01 / ABOUT THE PLACE
About this place
Pouring a glass from a chilled large bottle of beer while tucking into a dish of tenderly braised stew captures the easygoing rhythm of an evening at an izakaya. At Nishikiya in Sendagi, the stewed offal (nikomi) is a fixture on most tables. Diners can also choose nikomi dofu-iri, which adds a block of tofu simmered until it thoroughly soaks up the savory broth alongside the tender tripe.
Aromatic charcoal smoke drifting from the counter points the way to the motsuyaki. Skewers such as tan (tongue), hatsu (heart), reba (liver), kashira (head meat), and shiro (intestine) are priced at 160 yen each, grilled deliberately over the charcoal until nicely browned on the outside while keeping the meat juicy within. They make an unpretentious, dependable accompaniment to a drink.
Alongside these tavern staples, seasonal seafood and small dishes are a major draw. The menu slips and wall strips change through the year to feature items like lightly seared bonito tataki served with fresh aromatics, sashimi of shiroika (white squid) or kinmedai (splendid alfonsino), and individual hot pots such as fugu chiri or oyster nabe in the colder months. Crisply fried seafood, including kisu (whiting) tempura and deep-fried horse mackerel, offers another satisfying reason to order another round.
The convivial space spans 1 floor with counter seating, tables, and tatami areas, quickly filling with regulars from opening time in the late afternoon. With an extensive lineup of sake and shochu on hand, it serves equally well as a spontaneous stop for solo diners or a comfortable setting for sharing seasonal fare with friends.
