When I peeked into Awaya, which had been fully booked several times before the pandemic, I was seated at the counter. I ordered a shochu highball and was served some tofu as a starter. The food menu was written on paper and handed to me. I ordered self-grilled liver, grilled horse mackerel, and chicken skin. The liver was asked if I wanted it cooked or not, and I said no. Occasionally, they serve fresh liver on a hot plate or grill, and they remind you to cook it properly. However, it's more of a self-responsibility kind of place, where you have to do it yourself. The horse mackerel was cut with slits for easy eating and flavor absorption. It must be challenging for a yakitori place to serve fish as well. The chicken skin had the right amount of oil drained, leaving behind a delicious flavor. The chicken skewers came in pairs. I finished with a refreshing kabosu sour. If there's a seat available, you should definitely give this place a try.

Returning from Narita, today was a journey of getting off in the middle of the Sobu Line. While exploring the back alleys, I noticed a popular restaurant. It was packed from the moment I walked in. Enjoying a beer on the wooden beer crates outside gave me a sense of liberation. The grilled skewers had a satisfying texture and were very affordable. Both the female owner and the chef at the grill were friendly and welcoming.

On a Saturday at 7:20 PM, I was drawn to a restaurant I saw on my way back to the station after three hours of karaoke. The place was almost full, and I sat at a great seat where I could feel the outside breeze while watching the chef grill skewers of yakitori. I ordered macaroni salad and various skewers without much thought. The beer I drank while gazing at the chef grilling was exceptional. I was too drunk to remember the menu or the bill, but I savored the happiness of leisurely drinking in a good atmosphere.

Dried kamasu fish and grilled liver and heart skewers were excellent. There are still many good restaurants to try, and I look forward to enjoying the next dish.

Shirotare is a must-visit, but it doesn't quite hit the mark.

Delicious and cheap! I love it.

#Exploring a downtown izakaya! #Edogawa-ku #Nanokoiwa edition #Sunny weather on a nice day #Head out early #Meet up #Take a little stroll #Go a bit far #Nanokoiwa for a casual drink #South exit of Koiwa Station #Just outside #Deep drinking district #Koiwa Jizodori Street #A stand-alone shop on the left as soon as you enter #Rooted in the local community #Loved by locals #Well-known #Regular customers gather every night #A popular izakaya for relaxation #Run by the father and mother of the grill area and their daughter #Family-owned #Specialty #Tripe skewers #Well-known for a variety of seafood #Popular shop #"Awa-ya" #First visit! #Appetizer #Watercress and onion in vinegar soy sauce #Refreshing and delicious! #Boiled firefly squid with miso vinegar #Great miso flavor and delicious! #Raw beef intestines #Crunchy texture and great taste! #A glass of draft beer and a bowl each #During the meeting time #Quickly finish up but with a wide selection of menu items #Good old-fashioned atmosphere #A place worth visiting for a casual drink #Tonight too #Quickly and lightly #Enjoying delicious food and drinks!

(13/12/04) Last Wednesday, I visited this place as the second stop of the night. I arrived around 7:30 pm and the restaurant was about 80% full. The dishes I had that day were: - Boiled fish cake for around 500 yen - Squid sashimi for around 500 yen The boiled fish cake seemed like a pre-made product, but I'm not entirely sure. It went well with my drink, Hoppy. The squid sashimi looked like thinly sliced fresh squid or cuttlefish, but it tasted frozen and was a bit tough. I couldn't quite tell what kind of squid it was. I've been here about 4 times now and I've only had fish dishes, so I'm thinking of trying their grilled offal next time. (12/01/19) Last night (a weekday Wednesday), I visited this place as the second stop of the night. I ordered about two types of dishes, but the only one captured in the photos was the sashimi platter. The sashimi included "yellowtail, tuna offcuts, and flounder." The yellowtail seemed to be wild-caught and was incredibly delicious, with the fat melting nicely. It was definitely yellowtail, not amberjack. The tuna offcuts appeared to be frozen mebachi tuna, but it had both lean red meat and a part that resembled medium fatty tuna. The flounder was simply delicious. As for drinks, they didn't have local sake before, but yesterday they had a spot with Hakkaisan's "Echigo de Gokosai" raw sake. It was delicious, and having such tasty local sake really enhances the experience. (10/01/05) Last night, the neighboring restaurant I wanted to go to was full, so I ended up here as the third stop. The prices here are a bit higher compared to typical izakayas in Koiwa, but it might still be considered affordable. While this place is known for its grilled offal, they also seem to put effort into their fish dishes. Even though the market was closed yesterday, they had a variety of fish available. I ordered the sardine sashimi and the recommended mackerel pike. The sardine was a bit lacking in fat, maybe due to the season, but the mackerel pike was exceptionally delicious! It was thinly sliced, had a beautiful color, and was fatty. I can't quite remember what else we had as snacks... We shared a 300ml bottle of sake and then switched to highballs. The sake was from a major brewery, but it was smooth and easy to drink. I look forward to coming back for the first or second stop next time and trying more dishes.

