Hirochan

Heading down the stairs from the street in Sugamo and stepping through the door reveals an inviting, nostalgic atmosphere reminiscent of Japan's Showa era. Opening the menu at ろばた焼き ひろちゃん, the slow-simmered nikomi dishes immediately catch the eye. A standout favourite is the gyusuji nikomi (simmered beef tendon), cooked until deeply tender and savoury, making a natural match for your first drink. Well-prepared small plates such as tender motsu nikomi (offal stew) made with white miso and crisp-fried liver cutlets set the stage for an unpretentious, deeply satisfying evening of drinks.

Charcoal Skewers and Fresh Seafood to Accompany Your Drinks

Once you have settled in with a bowl of stew, the menu invites you to move on to fragrant grilled skewers and seasonal seafood. Skewers can be ordered easily from a single piece, ranging from classics like negima and tsukune to offal skewers such as shiro, tan, kashira and nankotsu, all grilled amidst fragrant smoke. The daily blackboard specials showcase chef’s-choice sashimi platters, seasonal fish, and rich gindara served simmered or grilled, making it easy to enjoy both meat and seafood in a single visit.

An Unexpected Finale: Sea Urchin Spaghetti

Another distinct draw that regulars look forward to is the extensive selection of substantial dining dishes, an unexpected feature for an izakaya. Chief among them is the uni spaghetti, a rich dish that diners may want to dive into with chopsticks or a fork after drinks, drawing plenty of patrons specifically for this order. Other finishing options include mentaiko spaghetti, sara udon, kani zosui and ochazuke, letting you choose according to your mood.

The tavern accommodates different occasions with ease, whether you want a quiet evening unwinding over a glass at the counter or a lively gathering around hot pots and shared platters in the tatami seating area. As tables frequently fill up by evening, booking a reservation in advance is recommended if you plan to stay and linger.