Nihonshuya

The menu is filled with dishes crafted to complement nihonshu (Japanese sake), and you can feel the thought put into each plate. A vegetable platter brings out the appeal of the ingredients through a variety of cooking methods, and the chicken and seafood dishes are prepared with care. Creations with unique twists, such as natto oil and liver soy sauce, offer flavors you can only find here, and their synergy with nihonshu (Japanese sake) produces a deep sense of satisfaction.

The interior has a calm atmosphere, offering a relaxed space where you can enjoy sake. It is not overly flashy, designed with comfort in mind so you can leisurely enjoy food and conversation. The staff's polite service is pleasant, and it is favored by an adult clientele who want to quietly savor their drinks.

Opened on August 20, 2009, it has become popular as an izakaya in Kichijoji that promotes the appeal of Japanese sake. With a distinctive selection of sake and highly refined dishes, it has gained the support of many enthusiasts. For many years, it has continued to propose new ways to enjoy sake and cuisine.

Mr. Takatani serves as the proprietor and creates a tavern that draws on his experience and sensibility from Aomori Prefecture. He transitioned from a systems engineer to the restaurant industry, completed about ten years of training, and opened in 2009. Centered on warmed sake, he uses naturally farmed vegetables and wild-caught fish and offers sake accompaniments that incorporate Edo-era cooking techniques. He pursues the harmony of sake and cuisine to produce a deep, immersive dining experience.