01 / ABOUT THE PLACE
About this place
When the noren curtain parts at opening time at 16:30 in the evening, Bashikoya welcomes patrons with an extensive lineup of daily small plates and market-fresh seafood. The chalkboards and paper strips listing the day's catch feature seasonal fish such as ikejime striped jack, ikejime amberjack, and wild blue sea chub, which can be sampled in modest portions via the three-piece sashimi platter available from single servings. Beyond sashimi, the kitchen turns out well-honed seafood fare, from slow-simmered hime sazae turban snails and rich simmered flounder to aromatic deep-fried greeneyes, ensuring a steady stream of dishes that call for another drink.
Small Bites and Fried Delights by the Glass
Draft beer and sake share the table with unpretentious dishes meant for effortless grazing. Slips of paper under the heading of beer companions list macaroni egg salad and deep-fried Shiba shrimp, while savory grilled items such as salt-grilled chicken wings and baked new potatoes with spicy cod roe and cheese whet the appetite. Guests can cleanse the palate with house-made nukazuke pickles or plum jellyfish, or order freshly fried bites like minced squid cutlets and asparagus tempura.
Hearty Evening Sets and Onigiri
Alongside its appeal as a casual drinking den, the shop doubles as a dependable spot for a full evening meal. The menu includes ginger pork sets, fried chicken sets, a daily grilled fish set, and a deep-fried combo set where guests can select their preferred items, making it an easy place to drop in alone for dinner on the way home from work. For a late bite or finishing touch, diners can order cured salmon roe onigiri, grilled rice balls, or dashi-steeped ochazuke, unwinding at their own pace without ceremony.
