오자와야
おざわ家 / Ozawaya
친근한 지역의 맛과 분위기를 만끽할 수 있는 이자카야
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A recommended platter of three carefully selected fresh seafood items sourced from Tsukiji by the head chef.
A stew made from various parts of beef, cooler than the three major stews in Tokyo.
A well-known traditional delicacy of Tsukishima! Until the Meiji, Taisho, and early Showa periods, it was a snack for factory workers. When it comes to the thickness of the liver, it is unbeatable compared to other shops. A staple menu item at the Ozawa household.
Also known as "men-tama. The omelet is filled with mentaiko (cod roe) and the egg is soft and melty. It is a staple for women.
A menu sourced by the head chef through a top-secret route at the fish market, guaranteed to sell out. Its deliciousness is endorsed by regular customer 'Shigechan', and the price is cheap for what you get.
A sour drink taken from the name of the general's daughter, with a harmonious balance of subtle sourness and sweetness.
A down-to-earth version of highball that further enhances the normal highball. It's a hidden menu item, but please be bold and give it a try.
A highball born from customer requests. The flavor of wasabi floats from the carbonation.
Shochu mixed with black tea often enjoyed by British gentlemen.
If you ask for it 'special', the staff will crush the umeboshi in advance for you. This way, the carbonation won't escape, making it even more delicious.
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