Up a narrow staircase on the second floor of a small backstreet building near Yushima and Ueno-Hirokoji stations, this izakaya has poured sake since 2004. The wood-toned dining room is calm and softly lit, built around a counter suited equally to solo drinkers and couples. Fresh fish is sourced daily and served as sashimi, seared cuts, and grilled small plates, paired with a deep list of unfiltered namazake and seasonal sake from breweries nationwide. Saturdays bring a flat 700 yen price on every glass of sake.

Address

Japan, 〒113-0034 Tokyo, Bunkyo City, Yushima, 3-chōme−41−１０コスモビル 2F-A号

Open in Google Maps

Contacts

Reservation

https://tabelog.com/tokyo/A1311/A131101/13033235/

Phone

+81338340488

Instagram

https://www.instagram.com/yushima_jyunshuko_gin

Facebook

https://www.facebook.com/jyunsyukou.gin

Hours

Today

Opens soon

17:00 – 22:00

Monday

17:00 – 22:00

Tuesday

17:00 – 22:00

Wednesday

17:00 – 22:00

Thursday

17:00 – 22:00

Friday

17:00 – 22:00

Saturday

17:00 – 22:00

Sunday

Closed

Features

Hidden backstreet izakayaReservations acceptedExtensive unfiltered namazake selectionCredit cards accepted (VISA, Master, JCB, AMEX, Diners)Stylish, calm wood-toned spaceCounter seating availablePrivate party bookings availableGood for solo dining and datesSmoking area (heated tobacco only)Fresh seafood specialty

* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.

Fresh Seafood Sashimi

Sake Snacks

Meat Dishes

Cheese Bites

Rice, Noodles and Soup (Shime)

Beer

Highball

Shochu (by the glass)

Shochu Bottles

Seasonal Unpasteurized Sake (Namazake)

Standard Pasteurized Sake

Warm Sake and Fish-bone Sake

Fresh Seafood Sashimi

Seared conger eel sashimi

Lightly torched sea eel sashimi, prepared with the day's fresh catch.

¥850

Seared live-caught red sea bream sashimi

Sashimi from a live-caught red sea bream, lightly seared on the surface.

¥950

Live-caught wild amberjack sashimi

Sashimi from wild, live-caught amberjack.

¥950

Seared wild yellowtail sashimi

Wild yellowtail sashimi with the surface lightly torched.

¥950

Salt-seared bonito tataki

Bonito seared and served with salt rather than the usual sauce.

¥1,000

Golden cuttlefish sashimi

Sashimi of seasonal golden (sumi) cuttlefish.

¥850

Kombu-cured sashimi

Fresh fish cured briefly between sheets of kombu for concentrated umami.

¥900

Marinated tuna (maguro zuke)

Lean tuna marinated in soy-based sauce, zuke style.

¥900

Assorted sashimi platter

Chef's selection of assorted daily sashimi, priced per person.

¥2,000~

Sake Snacks

Bonito shiokara

Salted, fermented bonito viscera, a strong-flavored sake pairing eaten in small bites.

¥500

Grilled heshiko with warm sake poured over

Lightly grilled heshiko (rice-bran pickled mackerel) doused in hot Kikumasamune Josen sake, which softens its saltiness.

¥650

Grilled rice-bran-pickled sardine

Sardine pickled in rice bran, then lightly grilled.

¥650

Crispy grilled dried sardines

Shizuoka-produced tatami-iwashi, grilled until crisp and served with ginger soy sauce.

¥700

Whole dried firefly squid

Toyama firefly squid, sun-dried whole with the liver intact, flame-grilled to order.

¥750

Whole dried squid

Whole dried squid with rich liver flavor, served with shichimi mayonnaise on request.

¥850

Salted sea pineapple (hoya shiokara)

Fermented, salted sea pineapple, a distinctive briny sake snack.

¥700

Meat Dishes

Chicken tempura with curry salt

Deep-fried chicken tempura served with curry-flavored salt.

¥850

Rock-salt grilled chicken thigh

Grilled chicken thigh seasoned with rock salt, served with a choice of toppings: shiso, pickled plum, yuzu pepper, or grated daikon.

¥850

Fried young chicken (karaage)

Japanese-style fried young chicken. Available with tartar sauce or grated daikon ponzu; both sauces together cost ¥1,000.

¥800

Cheese Bites

Cream cheese with bonito shiokara

Rich cream cheese paired with salty fermented bonito, a popular sake pairing.

¥650

Plum and cream cheese nori roll

Cream cheese mixed with pickled plum, wrapped in crisp nori.

¥700

Pickled radish with cream cheese

Gakko (smoked pickled daikon) served with cream cheese, a popular combination.

