Komawari

On the first floor of a building in Shibuya’s Dogenzaka district, Sakaba Komawari serves a generous range of small plates with a distinctive Chinese influence, making for an easygoing evening out. A generously sized piece of liver, coated in a special sauce, followed by a sip of something from your glass: it is the kind of unpretentious pleasure that makes an izakaya evening.

The menu is full of dishes that catch the eye. One of the house favourites, “Seriously, You Should Absolutely Order the Liver and Garlic Chives,” lets the liver take centre stage, with a crisp bite and a springy texture. Other choices include tender, slow-prepared braised pork belly in a fragrant sauce, served as “Black-Vinegar Sweet-and-Sour Pork So Tender You Don’t Need Teeth,” and “Hot Fried Aubergine with Sichuan Peppercorns,” whose fresh, tingling spice keeps you reaching for another drink. These dishes balance their flavours with a sure hand.

The drinks list has plenty of character too, from familiar choices such as Tsingtao and Sapporo Akaboshi to “Adult Shochu,” infused with chilli peppers for a gentle kick, and house-made lemon shochu. For a more substantial finish, choose fried rice generously topped with braised pork, or the “Ultimate Tantanmen to Finish,” made with house-made chilli oil and sesame paste.

With both counter and table seating, the space suits anything from a casual drink alone to a lively gathering with a group. Reservations are available, and in this casual, smoking-permitted space, diners can enjoy food and drinks at their own pace.