Sakuraya

A wide spectrum of regional specialties from Kyushu and Okinawa comes together under one roof at Sakuraya, from chicken nanban and seared chicken sashimi to lean horsemeat sashimi and goya chanpuru. Reviewers often recommend starting with the chicken nanban, a dependable choice alongside regional meat offerings such as tataki prepared with Miyazaki Hyuga chicken and well-marbled sagari horsemeat from Kumamoto.

Those looking for Okinawan tastes will find suitable small plates in crisp mozuku seaweed tempura, pickled island shallots, deep-fried double-lined fusilier, and creamy jimami peanut tofu. Warmer communal dishes, including steamed Kagoshima black pork in bamboo baskets and chicken-bone soy broth motsunabe, arrive steaming at the table for leisurely sharing.

The drink list leans heavily into Kagoshima sweet potato shochu, featuring respected labels such as Murao, Manzen, Sato Kuro, and Tomino Hozan. Guests can also enjoy kurojoka, a traditional earthenware pot in which shochu is pre-diluted with water, rested to mellow the profile, and served gently warmed—an ideal pour for an unhurried night.

To finish the meal, noodles range from Nagasaki champon and soki soba to an Okinawan soba Neapolitan stir-fry. Tucked away in a Minami-Otsuka basement, this izakaya welcomes both solo guests dropping by for a few small dishes and groups sharing banquet courses without formality.