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ChuToroZuke<\/p>\n <\/span>\n

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I regret to inform everyone that bar master Toshiki Takeguchi has left Chinju No Mori Animism Bar. I do not know what the future holds for this place as of now, but I hope they will re-open after the pandemic and it can still operate as a sake and eating place for foreign visitors even if Takeguchi san will not be working there any longer. I will update when I have more information that can be shared.

Kiyoi is currently closed until further notice due to the increased number of cases (Yuri san is not offering takeout either), and the fact that opening for dine in would mean much more stricter rules and regulations, and fewer customers.

As far as the other establishments, one can probably look at geotragged instagram posts to see what is the latest activity on them. Kirakutei is now operating out of Ginza, and L\'Effervescence has remodeled and has attained 3 Michelin stars.

I hope everyone is doing well and keeping safe.. <\/p>\n \n <\/div>\n <\/div>\n

\n about 3 years ago<\/small>\n 1612338162<\/span>\n <\/div>\n
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Menchikatsu<\/p>\n <\/span>\n

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Just got done with the great read @ChuToroZuke. A busy week, and had to put it off for a few days.

Along with introducing new names, this is almost like a sake educational course review for me, as you\'ve gone in depth into some of these places, in the wonderful conversations we had a few months back.

Of note here, I\'m pretty intent on visiting Akoya for the seafood and sake match, particularly hot sake. Chinju no Mori is new to me, but interests, and I\'ll keep reading more about it.

I noticed absent here is Fushikino, which you praised and mentioned as a place sake industry people know about. It\'s a bit on the upscale side, so I\'m thinking of saving it for a future trip. Too many nice places I already intend to go, including the above mentioned L\'Effervescence beverage pairing, return to Kurosaki for junmai pairing, and Kirakutei, which I hope doesn\'t get mobbed with reservations if they move into town center.

A couple of other famous sake focused izakaya not on this list, that I hope I\'m finally getting around to visiting are Kandakouju, Sasagin, Kotaro, and Yorozuya Okagesan.

A bit away from this list\'s theme, but a friend of mine was taken to Orihara Shoten in Monzen, and loved it. So I will stop by, and wander around the area too, hitting up other notable nearby izakaya like Uosan Sakaba and Kishidaya. Looking forward to hearing about more finds, the next time you go looking around Tokyo for respectable sake eateries.<\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581557438<\/span>\n <\/div>\n
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Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

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Here is the fifth article of a popular serialization. This article introduces you to a famous establishment that is such a hideaway that even I did not know about them, and I have been living in Tokyo for many years! <\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581294036<\/span>\n <\/div>\n
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guest<\/p>\n <\/span>\n

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I never try pairing sake with my meal but when I visit Kurosaki, everything has changed. His sake selection is nice ( from what my friend says ) and I get to try the shizuku by kokuryu which is nicely paired with his sushi. For any sushi x sake lover, I would recommend Kurosaki as your next destination<\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581315122<\/span>\n <\/div>\n
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ChuToroZuke<\/p>\n <\/span>\n

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I would like to add two more entries that I completely forgot about

8) Akoya あこや (Ebisu) shellfish themed izakaya
Tabelog: https://tabelog.com/en/tokyo/A1303/A130302/13165000/<\/a>
Some information on booking in English:
https://savorjapan.com/0006072752/<\/a>

Akoya is conveniently located very close to JR Ebisu station, and is an excellent izakaya focusing on shellfish cuisine (they have other things as well including fish/seafood). The best is to start with sashimi, then get marinated shellfish, and do not miss of their signatures such as clam and clam liver sukiyaki, or grilled hamaguri with katsuo shuto and seaweed that is spectacular with sake. You may want to inquire if an English speaking staff is present, and counter seating will provide an optimal experience. If the master sees you enjoying drinks, he may recommend some excellent warmed sake to try with the food. This is a favorite gathering place for industry people, including owners and/or beverage directors of the three recommended shops in Volume 5, when they want to hang out and have drinks. On top of all this, it is a non smoking izakaya, so you can enjoy the aromas of sake and shellfish without interference.

9) Kanade
https://tabelog.com/en/tokyo/A1301/A130103/13172751/<\/a>

Located close to Uchisaiwacho station, Kanada is a modern style izakaya helmed by master Watanabe Ikumi san, who is very, very, very good at what she does. This is one of many places where the tabelog score may seem low, but the satisfaction level surpasses some high end restaurants I have visited. There is no English menu, but you can always look for pictures online or ask for recommendation. Watanabe\'s san\'s English is limited so if you know some basic Japanese you should be ok. On a visit last year in Feburary, the raw oyster selection was small but truly excellent. Her oden is also fantastic, as well as shellfish sashimi, along with some rather creative grilled fish dishes. The sake selections are very interesting yet match nicely with the food. You can also order some sparkling wine to start before diving into sake. It is a very small tight spaced eatery with a very local neighborhood feel. I was blessed to have been taken there after a sake exhibition show, and enjoyed my visit immensely.

<\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581299523<\/span>\n <\/div>\n
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ChuToroZuke<\/p>\n <\/span>\n

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I regret to inform everyone that bar master Toshiki Takeguchi has left Chinju No Mori Animism Bar. I do not know what the future holds for this place as of now, but I hope they will re-open after the pandemic and it can still operate as a sake and eating place for foreign visitors even if Takeguchi san will not be working there any longer. I will update when I have more information that can be shared.

Kiyoi is currently closed until further notice due to the increased number of cases (Yuri san is not offering takeout either), and the fact that opening for dine in would mean much more stricter rules and regulations, and fewer customers.

