Himarido

Step down into the basement near Ebisu Station, and Himarido greets you with warm, muted lighting and the easy hum of an izakaya crowd. Heading the menu is the house specialty: boiled beef tongue stewed until it yields under the mere pressure of chopsticks. In the mouth, the tender fibers separate gently, yielding a mild, slow-building beef savory note that pairs naturally with a dab of sharp wasabi alongside a draft beer or lemon sour.

Another fixture is the juicy grilled domestic chicken, seared on the outside until fragrant while staying plump and moist within, releasing rich poultry juices with each bite. Small plates suited to an opening round keep things lively: sesame-sauced amberjack with a chewy bite, Satsuma Kiwami raw chicken sashimi offering a dense savoriness, and devilishly seasoned garlic toast packed with punch. If you prefer richer fare on the table, hot bolognese gratin layered with cheese and meat sauce, or chicken nanban blanketed in sweet-and-sour glaze and mellow house-made tartar sauce, fill out the selection nicely.

To close the meal, consider the wappa-meshi, served in a thin round wooden container that releases fragrant steam the moment its lid is lifted at the table. Fluffy cooked rice comes laced with variations like salmon and salted salmon roe that bursts with brine, or whitebait paired with spicy pollack roe, butter, and refreshing shiso leaf. Generously portioned, it is satisfying enough for 2 or more people to share.

Drinks span beer, wine, and cocktails alongside sake and lemon sours, allowing you to tailor pairings across the small plates. Orders can be added smoothly via a mobile ordering system directly from your phone. Desserts like fragrant roasted green tea pudding, monaka wafer ice cream, and a rich salted chocolate terrine make for an easy, pleasant end to an evening with friends.