Banshaku Mizu no Oto

At Banshaku Mizu no Oto, the first choice might be whether to pick a sake to go with the food or a small plate to go with the sake. The selection is extensive, and some diners say they enjoyed trying several different varieties.

One diner who ordered the seasonal tempura assortment recalls corn and bitter melon, as well as the pleasure of discovering a prawn tucked inside the bitter melon. The menu also lists two kinds of mentaiko tempura, one wrapped in shiso and the other in nori. It is an appealing line-up for an evening of nibbling on fried dishes over a drink.

On another visit, a three-item appetiser selection and sashimi were followed by a salad of fresh yuba and fried burdock, then assorted oden. The yuba can be enjoyed with vegetables, while the oden offers a chance to savour the broth. The three-item appetiser selection includes salted squid, and the menu also features ‘adult’ pickled ginger and a plum dish with clams and mitsuba.

For a meal that carries through to the final course, squid-liver fried rice is another tempting option. One diner describes its peppery flavour and says it worked almost like a drinking snack. The menu also offers seared fresh-fish rice and dashi ochazuke, with a choice of plum or extra nori, for a lighter finish.

Sake descriptions offer a useful guide to choosing a pour. Raifuku is described as melon-like and fresh, with clear umami and a lingering finish; Akabu is noted for fruity grape-like aromas alongside gentle umami and acidity. If you want to take your time pairing sake with your meal, starting with a glass and seeing what suits you is one approach.

There are counter seats as well as tables, and the restaurant is described as suitable for groups. Reservations are accepted. It is a place where you can put together an evening at an unhurried pace, from small plates through to the final course.