Our local team knows that I like places where tourists don't venture, so they picked this izakaya that is focused on himono dried fish (1 Chome-20-1, 03-5421-8588). A number of items were grilled on a fire, creating a deliciously tasty skin, with an extra salty squid being so savory that we ordered another plate. They even had a small platter of kushiyaki-skewered fish filets spanning varieties like sanma, aji, sake.
The most unique thing of the night though was that red thing above. Despite looking like negitoro, it was instead something called umesuisho, or plums mixed with shark's cartilage. It was awesome, with the savory yet puckering taste of the plums combined with the firm yet soft crunch of the cartilage. In case you're wondering, we also had an order of namero.
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