After work I dropped into a nearby izakaya, Ajidokoro Akishima, for a drink. It’s on the pricey side, but the food was really good. This was also my first time testing my new camera, and so far I’m not getting results I’m happy with. I’ll have to play with the settings and practise a bit more.
The table
Fresh ingredients all laid out. For such a small place they have quite a lot of staff. Places like this are always the really good ones.
Beer
Starting off with a beer, of course.
Ark clams, the otoshi
The otoshi was tasty too, naturally.
Sashimi moriawase
A generous platter, and maybe because it’s all cut to order, there wasn’t a single fish that wasn’t fresh. Top-notch quality.
Wagyu tataki
Apparently this is the house signature. Wagyu at a seafood specialist sounds like a mismatch, but one bite and it made sense. Incredibly tender.
Nodoguro nitsuke (simmered blackthroat seaperch)
Nodoguro is a premium fish caught around here only in autumn and winter. That day it wasn’t quite fatty enough, so it wasn’t at its absolute best. Still, being a premium fish, the price was scary.
Anago tempura
The people next to us ordered it so we did too, and out came some enormous tempura. There’s an expression for moments like this: it really was as thick as a child’s arm. The frying technique wasn’t top-tier, but eating tempura that hot, straight out of the oil, was hands down the most moving tempura moment I’ve ever had.
With all that plus a few beers it came to about 7,000 yen a head, so it’s not a cheap place. But given the superb food experience you get, I can’t really call it overpriced.