¥650

Grilled mountain yam with cream cheese and bonito shiokara

Sliced mountain yam topped with cream cheese and bonito shiokara, then grilled.

¥550

Rice, Noodles and Soup (Shime)

Warm somen noodle soup

Simple warm somen noodle soup.

¥650

Warm somen with mentaiko, butter and egg

Warm somen noodles tossed with spicy cod roe, butter and raw egg.

¥800

Warm somen with plum and grated yam

Warm somen noodles topped with pickled plum and grated tororo yam, cooked to a firm bite.

¥750

Somen noodles with assorted condiments

Somen noodles served with five condiments: scallion, ginger, shiso, myoga, and shredded nori.

¥750

Cold somen with grated daikon and natto

Chilled somen noodles topped with grated daikon and fermented natto for a smooth finish.

¥800

Egg over rice

Simple egg-over-rice dish served with a few extra toppings.

¥650

Marinated tuna rice bowl

Tuna marinated in egg-yolk soy sauce (zuke), served over rice.

¥1,050

Choice of ochazuke

Ochazuke with a choice of five toppings served on the side — salmon, pickled plum, salted kombu, mentaiko, or sesame salt — topped with hot hojicha tea.

¥850

Marinated fresh fish ochazuke

The day's live-caught fish marinated in sesame soy sauce, served over rice with hot dashi poured on top.

¥850~

Heshiko ochazuke

Heshiko (salted, rice-bran pickled mackerel) with shiso, served with plenty of hot dashi poured over rice.

¥800

Rice ball (onigiri)

Hand-formed rice balls; plain salt, chef's choice, or a choice of salted kombu, mentaiko, salmon, pickled plum or plum-bonito filling.

¥250~¥350

Fish bone miso soup

Miso soup made from simmered fish bones and offcuts.

¥550

Miso soup

Plain miso soup.

¥400

Beer

Yebisu draft beer

Draft Yebisu beer, available in small or large size.

¥550 (small) / ¥800 (large)

Yebisu The Black (bottled)

Bottled dark lager from Yebisu.

¥650

Kirin Lagar (bottled)

Bottled Kirin Lager beer, medium bottle.

¥650

Asahi Super Dry (bottled)

Bottled Asahi Super Dry beer, medium bottle.

¥650

Highball

Suntory Kaku highball

Suntory Kaku whisky mixed with soda, single measure.

¥700

Shochu (by the glass)

Sekitoba sweet potato shochu

Kagoshima sweet-potato shochu, single measure.

¥700

Akakirishima sweet potato shochu

Miyazaki sweet-potato shochu, single measure.

¥700

Satsuma Shimabijin sweet potato shochu

Kagoshima sweet-potato shochu, single measure.

¥600

Karariimo sweet potato shochu

Kagoshima sweet-potato shochu, single measure.

¥600

Ajimugura barley shochu

Oita barley shochu, single measure.

¥600

Yawaramugi barley shochu

Fukuoka barley shochu, single measure.

¥600

Kottoya rice shochu, 3-year aged

Oita rice shochu aged three years, single measure.

¥600

Shochu Bottles

Satsuma Shimabijin bottle

Full bottle of Satsuma Shimabijin sweet-potato shochu.

¥3,300

Sekitoba bottle

Full bottle of Sekitoba sweet-potato shochu.

¥4,800

Ajimugura bottle

Full bottle of Ajimugura barley shochu.

¥3,300

Kottoya bottle

Full bottle of Kottoya rice shochu.

¥3,500

Seasonal Unpasteurized Sake (Namazake)

Zansou Horai Junmai Ginjo Queen, unpasteurized

Seasonal unpasteurized junmai ginjo sake, served by the half-go or full go.

¥450 (half-go) / ¥900 (go)

Juku Junmai Ginjo Namagenshu, Miyamanishiki rice

Undiluted unpasteurized junmai ginjo sake made from Miyamanishiki rice.

¥450 (half-go) / ¥900 (go)

Shichida Junmai Origarami, unfiltered nama

Unfiltered, unpasteurized junmai sake with cloudy sediment (origarami) left in.

¥450 (half-go) / ¥900 (go)

Shuhou Junmai Ginjo Namagenshu, Hattannishiki rice

Undiluted unpasteurized junmai ginjo sake made from Hattannishiki rice.

¥450 (half-go) / ¥900 (go)

Sakaya Hachibee Junmai Muroka Namagenshu

Unfiltered, undiluted, unpasteurized junmai sake.

¥450 (half-go) / ¥900 (go)

Raifuku Junmai Sakura Namagenshu

Undiluted unpasteurized junmai sake with a cherry-blossom theme.

