Etoya

Try a few kinds of sashimi, then pick at tempura such as prawns, aubergine, chicken and lotus root. At Etoya, part of the pleasure is choosing dishes one by one. Diners who have ordered sashimi platters and tempura have commented on the platter’s presentation and the crisp batter.

One approach is to start with an obanzai platter—an assortment of Japanese home-style small dishes—and a sashimi platter, then add anything that catches your eye. One meal began that way before moving on to shime saba (cured mackerel), water octopus, tuna and sea bream sashimi, along with seafood and vegetable tempura. On another visit, a diner paired the obanzai platter with seasonal dishes and enjoyed sake and shochu.

Some dishes are available in half portions, according to diners, making it easier to try a variety when eating alone. Ordering a few plates at the counter is one way to choose from the extensive menu according to what appeals that day.

There is also a choice of sake and shochu to go with the food. Etoya, near Gakugei-daigaku Station, recommends booking for dinner. It opens from 15:00 on Saturdays and Sundays, so an early start is another option for sampling a few dishes and drinks.