Tsunagiya Shibuya

Thick-cut yet tender and full of savoury flavour, the charcoal-grilled beef tongue arrives with an immediate presence on the table. A fragrant char and measured salting accentuate the natural taste of the beef, pairing naturally with draught beer or a highball. Generous enough to share among companions, it makes an ideal centrepiece to kick off the meal.

Sharing equal popularity is the Awodori minced chicken skewer glazed in a sweet-savory tare and paired with raw egg yolk. Dipping the plump skewer into the rich yolk adds a velvety richness to the regional chicken. Rounding out the options are crisp appetisers such as corn tempura, with sweetness concentrated inside a delicate batter, and lightly battered fried small shrimp.

Seafood selections are just as diverse. Salmon yukhoe combines fatty cuts with raw egg yolk and a seasoned salt sauce, while seared octopus sashimi balances smoky notes with rich Kyushu tamari soy sauce. When diners opt for hot pot, the Hakata mentaiko beef offal pot delivers tender beef tripe spiced with spicy cod roe, traditionally finished by simmering a zosui rice porridge set in the remaining broth.

Drinks range from bottled Sapporo Lager (Akaboshi) and draught beer to highballs made with Dewar's, Hakushu, or Yamazaki, alongside genuine shochu like Tomino Hozan and regional sake from across Japan. The private dining layout of Tsunagiya Shibuya offers a sheltered atmosphere amid bustling Shibuya, allowing solo guests for a casual drink of 2 or groups to dine and talk at their own pace.