Ōuchi

The dish many regulars look forward to at Ōuchi is buri shabu prepared in a mizore pot filled with dashi and grated daikon radish. Swished briefly through the lightly sweetened broth, the yellowtail needs neither soy sauce nor ponzu; its natural fatty richness and sweet savor come straight through, tempered cleanly by the daikon radish. During the colder months, diners also gravitate toward the house specialty, Ouchi Nabe—a mild miso-and-dashi hot pot—rounding out the meal with a comforting bowl of rice porridge simmered in the remaining broth.

Before moving on to the hot pot, a thick-cut sashimi platter is well worth ordering. The raw selection often features kanpachi (amberjack), flounder, and vinegared mackerel, supported by traditional drinking appetizers such as maguro nuta dressed in sweet vinegar-miso and mountain-yam topped tuna. The kitchen also turns out a generous array of cooked dishes: tender, crisp boiled octopus, crunchy Harbin cabbage pickled in sweet vinegar, and delicate deep-fried fritters of shiro-ebi (glass shrimp), making it a pleasure to consult the daily specials written on the blackboard.

To accompany the food, Ōuchi keeps a solid drinks lineup. Bottled beer options include large bottles of Sapporo Lager (the red star) and Kirin Lager, alongside medium bottles of Yebisu. The sake list runs from renowned labels like Denshu, Kokuryu, and Shimeharitsuru to approachable regional brews poured by the standard single-go cup, ready to be sipped chilled or lukewarm with fresh sashimi and grilled fish.

The welcoming dining room offers counter seating, tables, and traditional tatami mats, often filling with lively chatter shortly after opening at 17:00 in the evening. With full houses common, reserving ahead is recommended if you have your heart set on a particular seasonal dish.