Nakajimaya

One way to enjoy Nakajimaya is to make its signature Oi-toro Tekka the centrepiece, then add a few small plates to go with it. One diner ordered the famous roll with beer and added a shrimp-fry salad roll; on another visit, a guest paired chilled sake with horse mackerel namerō and oden before finishing with Oi-toro Tekka. These were different orders, but they show how the roll can take centre stage or round off a meal of snacks and drinks.

For a smaller serving, the menu also lists a Mini Oi-toro Tekka. If you would like more tuna, you can choose a different preparation, such as tuna sashimi, tuna with grated yam, or the limited-quantity tuna cheek meat with ponzu. A three-kind tuna platter offers another way to compare the fish, and one diner who ordered it shared a favourable review.

Oden and tempura offer a change of pace from tuna. One diner recalled enjoying tofu, satsuma-age fish cake and small taro in the oden, noting its delicate seasoning and satisfying dashi flavour. The menu also lists flounder tempura with shiso and lotus root stuffed and deep-fried; the seasonal recommendations have included cod milt tempura. These dishes add variety while keeping fish at the heart of the meal.

Drinks include beer, sake and chūhai. You can build a meal from several small plates, or finish with a mini tuna or seafood bowl. The restaurant is described as suitable for solo dining, though some visitors have reported finding it full and others say they booked ahead. If you have a particular time in mind, consider making a reservation.