Charcoal grilling at Abeniu, talking slowly in the depths of Akihabara
Even though the light from the station front still lingers on my back, the sounds of the city strangely fade away as soon as I step into the alley. Near the fast-paced city of Akihabara, there is a place where only the scent of grilling fish slows down time. I thought I was looking for a convenient place to eat, but I realize today that I want to eat properly.
Stepping just a little away from the heat of the station front
Once you move a little away from the bustle of Akihabara, the atmosphere at Kanda Sakumagashi suddenly becomes quiet. In one corner, there is a shop where people who know the true taste of fish wander back to.
Charcoal Grill Tsukiji Honmaguro Abeniu Akihabara Branch holds a slightly different kind of time right next to the lively city. It has gathered high ratings on Tabelog, but the scent of charcoal becomes a memory of the shop before the numbers do.
Every morning, the simple, essential effort of seeing, selecting, and transporting fish from Toyosu Market remains here. The fish lined up on the plate do not speak loudly, but show the face of the day through the firmness of the meat and the shine of the fat.
Bluefin tuna is quietly the star
Bluefin tuna, following the tradition of Tsukiji, is a presence quietly placed at the center of this shop. It is not trendy food, but something that has been eaten for a long time, changing its expression slightly in front of the charcoal fire.
The signature charcoal-grilled bluefin tuna collar (kama) makes my stomach stir just hearing the name. The fatty collar is grilled over charcoal, making the outside fragrant while the inside falls apart as if unraveling with chopsticks.
The price ranges from about 800 yen for a small portion to about 1500 yen for a large one, placed between casualness and satisfaction. Rather than feeling like I ate something expensive, the sensation of having eaten fish properly remains.
The ocean of the day is lined up on the plate
The sashimi platter includes medium-fatty bluefin tuna, and seasonal fish are lined up on the plate. Looking at the depth of the red meat and the transparency of the white fish, I start to think that even fish have their own moods for the day.
The charcoal grill features not only tuna but also local chicken, vegetables, and Pacific saury. It seems they finish them by watching the distance between the fire and the ingredients without adding unnecessary decorations.
The selection of sake is also wide, and seasonal local sake and tasting sets quietly support the taste of the fish. The sake does not stand out too much, but pushes the aroma of the grill marks and the lingering taste of the sashimi from behind.
A night of leaving it to them is not bad either
The chef's choice course starts from about 4400 yen and is suitable for days when you want to taste the flow of the shop. There is the joy of choosing for yourself, but a night where you decide to leave it to them is not bad either.
The shop has about 40 seats, with counters and tables arranged comfortably. There is a sense of distance that can be used for a drink after work or for a slightly more formal meal.
Business hours are from 17:00 to 22:00 from Monday to Thursday, and until 23:00 on Friday. It is closed on weekends and holidays, and the proximity of about a 6-minute walk from Akihabara Station makes it easy to use.
The scent of charcoal remains until the way home
On busy days, I sometimes stop in my tracks at the scent of properly grilled fish. I find myself wanting a meal to regain my own pace, rather than a meal to get over with quickly.
The brightness of Akihabara might look a little different by the time I leave the shop. In a place slightly removed from the speed of the city, only the sound of the charcoal fire remains slowly.