As far as the other establishments, one can probably look at geotragged instagram posts to see what is the latest activity on them. Kirakutei is now operating out of Ginza, and L\'Effervescence has remodeled and has attained 3 Michelin stars.

I hope everyone is doing well and keeping safe.. <\/p>\n \n <\/div>\n <\/div>\n

\n about 3 years ago<\/small>\n 1612338162<\/span>\n <\/div>\n
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Menchikatsu<\/p>\n <\/span>\n

\n

Just got done with the great read @ChuToroZuke. A busy week, and had to put it off for a few days.

Along with introducing new names, this is almost like a sake educational course review for me, as you\'ve gone in depth into some of these places, in the wonderful conversations we had a few months back.

Of note here, I\'m pretty intent on visiting Akoya for the seafood and sake match, particularly hot sake. Chinju no Mori is new to me, but interests, and I\'ll keep reading more about it.

I noticed absent here is Fushikino, which you praised and mentioned as a place sake industry people know about. It\'s a bit on the upscale side, so I\'m thinking of saving it for a future trip. Too many nice places I already intend to go, including the above mentioned L\'Effervescence beverage pairing, return to Kurosaki for junmai pairing, and Kirakutei, which I hope doesn\'t get mobbed with reservations if they move into town center.

A couple of other famous sake focused izakaya not on this list, that I hope I\'m finally getting around to visiting are Kandakouju, Sasagin, Kotaro, and Yorozuya Okagesan.

A bit away from this list\'s theme, but a friend of mine was taken to Orihara Shoten in Monzen, and loved it. So I will stop by, and wander around the area too, hitting up other notable nearby izakaya like Uosan Sakaba and Kishidaya. Looking forward to hearing about more finds, the next time you go looking around Tokyo for respectable sake eateries.<\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581557438<\/span>\n <\/div>\n
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\n \"Icon\n Like!\n 2<\/span>\n <\/div>\n <\/a>\n
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\n \"Aachttdvyf\n \n \"Icon\n<\/a> <\/div>\n
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Leo Saito<\/p>\n chief editor, TokyoTableTrip<\/span>\n

\n

Here is the fifth article of a popular serialization. This article introduces you to a famous establishment that is such a hideaway that even I did not know about them, and I have been living in Tokyo for many years! <\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581294036<\/span>\n <\/div>\n
\n
\n \n
\n \"Icon\n Like!\n 2<\/span>\n <\/div>\n <\/a>\n
\n \n \"Icon\n Reply\n 3<\/span>\n <\/span>\n <\/div>\n<\/div>\n\n <\/div>\n<\/div>\n <\/div>\n\n<\/div>\n\n<\/div>\n
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\n \"User\n \"Icon\n <\/div>\n
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guest<\/p>\n <\/span>\n

\n

I never try pairing sake with my meal but when I visit Kurosaki, everything has changed. His sake selection is nice ( from what my friend says ) and I get to try the shizuku by kokuryu which is nicely paired with his sushi. For any sushi x sake lover, I would recommend Kurosaki as your next destination<\/p>\n \n <\/div>\n <\/div>\n

\n about 4 years ago<\/small>\n 1581315122<\/span>\n <\/div>\n
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\n \"Icon\n Like!\n 0<\/span>\n <\/div>\n <\/a>\n
\n \n \"Icon\n Reply\n 0<\/span>\n <\/span>\n <\/div>\n<\/div>\n\n <\/div>\n<\/div>\n <\/div>\n\n<\/div>\n\n<\/div>\n
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\n \"User\n \"Icon\n <\/div>\n
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ChuToroZuke<\/p>\n <\/span>\n

\n

I would like to add two more entries that I completely forgot about

8) Akoya あこや (Ebisu) shellfish themed izakaya
Tabelog: https://tabelog.com/en/tokyo/A1303/A130302/13165000/<\/a>
Some information on booking in English:
https://savorjapan.com/0006072752/<\/a>

Akoya is conveniently located very close to JR Ebisu station, and is an excellent izakaya focusing on shellfish cuisine (they have other things as well including fish/seafood). The best is to start with sashimi, then get marinated shellfish, and do not miss of their signatures such as clam and clam liver sukiyaki, or grilled hamaguri with katsuo shuto and seaweed that is spectacular with sake. You may want to inquire if an English speaking staff is present, and counter seating will provide an optimal experience. If the master sees you enjoying drinks, he may recommend some excellent warmed sake to try with the food. This is a favorite gathering place for industry people, including owners and/or beverage directors of the three recommended shops in Volume 5, when they want to hang out and have drinks. On top of all this, it is a non smoking izakaya, so you can enjoy the aromas of sake and shellfish without interference.

9) Kanade
https://tabelog.com/en/tokyo/A1301/A130103/13172751/<\/a>

Located close to Uchisaiwacho station, Kanada is a modern style izakaya helmed by master Watanabe Ikumi san, who is very, very, very good at what she does. This is one of many places where the tabelog score may seem low, but the satisfaction level surpasses some high end restaurants I have visited. There is no English menu, but you can always look for pictures online or ask for recommendation. Watanabe\'s san\'s English is limited so if you know some basic Japanese you should be ok. On a visit last year in Feburary, the raw oyster selection was small but truly excellent. Her oden is also fantastic, as well as shellfish sashimi, along with some rather creative grilled fish dishes. The sake selections are very interesting yet match nicely with the food. You can also order some sparkling wine to start before diving into sake. It is a very small tight spaced eatery with a very local neighborhood feel. I was blessed to have been taken there after a sake exhibition show, and enjoyed my visit immensely.

<\/p>\n \n <\/div>\n <\/div>\n