Naoyoshi

When you want to settle in for an evening with a drink alongside seasonal seafood—whether sampling a few bites or sharing an ample spread—Japanese Dining Naoyoshi (和dining なおよし) is a dependable stop. The sashimi selection is thoughtfully arranged for party size and appetite, offering chef's choice platters of three or five varieties alongside a dedicated luxury portion for solo diners and build-your-own three-piece assortments. The daily blackboard specials feature seasonal seafood highlights such as North Pacific giant octopus sashimi, cured mackerel, amberjack, and grilled mullet milt.

From Cooked Seafood to Beef: A Broad Repertoire of Savory Dishes

Beyond raw slices, the kitchen prepares a wide variety of cooked specialties. Distinctive seafood options include deep-fried shrimp cakes coated in diced bread (ebishinjo bunka-age), seared tuna throat, and tuna cheek steak. Meat choices are equally satisfying, featuring beef chuck roll steak, top sirloin, and beef flap meat sautéed after a red wine marinade, alongside classic izakaya staples like dashi rolled omelet seasoned solely with broth and salt, as well as traditional delicacies like bottarga and konowata sea cucumber innards.

A Generous Drink Lineup, from Rare Shochu to Fruit Liqueurs

The drinks list is extensive, standing out particularly for its deep shochu collection. Highlights include the "3M" flight featuring single pours of revered sweet potato shochu labels Mori Izo, Maoh, and Murao, alongside Sato Black and White, Kiroku, and the Houzan series, with brown sugar shochu and Okinawan awamori also on hand. Draft beer, sake such as Kokuryu, Ichiro's Malt whisky, fruit liqueurs, and shochu sours make it easy to tailor drinks to each dish throughout the meal.

For a closing course, diners can turn to bottarga chazuke over rice, clam rice porridge, or chilled, smooth Inaniwa udon. Course menus are available for group gatherings or special occasions by reservation, and booking ahead for dinner seats is advisable.