01 / ABOUT THE PLACE
About this place
The yellowtail tataki is seared over charcoal after you order. Visitors have praised its thick-cut flesh and crisp, fragrant skin, and one review also highlights the pleasure of pairing the fish’s rich fat with mustard. It’s a dish that puts the flavour of the yellowtail first, with a sharp condiment for contrast.
At Sakaba Ikura Mokuzai, diners also order potato salad and maki-maki cucumber, whose tightly curled shape makes it a talking point. A small vegetable dish can be a welcome pause between bites of charcoal-grilled fish. One reviewer says they particularly enjoyed both the yellowtail tataki and the cucumber. For more seafood, the menu lists the fishmonger’s special overnight-dried fish and firefly squid from Toyama Bay with vinegared miso. A winter visitor remembered the yellowtail’s fragrant skin and the mustard pairing. As some dishes change with the seasons, check what’s available on the day.
Some visitors have enjoyed the sake selection, which includes local sake that changes daily. The beer list features draft Heartland, including a small serving, as well as a small bottle of Yebisu Black. Match a sake to your food, or start with a beer and a few small plates.
For a final bite, the menu offers garlic rice and house-made sake-lees soup. One diner enjoyed both, ending with garlic fried rice and, on a cold day, a hot bowl of the soup with a dash of ichimi chilli. Even if you’ve spent the evening picking at small dishes with drinks, there’s something to choose for the finish.
By day, the premises are a timber shop; by night, they become a standing bar. Standing is the main way to enjoy a drink here, though terrace seating is also listed. One visitor found it entertaining to watch the cooking from right in front of the counter, making a counter spot appealing for anyone who likes to see dishes prepared.
