[Gotanda's Akita no Kuchifuku] Appetizer: Akita-grown flounder & hirokko with vinegar miso sauce Horse sashimi platter with three types: fillet, lower back, and two-layered (with pork belly & myoga) Three kinds of sashimi platter: bluefin tuna, flounder, and squid (with salmon roe & sea urchin) Sake: Karahohi super dry Karaage (fried chicken) made with Hinai-jidori chicken and flower sansho pepper This comes with a time-limited offer of Akita lemon sour Wild vegetable tempura platter with three types: taranome, bakke (butterbur sprout), and kogomi This is served with a mortar and pestle with crushed rock salt sprinkled on top This restaurant is the only one that offers this dish in the past 20 years Beer was initially Sapporo, but now it's Kirin BGM is Akita folk songs like Jongara Bushi Next time, try the Junzai hot pot, available for two people or more.

My companion saw this place on TV and really wanted to go, so we visited. At the entrance, there were Namahage masks, and inside the restaurant, similar music was playing. We ordered the Hormone Stew, Kiritanpo with Spicy Miso, and Junsai Hot Pot. We toasted with local Akita beer at Komachi. The beer had a flavorful aroma and was quite delicious. While waiting for our food, we enjoyed a drink. The Hormone Stew that the comedian on TV had praised turned out to be delicious. They cooked Genghis Khan hot pot by layering cabbage, spicy miso stew, and meat, creating a mouthwatering dish. In Akita, they eat it heartily with rice. The sweet cabbage and spicy miso stew paired really well. It was delicious. Still feeling hungry, we decided to try the Junsai hot pot. It contained Hinai chicken, kiritanpo, and various mushrooms in a flavorful broth. Kiritanpo had a mochi-like texture and was quite filling. It felt like eating o-zoni. The Hinai chicken, mushrooms, and vegetables were all delicious and satisfying. Our stomachs and hearts were warmed up nicely. I want to revisit to try more dishes!

I have visited this restaurant a few times. For dinner, I decided to call ahead and make a reservation. When I arrived, I was seated at a sunken table in the last available spot. The meal started with a boiled dish of shrimp, taro, carrots, and lotus root. The dishes included Tsukune, which was made with Hinai-jidori chicken and had a fluffy texture. Next was deep-fried pregnant sandfish, which was flavorful. The meal also included a dish of naratake mushrooms and yellow chrysanthemum, with ikura as a substitute for the chrysanthemum. The main course was lava-grilled Hinai-jidori chicken, which was delicious. The meal ended with a junsaigiri hot pot, which had a flavorful broth and a variety of ingredients. I enjoyed a cold beer with my meal, and tried two different types of sake, Umakaramansaku and Karaho Rokushu. Overall, the food was tasty and the service was a bit slow due to the restaurant being busy.

I often go to Kitiranpo in Yotsuya, but recently I revisited Gotanda for better value. The Gakkoku cream cheese tastes like miso pickles, with a slightly salty flavor typical of Tohoku, making it great with alcohol. The crunchy bits of pork add a nice touch, while the mushroom and yellow chrysanthemum simmered dish has a strong flavor, more like a stew than a simmered dish. The Kitiranpo with chicken broth is delicious, although personally I would have liked more celery. The hormone and pork belly dishes are listed for 2 people, unlike the Kitiranpo which I thought could be ordered for one person but actually starts from 2 people. It would have been helpful if they had mentioned that. The hormone dish with spicy miso sauce is tasty, and the sauce goes well with the cabbage. Among the tsukune dishes I've had recently, this was my favorite. It includes cartilage and the shiso leaf adds a nice touch. Thank you for the meal!

It's about a 2-minute walk from Gotanda Station West Exit. It's located in the basement of a building before the bridge. I don't remember much because I went for a second party, but the shochu and food were delicious. I entered around 9:30 pm on a weekday. It's a bit hard to find because it's underground, but the restaurant has about 30 seats, with a counter and semi-private seats separated by curtains, creating a comfortable space. You can enjoy sake from Akita Prefecture and local specialties. I ordered dishes like iburi-gakko and Yokote yakisoba, which were delicious. I won't go into details, but it was delicious (laughs). They have rice shochu, typical of Akita, and several local sakes. The rice shochu was very easy to drink. It was my first time going to an izakaya for a second party in a while! I'm satisfied with dishes that I don't usually eat. However, this restaurant is too good to use for a second party. Next time, I want to enjoy it from the beginning. I will definitely go again. Thank you for the meal!

