Ajihiro

A piece of grilled fish with nicely crisped skin and rich, glistening oils naturally calls for a steaming bowl of white rice. Tucked into the basement of a commercial building in Nishi-Shinbashi 2-chome, the izakaya Ajihiro (あじひろ) draws diners day and night with this kind of honest, unpretentious seafood cooking.

Satisfying Set Meals: Crisp Grilled Fish and Dashi Chazuke

Lunchtime revolves around grilled fish teishoku (set meals), featuring thick cuts of sablefish or salmon steeped in the sweet richness of Saikyo miso, as well as salt-grilled fatty mackerel (toro saba). A marinated sashimi rice bowl (kaisen zuke-don) topped generously with fresh fish offers an appealing alternative depending on what you crave that day. Each set lets diners choose an accompaniment such as natto, spicy pollock roe (mentaiko), or a raw egg, with the added benefit of rice refills. A popular ritual here is to eat half the fish with rice, then flake the remainder over the bowl, scatter condiments, and pour hot broth from the tabletop thermal pot to finish the meal as dashi chazuke.

Evenings of Fresh Seafood and a Generous Sake Selection

In the evening, the restaurant settles into full izakaya mode, pairing sashimi assortments and grilled fish with an extensive lineup of Japanese sake. The signature deep-fried tuna (maguro karaage), served as part of courses or as an otoshi starter, is well regarded, lending an appetizing crunch that complements the drinks.

With neatly arranged table seating and an understated, relaxed atmosphere, it is a dependable spot whether you are dropping in solo for a quick daytime set or lingering over drinks and conversation with colleagues in the evening.