Teku

Stepping through the noren near the residential quarters of Higashi-Mukojima brings you into Teku, a neighborhood izakaya where seasonal seafood and drink pairings take center stage. Seasonal specialties written on blackboards and wall strips capture the rhythm of the year, featuring cuttlefish served with the chef's recommended seasonings, cured shime saba mackerel, and, in winter, rich shirako ponzu and vinegared oysters. The drinks list is equally wide-ranging, and the staff are happy to suggest pours to help you settle on the right glass.

Beyond sashimi, the kitchen turns out a generous variety of carefully crafted hot dishes. Fragrant, golden crab cream croquettes, deeply flavored simmered beef tongue, shiso-wrapped pork belly, and crispy fried chicken pair naturally with cold beer or dry sake. Light bites such as refreshing negitoro ume suisho—plum-accented tuna and cartilage—alongside a thoughtful otoshi appetizer make it easy to linger over drinks as the evening unfolds.

Toward the end of the meal, an inviting array of finishing rice dishes includes soothing options like mentaiko chazuke, a bowl of rice topped with seasoned pollack roe and warm dashi broth. Counter seats are available alongside regular tables, lending the dining room an easygoing atmosphere that suits both a solo drink after work and dinner with companions.