Sugoroku

A sashimi platter is a natural place to start at Sugoroku, offering a chance to sample a range of seafood. One diner wrote that the chef’s selection included oily fish, white fish, salmon and tuna, and praised the firm texture. Another noted the generous size and freshness of the sashimi, making it an appealing choice for a meal centred on fish. The octopus sashimi was a particular favourite of one diner, who recalled its satisfyingly firm bite. Pairing the platter with a dish that has a different texture adds variety, even if you stay with seafood throughout the meal. The menu also lists yellowtail amberjack and young yellowtail sashimi, so there are individual options to try alongside a platter.

There are plenty of reasons to explore beyond the seafood, too. One diner ordered lotus-root dumplings, remembered for their savoury dashi flavour, and chawanmushi, a savoury steamed egg custard with a notably soft texture. Burdock tempura is described as seasoned before frying, making it a tempting small plate between bites of sashimi. Another diner remarked that the octopus tempura had fine cuts scored into the pieces—a way to try octopus prepared differently from sashimi. Other listed choices include cod milt with ponzu, salted grilled fish collar, grilled grated yam and chicken nanban. Fish can take centre stage while the table makes room for dishes to suit different tastes. Beer, wine and other alcoholic drinks are available, making the small plates well suited to a leisurely dinner.

The izakaya in Kitatanabe is presented as suitable for groups, and dinner reservations are available. One diner said a reservation was necessary on a weekend, so it is worth checking about a table in advance when arranging a group meal or planning ahead.