Sake Sanpo Michi Chirori An

The restaurant is characterized by its fermented dishes that utilize homemade fermented seasonings and koji. It offers unique items such as hot pot oden, water eggplant with miso, and dried persimmon butter, as well as simmered dishes like simmered vegetables, boiled fish, and pounded eel, along with nare-zushi (fermented sushi). The daily lunch specials include sashimi set meals featuring freshly caught fish, boiled fish set meals, and holy basil-flavored gapao rice. You can enjoy creative Japanese dishes that showcase ingenuity in ingredients and cooking methods.

The table arrangement is spacious and creates a calm atmosphere. The warm hospitality from the owner and the comfort of the place are impressive. There are many repeat customers, mainly locals, and it can be used casually whether alone or in a group. Reservations are accepted, and it is well-known as an izakaya where you can leisurely enjoy hot pot oden, fermented dishes, and sake.

Opened on September 14, 2018, the owner, who graduated from Tsuji Culinary Institute, pays careful attention to fermentation cooking and traditional Japanese cuisine. In addition to utilizing koji culture and homemade miso, the restaurant offers dishes that make use of seasonal seafood and local ingredients. It pursues a style where handmade dishes and a variety of sake can be enjoyed at reasonable prices, and is highly regarded as a warm, community-oriented establishment.