Sanzui Restaurant (Higashinagasaki)
Enjoy hot sake with fish dishes and light spicy curry
Located in the shopping district in front of the station, known as "Ginza," the bar's vibrant turquoise-green exterior catches the eye. It is a bar serving junmai kanzake (warmed sake), natural wine, and craft beer, something that is still rare in the area around Ikebukuro Station.
The owner, Jun Suzuki, has trained at Mutsugan in Ginza and Sakabozu in Tomigaya, and is bringing a breath of fresh air to the area with the skills and sense of Japanese cuisine he honed at these successful restaurants.
Spicy curry for the final dish
One dish is always offered, changing with the seasons. The photo shows seafood. The clam stock base is mixed with fish offal and bones, which are often served as snacks, to create a savory backbone. Served with turmeric rice.
Another new feature is the option to add chili peppers to your liking. Other dishes include chicken curry and pork vindaloo. Prices start from 700 yen.
Seared bonito, onion soy sauce, golden tangerine
The bonito is left to rest to concentrate its flavor before being seared. It is accented with sliced new onions, chopped onions pickled in soy sauce, and salted golden mandarins.
This skillfully prepared seasonal fish and vegetables can be enjoyed as something between sashimi and salad. 900 yen.
Suffolk lamb roasted in spice marinade
Lamb marinated overnight in a variety of spices, including cumin, coriander, and cardamom, is then slowly roasted. The aroma of high-quality lamb complements the aroma of spices.
Served with raw and cooked vegetables and mushrooms. 1,000 yen.
The seafood appetizers, such as seared mackerel, red sea bream carpaccio, and seared bonito, are so extensive you'd be forgiven for thinking they're a small venue with only 15 seats. Using techniques such as aging and marinating, the dishes are combined with seasonal vegetables to create a single dish. Adding to this the spice dishes learned from Sake Bozu is a delight. The spice curry makes the most of the umami of the seafood and vegetables, and is very mild in spiciness. It's a great final dish, and when paired with warm sake, the aroma slowly spreads.
In a town full of low-cost establishments, this bar aims to be a "everyday spot," with snacks priced at almost three digits! The excellent mix of atmosphere, including a selection of vintage bottles of whiskey and records playing as background music, makes it well worth a visit.
Suzuki warms the sake while wearing a T-shirt, apron, and cap. 
The bright interior retains the original interior of the cafe.
