Aitaka

Charcoal heat coaxes deep aroma from fish and meat, while rice emerges plump and glossy from a traditional hagama winged iron pot. At Aitaka in Suginami's Takaido neighbourhood, careful firecraft anchors both daytime set meals and evening drinks. The fatty mackerel set with coarsely grated daikon radish, "Toro Saba Oni Oroshi Teishoku", pairs a crisp, smoky char and succulent flesh with a refreshing grated radish garnish, making each mouthful of distinct, fluffy grains of rice vanish with ease.

For dinner, an easy rhythm begins with a cold glass of Suntory Premium Malt's on tap or a classic Hoppy, matched to a thoughtful spread of small plates. The pungent kick of karashi renkon (mustard-stuffed lotus root) clears the palate, alongside mellow melt-in-the-mouth chicken liver and glistening seasonal sashimi. Skewers range from Awaodori gizzard and Sangenton pork belly to generous chicken skewers, made to sip alongside barley shochu Nakanaka, sweet potato shochu Kuro Kirishima, or Nabeshima sake from Saga.

Counter seats look out toward the Kan-nana/Kan-pachi thoroughfare, complemented by well-spaced tables, raised tatami seating, and private rooms tucked toward the back. Whether you slip in alone after work for grilled fish and a quiet drink, or gather around a full spread with friends, family, or colleagues, the space welcomes every kind of evening.