I heard there was an all-you-can-drink Akita sake option, so I came! Just a one-minute walk from Gotanda Station! I had the "Akita Bijin Course." Here's what I had: - Akita junzai vinegar dish - Two types of seasonal appetizers - Akita pickled vegetables assortment - Akita Bijin salad with seaweed dressing - Akita fresh fish and horse sashimi platter - Fried Atka mackerel - Hinai-jidori chicken rolled omelette - Grilled Hinai-jidori chicken - Akita kiritanpo hot pot - Inaniwa udon noodles - Baba Hera ice cream The food was delicious and paired perfectly with the various types of Japanese sake available. I also got to try some rare sake varieties. I want to try them next time with my sake-loving friends!

Jun-sai (wild vegetable) added Kiritampo hot pot. I decided to try the Kiritampo hot pot, and it seems that the Jun-sai added is recommended, so I ordered it. The Jun-sai added is around 400 yen more per person, so about 800 yen in total. The Jun-sai is served in a small dish with just a little bit, so maybe the regular Kiritampo hot pot is fine. It was delicious with a smooth and crunchy texture. The top leaves and the small round Kiritampo were especially tasty.

Delicious Kiritampo hot pot! I was craving hot pot and found this place near Gotanda Station. I ordered the Kiritampo hot pot, rolled omelette, and pickled vegetables. The hot pot had a tasty soup and the Kiritampo was chewy. The round meatballs were also delicious. The pickled vegetables were good too. The only downside was that the wet towel had a slight odor. Lastly, the manager saw us off to the elevator, which made us feel warm inside.

Sometimes I have a sudden craving for fried chicken. So I went to a restaurant and found a overflowing fried chicken rice bowl. You can choose the size, but I wasn't confident in finishing a lot so I ordered the smallest one. It came with miso soup. The miso soup in a big pot was all-you-can-drink? Well, I couldn't drink that much, but I remember that this miso soup was delicious. There was a boiled egg in the forest of fried chicken. The fried chicken didn't seem to be crispy. Some people say they can eat as many bowls as they want with fried chicken and rice, but the salarymen around me are ordering the large size, I can't eat that much... I feel like the fried chicken in fried chicken lunch sets is getting bigger each time. I tried it, but the lunch set with fried chicken might be too much... I can't finish it... But the miso soup was delicious, I remember that haha.

I recently watched a deep gourmet area in Gotanda on Ad Street Nation and after finishing work, on a Friday night, a person from a shop wearing Takashimizu's happi coat at the foot of the bridge called out to me, "How about it?" Without drinking and without stopping anywhere, it would be a waste to just go back, so I decided to have a quick drink with a colleague from work. "Akita cuisine, huh~ sounds good," I thought, with images of Iburi Gakko and Inaniwa Udon floating in my head, in front of an old restaurant building near the bridge. The restaurant is apparently located underground, with a sign of a "Namahage" mask. It was a building that I occasionally passed by due to work, just before the bridge from Gotanda Station, and also directly across from the drugstore I wanted to visit, so my colleague and I made a promise to peek into the drugstore before heading to the restaurant. Since there were no masks and no disinfectant available, we decided to "disinfect our throats with alcohol" as we descended the stairs towards the restaurant. It was an old restaurant building that had been operating for over 15 years, and despite being underground, the traditional Japanese style exterior and interior must be the reason for that?! They prepared seats for us and provided us with hot towels. It's rare to see three middle-aged men running a restaurant in this modern age, and they are apparently from Akita, and even alumni. No part-time staff? No foreign staff? Quite unusual and impressive~. At the TOC, I might have seen it before...? Yes, they have a branch there too. Oh, I think I've seen it somewhere before. It seems to be popular in Gotanda. They energetically recommended dishes to every customer, so even customers who arrived later ordered the recommended dishes (side note). The first thing that caught my eye was the ancient rice character craft beer, Iburi Gakko, and sashimi. Then the recommended lava grill. And of course, we couldn't forget the Inaniwa Udon. When I calmly searched on Tabelog, I noticed that many people posted about eating Kiritampo Nabe. They highly recommend it, so we also wanted to try it, but we added the Akita Kakuraku Hormone, a specialty of Akita's Kaku Namegata, which we had never heard of before. It seems that there is a discount for being from Akita. We were excited to hear about the local stories. Even with a la carte, if you make a reservation, you can get a 10% discount with a coupon!! The dishes were all delicious, and although we decided on a whim, it was a great choice. The dishes were beyond our expectations, and the alcohol also went well. Both the Hichin Chicken and Inaniwa Udon were very satisfying. This was my first time trying Bakke Miso and Kakuraku Hormone, and as everyone has posted, all the dishes were excellent. Kakuraku Hormone goes very well with the recommended Akita beer at the restaurant. I had never heard of it, but it was really delicious~♥ It seems that you can only eat it here in Tokyo, and I can understand why people from Akita come to this restaurant to eat it in Tokyo, and I'm glad I got to know it and eat it. If Namahage appears, will we be instantly transported to Akita? Maybe we can feel more of Akita here than at the Yurakucho Antenna Shop? It was a delicious restaurant where we could enjoy Akita, and my colleague and I were excited to come back to Gotanda and have a "quick drink" again♪♪♪ I will definitely come back again. Thank you for the meal.

