - a large, shallow bowl with a bit less rice topped with plenty of tuna, sprinkled with chopped seaweed and grated wasabi, making it very appetizing. However, when I tried it, I was disappointed. Firstly, the rice was dry. It seemed like it was scooped from a home electronic rice cooker on the counter, and lacked the fluffy texture you would expect from freshly cooked rice. I believe that for set meals and rice bowls, the rice is crucial, so it was disappointing. As for the maguro, it was not bad, but there were a few too many sinews, and it was slightly salty. The miso soup had onions that were overcooked and lacked crunch, almost making me think it had no ingredients at first. Priced at 680 yen with a free large serving option and efforts made during the COVID-19 pandemic, I could sense the restaurant's dedication, but if they want to focus on lunch, they should start with improving the rice quality. I believe that if they switch to freshly cooked rice using a gas stove, they would attract more customers. I hope they will strive to improve in this aspect.