魚と地酒 元屋

A fish specialist, omakase-course-only and reservation-required. A course of about ¥3,800 plus five local sakes lands around ¥6,500 a head: lemon-scented oysters, junsai topped with uni, straw-seared bonito — every plate built to sit beside sake. Ingredients from the owner's home region of Shimabara, Nagasaki appear throughout, and the anniversary course (¥6,600 with a drink) was called "a steal for this content." Seasonal specials too, like summer kue hotpot courses. [Web] Per the official site there are three courses — omakase ¥5,000/¥6,000 and request-based from ¥8,000 (excl. tax) — booked by the previous day. Same-day availability is posted on the site. Takeout includes sashimi platters, tempura platters and beef-tendon curry.