This restaurant is not for everyone, but I personally like it. It may appeal to those who appreciate a casual and cozy atmosphere, enjoy sharing dishes with strangers, and are open-minded. Reservations are exclusive and require an invitation from someone with booking privileges. The service is unique, with the owner serving dishes on large plates for guests to share. The menu includes a variety of high-quality seafood dishes and a selection of 25 types of sake for under 8,000 yen. The overall quality is excellent, reflecting the owner's experience working at Tsukiji Market. While it may not be a place you can visit frequently, it is worth experiencing if you have the opportunity.

Thank you so much for being the substitute organizer for the second time this year, B-chan! This time, many local friends joined us for the event! With plenty of delicious Japanese sake and tasty appetizers, time flew by in a fun and enjoyable atmosphere. I hope you get to be the substitute organizer again soon! Jun-chan, your hair has gotten longer and you look even more handsome now! ^ ^

You can enjoy delicious Japanese sake paired with high-quality ingredients. The sea pineapple (hoya) they served that day was truly flavorful and delicious. They also offered a hotpot with pike conger (hamo) milt, complementing the sake selection of 25 varieties. It was a delight for those who love sake. It had been about four years since my last visit, and I was very happy to be back. :)

It was delicious! I could drink a lot of alcohol and I tried hoya for the first time. It was delicious. The raw egg over rice and the grilled fish were also delicious. The fish dishes were varied and fresh. The sesame tofu at the beginning was also delicious!

I was invited by a drinking buddy to go to "Izakaya Junchan" and had a great time. There were many people I met for the first time, but it was a nice gathering. Everyone was considerate of the fact that it was understaffed, and Junchan even sang, creating a relaxed atmosphere throughout. I managed to try all 25 types of sake little by little. I liked how the black sesame tofu created a protective film in my stomach. Sitting at the counter, I enjoyed watching Junchan fillet the Kanisaki right in front of me. The freshly fried white shrimp tempura was delicious too. It was a satisfying night from start to finish. Thank you to everyone who joined me.・Botan Ebi・Homemade Black Sesame Tofu・Shirauo・Kanisaki・Clam steamed in sake・Charcoal-grilled Soramame・White shrimp tempura・TKG#Izakaya Junchan#Sake#Yotsuya-Sanchome

Long time no see, Jun-chan! This time, I had the opportunity to be the organizer instead of the usual organizer. As always, the feast was delicious and satisfying. Everyone who attended was surprisingly well-behaved, probably because they were all adults. I would love to visit this restaurant again in the future!

I can drink a lot of sake, but I'm not sure if I can call the food "cuisine". I had homemade sesame tofu, shirako with ponzu sauce, pickled mackerel, grilled turnip, grilled oysters, fried oysters, and rice with raw egg. I honestly don't understand why this place is so popular. I could have gone to a tastier place for the same price. Maybe it's popular because you need to be acquainted to make a reservation. I didn't feel full at all, so I went to a third place.

This izakaya in Yotsuya-Sanchome offers a course menu with a variety of dishes and free-flowing beer and sake for 7700 yen. The dishes are carefully prepared, highlighting the quality of the ingredients. The fresh mackerel sashimi and seasonal Shirako were particularly delicious. The mackerel sashimi was served in two ways, allowing us to enjoy different flavors. The creamy texture of the Shirako was a delight. The food paired perfectly with the sake, and before we knew it, we were all happily drunk! #Ikepee Newspaper

Invited by a drinking buddy, I visited Jun-chan after a few years. It's now a reservation-only private business, and you can only visit if you're connected to someone with reservation rights. From what I've heard, most customers are repeat visitors. So they know to help out the owner, who runs the place alone. They also know how to drink and eat here. The only option is a 7,700 yen all-you-can-drink sake course, but it's a bit cheaper if you drink beer. I wish I could take better photos, but tonight we had a 16-person farewell party. The first dish was black sesame tofu. It was freshly made and warm, with a nice sesame aroma, very delicious. I know they have 25 types of sake. The order of drinking is up to the organizer, so we drink in order. Fatty yellowtail sashimi. One plate for four people, we share it on small plates and return them quickly. Skipjack tuna tataki. Topped with plenty of freshly grated garlic, it's delicious. Salmon roe seaweed rolls. They fillet the salmon in front of us and give us the roe first. Grilled salmon. Carefully grilled, it goes perfectly with the sake. And we finished with raw egg over rice. The rice is cooked with new rice in a clay pot, so you can have unlimited refills as long as there's egg left. I knew I was going to drink too much, but I ended up drinking way too much. Thank you to the organizer and the drinking buddies who invited me.

