When the local team asked what we should have for dinner tonight, I told them someplace that tourists don't go to. So we went to the Kanda neighborhood, which is filled with old school local izakaya, and this one specialized in pork (Uchikanda 3 Chome−18−8). That meant that the cuts of meat, be it in kushiyaki form or otherwise, were usually pork, including a deliciously chewy yet firm tongue platter that was not the usual beef variety. I was happy with all of the food and drink that we had, and it was impressively affordable too.
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