Wattari House @ Gotanda Located in a building on the basement floor of the TOC side, just a 2-minute walk from Gotanda Station, this Akita local cuisine izakaya has a front staircase leading downstairs, but it's also convenient to have an escalator at the back. The interior features counter seats, tables separated by sudare screens, and sunken kotatsu seating, making it suitable for small groups or parties. There is a semi-private area where you can ring a bell to order, although the sound may not be heard when it's busy, so there is room for improvement in the bell's volume or position. The staff's movements and attention to detail were impeccable, and their explanations and recommendations for dishes were very helpful. Overall, I think this is a high-quality restaurant in terms of service as well. - Yuki no Chaya 1050 yen This is the main brand of Saiya Sake Brewery in Akita Prefecture. It has a deep aroma and a smooth throat feel. - Grilled Fukinotou Miso 590 yen Fukinotou (butterbur sprouts) marinated in mirin, sugar, and miso, lightly grilled. The homemade miso is excellent with plenty of umami, and it would surely go well with white rice. - Seared Tachiuo Sashimi 1200 yen I couldn't decide between tuna and swordfish, but the swordfish, seared to melt the fat slightly, offered a delicate taste with a sticky texture, a result of the quality of the ingredients and preparation. - Steamed Oysters with Sake 750 yen Steamed oysters with Akita's famous sake, Takashimizu, strong in umami, and the lemon served on the side enhances the flavor of the oysters. - Creamy Iburigakko with Caviar 390 yen A classic dish combining slices of cream cheese and Iburigakko (smoked daikon radish), with Tonburi (land caviar) adding a nice touch. - Hinai Jidori Chicken on Lava Stone 1280 yen A barbecue-style dish where you grill Hinai Jidori chicken thighs and breasts on a lava stone, with staff guiding you on how to cook it perfectly. Served with miso and salted lemon for you to enjoy as you like. - Daiginjo Sake Ice Cream 480 yen Ice cream with a strong koji aroma, possibly made with sake lees. Personally, I prefer a bit less sake scent. - Three-Color Butter Mochi 480 yen Akita's famous butter mochi is made with mochi mixed with butter and egg yolk, giving it a soft texture. Here, you can enjoy red bean, plain, and matcha flavors. The simple flavors are delightful.

A Akita cuisine restaurant near Gotanda Station. They offer unique dishes such as kiritanpo hot pot, Hichinai Jidori chicken grilled on a lava stone, and local Akita sake. The kiritanpo they serve is handmade by Akita grandmothers, as the manager informed us. Even if it's your first time visiting, the manager will recommend dishes and sake for you. I highly recommend it. Thank you for the delicious meal.

Weekend drinking party in Gotanda. The organizer made a reservation at this restaurant just for the seats, and we were looking forward to trying the Akita cuisine that is said to be delicious here. We started with a toast with a glass of draft beer! But then we discovered something called "Akita Bijin Beer." The staff recommended it, so we decided to order it. The beer was light and refreshing, with little bitterness, giving a feminine impression. Even those who don't like bitter beer might enjoy this. We then looked at the menu to decide on some food, and found that the specialty of this restaurant is Hinai-Jidori chicken, so we ordered the "Dashimaki Tamago" made with local chicken eggs. The dashimaki tamago was fluffy, full of flavor, and absolutely delicious. We decided to order some more dishes to snack on, including "Fried Atka Mackerel" and a "Sashimi Assortment." The Atka mackerel was surprisingly juicy and perfectly seasoned. We regretted only ordering one for the group. The sashimi was all very fresh, especially the tuna, which was outstanding. Finally, the main dish of the day, the "Kiritampo Nabe," arrived. The kiritampo soaked in the broth warmed us up from the inside out, truly a dish from a snowy region. For the finishing touch, we ordered some smooth "Inaniwa Udon" noodles and filled our stomachs. We managed to squeeze in some dessert, the butter mochi, and finished our meal. The restaurant is conveniently located near Gotanda Station, making it a perfect spot to come with colleagues or friends. Thank you for the delicious meal.

