Mandegan (Shibuya)
A casual, stand-up bar run by a famous bar owner
A younger brother (or perhaps younger sister?) bar has opened on the second floor of the hugely popular Shibuya izakaya, Kotaro. In contrast to the first floor, where it's difficult to get a reservation, this bar has a system where you can just drop in. "We want people to feel free to drop in before dinner or as a second stop, and since we're in a town with lots of cinemas and theaters, we want people to feel free to drop in on the way there too," says owner Kotaro Hayashi.
"Heshiko Pizza"
This light pizza made with tortilla dough is the perfect accompaniment to alcohol. The heshiko is "Honzukuri Saba Heshiko" made by Minshuku Kadono in Obama, Fukui, a favorite of Kotaro. In addition to the deep flavor of the heshiko, it is baked with red onion, Gruyère cheese, and Emmental cheese, creating a deep flavor that pairs well with a wide variety of alcoholic drinks. 1,000 yen.
"Takataro's classic Kuntama potato salad"
This signature dish from Kotaro is now available at Mandegan in response to customer requests. The combination of a refreshing potato salad, a seasoned egg with a smoky aroma, and the tartness of the whole grain mustard dressing makes it a perfect pairing with alcohol. It costs 400 yen.
"A little big shumai"
The shumai, made with minced Sanuki pork, onions, and shrimp, is well seasoned and can be enjoyed as is. On the first floor, they serve larger pieces, but on the second floor, you can have a slightly larger size all to yourself. 500 yen.
The store is run by the female staff of Takataro. Led by Yamato Yuna, who has been working there for six years, the staff take turns working behind the counter each week. Each staff member will also bring out their own signature dish, such as pickles.
Hayashi has such a deep knowledge of fermented foods from all over Japan that he has even written a series on the subject. Therefore, in addition to the standard snacks from Takataro, the menu also includes dishes unique to Mandegan that use fermented foods. The fruits of traditional wisdom, such as pizza made with his favorite heshiko (fish roe) and a sour drink made with sake lees and Calpis, come together with Hayashi and his team's sensibilities to create new flavors.
Takataro describes Yamato as "the breadwinner of our family!" 
The counter top is made from a 250-year-old chestnut tree from Iwate Prefecture, and the walls are finished with plaster.
