01 / ABOUT THE PLACE
About this place
With an emphasis on freshness and careful prep work, Watanabeya presents an extensive lineup of seafood and Japanese drinking fare. The menu highlights sashimi selections including fish aged with the Tsumoto-shiki bleeding method, cut Akashi octopus, and Pacific bluefin tuna, plating the ocean's bounty according to the day's market catch. For a relaxed bite, guests can opt for the chef's choice nigiri platter, set on gently molded sushi rice, or order preferred toppings individually starting from a single piece.
Beyond seafood, the kitchen prepares a broad range of savory dishes. Offerings include seared cuts and sashimi made with Kawachi duck from Osaka's Tsumura Honten, crisp green bell peppers served with house-made meat miso, and tempura spanning jumbo prawn to red pickled ginger. Richer creations like the much-discussed "gout gratin" join classic accompaniments such as karasumi (dried mullet roe) with daikon radish and simmered beef tendon, rounding out a spread built to pair with drinks.
The beverage list features regional sakes such as Kyoto's Kagura and Kochi's Akitora, alongside beer, highballs, and Uji matcha liqueur. On the first floor, guests can enjoy a lively drink around shared tables, while the second floor provides sunken kotatsu and tatami seating suited to leisurely meals with family or groups. Operating from early afternoon until 24:00 at night, it offers a welcoming setting for any dining pace.
