Tabata Miyoshiya

Seeing the four-variety Toyosu sashimi platter and premium Pacific bluefin medium-fatty chūtoro headline the menu makes it immediately clear that Tabata Miyoshiya is an unpretentious neighbourhood dining room with serious fish credentials. Daily seasonal specials feature carefully sourced seafood, from ikejime red sea bream from the Seto Inland Sea to plump firefly squid from Namerikawa in Toyama dressed in vinegared miso, making a plate of clean raw fish the natural way to begin.

Alongside pristine seafood, the kitchen's mastery of deep-frying defines the menu. Substantial choices include slow-fried thick pork loin katsu and thick-cut tenderloin fillets, supplemented by crumbed oysters from Hirota Bay in Sanriku, homemade minced meat cutlets, and crisp, flaky fried fillets of red sea bream that showcase crunchy golden breading.

Seasonal small plates—such as simmered young bamboo shoots, angelica tree shoot tempura, and freshly boiled broad beans—round out the list, making the dining room an inviting place to linger over a three-glass junmai flight or shochu. Whether dropping in for a swift midday meal or setting down for an evening of varied dishes with sake, the doorway remains a dependable stop.