When I heard about Mitsuyu Sakaba, it reminded me of a bar run by mothers near Hikifune Station that closed down due to the redevelopment of the area. It was a nostalgic memory when I stood at the place where the old railway crossing in Hikifune used to be, now replaced by an overpass. It must be fate that led me to this bar, a branch or offshoot of that bar. Mitsuyu Sakaba in Yahiro is run by a lively Edo-style couple, and they manage the place with just the two of them. After watching "Onna Sakaba Hoko-ki," I wanted to visit, so I invited my drinking buddies and made a reservation. There is a counter, but since there were three of us, we settled in the tatami room with only two tables. The menu, filled with colorful paper strips, was enticing. The elaborate dishes made me doubt if this was really a downtown bar. The regular customers never seem to tire of the menu, and I couldn't decide what to order with so many tempting choices. The master, who used to work as a hotel chef, explained that the bar also offers Western dishes like stew and keema curry, which I found quite appealing. The most memorable dish was the pork tongue stew, with an abundance of meat that made me wonder if it was okay. The tongue occupied the whole pot, and the light yet rich demi-glace sauce paired well with the alcohol. The master recommended having the stew with garlic toast, which was slightly sweet and thick, a departure from the norm. The toast was also delicious when dipped in the stew. The stew had a unique taste, with a strong offal flavor that made it stand out. Thanks to my friends asking the landlady for recommendations, we were able to savor a variety of dishes. The landlady was accommodating and even allowed us to take photos of the menu in front of the counter, as the view from the tatami room was obstructed. The seasonings, including the ponzu and tartar sauce, were homemade, and the dishes arrived relatively quickly, even though there were only two of us. We enjoyed the professional skills of the master, who had experience as a chef, as we indulged in the food. The bar is said to be the birthplace of the ball cocktail, and we had a second round of balls, which were quite strong, leading to lively conversations among friends. The location, situated between the main street and a narrow alley, with a triangular slope, has changed. The bar has about three curtain entrances, making it a bit confusing to know where to enter. Although it's quite a distance from the nearest station, it was a cozy and enjoyable bar where we could drink and eat to our heart's content.

I went to "Sansuke Sakaba" in Sumida, Tokyo, and had a drink with my drinking buddies. This place is known as the origin of the "shochu highball," which is also the origin of the chu-hai. They have a rich menu, a long counter, and raised seating areas, both inside and outside the store. It's so cool. I don't usually drink shochu, so I lost most of my memory, but I remember it was delicious.

I was interested in this restaurant that is known for being the originator of Shochu Highball on Shochu High Street. The Shochu Highball had a unique flavor with ice and a barley-like taste. The Monja was plentiful and priced at 550 yen! The edamame was also delicious and in season!

I visited the restaurant in anticipation of its opening at 3:00 PM on Saturday. I had to wait a bit for them to finish preparing to open. I ordered a shochu highball and waited while sipping on it. I ordered dishes one by one. The recommended dish of the day was tuna. I ordered seaweed salad with vinegar, simmered tofu, and tuna sashimi. Each dish was quite generous for one person. The taste was delicious.

I really wanted to go to this shop and the customer service was fantastic, I really liked it. The original highball was amazing, the alcohol content was great. From the appetizers to the simmered dish, and the shumai was incredibly delicious. I am very satisfied, thank you for the meal.

I had always wanted to visit this restaurant. It was early so we had the place to ourselves. Sorry about that! I tried the miso braised pork belly and steamed hormone recommended by the waitress. Also had a draft beer and original shochu highball. Finished with a refreshing seaweed vinegar three times. Time flies when you're having fun. I was completely satisfied. Thank you for the meal.

I heard it was a restaurant with delicious food, so I had high expectations. I started with a shochu highball and bonito sashimi. Just by looking at the bonito sashimi, my expectations turned into certainty. The squid sashimi and beef sashimi were also fresh and plentiful. For the finale, I had simmered hamburger steak and garlic toast, which were also incredibly delicious. I had planned to go to a second restaurant, but I was already too full to drink anymore today.

"Customer service" is probably run by a family. The contrast between the master's attitude in the kitchen and towards customers is great. The "food" is average. Shochu highballs and lemon sours are surprisingly easy to drink without feeling much alcohol. The atmosphere, interior, and staff attire of the restaurant are top-notch. Although the evaluation was average until halfway through, the master's smile and "thank you" at the end made the evaluation skyrocket.

