Tanpopo

At たんぽぽ in Kanda-Ogawamachi, the menu brings together simple, satisfying ways to enjoy seafood: set meals pairing crisp, freshly fried dishes with succulent sashimi, and lunchtime rice bowls generously topped with fish. At lunch, popular combinations include the “まぐあじ” set, with fresh bluefin tuna sashimi from Shiogama alongside Nagasaki fried horse mackerel, and “まぐクリ,” which adds a crab cream croquette. Both bring sashimi and fried food together in one meal. There is also “あじW,” pairing Chiba horse mackerel tataki with Nagasaki fried horse mackerel—a chance to compare two preparations of the same fish.

A seasonal staple, Sanriku fried oysters are especially generous: each piece contains two oysters and comes with homemade tartar sauce. Beyond a straightforward fried-oyster set, options include “カキまぐ定食,” served with a small portion of fresh bluefin tuna sashimi, and “カキさし定食,” which comes with a small sashimi serving. They offer a choice between hearty fried oysters and the contrast of raw fish.

For a lighter rice-bowl option, consider the “本まぐろ丼” or “切落し丼,” both generously topped with fresh bluefin tuna from Hokkaido’s Yoshida; “ばら丼,” scattered with finely chopped seafood; or “ねぎまぐ丼,” which combines negitoro with tuna. There are hearty options beyond seafood, too: homestyle, Western-style dishes such as “チキカレー” and “コロカレー,” curry made with beef tendon simmered slowly and topped with chicken katsu or a croquette.

Inside, tables and low, floor-style seating create a relaxed setting, suited to anything from a casual solo meal to a light drink after work. In the evening, small plates and assorted sashimi make easy companions to Asahi Super Dry on tap, sake or fruit liqueurs, for a relaxed meal without ceremony. Takeaway is also available for rice bowls and other dishes, so the restaurant’s substantial fish meals can be enjoyed at home or at work as well as on site.