01 / ABOUT THE PLACE
About this place
Savoring daikon radish or hard-boiled eggs steeped deeply in savory broth with a touch of hot mustard, drink in hand, is one of the classic pleasures of an izakaya. Located on the 2th floor of an Akabane building, Sakana Sakaba Esuto. builds its menu around such comforting oden alongside an extensive range of Japanese tavern dishes. Diners can order individual items such as daikon, ganmodoki fried tofu, eggs, and chikuwabu, or choose platters like the three- and five-piece assortments, as well as a spicy 3-piece tantan oden plate.
A notable specialty is the oden tempura, made by lightly battering and frying simmering ingredients to contrast crisp coating against dashi-soaked fillings. Alongside tempura daikon, eggs, and hanpen fish cakes, the fryer turns out items like spicy pollock roe wrapped in shiso leaf and naturally sweet corn tempura. Freshly fried horse mackerel and breaded oysters paired with shibazuke pickle tartar sauce are equally suited to a cold beer or highball.
Living up to the fish in its name, the restaurant also features raw seafood such as a 3-variety sashimi platter and fresh fish carpaccio, designed for leisurely sipping with sake. A roster of small plates—from smoked cheese potato salad and iburigakko smoked radishes with cream cheese to shark cartilage with pickled plum—keeps ordering simple whether drinking alone or sharing plates across the table. Ending the meal with dashi-doused grilled rice balls and warm miso soup brings the visit to a comforting close.
The dining room provides a calm environment arranged with counter seats and tables. Opening from 15:00 on Saturdays and Sundays, it also serves as a convenient venue for an early weekend toast.
