01 / ABOUT THE PLACE
About this place
Grilled skewered pork offal alongside slowly simmered pub fare forms the backbone of any proper evening at an izakaya. At Jiro-chan, options run from staples like shiro (intestine) and teppo (rectum) in savory glazes to crisp-textured beef tongue sashimi and hearty stews. More specialized cuts like tongue-base yakiniku and lightly seared liver steak (rebateki) offer a clean focus on meat textures and flavors.
Guests dropping by for skewers are often pleasantly surprised by the seafood and seasonal small plates. Daily sashimi selections feature cuts such as medium-fatty tuna (chutoro), yellowtail (hamachi), and firefly squid, complemented by seasonal produce like spring wakame seaweed sashimi and thick log-cultivated shiitake mushrooms. Comforting extras—including sake-steamed clams, cream croquettes, and corned beef omelets—give the lineup an unpretentious breadth.
To accompany the food, drinks range from local shitamachi-style shochu highballs and Jameson whiskey highballs to beer. The tavern opens from 17:30 (closed Thursdays), suiting solo evening drinks just as well as group meals around a table. Payment is cash only, so it is wise to stop by an ATM before heading over.
