Tengo

Diners who order the water gyoza often remember its rich, slightly spicy soup. One reviewer said they had already eaten their fill after visiting a café, but still found themselves drinking the broth to the last drop—a good indication of how appealing it can be as a first order. At Tengo, an izakaya in the Gojo area, diners have paired the gyoza with grilled yuba sashimi, saba heshiko and shishamo grilled with mirin. One reviewer praised the lightly pickled saba heshiko for its saltiness and tender, plump flesh. There is pleasure, too, in choosing a few dishes to go with a drink.

For a substantial finish, there is black soy sauce fried rice. The menu presents it as a popular fried rice dish, and you can ask for extra garlic when ordering. One diner said they enjoyed it as their final dish, making it worth considering when you want to end the evening with a proper meal rather than a light bite. The day's fish dishes include shime-saba with vinegar miso, Spanish mackerel dressed with sesame, nigisu smelt grilled with salt and fried small horse mackerel. The range of grilled, dressed and fried dishes makes it easy to put together a selection of small plates in different styles.

There is a range of drinks to choose from as well. The local sake list includes Joyo, a seasonal selection chosen by the owner, and the junmai ginjo sake Tomio; shochu is also available in several varieties. One reviewer who tried the matcha beer noted that the matcha brought out sweetness rather than bitterness. Tengo may suit a solo diner settling in at the counter as well as a group sharing a meal. Start with the water gyoza, add a few small plates and drinks, then finish with fried rice: it is an easy evening to picture here.