01 / ABOUT THE PLACE
About this place
One dish that catches the eye at Izakaya Maru is the fried soft-shell crab. Diners have remarked on its tender shell, which can be eaten whole, and the crab’s savoury flavour that deepens with each bite. It makes a distinctive change from seafood sashimi.
For a meal centred on sashimi, the chef’s selection comes in portions for 2 or 3 people. Individual diners have praised the springy texture of the octopus and the satisfying thickness of the bonito. Ordering a platter to suit the group, then sampling the fish that appeals, is one way to build a meal. Other dishes include raw oysters from Hokkaido, live abalone sashimi and grilled head of extra-large yellowtail. For a seafood-focused evening, start with sashimi and grilled fish, then add a few small plates to enjoy alongside drinks.
There is a wide choice of sake to pair with the seafood, including varieties available in half-go servings and a tasting set that lets you try 3 kinds in smaller pours. Some diners have asked staff to help choose their next drink; comparing different labels and finding pairings with the food is part of the experience. One diner also reported being able to enjoy hot sake at their preferred temperature. A course with free-flow drinks may include sashimi, grilled fish, steamed clams with sake and Sanuki udon finished with sesame chilli oil. It offers a way for a group to sample a range of dishes.
