Gatagata Ya (潟潟ヤ) Kawasaki

I was invited by a close friend to visit this place.I had never been to Takatsu before, but I arrived feeling excited.I expected a more formal atmosphere, but I was surprised to find a friendly and lively restaurant.The chef's approachable personality really adds to the comfortable vibe.The dishes were not only creative but also delicious.The sweetfish spring rolls were exquisitely tasty and truly impressive.However, what amazed me the most was the Japanese sake.The variety of sake was abundant, with many options I had never seen before.I felt that JPY 20,000 was quite a bargain for this experience.I look forward to my next visit.It was a great meal. Thank you! Less

On this day, I visited Gatagata Ya. I had been curious about this place for a while, but I had no connections to get there, so I was wondering how to go. Fortunately, a friend I met through a food community invited me, and I was able to visit! Thank you so much.Every time I go, they make sure to serve different dishes, so you won’t get the same meal twice. Even the people who made reservations said they didn’t know exactly what would be served today, which was amusing.I had heard it was a place for Japanese sake, but it was even more lively than I expected, with drinks being served at a rapid pace!The conversation was enjoyable, and the food was delicious, so I found myself drinking more and more (*´∀`).The dishes had an izakaya-style appearance, but they incorporated various cooking techniques from different countries, resulting in highly creative offerings. The combination of such dishes with Japanese sake was very interesting, enjoyable, and delicious!Above all, I thought it was a fascinating place knowing that I could try completely different dishes if I came back again. It was a great meal!Reservation Method: At a regular customer's table Course Fee: ? Duration: About 2.5 hours? Reservation Difficulty: Probably impossible for newcomers Order: Omakase selection of sake Total Bill: JPY 20,000 Less

Thank you for always providing great service. The photo shows the usual course, but since the same menu is never served twice, it can be hard to interpret what is considered "usual." Since it's midsummer, the crab marinated in Shaoxing wine, rolled sushi, and mozuku seaweed were all incredibly chilled, truly capturing the essence of the season. The beef cheek, eel, and sea urchin sandwich was a unique experience, with the sea urchin playing a cheesy role. The spinach dan dan noodles for the finale were something I had never seen before and were outstanding. I look forward to my next visit! Less

3-minute walk from Takatsu Station"Gatagata Ya"This time, I opted for a course meal.Contents:- Assorted platter- Hairy crab marinated in Japanese sake- Yamagata mussels with French cream cheese, Hokkaido shrimp, and flounder spring rolls- Rolls- Grilled shishamo (smelt)- Oysters with flounder, asparagus, and tomato sauce- Homemade Taiwanese-style sausage- Wagyu cheek meat with sweet and spicy sauce and Rishiri sea urchin burger- Broccoli dan dan noodles- Drinkable coconut milkStarting with the assorted platter.From the center, moving clockwise:Salted white fish, pork guts? with sesame and doubanjiang sauce,Anago (conger eel) with jelly, sweet-salty edamame,Butter-grilled tokobushi (top shell), fried herring,Sweet vinegar jellyfish with zucchini, and kinukatsugi (boiled potato).When unsure about the order to eat, I thought starting with the salted fish might be odd, but surprisingly, the salted white fish went down smoothly.Was it pork guts? The aroma of sesame in the sesame and doubanjiang sauce was incredible and delicious.The anago with jelly was fluffier than I imagined, and oddly enough, it paired much better with beer than with sake.The first half was quite impactful.The hairy crab marinated in Japanese sake was a generous portion, not just a little bit.I didn’t expect to enjoy this again after my last visit.It really makes you want to drink more.The Yamagata mussels with French cream cheese, Hokkaido shrimp, and flounder spring rolls had an amazing balance!The creamy texture and flavor were reminiscent of liver, and it felt like I was enjoying two dishes instead of one.The rolls contained:Meji tuna, flatfish, chili-pickled salmon roe, and cucumber.The aroma of the seaweed was delightful, and the spiciness was strong, making it a fish-filled delight.It felt somewhat like eating mentaiko (spicy cod roe).The grilled shishamo was made from males, not females with eggs.The aroma was light and delicious!The accompanying shiso roll was exceptional.They say the pickles are aged with mustard.It’s a local dish from Niigata, based on a recipe from my mother.These pickles were more than just a side dish for drinks.The oysters with flounder, asparagus, and tomato sauce had a unique sauce.The tomato sauce was said to contain only salt, yet it was rich and almost junky in flavor.It’s amazing how something so simple can taste so good.The homemade Taiwanese-style sausage was made with fish sauce and Korean chili powder.The grilled flavor added to the aroma, making it very delicious.The wagyu cheek meat with sweet and spicy sauce and Rishiri sea urchin burger might seem like a waste to some, but the sea urchin was just like egg yolk!The crispy bun was delightful!To finish off, I had broccoli dan dan noodles.These noodles were made with clams as a base.The noodles were said to be 32% moisture egg noodles.I was surprised by the basil-like flavor.The fact that it was broccoli was astonishing.The sesame aroma was also pleasant and incredibly delicious.Once again, the noodles were outstanding.For dessert, I had drinkable coconut milk.It was topped with peach and pear,with the pear dominating the texture,while the peach provided a gentle aroma.The coconut was also light and fluffy.It was very delicious.Once again, I experienced many new sensations in the dishes that can only be found here,which made it a truly enjoyable experience!!!------Helpful Memo------*As of the visit date☆Encounter with the restaurantRepeat visit①Only counter seating available. Less

