Suigetsu

Tucked away south of Kiba Station, Suigetsu is an izakaya run by a former fishmonger where the kitchen revolves around carefully prepared seafood. The signature dish is daikon ni, large pieces of radish stewed thoroughly in a rich broth made from fish trimmings. Many guests order it right away, and solo diners often arrange for a half-portion given the generous size of the standard bowl.

For pristine fresh fish, the daily chalkboard is the place to start, listing sashimi assortments and whatever cuts look best that morning. Grilled selections receive equal care, ranging from the delicate char of salt-grilled flounder to rich, oily fish that pairs comfortably with cold beer or other drinks.

Beyond the catch of the day, the kitchen turns out an assortment of deep-fried bites, including local chicken karaage, fried horse mackerel, ham cutlets, and crisp fried gyoza sticks. Quick small plates such as maguro natto, finely shredded yam, and grated daikon with baby sardines make it easy to assemble a varied, casual dinner after work.

The dining room is divided between counter seats and tables, creating a relaxed setting for solo visitors and group gatherings alike. Advance reservations are accepted, and cashless payment via PayPay is supported.