Today, after shopping, we decided to stop somewhere for a drink on the way back and stumbled upon this unique Akita cuisine restaurant near the station. The interior was decorated with masks of Namahage, creating a nice atmosphere. We started with a super dry sake called Kariboso. The appetizer was pickled vegetables, followed by crispy deep-fried sandfish. It had that distinct Akita taste that I was looking for. The dashimaki tamago was hot and subtly flavored with dashi, very comforting on a chilly night. The sashimi platter included fatty tuna with beautiful marbling, and there was also salted squid and squid sashimi, which I suspect were homemade. Delicious! The sake was going down smoothly. The kiritanpo hot pot was filled with kiritanpo, leeks, and plenty of my favorite seri. There was also chicken, burdock, shimeji mushrooms, and enoki mushrooms at the bottom. It was my first time eating kiritanpo properly, and I was amazed by how warming and satisfying the hot pot was. The kiritanpo absorbed the broth and turned soft and chewy. I was sweating from how warm and comforting it was. I wanted to order ice cream for dessert, but they were sold out, perhaps because others had the same idea. Lastly, we had a unique dessert called Sanjiki butter mochi. It was not as sweet as caramel, with a slightly grainy texture from the butter. It was a new and interesting flavor for me. I was full, warm, and thoroughly enjoyed Akita cuisine. Thank you for the wonderful meal.

At the end of 2019, I visited Gotanda for a meal. I went without a reservation on the night of December 30th, and although it was crowded, I was able to sit at the counter right away. The male staff members were very polite. Although the dried Buri fish and Hichinai chicken breast sashimi were sold out, I ordered Kiritampo hot pot, dried sailfin sandfish, sashimi, and smoked cheese. The dried sailfin sandfish was very tender and flavorful. I started with the head, and it was delicious. I can only imagine how much better the Buri fish would have been. The Kiritampo hot pot was excellent, with the rich flavor of Hichinai chicken and the aroma of water celery. For drinks, I had beer and sake from Akita. The beer was ice-cold and refreshing, and the sake was delicious. Overall, I was very satisfied with the delicious food at this restaurant. I would love to visit again!

[Location] 2 minutes walk from Gotanda Station [Date/Time] October 4, 2019 (Friday) 12:45 No line [Dish/Price] Fried chicken lunch set 750 yen [Review] A Akita cuisine restaurant in front of Gotanda Station. However, they offer all-you-can-eat fried chicken during lunch, which is a unique menu. I ordered the fried chicken lunch set. At first, they brought 7 pieces of fried chicken, which felt a bit insufficient, so my companion and I each ordered 5 more pieces. What arrived was more than 10 pieces. Although I got full, it started to feel a bit heavy towards the end... Nevertheless, the taste was crispy and delicious, so I was satisfied.

I want to try something unique, so I decided to go for Akita cuisine! The restaurant is located in a building right near Gotanda Station West Exit, with a line forming at the entrance for the udon shop called "Oniyanma" under the elevated train tracks. You'll know you're in the right place when you see the Namahage mask at the entrance, which got me really excited. We started with homemade ginger ale for a toast! The manager is from Akita and shared some interesting stories with us. When you think of Akita, you think of Iburi Gakko (smoked daikon radish) and Kiritanpo Nabe. The creamy cheese with Iburi Gakko was a perfect match. The Towada Barayaki dish was the only one from Aomori, and it had a wild taste. I love the strong flavors of northern cuisine. It won the B1 Grand Prix gold award. The Hichinai Jidori Oyakodon was so fluffy, with the egg melting in your mouth. A bit of luxury with the fatty tuna. It would go well with sake! The Kiritanpo Nabe was amazing. Made by Grandma Yamamoto for 50 years, it had a warm and comforting taste. I wish I could meet Grandma. We went for the special version with tsukune and junsai. It was so luxurious! It's rare to see junsai in a hot pot. The manager recommended the Baba Hera ice cream, which had a nostalgic taste of bananas. Whether you have a connection to Akita or not, you'll enjoy this place.

