Kamiya

With fragrant smoke rising from the grill and warmth radiating through the room, Kamiya is the sort of neighborhood izakaya that invites you to drop in whenever the craving strikes for charcoal-cooked offal. Skewers here cover an extensive range of cuts, including kashira (pork temple), liver, tongue, chire (spleen), and gatsu (stomach), each prepared with salt or sweet-savory tare sauce to showcase distinct textures and savors. Options such as tsukune (chicken meatballs), available for repeat orders, and the "katteyaki" pairing of liver and spleen let you explore diverse cuts across a single visit.

The drink menu offers plenty of refreshing partners for the freshly grilled skewers. Large bottles of beer and white or black Hoppy anchor the lineup, alongside easy-drinking chuhai like lemon hai, green tea hai, and guarana hai. For regional touches, cold draft sake such as Aizu Homare Nama, shipped direct from the kura, and Shimanchu awamori offer good options whether you are settling in for a long session or just a glass or two.

Side dishes provide pleasant interludes between rounds of offal. Pickles such as tortoiseshell-glazed daikon (bekko-zuke), crisp crunchy daikon, and mixed nukazuke pickles help cleanse the palate. Small bites like pig's ears, beansprout namul, and house-made kimchi give you something savory to nibble while sipping. Opening at dusk around 17:00, Kamiya offers a relaxed space equally suited to pulling up a stool solo or clinking glasses with close companions.