Akita

Stepping past the sliding door of Akita along the street in Megurohoncho brings you into the nostalgic atmosphere of a modest neighborhood koryori shop. True to its focus on rustic Akita regional fare, the kitchen prepares warming broths for cold days, including kiritanpo nabe with its pounded rice cylinders, as well as seafood-rich shottsuru hot pot. The menu includes plenty of approachable drinking bites, from smokey iburigakko radish pickles to eggplant sauteed in robust miso. Finishing the night with Inaniwa udon, dipped into a flavorful broth for its smooth texture, is a customary way to conclude a meal here.

The seating arrangement features an L-shaped counter with around 10 stools offering a view of the cooking area, alongside raised tatami seating further back. That layout works just as smoothly for solo diners dropping in for a bottle of beer as it does for small groups gathering around a steaming hot pot. It is an unhurried izakaya where guests can settle in and wait comfortably as dishes and drinks arrive.