Hagakure

Just off a bustling intersection in Takadanobaba, Hagakure draws patrons in search of classic yakitori, hearty drinking snacks, and authentic champon noodles. Inside, an L-shaped counter and surrounding tables accommodate solo visitors unwinding after work as well as relaxed evening meals with companions.

A traditional way to start is by ordering a draft beer or a Hoppy set alongside Hagakure's famous motsuni (braised offal stew) or nikomi dofu (stewed tofu). The deeply savory, tender simmered offal matches the crisp swallow of cold drinks. Skewered chicken, displayed in the chilled case behind the counter, can be ordered as an omakase assortment with either tare sauce or salt, ready to slide off the bamboo skewers and share around the table.

The menu features a wide spectrum of small dishes, from shiro-lever sashi (lightly prepared chicken liver sashimi-style) and torikawa oroshi ponzu (chicken skin with grated daikon and ponzu) to spicy cod roe and shiso spaghetti salad, as well as seasonal items based on daily provisions. Interspersing drinks with a fresh sashimi platter or deep-fried daikon provides a leisurely rhythm for sipping shochu or sake.

To finish the night, the signature champon is a staple choice. Medium-thick noodles catch a rich broth infused with the essence of mixed seafood and vegetables, offering warming comfort at the end of a drinking session. Those with extra appetite can also opt for sara udon, prized for the aromatic crunch of thoroughly crisped noodles.