Eikichi

Visitors who came for the grilled fish have singled out the grilled isaki and Spanish mackerel as particularly memorable dishes. Eikichi’s style of dinner centres on fish, with small plates and drinks enjoyed at an unhurried pace. Some diners have also ordered dishes that pair fish with vinegar, such as steamed ayu with wasabi vinegar and lightly seared, vinegar-cured sardine.

The menu has also featured eggplant with a yuba sauce, whelk with spicy miso vinegar, dengaku-style grilled wheat gluten and a corn fritter, offering different flavours between the fish dishes. Some diners have praised the use of dashi: those who tried simmered hirousu and mizuna with fried tofu noted how the stock brought out the ingredients’ flavours. For a final dish, options include clam-stock doria or mackerel fried rice. One diner found the doria a fitting way to end the meal, while another finished with the fried rice.

This small restaurant has counter seating only. Watching the cooking up close and chatting about the dishes and ingredients are part of the experience. Visitors have noted that the menu is in Japanese and may change daily, so if you are unsure what to order, you could explain your preferences or any ingredients you would rather avoid and ask for a recommendation. Diners describe it as a place for a leisurely dinner of several dishes, and recommend booking so you have time to savour the meal.