Enomoto

Set squarely in the middle of the tray is a golden, thick-cut horse mackerel fillet, fried to a crisp. A nudge with the chopsticks releases fragrant steam from the tender, flaky white meat, ready to be paired in turn with house-made tartar sauce, rich chuno sauce, or a dab of hot mustard. Completed by a crunchy fried backbone chip that leaves nothing to waste, this set meal is the signature draw that brings many diners through the doors of Nishi-Kasai’s Enomoto.

Stepping out of the elevator onto the 7th floor reveals an unpretentious dining room that fills briskly around midday with nearby office workers and local residents. The lunch selection reaches well beyond horse mackerel. Diners can order market-fresh sashimi sets sourced daily from Toyosu, grilled fish sets featuring salted or Saikyo miso-marinated mackerel, simmered fish, and specialties such as cross-cut southern bluefin tuna sashimi—spanning lean akami to rich medium-fatty chutoro—or a bowl topped with flaked tuna scrapings and baby whitebait. Lunch also includes thoughtful post-meal options like coffee or dessert, offering a relaxed pause to round out a generous meal.

Come evening, the room shifts into classic izakaya mode, with seasonal sashimi platters and grilled catches detailed on chalkboards and paper inserts, paired alongside draught beer and sake. The supporting lineup is equally thorough: dashi-laden rolled omelets cooked to order, house-made beef croquettes filled with minced beef, and thick-cut braised pork belly simmered over multiple days. Because teishoku sets, onigiri, and rice sets remain available at dinner, the counter and tables serve solo diners in search of a nourishing supper just as smoothly as groups sharing drinks over food.