AKABANE, which is in the north of Tokyo, has been a key area for transportation since early times. People gather, small factories stand, and tons of IZAKAYA (Japanese type of bar) open here. IZAKAYA in AKABANE is really unique, reasonable, and energetic. Interestingly, some of IZAKAYA open very early for midnight workers like taxi drivers or housewives to buy evening food. It is worth trying as I bet that you have never experienced them other than in AKABANE. I will introduce some of them whenever I go with our Airbnb guests.
Unique point of this IZAKAYA
YAKITORI is a Japanese type of skewered chicken. Its preparation involves skewering the meat with Kushi (串), a type of skewer typically made of steel, bamboo, or similar materials. This is also a food that you can enjoy in Akabane because it’s yummy, leads one more alcohol, costs only one dollar.
This YAKITORI IZAKAYA, KASHIRAYA, whose signature skewer is head meat, has an interesting system. The cook serves the signature skewer on time until you say, “Stop” to the cook because he knows the best timing to eat. Your order will be served in turns.
And it’s MISO tasted instead of ordinary mop sauce or salt. Head meat is very soft and juicy.
Do you know Hoppy?
Hoppy (ホッピー Hoppii) is a beer-flavored almost non-alcoholic drink (0.8% alcohol) that Kokuka Beverage Company began producing and selling in Japan in 1948; it is currently most available in and associated with Tokyo. At the time of its launch, Hoppy mixed with shōchū (a Japanese distilled beverage) was considered a substitute for beer, which was beyond the reach of ordinary people. The mixed drink is referred to as Hoppy as well. It is still a staple among some Tokyo residents, and have experienced a retro revival of late. It is a popular item at an izakaya (Japanese-style pubs), especially within the suburban old town area like AKABANE.
KASHIRAYA (かしら屋) Information
How I like: ★★★☆☆
Open: 4:30 pm-11:00 pm
I manage Airbnb in AKABANE area. I love drinking and eating with my guests. If you are interested in my listing, please contact me. Also, feel free to comment on me or future guests if you have something.