Muchuya

Ordering sashimi means choosing three kinds of fish from the day’s selection. A regular describes an assortment made with four or five varieties of fish brought in that day. The menu also lists a three-item selection that may include yokowa, flounder, whelk and hamo otoshi (blanched pike conger), so the changing seasonal fish are part of the appeal. Another diner fondly recalls having ayu, or sweetfish, grilled with salt on the day of their visit. It may not always be available, but the daily recommendations are worth a look.

Kushikatsu is another mainstay. You can choose an assorted serving of 10 skewers selected by the kitchen, or order individual skewers such as beef, prawns, lotus root, yam and aubergine, making it easy to suit the group and your appetite. Some diners return to their favourite kushikatsu, while others have enjoyed takeaway assortments along with fried chicken and dashimaki. There are options for a meal of individual plates at the restaurant or a spread to share at home.

Dashimaki, a Japanese rolled omelette made with dashi, comes plain or with spring onion or mentaiko. One diner mentions smaller salads and sashimi among the choices, which could make it easier to sample a few things when dining solo. For a more substantial meal, there are oyakodon, a chicken-and-egg rice bowl, and zosui, a savoury rice porridge; for a lighter finish, choose ochazuke with pickled plum, salmon or cod roe. The menu spans small dishes to a final rice course, with beer and other drinks to accompany dinner.

The restaurant is said to have mostly counter seating, with a raised tatami seating area at the back. It can suit a quiet meal alone or dinner with family and friends, and reservations are accepted.