I visited Izakaya Junchan after a long time. Junchan is a great restaurant, but it's not difficult to make a reservation (there are no new reservation slots available, it's like a members-only club). The food is ingredient-focused and delicious, but the cooking skills are questionable. The sake is all-you-can-drink, but there are some issues. If you pay the same price, there may be better options available elsewhere. Upon entering the restaurant, I noticed that it was a one-man operation. The owner served the drinks and cooked the food, so the drinks and food were passed over the counter on large plates. Customers had to return the empty plates to the counter when finished, similar to the style of Ramen Jiro. The system itself was not bad, but here is a breakdown of what happens after entering the restaurant: 0 minutes: Sake order starts, with 3 small cups provided for each customer to try 3 different types of sake. 10 minutes: Food is served, starting with shrimp with shells. 20 minutes: Additional 3 types of sake are ordered. 40 minutes: Second dish is served, along with 3 more types of sake. Sake is all-you-can-drink for 3 hours, with 25 different varieties available. However, due to the time constraint, customers have to try to drink all 25 varieties within about 2 hours. This fast pace, combined with the slow food service (starting with shrimp with shells), can lead to getting drunk quickly. The customers have to keep up with the pace of drinking and eating, which can be challenging. The continuous flow of sake, along with the need to pour and pass it around, can be overwhelming. The environment is such that customers feel the need to eat something due to getting drunk, creating a sort of hunger state. Overall, the restaurant is good, but there are areas for improvement. For example, the one-man operation can be limiting, so it would be helpful if some appetizers were provided at the beginning. Also, having 25 types of sake for all-you-can-drink may be excessive, so reducing it to around 15 varieties could be better. The restaurant has improved by increasing the distance between seats, possibly due to the impact of COVID-19.

First visit to an izakaya in Yotsuya, Jun-chan. The sake keeps coming in one-liter bottles, it's amazing. On this day, 25 types of sake kept coming one after another, and with just three small cups, it was hard to keep up. The yellowtail sashimi with salt was delicious! The wasabi made it even better. The fresh raw sea urchin eggs were also amazing.

I was invited by a drinking buddy to the izakaya Jun-chan after a long time. Since there was a friend who was joining for the first time, we drank and ate together. I had made a mistake in the past, so I made sure to only have a tiny bit of each type of sake and we managed to finish everything on the menu. The freshly boiled firefly squid was delicious, but the highlight was definitely the dancing eating of the whitefish. The clam hot pot was filled with delicious clam soup, and it worked wonders with the raw egg over rice. Thanks to the short course, we were able to finish everything and were done by 9 p.m., heading home quickly. Thank you to everyone who joined me. Items enjoyed included homemade white sesame tofu, dancing eating of whitefish from Saga, seared flat clams from Aichi, freshly boiled firefly squid from Toyama, clam hot pot, new wakame shabu-shabu, and TKG.

At the beginning of 2021, due to the COVID-19 pandemic, "Junchan" did not set a minimum limit for private reservations, allowing any number of people. Taking advantage of this, we held a small and intimate gathering with the fewest guests ever. During long periods of being confined at home, we realized how delicious food prepared by others can be! While we can manage with meat and vegetables at home, there's just no substitute for good seafood dishes. Thanks to Junchan, we were able to enjoy delicious seafood once again on that day. Thank you Junchan, keep up the good work and don't let COVID-19 defeat you!

Located in Araki Town, this izakaya is so popular that it's difficult to make a reservation. Normally, it's possible to reserve for groups of 10 or more, but due to the COVID-19 pandemic, they are temporarily open to discussing reservations for groups of less than 10. With over 20 varieties of sake available for all-you-can-drink, it's a delight for sake lovers. The dishes also use seasonal ingredients, offering a variety of enjoyable options. If you have the chance to visit, I hope you have a great time.