¥450 (half-go) / ¥900 (go)

Wakanoi Tokubetsu Junmai, Miyamanishiki rice

Special-grade junmai sake made from Miyamanishiki rice.

¥450 (half-go) / ¥900 (go)

Kazegafuku Junginjo Usunigori Nama

Lightly cloudy (usunigori), unpasteurized junmai ginjo sake.

¥450 (half-go) / ¥900 (go)

Fukufuku Tokubetsu Junmai

Special-grade junmai sake.

¥450 (half-go) / ¥900 (go)

Mutsu Hassen Tokubetsu Junmai Aka, direct-pressed

Direct-pressed (jikukumi) special-grade junmai sake, red-label edition.

¥450 (half-go) / ¥900 (go)

Takachiyo Momo Muchousei Namagenshu

Unadjusted, undiluted, unpasteurized sake, peach-labeled edition.

¥450 (half-go) / ¥900 (go)

Yasen Junmai Ginjo Funeshibori Namagenshu

Undiluted unpasteurized junmai ginjo sake, traditionally pressed using a fune (boat press).

¥450 (half-go) / ¥900 (go)

Modern Senkin Muku Namagenshu

Undiluted, unpasteurized sake from the Senkin brewery's modern line.

¥450 (half-go) / ¥900 (go)

Abe Junmai Ginjo Pink, unfiltered namagenshu

Unfiltered, undiluted, unpasteurized junmai ginjo sake, pink-label edition.

¥450 (half-go) / ¥900 (go)

Meikyoshisui Junmai Ginjo Kameguchi Namagenshu

Undiluted, unpasteurized junmai ginjo sake, kameguchi (jar-mouth pressed) style.

¥450 (half-go) / ¥900 (go)

Amabuki Pink Lady, Saga-no-Hana yeast, Shikoku rice

Unpasteurized sake made with Saga-no-Hana flower yeast and purple-hued rice.

¥450 (half-go) / ¥900 (go)

Standard Pasteurized Sake

Dassai Junmai Daiginjo 50

Yamaguchi junmai daiginjo made from Yamada Nishiki rice (sake meter +3, acidity 1.5); smooth with well-balanced, pleasant umami.

¥480 (half-go) / ¥950 (go)

Minami Junmai Ginjo

Kochi junmai ginjo made from Matsuyama Miyoi rice (sake meter +6, acidity 1.8); moderate umami with a crisp finish.

¥450 (half-go) / ¥900 (go)

Kokuryu Junmai Ginjo

Fukui junmai ginjo made from Fukui-grown Gohyakumangoku rice (sake meter +3, acidity 1.5); refined and elegant.

¥450 (half-go) / ¥900 (go)

Abekan Junmai Ginjo Hiyori

Miyagi junmai ginjo made from Ishinomaki-grown Hiyori rice (sake meter +2); soft sweetness with pleasant aroma and balance.

¥550 (half-go) / ¥1,100 (go)

Sawaya Matsumoto Junmai

Kyoto junmai sake made from Gohyakumangoku rice (sake meter +7, acidity 1.3); a classic junmai good served warm or chilled.

¥400 (half-go) / ¥800 (go)

Harushika Junmai Super Dry +12

Nara junmai sake made from Gohyakumangoku rice (sake meter +12, acidity 1.6); crisp and refreshingly dry.

¥400 (half-go) / ¥800 (go)

Taka Noujun Karakuchi Junmai

Yamaguchi junmai sake made from Yamada Nishiki rice (sake meter +12, acidity 1.4); rich umami with a crisp, dry finish.

¥430 (half-go) / ¥850 (go)

Ichinoessyu Honjozo

Niigata honjozo sake made from Senshuraku rice (sake meter +4, acidity 1.1); light and smooth, good chilled or gently warmed.

¥380 (half-go) / ¥750 (go)

Shimeharitsuru Yuki

Niigata special honjozo sake made from Gohyakumangoku rice (sake meter +3, acidity 1.3).

¥380 (half-go) / ¥750 (go)

Kikumasamune Honjozo Taruzake (Yoshino cedar cask)

Hyogo honjozo sake aged in Yoshino cedar casks, giving it a fragrant cedar aroma; served as a one-go bottle.

¥750

Warm Sake and Fish-bone Sake

Kikumasamune Josen (warm sake)

Hyogo sake served warm (kanzake), one-go portion.

¥700

Grilled fish-bone sake (kotsuzake)

Fish bones from the day's catch are grilled until fragrant, then hot sake is poured over them; tastes more like a delicate savory broth than plain sake. One serving can be topped up roughly three times.

¥850

Home Collections Guides Join

純酒肴 吟

純酒肴吟