Yuen (Gakugei University)
A dedicated advocate of pure rice sake, a hard-core 9-seater
Located at the end of the road under the elevated railway where redevelopment is underway, the shop is marked by a large white noren curtain bearing the shop's name. As the menu begins with the introduction, "We are a sake shop," the main focus is on sake, with junmai sake as the main focus. The refreshing choice is that they do not stock any wine.
The owner, Keiichi Chono, was fascinated by sake and decided to work in the food and beverage industry. He started by stocking a wide range of sake, from refreshing types that are delicious even when served cold to types with a strong sour and umami flavor.
The sake dishes, which transition from light to rich, are chosen to go with the food, starting with a blanched dish with a hint of dashi stock and ending with tuna sashimi with egg yolk soy sauce. The shumai are made with lamb, and the cream croquettes are made with salmon, incorporating the flavors of his hometown, Hokkaido.
Real tuna yolk soy sauce sashimi
The origin of the tuna varies depending on the season, but the tuna is sourced from a finely textured, firm red meat. The dish is served with egg yolk and "wooden barrel re-brewing," a method that Ishikawa helped plan at Marushima Soy Sauce, Shodoshima, Kagawa Prefecture, where he previously worked. Enjoy the tuna's natural flavor, the rich flavor of the soy sauce, and the taste that develops when combined with the egg yolk and sake. Price: 1,680 yen.
Blushed purple jasmine and mushrooms
This dish is served at the beginning of a course, or as an appetizer if you order a la carte. The vegetables change seasonally. The soup stock is well-brewed and seasoned with salt instead of soy sauce. It is light yet deep, bringing out the flavor of the vegetables and going well with your first drink. 450 yen.
Large lamb shumai (made in Genghis Khan's style)
These shumai are a tradition handed down by the Namikibashi Nakamura chain, which is the origin of Soba-mae Yamato. The unique flavor of lamb pairs well with a rich, warm sake. The sauce from Genghis Khan, a soul food of Hokkaido residents, adds a nostalgic touch. 720 yen.
Before going independent, Chono served as the general manager of the soba izakaya Soba Maeyamato. He has also worked in a wide range of other businesses, including cafes. Ishikawa Kenta, who works alongside him at the restaurant, is a university classmate and has a background in editing and design. The menu is serious, but the two men's knowledge is alive and well, from the attentive customer service to creating a restaurant that serves as a local hub.
Chono is pursuing a place where people can enjoy sake. 
The interior, inspired by rice and rice straw, was designed by Hiramatsugumi of Awaji Island, Hyogo Prefecture.
