Unlike most izakaya, which stay open to the wee hours of the morning, Kanemasu is open only a few hours in the evening, from 4 until around 8. There are no tables or chairs, and patrons stand around the counter while they eat and drink. So what is the attraction? Quite simply, the food. The father-and-son cooking team raises izakaya fare to a new level by creating novel combinations such as uni (sea urchin) wrapped in strips of raw beef. The daily menu is scrawled in chalk on a blackboard, but you can always ask for osusume (chef's recommendation).
1–10–4 Kachidoki, Tokyo, Kanagawa-ken, 104-0054, Japan