Fantastic daytime drinking with various foods at “Shigekin”, Shinkoiwa

Good day!
Thank you very much for visiting this blog.
I introduced a restaurant “Beniton” which I visited in February in the last blog, and today I’d like to write about another restaurant “Shigekin” which I visited after “Beniton” on that day.

Tachinomi Izakaya restaurant “Shigekin” in Shinkoiwa

My ex-colleague who I went with said that “Shigekin” opened recently and had good reputations, so he wanted to visit there.
It locates along a small street in the southeast of “Beniton”

The inside was basically “Tachinomiya (stand-up bar)”, but there were also some chairs and Zashiki (Japanese traditional floor to sit on the floor) seats at the back of the room.
We chose to sit on chairs.
The menus were put on the walls.
Their main menu was fish dishes such as sashimi, and everything was 340 yen each! So reasonable!

 

A glass of “Nihonsakari Shinsen Namachozoshu”

Each of us ordered some foods, and we ordered Nihonshu as we had already done the first whisky and soda at “Beniton”.
The sake menu was only “Reishu (cold sake)” and “Kanzake (warm sake)”, and we chose the cold one.

This was “Nihonsakari Shinsen Namachozoshu”.
It had unique and sweet taste, but the aftertaste was clear.

After a while, our foods arrived.
The first dish was appetizer; salad of canned tuna, onion, and cucumber with mayonnaise.

I liked the dish very much!
The rich taste of mayonnaise, salty flavor of tuna, and pungent taste of onion mixed nicely and it was delicious.
Nihonsakari made my tongue fresh after the food, and I could get ready for the next food.

The next was Tamago-yaki (Japanese omelette).

It was mild, simple, and made me a kind of relaxed.
As it was a cold day, we ordered a warm sake here.

I couldn’t find the brand name of the sake, but I thought that it was futsu-shu (ordinary sake, non-special-designation sake).
However, it was smooth to drink, good with the foods, and suitable for warm serve.
I’ll add the brand name here when I find it out.

 

The food of “Shigekin”

From now, I list the various foods we had there.
The next was Sashimi of 3 different fish.

Even though it was as cheap as 340 yen, the quality was good. Especially, yellowtail (at least I thought it was yellowtail) had fresh and nice texture.

And, chicken Kara-age (Japanese deep fried chicken) again!

I usually care about my diet, but I don’t say nonsense such as intake calories etc. in this situation!
The Kara-age was an opposite type to “Beniton”.
The texture of the coating was not so special, but the meat was juicy, and the ginger-like seasoning was interesting and delicious.

The next was Negima (boiled tsuna and leek).

It tasted of ginger and strong pepper, and the hot accent matched the drink.

Next is Shimesaba (pickled mackerel).

It had perfect amount fat, soft texture, deep flavor, and the comfortable vinegar taste.

Salmon Kenchin-mushi.

I had never heard of the dish name, so I tried it.
It was a steamed omelet with salmon, mushrooms and so on, and “an (flavored sticky starch sauce)” on the omelet.
It was delicious with mild flavor of egg and “an” of rich dashi (stock soup) flavor wrapping salmon.

Nasu-no-Agedashi (deep fried eggplant with seasonings).

And finally, Hiyamugi (iced wheat noodles) to conclude the meal.

As the name says, it was well iced (“Hiya” is “cold”), and it was smooth when it went through my throat.
I thought that it was nice to chill the mouth after being warmied up with warm sake.
I remember that “Hiyamugi” is the middle thickness (diameter of 1.3mm to less than 1.7mm) between “Somen” and “Udon” (both are different types of Japanese noodles), and it was my first time to see Hiyamugi at a restaurant.

 

Conclusion

We ordered as many as we liked, but it was only about 6,000yen (I had more drinks than I wrote here).
The foods were not a type of foods which impress every gourmet person, but they were casual, various, and perfect for light drinking.
If this restaurant were near my home, I would often visit on the way home after work for a drink and snacks.

They didn’t have many meat or vegetables menus, but they had many reasonable fish dishes.
I thought that providing such light fish dishes as the main is good for management of such a casual Izakaya restaurant, because they can reduce the stock cost and increase the profitability.

It’s a good point of Shinkoiwa that there are casual Izakaya where you can enjoy drinking from daytime. My ex-colleague who I went with on that day said that I should’ve move to Shinkoiwa, but it was a hard choice because it would be hard to commute.

I would have to use Sobu-Line, so I would have to go in a heavy rush hour in the morning.
Also, I would need to change the train at Shinbashi to go to work…… I don’t want to do it in such a busy time.

But I also thought that spending time enjoying light snacks and drinks is so precious and happy, and it might be as valuable as stressful commuting.
“Shigekin” was such as nice restaurant to make me feel like that.

 

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Tipping

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