Fresh ingredients such as sweet shrimp, bonito, salmon roe, and oysters did not disappoint in the omakase course at a seafood restaurant in Yotsuya Sanchome. Enjoy plenty of sake with the dishes and end the meal with a satisfying mushroom hot pot. The highlight was the bonito sashimi, which melted in the mouth with a hint of grated garlic. The salted salmon roe with seaweed was a delightful crunchy treat, while the large fried oysters were crispy on the outside and creamy inside. The meal ended with a flavorful mushroom hot pot, followed by a hearty porridge. The total cost was 7,700 yen, offering excellent value for the top-notch quality of ingredients and sake. #MustVisitSeafoodRestaurant #Junchan #YotsuyaSanchome

Private use of 25 types of Japanese sake for 7700 yen. The dishes included sesame tofu, kettle-boiled whitebait, sashimi of shellfish, myoga steamed and grilled, raw conger eel, grilled conger eel, fried horse mackerel, egg over rice, and conger eel soup. While it may be considered as good accompaniments for sake, the quantity of food was definitely insufficient. It was mentioned that you could have seconds of the egg over rice, but honestly, one serving was enough as it didn't differ much from eating at home. The expectation of being able to eat plenty of seafood was unfortunately not met, and we ended up leaving with empty stomachs. The taste of the dishes was not bad, but I wished I could have had more sashimi and satisfied my seafood craving with something like a seafood rice dish instead of just egg over rice. There are many other places where you can eat seafood at a better value, so unfortunately, I won't be visiting again, and I would rate the cost performance as slightly negative.

- 16 seats in total - Private reservation only - Reservation and introduction required If you're a foodie who loves to explore different restaurants with friends, then you must check out Izakaya Junchan. This place embodies the true essence of expanding your foodie circle by inviting friends to join in the culinary journey. However, getting to Junchan is not easy as it operates on an introduction and membership basis, making it exclusive and limited. But once you make it to Junchan, you can enjoy a course menu that offers incredible value for money, priced at 7,500 yen. This includes a seafood course with 8 dishes and a finale of egg over rice, all served with a wide selection of 25 types of Japanese sake, including many rare finds. The owner personally sources fresh fish from Tsukiji Market every early morning, ensuring top-quality ingredients for the delicious dishes served. It's a must-visit for any food enthusiast! ____________ Setting: With friends Price: 7,500 JPY Closed: Sundays, holidays Hours: 19:00-22:30 Reservation required for members ____________ >> Follow Kasa Log on Instagram https://t.co/HZtsGOFWSg?amp=1/ >> Follow Kasa Log on Twitter https://twitter.com/kasa_log/

Tokyo (Yotsuya 3-chome) - Izakaya Jun-chan I was invited by a friend to visit this place, and apparently, it's a very difficult restaurant to make a reservation at. It seems to be referral-based and requires membership. Without connections, it seems impossible to get in. This time, we had a private party, and the guests were all quite unique and interesting. The food consisted of dishes that pair well with sake, and the drinks flowed freely. [Course Contents] - White sesame tofu - Shirako (milt) with blue cheese - Simmered horse mackerel - Grilled long green pepper - Conger eel and leek hot pot - Tamago kake gohan (raw egg over rice) Surprisingly, the sake was all-you-can-drink! There were 25 types of sake to choose from, and I ended up trying 21 of them. With so much to drink, things got a bit blurry, but as long as you're having fun, it's all good. The portion sizes of the dishes felt a bit small, but for all that sake?! Only 6000 yen. Unbelievable. For those who enjoy drinking, especially sake lovers, this place is a gem.

At the izakaya Jun-chan in Yotsuya Sanchome, Araki-cho, we had a sake party for the new year, a bit late. Due to a slight sprain, I had to take it easy on the drinking. We enjoyed a variety of fresh sake and delicious dishes prepared skillfully. Jun-chan, thank you for a wonderful time! Looking forward to another great year together. #IzakayaJunchan #YotsuyaSanchome #Araki-cho [Received Sake and Dishes] Various types of sake + Hokkaido Shimae shrimp Homemade white sesame tofu with yuzu salt Salted whitefish from Lake Anan in a spicy soy sauce Rapeseed flowers with salted kelp Fried oysters Shabu-shabu of Hokkaido octopus Zosui (rice porridge)

It's difficult to make a reservation, so I have to be invited! I was invited to a place I met someone in Noge three years ago, and I immediately responded with excitement. There are 25 types of all-you-can-drink alcohol, which is irresistible for sake lovers! The snacks are a bit lacking in fish, but the alcohol is satisfying! The tatami room is a bit small, but once you start drinking, it doesn't matter. I can see why there are many repeat customers.

Today, I was invited to a popular izakaya called Jun-chan in Yotsuya, where I had been thinking I might not be able to go this year due to difficulty in getting a reservation. We enjoyed fresh seafood dishes and sake as usual. The menu included sweet shrimp from Hokkaido, shrimp from Shizuoka, white fish milt from Hokkaido, raw quail egg, sea urchin, snow crab, and fried oysters. Winter menu items such as white fish milt, quail egg, snow crab, and oysters were all delicious, and we ended up trying all the sake varieties available! It was truly a great experience.