Ajitora

At Ajitora in Mizumoto, Katsushika Ward, live horse mackerel scooped from an on-site tank is prepared directly into sashimi, with the remaining carcass deep-fried into crisp, edible bone chips. Fresh seafood is the centerpiece of the counter, accompanied by finely minced horse mackerel tartare (namerou), scallops, and turban shells. With advance notice, other seasonal fish such as thread-sail filefish or chicken grunt may also be sourced, giving seafood lovers plenty to anticipate.

Beyond raw fish, the kitchen turns out an assortment of satisfying izakaya fare: fragrant, freshly fried tempura, slow-simmered beef or pork offal (motsu-nikomi), and warming tabletop hot pots like yudofu and duck nabe. Sautéed liver cooked over high heat is another reliable accompaniment to drinks, and evening set meals offer a structured dinner for those looking for a complete meal rather than bar snacks alone.

Opening from 17:00 in the evening, the restaurant provides a quiet, unpretentious setting to sip draft beer and sample small dishes at your own pace. Run by an older husband-and-wife team, the welcoming hospitality makes it just as easy to drop in alone for a casual drink as it is to linger over dinner.