01 / ABOUT THE PLACE
About this place
Once seated, check the specials board for the day's limited cuts of offal sashimi. The mixed meat sashimi platter brings together contrasting bites and textures, prized for its concentrated savoriness that naturally calls for a drink. From the grill, generously sliced liver skewers are a constant staple, lightly charred over the fire and served piping hot with a touch of sweet sauce. Crisp, gristly yagen cartilage seasoned with salt provides a satisfying crunch, alongside reliable standards like tongue and heart skewers so you can mix and match to taste.
Matching the skewers in prominence is the house-specialty liver and chives, served rich and filling with an egg to fold through. Lighter small plates keep things balanced between pours: fresh raw green peppers filled with savory minced-meat miso paste, or a mounded portion of the house potato salad. The drinks menu spans white and black Hoppy sets anchored by Kinmiya shōchū, vice sours, fresh lemon sours, and tea-based highballs, all built to cut through the tavern's savory seasoning.
For a heartier meal, diners gather around a bubbling pot of soy-sauce-broth motsu nabe packed with vegetables and plump beef offal, often finished with an order of champon noodles in the remaining broth. Taishū Sakaba 55 features both counter and table seating, opening from 12:00 on weekends and running from late afternoon until late at night on weekdays. Smoking is permitted throughout the premises and payment is cash only, making a quick stop at the ATM worthwhile before diving into the lively pub atmosphere.
