It felt a shame to just head home after the yakiniku, so I stopped at an izakaya near the hotel for one more drink.
A glass of draft beer!
I couldn’t drink at the yakiniku because I was driving, so I had one here. In summer, nothing beats an ice-cold draft~
Maguro (tuna)
I thought about ordering something else, but it was late and there wasn’t much good fish left, so this is what they recommended. At places like this, it’s more fun to go right when they open, while they still have plenty to choose from.
Simmered eel liver
Great with beer.
Ayu (sweetfish)
Ayu really is best salt-grilled.. We were already deep into summer, so the ayu were past their peak, but it was still pretty tasty. Little did I know at the time that the next day I’d be eating far better ayu…
Anyway, I ate well. The more regular a place is for you, the more you should add to their sales if you want to be treated properly. Thinking of it as an investment and sticking with one place is a win-win strategy, I think. I used to rarely go back to a place I’d already been to, but these days I don’t worry much about that. I suppose that’s a kind of growth, if you can call it that..