A Century of Dining and Drinks: Tokyo’s Oldest “Izakaya” Are Deliciously Charming

The exterior of Mimasuya. Open from the early evening, the shop draws lines of hungry and thirsty patrons even on weekdays. (© Matsuzono Tamon)

The dining area is pleasantly antiquated. (© Matsuzono Tamon)

Mimasuya’s fourth-generation manager, Okada Kaori, recently took the reins of the business from her father Katsutaka, who stepped down in the wake of the pandemic. (© Matsuzono Tamon)

A plate of Mimasuya’s famous gyū nikomi. (© Matsuzono Tamon)

Baniku no sakurasashi. (© Matsuzono Tamon)

Succulent dojō no maruni. (© Matsuzono Tamon)

Menu items displayed on Mimasuya’s wall. (© Matsuzono Tamon)

Yamashiroya Sakaba sits on the bustling Kiyosubashi-dōri. (© Matsuzono Tamon)

Hanzawa Seiji (right) and his sister Harumi. (© Matsuzono Tamon)

Yamashiroya Sakaba boasts a broad selection of menu items at affordable prices. (© Matsuzono Tamon)

A plate of nukazuke goes great with sake. (© Matsuzono Tamon)

The three-variety sashimi plate is a long-running favorite of customers. (© Matsuzono Tamon)

Ham cutlets served with shredded cabbage. (© Matsuzono Tamon)