Enjoy exquisite gyukatsu and Japanese sake at "koda" in Shimbashi.
A 1 minute walk from JR Yamanote Line "Shimbashi Station" Karasumori Exit."Gyukatsu to Washu Bar koda" is a small Japanese izakaya bar with only 8 counter seats.Keeping all its nostalgic "Showa" (1970s -) features and history, Shimbashi is also a famous business district in Tokyo city. With a wide range of restaurants, "Nishiguchi-dori" is a worker's ideal resting place."koda" is located in a basement.
"koda"'s gyukatsu is made with luxurious medium-rare beef.It is a special Japanese cuisine that has been familiar to many since old times. The dish uses "kainomi" meat only. Kainomi is belly meat near the fillet area. It is a rare part; you can get only a total of two blocks (one on each side) from a single cow. The meat has a very soft texture, and packs rich flavors. Made to be tasty even just by itself, the batter covers the meat, which is then cooked to medium rare. This completes koda's gyukatsu.
A selection of Japanese sake from all over Japan, picked by the owner of the shop, who is a sake connoisseur. The restaurant always carries over 30 types of carefully-selected delicious Japanese sake. Jushidai, Hiroki, Jikon, Kokuryu, Denshu, Isojiman, and more.The restaurant has popular choice sake, appetizer sake, sake drunk while eating, as well as sake that goes well with gyukatsu,
and signature sake that pairs well with vegetable dishes.
The restaurant recommends sake according to the season as well as your palate.
Enjoy freshly-fried gyukatsu in four different flavors. Served with kelp salt, which brings out the sweetness of the beef, and spicy and aromatic wasabi, which adds an accent flavor. With refreshing grated onion, and rich-tasting tomato miso, and other spices can let you taste all the different flavors of the gyukatsu.
Course contents
The rich taste of fresh vegetables. Side dishes made with Japanese sake to further highlight the flavor, small vegetable side dishes, and one-course dishes will help you have an enjoyable time. The restaurant has many items, including dashi broth, kelp served with sliced raw fish, and more, which go very well with Japanese sake.
"What would you like to order next? " "I want something that has a good aroma!" You can enjoy this kind of conversation at koda. With 8 counter seats, the restaurant is an ideal setting for conversing with other customers while enjoying your drink. As a sake connoisseur, the owner of the shop recommends and introduces the background and spirit of the makers of various sake. At koda, you can enjoy and learn about Japanese sake. Please visit and find your favorite Japanese sake today.
"Colors" is Shinsei's pasteurized series. "Seisei -Ecru" is made using "Sake komachi" from Akita Prefecture, with varying milling degrees for malt rice and unrefined sake rice.
A winter-only Japanese sake made as a hobby by a famous winery in Nagano Prefecture. "Numero Six", as suggested by its name, is made using yeast number 6. It has a clear taste and aroma.
Junmai Daiginjo made using Yamada nishiki rice milled at 50%. Known for its distinctive mellow flavor and aroma, An especially popular Japanese sake in the "Dassai" series.
Rich rice flavors, and a clean aftertaste that stand out even while eating savory meat dishes.
The only "Hiroki" variety that is sold all year. Maintaining high quality throughout the year, You can feel the rich rice flavors.
Fruity Ginjoko and the highly popular refreshing Japanese sake "Isojiman". A product created with special attention to temperature man- agement.
Among the popular Jushidai products, Nakadori Junmai Unfil- tered is known for its especially sharp flavor. You can enjoy Jushidai's distinctive and satisfying lingering flavors.
Authentic sake made by Denshu Shuzo in Aomori Prefecture. With strong Ginjoko, you can taste the concentration of sharp and bitter flavors, which are the true charms of Japanese sake.
