Hamada

At lunchtime, one of the dishes people come to Hama Ta in Shiba 5-chome for is the aji tataki set: chopped horse mackerel. The fresh fish arrives in a generous mound, with the bright notes of shiso and ginger. It has enough substance to make a satisfying meal, especially alongside white rice. A piping-hot, dashi-rich miso soup and small side dishes round it out, making for a quick lunch that still feels quietly satisfying.

If the aji tataki has sold out early, other options include a sashimi set or grilled salted mackerel. The sashimi is praised for its delicate, pronounced umami, while the mackerel is carefully grilled until fragrant. Both let the character of the fish speak for itself.

Evening courses with fish, house-made tofu and a seafood bowl to finish

In the evening, fish-led courses are served at a more leisurely pace. The meal might begin with house-made tofu or sashimi, enjoyed with salt or olive oil set on the table, then move through seasonal grilled fish and generous pieces of chicken tatsuta-age, cooked with residual heat to keep them juicy. A bowl topped with sashimi brings the course to a close. Each dish makes a satisfying impression.

For drinks, the selection includes a Dassai tasting set, Master's Dream and Tokyo Craft Pale Ale. Non-alcoholic choices include house-made ginger ale and a yamaberry vinegar drink. Counter seating makes the restaurant an easy choice for a solo meal; the calmer table seating also suits an evening gathering over food and drinks.