八方美人
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A warm and stylish Japanese izakaya occupying the second floor of a mixed-use building a 4-minute walk from Kinshicho Station, featuring a refined Japanese-modern interior with semi-private rooms. The kitchen is led by a chef trained at a Michelin-listed restaurant, bringing polished technique to a seasonal menu of creative Japanese dishes. The focus is on daily-landed whole fish — served as sashimi platters, braised, grilled, or fried — alongside a signature clay-pot rice cooked with seafood and seasonal ingredients. The sake and shochu selection is particularly strong, with notable pours from breweries like Juyondai and Aramasa.
Address
Japan, 〒130-0022 Tokyo, Sumida City, Kōtōbashi, 3-chōme−5−４ 2階
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Contacts
Hours
TodayLast order: 22:00
Opens soon17:00 – 23:00
MondayLast order: 22:00
17:00 – 23:00
TuesdayLast order: 22:00
17:00 – 23:00
WednesdayLast order: 22:00
17:00 – 23:00
ThursdayLast order: 22:00
17:00 – 23:00
FridayLast order: 22:00
17:00 – 23:00
SaturdayLast order: 22:00
17:00 – 23:00
SundayLast order: 22:00
17:00 – 23:00
Features
Reservations recommendedSemi-private rooms availableHeated tobacco allowedDaily-landed whole fish, seasonal creative JapaneseCredit cards accepted (VISA, MC, JCB, AMEX)40 seatsGroups up to 50 (private hire)Clay-pot seafood rice (土鍋炊き込みご飯)Extensive sake & shochu (Juyondai, Aramasa)IC cards & QR codes accepted (PayPay, etc.)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Sashimi Platters
Rice Dishes
Salads
Main Dishes
Bar Snacks
Fried Dishes
Seasonal Specials
Sashimi Platters
Seasonal sashimi platter (5 kinds)
Assorted fresh-landed seasonal fish sliced as sashimi, five varieties. Priced per person.
¥1,600
Seasonal sashimi platter (7 kinds)
Assorted fresh-landed seasonal fish sliced as sashimi, seven varieties. Priced per person.
¥2,100
Rice Dishes
Signature clay-pot seafood rice
Clay-pot rice cooked with direct-shipped seafood and seasonal ingredients — the restaurant's most celebrated dish. Minimum order for 2 persons.
¥1,300
Onigiri set
Handmade rice ball set.
¥800
Salads
House-made roast beef salad (A4/A5 wagyu)
Salad topped with house-made roast beef using A4 or A5 grade wagyu, rich and savory.
¥2,500
House-made duck breast salad
Salad topped with sliced house-made duck breast loin.
¥1,800
House seasonal salad
Fresh seasonal vegetables sourced from a contracted farm, with house-made dressing.
¥1,300
Main Dishes
Today's whole fish simmered in soy broth
Direct-shipped fresh whole fish braised in a classic Japanese soy-and-mirin broth. Available as a half-fish (¥2,100+) or just the head and collar (¥1,600+); exact species posted in-store daily.
¥2,100
Today's grilled fish
Whole fish grilled over high heat; species changes daily and is posted in-store.
¥1,800
Squid butter saute
A whole squid sauteed generously in butter — rich, tender, and aromatic.
¥1,600
Sake-steamed clams
Hamaguri clams steamed open in sake, served in their broth.
¥900
Dashi-rolled egg omelette
Classic Japanese rolled egg omelette made to order, infused with savory dashi stock.
¥900
Bar Snacks
Whelk simmered in sweet soy
Ivory shell whelk (bai-gai) slow-cooked in a sweet-savory soy sauce glaze.
¥900
Overnight-dried seasonal fish
Seasonal fish dried overnight for concentrated umami flavor, then grilled.
¥900
Mustard-stuffed lotus root
Traditional Kumamoto specialty: lotus root holes filled with hot mustard miso, sliced and served.
¥800
Assorted pickles (4 kinds)
Four varieties of Japanese pickles carefully selected from specialty pickle purveyors.
¥800
Fresh fish with house vinegar miso (Numata-ae)
Fresh fish dressed in house-made sweet vinegar miso, a traditional regional preparation.
¥800
House potato salad
Creamy house-made Japanese-style potato salad, smooth and lightly seasoned.
¥600
Miso-glazed eggplant dengaku
Grilled eggplant topped with sweet miso paste in the classic dengaku style.
¥600
House miso-marinated cream cheese
Cream cheese marinated in miso, pairing beautifully with sake and shochu.
¥600
Fried Dishes
Tiger puffer fish karaage
Deep-fried tiger blowfish (torafugu) pieces, crisp outside and delicate within.
¥2,700
Tempura assortment
Assorted tempura prepared by a chef trained at a Michelin-listed restaurant, with a light, carefully crafted batter.
¥1,800
Anglerfish karaage with house spices
Deep-fried monkfish (anglerfish) seasoned with house-made aromatic spice blend.
¥1,300
Conger eel tempura
Sea conger eel in a light tempura batter, crisp and subtly sweet.
¥1,200
Chicken karaage
Classic Japanese fried chicken, juicy inside with a crisp seasoned exterior.
¥900
Moray eel karaage
Deep-fried moray eel — an unusual and prized delicacy, crispy and flavorful.
¥800
House cream cheese sticks (fried)
House-made cream cheese wrapped and deep-fried into crispy sticks.
¥700
Agedashi tofu
Lightly fried tofu in a savory dashi broth, with a silky interior and crisp coating.
¥600
French fries
Hot and fluffy fried potato, served piping hot.
¥600
Seasonal Specials
Steamed abalone with abalone mushroom, liver sauce and red vinegar rice (limited)
Limited-quantity dish of steamed abalone paired with abalone mushroom, finished with a rich liver sauce and served with red vinegar shari rice.
¥3,000
Abalone butter saute
Whole abalone sauteed in butter, tender and richly flavored.
¥2,200
Rare-fried Spanish mackerel cutlet with ginger tartar
Spanish mackerel (sawara) lightly breaded and fried rare, topped with a fresh young ginger tartar sauce.
¥2,000
Razor clam, asparagus and komatsuna stir-fry with shacha sauce
Razor clams stir-fried with asparagus and komatsuna greens in savory Taiwanese shacha (satay) sauce.
¥1,800
Young ayu and baby corn spring rolls with water pepper vinegar mayo
Spring rolls filled with young sweetfish (ayu) and baby corn, served with a house water pepper vinegar mayonnaise.
¥1,600
Grilled conger eel and summer vegetable salad with citrus jelly (serves 2)
Grilled sea conger eel tossed with summer vegetables, finished with a refreshing citrus jelly. Portion for two.
¥1,600
Steamed oyster namero with nori
Steamed oysters prepared in the style of namero (minced with miso and herbs), served with dried seaweed.
¥1,300
Tuna / bonito yukhoe-style with egg yolk
Raw tuna or bonito dressed in the Korean yukhoe style with sesame and seasonings, topped with an egg yolk.
¥1,300
House seafood mix cream croquettes with sea salt (2 pieces)
House-made cream croquettes packed with five or more varieties of seafood and cream cheese, served with seaweed salt. Two pieces per order.
¥900
Extra-large rock oyster (grilled or steamed)
Jumbo wild rock oyster served either grilled or steamed — briny, plump, and deeply flavored.
¥800
Dessert: house roasted eggplant gelato
Unique house-made gelato flavored with roasted eggplant, subtly smoky and sweet.
¥500