Upon passing through the noren split-curtain and opening the sliding door of Kishidaya, you slip back in time to the early showa days. And at Kishidaya the showa style is no fake, its real. The wonderful atmosphere of this place is almost impossible to be outmatched.

Kishida started as a liquor shop in the 1920’s, and after worldwar II became an Izakaya, similar history to many other traditional Izakaya in Tokyo. The shop is all run by female staffs, owner is the friendly grandma who is attending the guests and also supervising the food preparation in the back kitchen. Kishidaya is known for its 牛煮込み (Gyū-nikomi / beef tendon stew) (450 Yen), taste is one of the best you can get in a Tokyo Izakaya. The menu is not abundant, but changes with the season. On a late October day there was ぬた (nuta) on the menu, made with octopus cuts and slices of ふき (fuki / Japanese butterbur), (450 Yen), いわしつみれ吸い物 (iwashi-tsumire suimono / soup with minced sardine balls) (280 Yen), excellent. You should hope that none of the guests will order くさや (kusaya / fermented and grilled flying fish) (500 Yen), because the somewhat offensive smell from the grill will fill the small place within seconds. Kishidaya’s drink menu is standard, the author recommends the whiskey highball (420 Yen), not bad.

Recently the toilet was renewed, improving the rating for cleanliness by one point to 3.

Every Izakaya-fan should visit this place at least once, otherwise a picture of Tokyo’s Izakaya-world would not be complete.

U-shaped counter for about 15 guests, one more counter facing the wall can seat another 5 guests. On Saturdays people will start queuing up from about 16:30.

8 min. walk from subway Yurakucho-line and Oedo-line Tsukishima station, 5 min. walk from Oedo-line Kachidoki station.

Beer (633ml bottle): 630 Yen