I challenged Akita cuisine for the first time!!! It is located right near the west exit of Gotanda. As soon as I arrived at the entrance, I could feel the Akita atmosphere. The staff, who are from Akita, taught me a lot of things! ☆ Cream Cheese Gakko - Moist and creamy cream cheese goes perfectly with it. ☆ Towada Barayaki - Very rich and delicious taste, my favorite menu item. ☆ Hichinai Jidori Oyakodon - Fluffy egg and tender chicken, a superb parent and child bowl. ☆ Otoro - Truly superb Otoro, it was delicious. ☆ Kiritanpo Nabe - Homemade kiritanpo by grandma, my first time having kiritanpo, but it was chewy and delicious, now it's my favorite. ☆ Baba Hera Ice - A nostalgic taste from my childhood. A lovely way to finish the meal. Highly recommended. I recommend it especially when you want to enjoy Akita cuisine.

You can enjoy delicious Akita cuisine and Japanese sake at the restaurant "Wattaribouzu," located just a short walk from Gotanda Station with easy access. The restaurant offers counter seats, table seats, and private rooms for a comfortable dining experience. We enjoyed our meal in a semi-private area separated by a noren curtain this time. The owner, who is from Akita, takes pride in sourcing high-quality "Akita ingredients" that set them apart from other restaurants. This raised our expectations! Here are some of the dishes and drinks we enjoyed: - Akita Aqula Beer Namahage IPA: A fruity and refreshing beer with a citrusy aroma. - Appetizer: A dish of wasabi greens and water shield, providing a nice combination of textures and flavors. - Cream Cheese and Smoked Salmon Plate: A popular dish featuring creamy cream cheese, smoky smoked salmon, and chewy bonito flakes. - Water Shield Salad: A refreshing and unique dish featuring water shield, a type of mountain vegetable with a delightful texture. - Hiraizumi Hishizume Junmai Daiginjo Sake: A rare and delightful sake that complemented the dishes well. - Akita Fresh Fish Assortment: A platter of five types of fresh fish, including snapper, squid, bonito, aoyagi clam, and medium fatty tuna, all sourced directly from Akita and incredibly fresh. - Shirasagi Junmai Sake: A crisp and refreshing sake with a clean taste. - Hichinai Chicken Lava Grill: Juicy Hichinai chicken grilled on lava stones, resulting in a flavorful and tender dish. - Inaniwa Udon (Cold): Smooth and slippery Inaniwa udon that was a delight to eat. - Hichinai Chicken Oyakodon: A perfect dish of fluffy egg and tender Hichinai chicken over rice, with delicious broth. Overall, every dish was delicious, and the knowledgeable staff recommended excellent sake pairings. We can't wait to return for the kiritanpo hot pot when the weather cools down!

Gotanda is a place I often visit for work. It's hard to tell a good restaurant just by looking at the sign or appearance from the outside, but this one is a gem. "Wattaribouzu" is located just a 1-minute walk from Gotanda Station. Established as an Akita cuisine restaurant 11 years ago, this place was even featured on the TV show "Ametalk!" with Kenkoba. The restaurant has a counter and private rooms, creating a cozy atmosphere typical of a regional cuisine izakaya. The lighting is dim enough to make you feel relaxed and at ease. At Wattaribouzu, you can enjoy Akita local beers such as Akita Aqula Beer and Akita Bijin Beer. Akita Bijin Beer is a unique beer that contains polyphenols that inhibit collagenase, an enzyme that breaks down collagen in the skin as we age. It has a mild bitterness and a rich malt flavor. The menu includes dishes like "Crunchy Gakkokko," "Mizunomi Soaked in Water," "Akita Sashimi Platter," "Yamamoto Pure Black Junmai Ginjo Sake," "Akita Three Types of Horse Sashimi," "Hinai Chicken Lava Grilled," and "Akita Torikaiyama Junmai Daiginjo Sake." The reviewer enjoyed the food and the selection of Akita sake at Wattaribouzu and appreciated the cozy atmosphere and reasonable prices. The fact that it's a hidden gem near the station makes it even better. They plan to visit again in the future.