This day was the day of a solo drinking tour to visit new bars. The first stop was Kikunoya next door to start off, and the second stop was here at Awa-ya. It was around 10 o'clock on a weekday. The place was crowded as expected for a popular spot. Upon entering and saying "I'm alone," the owner led me to a seat at the back of the counter. Just like the previous place, there was no space to put my belongings. The shelf under the counter was too small and shallow, so I had to keep my bag on my lap while drinking. There are quite a few places like this around Koiwa. I looked around at the menu and the first thing that caught my eye was "ball," so I ordered that. While enjoying my drink, I looked at the menu again to decide on my next order, and suddenly a girl from the kitchen asked, "Have you decided?" Feeling pressured, I said, "Sorry, please give me a bit more time." She seemed dissatisfied, and that made me uncomfortable, so I left the place immediately and headed to my favorite spot, Kura, to continue drinking. In the end, all I had here was the complimentary cold tofu. Due to various reasons, my overall rating for this place ended up being the lowest. No offense meant.

On a day off, I was strolling around the shady Jizo Street shopping district in Koawanaguchi and came across "Awa-ya," a shop with a grill facing the street, emitting smoke and grilling skewers. The shop had a worn-out noren curtain at the entrance and inside, the atmosphere was old-fashioned, reminiscent of the Showa era. The counter had 7 seats, 4 small tables, and a raised area with 2 small tables. It seemed to be a family-run business, with an elderly couple and their daughter as the staff. Many regular customers were present, and both the customers and staff called each other by name. The menu included a variety of skewers and fish dishes, and I noticed a gentleman next to me enjoying a "chef's choice sashimi platter" which looked delicious. As a fan of offal, I ordered skewers - priced at 240 yen for shiro, reba, tan, hatsu, kashira, and nankotsu, 300 yen for kobukuro, and 400 yen for gatsu. I also ordered kashira with salt and shirotare sauce, and a large draft beer for 650 yen or a medium for 500 yen. The appetizer was a boiled whelk dish called "tobin'nya" or "chanbara kai," but the texture was not very appealing. The skewers were okay in taste, but a bit small in size. The shiro skewer looked big, but the way it was sliced made it less filling. I would recommend the kashira skewer instead.

At a bustling entrance to an erotic alley called Jizo Street in KoIwa, there is a famous motsu-yaki (grilled offal) shop called Ichiryoku where I visited for the first time. The menu is extensive and includes a variety of sashimi options, but the prices are reasonable for a place that caters to the masses. The motsu-yaki is priced at 240 yen for two skewers. I ordered shirotare (white sauce) and tan shio (salted beef tongue) only. The grilled offal didn't leave much of an impression, perhaps because I have been spoiled by the quality in Tateishi. I wondered how the sashimi would be, but looking around and seeing that other customers weren't ordering it made me think it might not be the best choice here. It felt like a place to have a quick drink to lift your spirits before heading to your main destination.

Located in the Jizo-dori shopping street, just a short walk from the south exit of Koiwa Station, this restaurant seems out of place with its grilled skewers being cooked outside. Inside, there is a counter on the left and table seating on the right, with a TV broadcasting a Hanshin Tigers game, indicating the owner's fandom. I ordered a shochu highball and some appetizers, including boiled beef tendon and white liver skewers. The white liver skewers were disappointing, with a rubbery texture and lack of flavor. Overall, the atmosphere was decent, but the quality of the food, especially the white liver skewers, needs improvement. I may consider revisiting to try their fish dishes, but for now, I am hesitant.

The restaurant on the opposite side of the station was full, so I decided to try the grilled offal place I had been eyeing. Among the offal grills in Koiwa, the menu and alcohol selection are plentiful and the taste is decent. The prices are a bit higher compared to competitors. Both the pork offal and chicken skewers are delicious, so you should be satisfied if you find your favorite. I personally liked the beef tongue and beef cheek. The liver and intestines were too ordinary for my taste. The potato salad had a homemade taste that I enjoyed and ordered seconds. The mackerel for the finale was tender, but didn't quite impress me. I wanted to try a different sashimi, but I'll save that for next time. Maybe if you become a regular, the experience will be different, but even as a first-timer, you won't be treated poorly. The staff, both the older lady and the younger ones, are efficient but lack a friendly atmosphere. It might feel a bit uncomfortable if you're not used to their fast-paced service.

