Yodogawa

Step past the noren curtain when doors open at 16:30 in the evening, and a warm izakaya spread awaits. The defining draw at Yodogawa is its selection of individual hot pots, gently simmered so the dashi soaks thoroughly into every ingredient. Options include classic burdock-and-loach Yanagawa nabe, a pork variation, dojo nabe sparked with fragrant sansho pepper, and the house namesake Yodogawa nabe, a comforting single-portion pot popular in colder months.

While the broth bubbles or during a relaxed solo drink, smaller drinking dishes fit the rhythm of the counter well. Fluffy natto omelettes, platters of fresh sashimi, and crisp nuka-pickled cucumbers make straightforward, satisfying companions to an evening tipple. To drink, pours range from Sapporo draft to an uncommon tea highball mixed with mulberry-leaf tea.

The dining room centers around a counter that fills up with roughly 15 guests, keeping the atmosphere relaxed and approachable for solo diners. Run with hospitable warmth by the master and family, it provides a quiet spot to linger over honest food and a drink. Payment is strictly cash only, so it is wise to stop by an ATM beforehand.