Taito City, Tokyo, Japan｜Yakigai Uguisu

A nice little izakaya that specializes in all kinds of shellfish dishes. The sashimi is excellent, of course, but if you're interested in trying shellfish prepared in ways that are seldom found elsewhere, this is the place to do it. They also have a wide range of sakes available.

I like Japanese food, and I have tried many different dishes or ingredients during several trips to Japan. When I went to Tokyo this time, I suddenly remembered a book about shellfish cuisine that I had bought. There were many shops in it. I found that this baked shellfish restaurant was not far from the accommodation, so it was included in the plan. On the evening of February 21, we, who gave up Pingheyuan roast meat, came here. There is another floor upstairs in the store, which is probably for smokers. We are on the ground floor when we don’t smoke. We were arranged on the zashiki and were told that we could only stay for 2 hours at most. There are 2 MM customers on the bar who are chatting happily. Later, during the meal, many guests came one after another, all of whom had made reservations. It seemed that the business was good. The recommended menu of the day is written on a piece of paper, hey! The big clams are sold out so soon? I ordered Kitakiki shellfish pickled turnips, roasted shellfish three products (later the store presented Kitakiki shellfish, large clams, and Akanishi shells), Honkai sashimi, oysters from Awajishima Murotsu, and shellfish juice tea pickles. Beiji shell turnip pickles look sticky, and the taste is a bit weird, but it is acceptable; the Beiji shell of the third grade of roasted shellfish is roasted with wine thief, which seems to be some kind of salted internal organs , very salty and fishy, ​​just used for seasoning; fresh seaweed is added to the big flower clams, and the fresh seaweed is delicious. The shells of these two guys are not much smaller than our rice bowls! These are exactly as described in the reader! It seems that the price has not changed! Akan scallops are baked with butter. The meat of this kind of shellfish is like a conch, which is quite hard and has a bad taste. The sea scallop sashimi is white in color, tender in texture, sweet in aftertaste, and crisp in taste. The appearance of this sea scallop is similar to geoduck, but smaller than it. I forgot to take it out before asking the store to cut it. The oysters produced in Awajishima Murotsu are quite fresh, without a trace of fishy smell, with a refreshing taste and a hint of sweetness in the aftertaste. The tea stains in shellfish juice are also very tasty, and there are a lot of ingredients. It is said to be tea stains, but it is actually porridge.

Good restaurant. Good service