Located in a shady and narrow street called Jizo Street Shopping District in front of the station, this place exudes a Showa-era atmosphere. Facing the street, they have a grill where they cook yakitori, spreading a delicious smell around. The small and lively interior has a narrow counter and a few dirty tables with pipe chairs. There are also men in work clothes standing and drinking yakitori outside. Among the similar shops in the area, this one boasts an overwhelming customer turnout. It fills up by 6 p.m., so it's recommended to come early. The atmosphere is not very sophisticated, but the food, including yakitori, sashimi, and fried dishes, is surprisingly delicious. There are no fancy dishes, which makes the quality of the ingredients stand out. In particular, the yakitori and skewers are cheap, delicious, and satisfying.

I recommend the fish and motsu-yaki here! From the outside, it may look like just a motsu-yaki restaurant (the smoke gives it away!), but I often order dishes like "Ikawata's foil-grilled fish," "Grilled Pacific saury," "Grilled mackerel," and more! While I'm not a fan of the smell, they also have fragrant dishes like grilled round herring and flying fish. The sashimi is also recommended, with dishes like sardine sashimi, spear squid sashimi, medium fatty tuna, wild yellowtail, flounder caught by the owner, and more. I often order the "Nankotsu salt" and "Kashira salt" grilled hormone dishes, as the simple charcoal-grilled preparation of fresh ingredients is top-notch! Every time I visit, I make sure to try them! They also offer a variety of well-prepared side dishes, all of which are delicious. The restaurant is always busy, but the staff work efficiently, so you don't have to wait too long. To put it simply, this is a highly recommended restaurant.

I went to a local Awa-ya restaurant. When you walk from the station, you can immediately smell the delicious aroma of grilled chicken skewers coming from the restaurant on the left side. The interior of the restaurant has a small counter and several table seats. It has a nostalgic atmosphere of a traditional yakitori restaurant, and although it's quite smoky, I really liked the ambiance. The grilled chicken skewers were average, but the fish was delicious. It left a strong impression on me, almost making me think that they focus more on their fish dishes than their grilled chicken skewers. I would like to visit this restaurant again next time when I want to enjoy some delicious fish and drinks in that nostalgic atmosphere.

Located near the south exit of Koiwa Station, on Jizo Street, this restaurant competes at a high level alongside the nearby car dealership. They offer a variety of dishes from meat to fish, with particularly good sashimi. It seems better to focus on the fish dishes here rather than the motsu-yaki. Enjoy the recommended sashimi of the day with a few drinks, and you can have a happy time with just two thousand yen.

The restaurant is known for its grilled chicken skewers, but they also have a strong focus on seafood dishes. They offer freshly caught fish sashimi, simmered dishes, grilled items, and homemade dried fish that will satisfy any drinker. The complimentary dish is spicy white konjac. I ordered the spring fish sashimi and pickled vegetables in miso. The spring fish sashimi had a surprisingly light flavor. The pickled vegetables included cucumber, eggplant, daikon radish, Chinese cabbage, and carrot, and although they were seasoned, they would have been better left as is. I also added the homemade small horse mackerel, which was delicious. Their shochu highball, made by mixing shochu with carbonated water, is remarkably tastier than other places. The restaurant is located in a lively alley next to the station.

A yakitori restaurant near JR Koiwa Station. When it comes to yakitori restaurants in Koiwa, the first place that comes to mind is the cool and deep atmosphere of Otake located at the north exit of the station. However, Awa-ya is located at the south exit, offering a wide range of menu items and giving off a more casual pub vibe. Although it may lack a bit of the deep charm, it is still a yakitori restaurant in the downtown area, located just a short walk from the red-light district, so it still has that deep feel to it. Following the smell of grilled fish and offal, you will soon arrive at the restaurant (laughs). The interior of the restaurant has counter seats, table seats, and even a raised seating area, with a decent capacity (there was also a standing drinking space in front of the store). The wall is covered with small strips of menu items, making you smile as you decide what to order. The menu is extensive, with yakitori, sashimi, dried fish, simmered dishes, and soups...especially the fish dishes are well-stocked. The owner seems to enjoy fishing, so they bring their own catch to serve at the restaurant. I always order the dried fish here without fail. The yakitori and sashimi are fresh and delicious. In terms of cost performance, it may not be the best for a downtown izakaya (especially recently). In the area around JR Koiwa Station, aside from Otake and Awa-ya, there is Konoichi Sakaba on the Kura-mae street at the north exit, and Ichiryoku at the south exit. Since you've come all the way to the ramen battleground of Koiwa, it's only natural to finish off with ramen.