Dannai

Stepping off the bustle of Ginza Corridor Street into an alleyway leads to Dannai, an izakaya providing a relaxed setting for seasonal fish, traditional snacks, and fine sake. Counter seats welcome solo guests or pairs on the 1st floor, while table seating extends across the 2nd floor and basement level 1.

Seafood anchors the dining menu, headlined by an assorted sashimi platter featuring 6 seasonal varieties—regularly incorporating prized catches such as blackthroat seaperch (nodoguro) and abalone—alongside standalone orders like spring skipjack tuna (hatsu-katsuo), raw Hokkaido octopus, and cherry salmon (sakuradai). Broiled dishes like Saikyo miso-marinated black cod and salted Okhotsk atka mackerel accompany an appealing array of Kyoto-inspired obanzai and small bites, from simmered Japanese whelks (bai-gai) to Kyoto-style dashi omelet and grilled wheat gluten (namafu) glazed with sweet miso dengaku.

The sake list covers regions across the country, poured by the glass across distinct flavor profiles. Bright, aromatic bottles include Kuheiji and Dassai 45; dry, crisp profiles feature Bakuren and Tedorigawa; and full-bodied depth is showcased through Yamahai Junmai selections like Kikuhime. Sparkling sake, as well as fruit liqueurs like yuzushu made from pure-rice junmai sake, provide varied pairings to match any pace of drinking.

Concluding a session of drinks and savory bites is made easy with comforting rice dishes like the chef's signature raw egg over rice, grilled rice balls brushed with chicken miso, or chilled Inaniwa udon. Evening reservations are recommended, and major credit cards are accepted.