Carefully conceived Japanese. Every day, Every way.

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Carefully conceived Japanese. Every day, Every way.

Takanori Fukui, Hitoshizuku’s owner, selects his favorite ingredients and arranges them in his store his way. Ocean sunfish offal in a vinegary miso is fairly standard, but he serves it in sesame oil, salt, and ginger, which suits the palates of Eastern Japan. He uses vegetables from Kawata Farms of Machiko-machi, and he drowns them in a warm soup. Cooking red radishes over an open flame soften the roots while unleashing its sweet flavor. And, raw garland chrysanthemums offer a strong fragrance and a crisp texture. He arranges these two ingredients with skill. His dishes have an artistic flair, and the menu is so reasonably priced that you’ll want to stop by regularly with your family and friends for a relaxing meal.

Words: Pen Editorial

IKEJIRIOHASHI HITOSHIZUKU
Address: Ever Hills Ikejiriohashi 1F, 1-1-8 Ohashi, Meguro-ku, Tokyo
Tel: 03-6455-1652
Opening hours: 5pm-12 midnight
Closed: Monday (Open during holidays but closed the following Tuesday)
© Mai Hokari Rare ingredients like ocean sunfish.
© Mai Hokari An arrangement of sake to pair with Japanese food.
© Mai Hokari The ceilings of the counter seats were designed to be low to create a space for easy chatting between customers or with the owner.
© Mai Hokari Ichiban dashi clear soup stock soup seasoned with vegetables from Kawata Farms.

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