Meshiya Chuunikai (Musashikoyama)
The key is the owner's music selection and the dashi stock prepared in a soba restaurant
The owner, Shigeo Nakahata, is a hip-hop composer who writes songs for popular artists. "I worked behind the scenes in the music industry, but I wanted to feel the customers' reactions directly," he said, becoming a chef. After honing his skills at a soba restaurant for 10 years, he finally opened this Japanese izakaya.
The menu includes appetizers such as pickled oysters in oil and potato salad, perfect as snacks to go with alcohol, as well as seasonal fresh fish sourced from a trusted fishmonger, shumai, fried horse mackerel, ham cutlets and other tempting dishes.
Nakahata's forte is using dashi stock, combining bonito flakes, bonito flakes, mackerel flakes, and kelp to create a distinct flavor profile similar to soba soup. For beef zabuton yukhoe, he uses it as the base for the sauce. He also has the clever idea of pouring dashi stock over rice in a clay pot, making it taste like hitsumabushi.
The music is mainly 70's soul and funk, with older house music on the weekends to raise the spirits. Nakahata, who is skilled at both the dashi and the sound, aims to make the party "fun" rather than "delicious."




