Taito City, Tokyo, Japan｜Yanaka Izakaya Japanese Sake/Stew Raidon

Amazing food, the setting is a typical japanese izakaya but with a tasteful, creative twist. Ask for the dishes of the day! The chef/owner is very nice - he was discussing with us and his regular customers creating a homie vibe. Def recommend to try it out.

If you’re looking anywhere else, don’t. And don't even look at the menu. Just say you trust the chef and be open. Say “omakase” and you’ll be in good hands. To start, we received an appetizer of 3 different palettes: sauteed sweet potato, pumpkin with tofu and savory sauce, and broccoli with saba fish. The second course was a very savory beef and tripe stew that caught us by complete surprise. We did not believe that tripe could taste this good! From our response (potentially), we received another stew dish with tripe and slow-cooked pork that exceeded already such high expectations from the previous. We asked if it took about 12 hours to cook, and the chef humbly responded, “possibly”. The last course, chicken lightly salted thrown over the stove, ended up being such a homecoming. Who knew chicken could taste so good! The seared crispy skin with the perfectly tenderized and juicy meat was simply cooked to perfection. It was served with a tangy yuzu sauce. Foremost, the service and attention to detail when it came to our responses to certain tastes and flavors was exceptional. We witnessed behind the counter how the chef was a true master of his craft. Every little detail executed to perfection. I once hated tripe but had a complete 180 when I came here. My mind opened to new possibilities. I was surprised and beyond amazed. That’s an experience that doesn’t often happen. Top meals I’ve had in my life and I give all the credit to the two masters behind the counter. Don’t miss this place!

Wow. Just had the best meal of the entire Japan trip. And that's saying a LOT. Tiny little izakaya place here in Yanaka. Chef and sous chef in a place that seats about 10 total. My friend and I came in and just made it clear that we trusted the chef, asking for omokase, and settled in for the ride. Flight of 12 different sake. 1st course of 3 tapas: braised Japanese sweet potato, pumpkin and creamed tofu, broccoli and grilled mackerel 2nd course: beef trip stew in a beef broth 3rd course: fatty pork tripe in a salt broth 4th course: flash-seared chicken thighs with yuzu sauce Finish with a Japanese version of a hot toddy. It was just divine. So intimate, so fun. Wow.