Stand Bar Marutsu

White liver sashimi is silky and smooth, served with spring onion and sesame oil. Some visitors have said they preferred it to the lightly seared version, making its texture a good reason to start here. One way to enjoy it is with red wine. At Stand Bar Marutsu, you can build a meal around this dish, adding small plates as you go.

If you would like to sample several dishes, the assorted chef’s selection of 5 obanzai is one option. One visitor enjoyed trying a little of several vegetable-led small plates, particularly the tang of carrot râpée and the wasabi-pickled mountain yam. The selection changes daily, so its contents are a surprise. The à la carte obanzai menu has included salted kinpira lotus root, komatsuna greens with sesame and marinated mushrooms—handy choices when you want a light bite.

For something more substantial, try the salt-koji-marinated fried chicken. The menu offers portions of 2, 4 or 6 pieces and notes that the chicken is fried twice. A diner who ordered 2 pieces enjoyed their crisp exterior and tender interior. It can be an easy addition to a selection of obanzai. Another visitor praised the hot shirasu ajillo, with the saltiness of the whitebait coming through in the oil, and ate it with baguette. The menu also describes this dish as containing a fried egg and cheese, making it a tempting choice if you fancy something served with bread.

Drinks include beer and highballs, as well as sake. Some sake labels come with taste cues such as “slightly dry” or “rich”, which can help when choosing by flavour. The restaurant is described as a standing bar serving small plates and as suitable for dining alone. You can settle in for white liver or keep things light with an assortment of obanzai and a drink.