Kingyoso

At Kingyoso, choosing how to eat the Akashi octopus—seasoned with sesame oil and salt, or served with ponzu—sets the tone for a leisurely drink. Visitors recommend the Akashi octopus, roughly cut and dressed with sesame oil and salt, as a dish to share alongside other obanzai and drinks. The chicken shoulder is listed with a choice of herb grilling or a sweet soy-based glaze, and one diner reported enjoying the herb-grilled version. Another appealing way to eat here is to sample a few small dishes before finishing with a salted rice ball. Diners have mentioned ordering one at the end of a meal, or leaving full after a combination of side dishes and rice balls.

According to visitor reports, the dishes can vary with the day's ingredients. On one occasion, beef tendon with grated daikon and ponzu, along with a cheese gratin of bacon and shishito peppers, stood out. During another meal, Hiroshima oysters preserved in oil were enjoyed with a rice ball to finish. Recorded menu items also include leafy greens with shirasu, blanched rape blossoms and beef simmered with maitake mushrooms. Part of the pleasure is choosing a few dishes and pairing them with a drink, building a meal from whatever is listed that day.

Visitor accounts describe a U-shaped counter and low tables in a tatami room, making the restaurant suitable for both solo meals and groups. It is a casual izakaya with table service, and reservations are accepted.