Hand-made sausages and fried hinadori chicken are the specialties here, with organic wines by the glass or bottle. Sausage variations include Spanish chorizo, Chinese chozume, Korean sunde, boudin noir (French-style blood sausage), andouillette (tripe sausage) and several others. Most seating is at the big central counter, plus a few tables in the front window looking out over the street. Budget around Y4000 at dinnertime. No lunch on Wednesdays, Saturdays or Sundays.
This book will introduce you to more than twenty of Japan's favorite specialty foods that are less well known abroad, along with a guide to the best places in Tokyo to try them and expert tips on what to order. From Bento.com.