Sawaraya

Scanning rows of handwritten paper slips along the wall while choosing a bottled beer and casual bites is one of the classic pleasures of a traditional tavern. At Sawaraya in Higashi-Kanda, orders often begin with a large bottle of Sapporo Lager—the familiar "Akaboshi" label—poured cold while mapping out the first round of dishes. Quick snacks like edamame share the bill with raw plates such as horse mackerel tataki or sliced Japanese flying squid, accompanied by seasoned simmered konjac served as the initial table snack.

Those settling in for a fuller drink can look to the single-cup sake options. Dry, crisp choices such as Hatsumago Makiri or robust junmai selections like Kariho make natural partners for duck meatballs grilled with tare or salt, as well as salted chicken skewers. Casual staples such as potato salad, green onion with vinegared miso, and fried chicken arrive in small succession, easing guests into the evening rhythm.

Beyond evening drinking, Sawaraya also draws steady midday crowds on weekdays for lunch. The salted grilled mackerel set meal is cooked upon order, featuring a generous, fatty fillet alongside a rice bowl, simmered burdock side dish, and miso soup with wakame and tofu. Other lunch options span sweet-sauce pork loin, large fried oysters, and simmering pork cutlet with egg, making it a reliable neighborhood choice for a hearty meal.

With plain wood counter seating, raised tatami booths, and carved wooden detailing across the ceiling, the spacious dining room retains a strong Showa-era atmosphere that suits quiet solo drinks just as easily as an after-work meal with colleagues.