The original Chu-Hi is said to be found at the popular izakayas lining the Koshu Highway, with Mitsuyu Sakaba claiming to serve the original Chu-Hi. The main store, which was located in Hikifune and had been in business for a hundred years, has closed down, but the Yaho store, which was opened as a branch, has been around for fifty years. The triangular-shaped store has two entrances, and I sat at the counter at the top point. I decided to order the "Obaba Hi" from the drink menu, which turned out to be a green tea highball with umeboshi (pickled plum). It was an interesting twist, combining green tea with umeboshi, a favorite of grandmothers. For food, I ordered the "Shime Saba" and "Saba no Misoni." The Shime Saba was a half-sized mackerel that had been properly salted, while the Saba no Misoni was mackerel cut into thick slices and simmered in a rich miso sauce. The staff recommended dipping garlic toast in the miso sauce, so I ordered it and was surprised to receive a thick slice of toast topped with melted cheese and garlic, garnished with parsley. It was a generous portion and delicious when dipped in the miso sauce. I switched to "Hire Sake," where a grilled blowfish fin is poured with hot sake and set on fire using a match. It was a perfect drink to warm up on a chilly night. I tried to order simmered tofu as an additional dish, but unfortunately, it was sold out, so I ended the meal with fried tofu. Overall, it was a satisfying dining experience.

During the visit in July 2019, I had 4 glasses of the original shochu highball for 3.42 yen each, along with assorted appetizers. The appetizers included fried eggplant, simmered in broth, boiled tongue, yellow chives with bonito, and bonito sashimi with miso sauce. The total bill came to 3,740 yen, and I felt unmotivated at work. After finishing my work near Haneda Airport in the morning, I had some meat in Akihabara before heading back to the office. I decided to leave work on time and go to a bar to relax. I thought of this homework shop, so I decided to give it a try. It was only a 16-minute train ride from the nearest station to my workplace, which was surprisingly close. I walked along a winding road from the station. The entrance to the shop was sharp and there were three entrances, one along Meiji Street and two on the alley side. The shop was quite tricky to find. When I entered the shop, there were two men at the counter and a family at the back table. There was even a baby, but the atmosphere of the shop made it feel natural. I was given a towel by the landlady, and I ordered the original shochu highball, which is a must-try at this place. The appetizer was fried eggplant, which was delicious. I then ordered simmered dish and boiled tongue. The landlady recommended the bonito, so I decided to try it as well. The preparation seemed to take some time since there was only one chef in the kitchen. However, the bonito was freshly prepared, and it was delicious. The simmered dish was rich and flavorful, with various ingredients. The boiled tongue was spicy, but I wished I could have eaten it with soy sauce instead of sesame oil. The chives were a nice touch. The landlady suggested the white highball, but I decided to stick with the original shochu highball. I also ordered the yellow chives with bonito, which was a refreshing dish. To my surprise, the chef served us bonito sashimi with miso sauce as a complimentary dish. It was absolutely delicious. I ended up staying longer than I had planned, and it was a relaxing and enjoyable experience. The atmosphere of the shop was welcoming, and the chef's dedication to cooking was evident in the dishes. It was a great decision to visit this place, even though it was a bit out of the way.

On a certain weekday evening, I wandered around the area of Yahiro by myself. I decided to try going to different bars alone for a change, but I couldn't find many places that were open. I noticed a place called "Sansyu Sakaba Yahiro Branch" and decided to check it out. I had been to the main branch in Hikifune before and it was a good bar. It was around 7:30 PM, and there were 5 other customers, probably regulars. I quietly ordered a Oolong Highball (330 yen) at the end of the counter. My drink arrived quickly along with some appetizers (170 yen) (?). I calculated this price from the total bill later on. I also ordered some sashimi of red squid (500 yen) to go with my drink. The sashimi arrived promptly and it was quite thick, but tasted decent. There was a TV playing inside the bar, and both the staff and regulars were watching it intently. I watched for a bit as well, but decided it wasn't really a time to watch TV while drinking. With that, my bill came to 1000 yen. It was a good meal, thank you.

