台湾居酒屋 茶屋
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A cozy red-lantern izakaya tucked along the Myoshoji River in Nakai, run since 2006 by a Taiwanese owner from the Atayal indigenous people of Nantou County. The rustic interior features a counter bar and a raised tatami seating area (ko-agari), creating an intimate neighborhood atmosphere beloved by local regulars. The kitchen serves authentic Taiwanese home cooking: signature braised pork rice (lu rou fan), hand-made pan-fried dumplings with seasonal fillings, soy-marinated freshwater clams (ham-a-a), Taiwanese-spiced grilled pork, and an earthy dried-radish omelette (cai pu dan). Wash it down with a Wakayama citrus sour made from homemade jam.
Address
1-chōme-20-16 Nakaochiai, Shinjuku City, Tokyo 161-0032, Japan
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Contacts
Hours
Today
Opens soon18:00 – 23:30
Monday
Closed
Tuesday
Closed
Wednesday
18:00 – 23:30
Thursday
18:00 – 23:30
Friday
18:00 – 23:30
Saturday
18:00 – 23:30
Sunday
18:00 – 23:30
Features
Reservations accepted (call)Cash onlyCozy neighborhood izakayaCounter bar and tatami raised seatingSmoking allowedTaiwanese home cookingLu rou fan (braised pork rice)Hand-made pan-fried dumplings
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Small Plates & Side Dishes
Main Dishes
Drinks
Small Plates & Side Dishes
House Appetizer
Daily cover-charge snack set. On a typical visit this arrives as boiled peanuts, pickled vegetables, or small seasonal bites. Included with every visit at a flat charge.
¥300
Soy-Marinated Freshwater Clams
Freshwater clams cured overnight in a seasoned soy marinade — a classic Taiwanese night-market staple. Served raw-style with a deeply savory, slightly sweet brine. Best eaten chilled and is a strong match for Shaoxing rice wine.
Taiwanese Dried-Radish Omelette
Fluffy egg omelette studded with house-dried daikon radish (cai pu). The radish adds a salty, earthy chew against the tender egg. A beloved Taiwanese comfort dish that pairs well with rice or beer.
Taiwanese Spiced Grilled Pork
Pork belly block marinated in a blend of eight-spice (ba jiao) and other Taiwanese aromatics, then grilled. The meat is tender and deeply flavored; served with vinegar-garlic dipping sauce. Described by reviewers as a must-eat signature.
¥800
Taiwanese Pork Sausage
Sweet and savory Taiwanese-style pork sausage with a distinctive hint of rice wine. Slightly firmer and sweeter than Japanese yakitori sausages. Grilled and sliced for sharing.
Special Deep-Fried Tofu
House-made thick-cut deep-fried tofu block, crisp outside with a soft, pillowy interior. Served with a Taiwanese-style seasoning sauce. A simple but satisfying izakaya side.
¥450
Oyster Omelette
A classic Taiwanese street-food omelette with plump fresh oysters folded into egg and tapioca starch, giving a chewy-silky texture. Finished with a sweet chili sauce drizzle. One of the house crowd favorites.
¥800
Boiled Peanuts
Fresh peanuts slow-boiled in lightly salted water until tender. Served warm or at room temperature as an otoshi snack. A classic Taiwanese beer companion.
Spring Rolls (2 pieces)
Crispy fried spring rolls with a savory filling, served in a portion of two. The thin wrapper is shatteringly crisp, enclosing a well-seasoned pork and vegetable interior.
¥300
Taiwanese Sticky Rice Dumpling
Glutinous rice stuffed with braised pork, shiitake mushroom, and chestnuts, wrapped in bamboo leaves and steamed or boiled. A traditional Taiwanese festival food made in-house.
Main Dishes
Lu Rou Fan - Braised Pork Rice (Small)
Melt-in-the-mouth slow-braised pork belly with soy, rice wine, and five-spice, spooned over steamed white rice. The small portion is ideal as a meal finisher alongside drinks. Rich, glossy, and deeply aromatic.
¥650
Lu Rou Fan - Braised Pork Rice (Large)
The full-size serving of the house braised pork rice — a generous, set-meal-sized bowl of tender pork belly over rice. Perfumed with five-spice and Taiwanese soy sauce.
¥800
Taiwanese Fried Chicken
Bite-sized chicken pieces seasoned with five-spice powder and coated in tapioca starch (di gua fen) for an exceptionally crisp, airy crust. Fried to order and served with crispy Taiwan basil. Home-style version of the famous Taiwanese night-market chicken cutlet.
¥600
Three-Cup Chicken
Chicken braised in equal parts sesame oil, soy sauce, and Taiwanese rice wine (mi jiu), with garlic, chili, and an abundance of Taiwan basil. A boldly fragrant, sticky-glazed classic of Taiwanese cuisine.
Swordfish in Three-Cup Sauce
A special off-menu dish: fatty swordfish collar (kama) cut into chunks and simmered in three-cup sauce with Taiwan basil. The collagen-rich cut stays tender while soaking up the spicy-sweet glaze. Available by request when swordfish is in season.
Hand-Made Pan-Fried Dumplings
Dumplings made entirely from scratch — wrapper, filling, and dipping vinegar. The thick, hand-rolled skin is chewy and substantial; filling changes seasonally (daikon, pork, herbs). No garlic. Pan-fried until the bottom is golden. Reviewers call them among the best in Tokyo.
¥400
Pineapple Hot Pot
A unique dish rooted in Atayal indigenous cuisine: a warming broth pot made with fermented pineapple. The natural acidity of the fruit creates a tangy, slightly sweet base for pork and vegetables. Rarely found outside of indigenous Taiwanese households.
Wonton Soup
Delicate hand-wrapped wontons in a clear, dashi-based broth. Described by reviewers as clean and flavorful. A warm, comforting addition to any order.
Drinks
Wakayama Citrus Sour
Shochu highball with homemade citrus jam from Wakayama Prefecture using five varieties: hassaku, mikan, lemon, dekopon, and more. A house specialty showcasing the owner's connection to Wakayama citrus growers. Refreshing and aromatic.
Citric Acid Sour
Shochu highball mixed with a concentrated citric acid solution for a clean, tart, and very refreshing drink. A popular low-calorie izakaya staple.
¥500
Taiwanese Gongfu Tea
High-quality Taiwanese oolong tea from Puli Township, Nantou County — the owner's hometown — brewed gongfu-style by the owner herself. A premium tea experience to finish a meal. Note: priced significantly higher than alcoholic drinks.
¥1500
Taiwan Beer
The iconic Taiwanese lager imported from Taiwan. Light, crisp, and slightly malty. The natural pairing for Taiwanese izakaya food.
Aged Shaoxing Rice Wine (8-Year)
An 8-year aged Taiwanese rice wine from Puli Township — not Chinese Shaoxing, but the Taiwanese equivalent made from glutinous rice. Warm, nutty, and complex. Often paired with the soy-marinated clams.
Whisky Highball
Classic Japanese-style whisky and soda highball. Light and refreshing, a staple drink at any izakaya.
Oolong Tea Shochu
Shochu mixed with cold oolong tea — a popular low-alcohol izakaya drink with a smooth, slightly bitter finish.