izakayaKATER

Tucked into a quiet alley in Kanda-Sudacho, izakayaKATER adds creative twists to familiar izakaya cooking. One signature creation is the fried potato salad, where golden-crisp potatoes are dressed in a house-made tartar sauce flecked with chopped shibazuke pickles and spices. Other small plates play with texture and seasoning, including mapo tofu made with ground chicken and cartilage accented with house chili oil, as well as Cajun fries tossed in an original spice blend.

The drink menu pairs well with the food, offering spiced sours infused with fragrant Japanese sansho pepper or cardamom to brighten each bite. Beers range from Heineken on draught to bottled Sapporo Red Star, while an ever-changing lineup of artisanal sake arrives served in a traditional spouted pitcher (katakuchi). Nonalcoholic options and casual mixed drinks are also on hand, including highballs and sours crafted with Hokkaido guarana soda, as well as house-made lemonade.

At lunchtime, generous set meals take the stage, featuring hearty chicken karaage, limited-quantity sashimi sets, and a combination platter that serves both together. During the Kanda Curry Grand Prix stamp rally, the kitchen sometimes prepares a keema curry layered with chicken mince, crunchy cartilage, and a complex spice profile, drawing regulars who look forward to these occasional seasonal dishes.

The dining room is intimate, divided between counter seats and a few tables, making it welcoming for solo diners or small groups seeking a relaxed meal. For a comforting finish to the night, patrons can round things off with a chicken broth ramen rich with dashi flavor or a grilled rice ball brushed with butter and soy sauce.