01 / ABOUT THE PLACE
About this place
Step down the stairs into the basement of a Sangenjaya building and you enter Adaruto, an izakaya whose playful name belies the careful preparation behind every dish. The assorted sashimi is a natural starting point, featuring generous, thick-cut slices that highlight the firm, satisfying chew of fresh fish. Standing shoulder to shoulder with the seafood is the signature beef brisket tofu, where silky tofu absorbs the sweet and savory braising broth and rich beef juices to create a deeply comforting drinking companion.
Thoughtful touches elevate the lineup of small plates as well. The house-special chawanmushi, offered in limited quantities at a modest price, features a silky savory egg custard cloaked in a crabmeat-laced sauce, making it an ideal opener or palate cleanser. Textural contrast is a recurring theme across the menu, seen in dishes like potatoes fried crisp and golden on the outside served with cream, or a fragrant stir-fry combining tender chicken gizzards with the crisp crunch of Chinese celery leaves.
To fill your glass, draft beer and an assortment of sour cocktails sit alongside a cheeky house drink called "Oppai" (shochu mixed with milk and condensed milk). Diners can playfully specify their preferred shochu strength from level A through E, tailoring the mellow sweetness and alcoholic kick to their liking. When it is time to wind down, satisfying rice dishes like duck breast and water dropwort kamameshi or even an iron-pot paella ensure anyone needing a full meal leaves well fed.
The restaurant operates every evening from 18:00 until 3:00 the following morning, making it equally dependable for a proper dinner or a late-night nightcap. Because tables often fill up early in the evening, booking ahead is recommended. At the end of the meal, the lighthearted gesture of a bite-sized ice cream sent along with the check leaves a cheerful, lingering impression.
