01 / ABOUT THE PLACE
About this place
Along the approach to Shibamata Taishakuten, the long-established Kawachiya serves river-fish dishes such as eel and carp in a historic setting. Lift the lid of an unaju box and fragrant aromas rise from the eel. Its plump, tender texture is characteristic of the Kanto-style method of steaming before grilling. A crisp, not-too-sweet sauce brings out the eel’s own savoury flavour, while liver soup and pickles make for a satisfying meal from start to finish. Unaju comes in ume, take and matsu options, and eel is also available as a separate dish, either kabayaki or shirayaki.
Carp dishes and sake snacks for a leisurely wait
Carp dishes and considered snacks make the wait for the eel to finish cooking part of the meal. Koi arai has no fishy smell, and its distinctive crisp bite stands out; it is especially refreshing with the accompanying vinegared miso. For a more leisurely drink, there is the rich koi-koku, the savoury liver roll, and aromatic hone senbei. Drinks include hot Kikumasamune sake, other sake such as Hakkaisan, Kubota and Setchubai, and shochu mixed with water. A meal before or after visiting the temple can feel all the more special with a drink alongside.
The spacious interior includes a large dining hall and private tatami rooms, where diners can enjoy a relaxed meal overlooking the inner garden. It is a welcoming choice for a solo lunch, a family gathering or a special outing.