Tonight, I headed to Gatagata Ya.This time, just like last time, it was a private party.Since I have to gather five other people besides myself for a private event, it’s quite a challenge for someone like me who doesn’t have many friends.While waiting outside until the scheduled time, the owner kindly invited me in, saying, "It’s hot outside, please come in."Now, let’s enjoy the omakase course for JPY 20,000 tonight!I noticed that the owner always asks, "Is there anyone here for the first time?" If there are, they explain the flow of the dishes, and tonight, two people were first-timers.We toasted with our usual craft beer, celebrating with six people from Takatsu.Tonight’s craft beer is "BEER-TEX #1.1 Rainy Jacket" produced by Y.MARKET BREWING from Aichi Prefecture.Its mascot character is a three-legged Yatagarasu named Duckrow.The first drink of the night is "Kozaiemon Umapawa (小左衛門　旨泡醗泡)" ordinary sake from Nakajima Brewery in Gifu Prefecture, R7BY.This first cup is bubbly and refreshing.Next is the appetizer, featuring fried herring, taro, oysters, roast beef, and edamame.We then enjoyed "Kōeigiku SNOW CRESCENT (光栄菊　ＳＮＯＷ　ＣＲＥＳＣＥＮＴ)" unfiltered raw sake from Kōeigiku Brewery in Saga Prefecture, R7BY.This one is also bubbly; it seems like we had a lot of sparkling drinks tonight.The drunken hairy crab dish is quite luxurious.This dish involves soaking a live hairy crab in sake (making it drink), and it’s unclear whether it’s one crab per person or shared between two.Everyone was silent as we dug into the crab with our hands.Next, we had "Tenkanishiki Tokubetsu Junmai Origarami (天下錦　特別純米　おりがらみ)" junmai sake from Fukumochi Brewery in Mie Prefecture, R7BY.I learned about Tenkanishiki at this restaurant, and it’s one of my favorite sakes; I always keep two bottles in my fridge.We also had spring rolls filled with crab, scallops, and cheese.The teppan-yaki style is wonderful and delicious.Next was "Bodaijimon Nigori Sake Light (菩提酛　にごり酒ライト)" junmai raw sake from Tsujimoto Brewery in Okayama Prefecture, R7BY.The previous master brewer, who supported sake production, revived the Bodaijimon method from the Muromachi period.We enjoyed a dish of sea pineapple and okra salad.I was so surprised by how delicious the sea pineapple was that I almost fell off my chair.It’s hard to believe I finished it all.Next, we had "Sakaya Hachibei Junmai Ginjo KAYA (酒屋八兵衛　純米吟醸 KAYA)" junmai ginjo sake from Motomasa Brewery in Mie Prefecture, R7BY.It’s slightly sparkling and delicious when chilled.We also had grilled young sweetfish on the teppan.The aroma alone is enough to make you want to drink another cup.The smoked young sweetfish on the teppan was served with miso-pickled shallots.The young sweetfish were beautifully sized and adorable, and they tasted amazing.Next was "Gikyō Junmai Ginjo Genshu (義侠　純米吟醸原酒)" junmai ginjo sake from Yamachū Honke Brewery in Aichi Prefecture, made from 100% Yamada Nishiki from the special A area in Hyōgo Prefecture, 2012BY.The newspaper wrapping the bottle is from the local paper, Chunichi Shimbun.It’s delicious chilled, but even better when warmed.We had a large roll of flatfish.I can’t remember the name of the green ingredient, but it was spicy and delicious.Next was "Kagami no Origarami Limited Raw Sake (鏡野　おりがらみ　限定生酒)" junmai sake, unfiltered raw sake from Arisawa Brewery in Kochi Prefecture, R7BY.Arisawa is famous for the Bunkajin brand, and this is their locally distributed sake.We enjoyed grilled sweet potatoes and asparagus on the teppan.The mashed potato-like side dish was fantastic and incredibly delicious.Next was "Mimuro Sugi Dio Abita (みむろ杉　Dio Abita)" junmai sake, unfiltered raw sake from Imanishi Brewery in Nara Prefecture, R7BY.Gatagata Ya introduced and spread the word about Mimuro Sugi in the Kanto area, including Tokyo and Kanagawa.Now, let’s move on to the grilled eel on the teppan.I never thought I would get to eat it again; it felt like a dream.The grilled eel from Aomori Prefecture was served with sea urchin.The grilled eel was delicious on its own, but adding the sea urchin made it heavenly.Finally, we had ramen, which was supposed to be tantanmen.It was topped generously with cilantro.There were two large clams in the bowl, surrounded by bitter melon and cilantro.The broth was quite spicy, giving my tipsy body a boost.I forgot to ask what was mixed into the green noodles, or maybe I asked but forgot.Regardless, the homemade noodles were incredibly delicious.It’s usual for me to finish the broth as well.I’m aware of the high salt content and that it’s not good for my health, but I just can’t stop.For dessert, we had watermelon and peach.Thank you for the delicious sake and wonderful dishes! Less

