Shitamachi Shokusai Daidokoro

Make our place your home away from home in Ryougoku. Don't miss happy hour from 6 to 8pm!

Made with vegetarian tofu strained for a half day to bring out a texture like Okinawan-style tofu. Usually one whole green chili pepper is used to mak read moree it red hot, but we can add up to three to make it even spicier. The goya gourds we use are mainly grown in Okinawa. They're a summer vegetable, so we only offer them on our summer seasonal menu. We stir fry our strained tofu and pork belly with a salt base. A friend tipped us off to topping them with katsuobushi-slices of dried bonito. If you're a first-time customer, rather than leaving you to linger we cheerfully chat with you and aim to get your food out right away. That's why we think you'll feel right at home in our restaurant. 6pm to 8pm is our happy hour which is extremely popular with businessmen on their way home from work on the week days. On the weekends locals and couples alike drop by to have relaxing meals. learn more from chef