Today I went on a solo trip to a izakaya called San'yuu Sakaba in Keisei Hikifune. After finishing work, I hurried to my usual ENT clinic. After enduring some pain, it was time for a fun izakaya time. I walked a bit and sat at the counter of "San'yuu Sakaba". I started with the original highball, which is said to be the best. They have a wide selection of alcohol menu, including white highball with freshly squeezed lemon, grapefruit, oolong tea, green tea, plum wine, Asahi Super Dry beer, sake, shochu, and various food options from sashimi to Western dishes. I started with my favorite kibinago sashimi with vinegar miso, followed by a stamina stir-fry with plenty of cabbage and sweet and spicy offal. The highball went down smoothly. It's been a while since I last visited San'yuu Sakaba, a traditional izakaya in the downtown area. It's nice to go back to the basics sometimes. Thank you for the meal! San'yuu Sakaba Hachihiroten, Tokyo, Sumida-ku, Hachihiro 2-2-12, 17:30-2:00, closed on Sundays.

I visited Sanyu Sakaba Hachiroku-ten with a rating of 3.17 on Tabelog. The restaurant is located along Meiji Street from Keisei Hikifune. The exterior is a retro triangular building with lanterns and noren curtains as a sign. Inside, there are counter seats and a tatami area. They offer a variety of large plate dishes and a good selection of sashimi. The restaurant is known for its original shochu highball. The dishes I tried included Namako miso soup, simmered daikon, simmered tofu, butter-grilled clams (with a strong garlic flavor), garlic sprout and meat rolls, and festival natto. Despite the appearance of a downtown izakaya, the quality of the food is high throughout. Each dish shows attention to detail in preparation. They also make their own ponzu sauce which goes well with the sashimi. The selection of drinks is wide, especially the shochu highball with various options to choose from. The laughter of the elderly master, enjoying a shochu highball at the counter while watching TV... it truly feels like a local izakaya. The standout dish for me was the festival natto. Mixing natto, negitoro, squid, and takuan, wrapping it in seaweed creates a delicious combination that goes well with drinks. I really enjoyed this taste. I would love to try other dishes on the menu as well. It's a great restaurant.

The good old-fashioned izakaya in the downtown area never disappoints. It's wonderful to be able to order anything and not be disappointed. I always find myself torn between the daily specials board and the regular menu. Today, I was completely satisfied with the horse mackerel sashimi, fried chicken, and the daily recommendation. The daily recommendation changes each day, so it's always a surprise. I realized that it's great to go with a group so you can try a variety of dishes. The homemade plum wine was just right. I was surprised by how well the plum in the green tea highball complemented each other.

Counter service is the main style, but the staff have a stern expression and are very business-like. They do not engage in conversation. At the beginning, you are made to read an A4 sheet about infection prevention measures, and then asked in a threatening manner if you understood it. They ask customers about infections, but the staff handle ice with their bare hands that have touched a pencil. It may be enough for regular customers, but it's a selfish and half-hearted shop.

It was a great restaurant that is said to be the birthplace of Shitamachi Highball. The COVID-19 rules were a bit strict, but overall it was a good experience.

The atmosphere is nice. The food is also good. The cost performance is not bad. The main seating consists of long counter seats lined up, but they are arranged in a way that allows for easy access in and out along the outer perimeter of the restaurant. The nostalgic atmosphere and friendly service are delightful. In addition to creative dishes, you can also enjoy the unique characteristics of the restaurant. Overall, it is a hidden gem where you can experience the true essence of Tokyo's downtown area. I have visited multiple times and can confidently recommend it.

The pieces for becoming a thriving shop have gradually come together within me. The specific practices that lead to success are being implemented in this place.

This was my second visit and the beef tataki was delicious!

I was seated at the counter and ordered a cold sake, which turned out to be the remaining sake from a barrel poured into a plastic bottle. It was right after opening, and there were about 3 other customers besides me, so I decided to have just one cup (about 180ml) and finished it.

Blog: Mitsuyu Sakaba Hachiroku Store (Keisei Hikifune) Theme: Keema Curry / Garlic Toast / Nikomi / Katsuo Sashimi / Garlic Shoot Meat Roll Five-Spice Fry / Garlic Fried Rice