At the newly opened restaurant "Sakaba Watanabe" in Kami-Itabashi, which we visited after "Jamboree," a smooth tuna mayo-like Piedmont-style tonnato sauce was enjoyed with roasted pork shoulder from three pigs, "Naples-style tripe stew" simmered in a spicy tomato sauce with plenty of cheese sprinkled on top and served with baguette as "Zuppa Forte," and the delicious meat inside the peeled claws of Kyoto-grown turtle hands (which apparently grow in clusters in crevices on rocky shores) were all enjoyed as accompaniments with a large bottle of Sapporo Lager beer!

On this day, I decided to visit a new local izakaya called "Sakaba Watanabe". The location of the restaurant is about an 8-minute walk from Kita-Itabashi Station on the Tobu Tojo Line. I arrived at 5:01 PM. The restaurant was established in June of this year (2023) and is located where the "Filipino-style izakaya Kabayan" used to be. It's right next to the izakaya "Horoyoi" that I visit almost every week. It's a bit sad to see the sign (awning) of Kabayan still there. When I entered the restaurant, I could still see some remnants of Kabayan, especially at the counter seats. However, the overall atmosphere has been renovated, and there are about 20 seats including counter and table seats. The master is from Shizuoka and used to work as an Italian chef. By the way, the ordering system is to write down your order on a slip of paper and hand it over. Here are the items I tried this time: - "Hoppy Black (360ml bottle) 450 yen" They have Hoppy here!! (Hoppy Mina was delighted) - "Otoshi (300 yen)" The otoshi includes edamame, cold tofu, and makasara. The makasara is cooked al dente and delicious. It seems like the former Italian chef's touch. - "Napoli-style Offal Stew (400 yen)" The dish contains white offal, guts, tongue, and head, topped with Parmigiano and served with baguette. The sauce is tomato-based with herbs like basil. It also has a hint of miso for a Japanese flavor. - "Hokkaido Snow Crab (500 yen)" It was on the daily menu, and to my surprise, it was a whole crab (laughs). When you remove the shell, you can see the crab miso attached. It takes time to dismantle the crab, but it's fun when drinking alone. - "Hoppy Naka (250 yen)" I continue to drink as usual (laughs). However, the shochu is poured up to 90% of the glass (laughs). - "Irukasmashi (450 yen)" A soul food from Shizuoka, thinly sliced dolphin fin boiled and rubbed with salt. It's almost gelatinous and has no fishy smell. It's delicious as it is, but it was amazing when eaten with the ponzu sauce from the crab. - "Yakisoba (500 yen)" The dish includes pork, cabbage, bell pepper, green onion, red pickled ginger, and bonito flakes on top. It's a hearty portion with plenty of ingredients. By the time I left, the restaurant was almost full. I'll definitely visit again since it's close by. For more detailed information, please check out my blog: https://www.koumetan.com/article/500241617.html

Great cost performance and customer service at this restaurant. I discovered this place on social media and just had to come. The large bottle of Akaboshi was excellent and reasonably priced. The downtown highball was also delicious. From the appetizers to the main dishes, everything was tasty. Especially loved the chicken tataki and namero. I am very satisfied. Thank you for the meal.

It is a bar that has become quite busy even though it is the type of place you love so much that you don't want to tell anyone about it. It has been featured on Senbero Net and Itabashi Times. The Napoli-style stew and daily pasta dishes created by a former Italian chef are a must-try. The sashimi and raw fish dishes are also delicious, thanks to techniques learned from a sushi chef who is active overseas. They also serve ultra-local dishes from the owner's hometown of Shizuoka, like the delicious ikura (salmon roe). The amount of alcohol served is unusually large, with about 90% Hoppy in the glass. But most importantly, once you go, you will be captivated by the cozy atmosphere. The Salty Tomato Highball is a must-try! It's a place you'll want to go out of your way to visit, even if you have to get off at a different station. It's a shame if it gets too crowded and you can't go, but it's a place that many bar enthusiasts should know about.

This is a newly opened restaurant in June. It was our third stop, so we were a little tipsy when we visited, haha. The pork atarime had a strong impact and was delicious! I like it more than squid! Next time, we will visit as our first stop. Thank you for the meal!