【Gatagata Ya】 - Kanagawa: About a 3-minute walk from Takatsu Station - Average Budget: JPY 20,000 - 29,999 - Tabelog Rating: 3.86 (as of posting) - 2017-2022 Tabelog Award Bronze - 2025 Innovative Cuisine Top 100 I had the pleasure of visiting "Gatagata Ya," which does not accept new reservations, as a guest of a regular customer. The owner, Shigeo Sasagawa, who hails from Niigata Prefecture, skillfully runs the restaurant solo. He honed his craft at several renowned establishments, including the legendary Chinese restaurant "Azabu Choko," which closed in April 2019, before opening this place in Takatsu, Kawasaki City in 1999. One phrase from the owner that left a strong impression on me was, "I do not serve the same dish to the same customer." The dishes I enjoyed that day were filled with surprises and innovative flavors that I had never experienced before. Each plate showcased the owner's unique creativity and skill, leaving a lasting impression on me! Even if I visit again, there's no guarantee I will taste the same dish—this thought made me feel a bit sad, as each dish was a special experience. What truly impressed me was the style of serving Japanese sake that complements the dishes after starting with a toast of YEGIFU!! WHEAT LAGER. Each dish was paired with the perfect sake, allowing me to compare the same brand served as both chilled and warm, with the warm sake meticulously adjusted to optimal temperatures like 60°C and 65°C. I was able to enjoy the changing aromas and flavors that come with different temperatures! I was continually amazed by the meticulous attention to detail in the solo operation, and through the delightful dishes, engaging conversation, and the way the owner presented the drinks, I could feel his philosophy and hospitality! The food, the personality, and the unique atmosphere—all of it made me want to visit again! It was a great meal. ◆Omakase◇ Includes Japanese sake (served chilled and warm for each brand) *On the day, JPY 17,000, tax included - YEGIFU!! WHEAT LAGER Limited craft beer - Assorted Appetizers Curry-flavored whelk, white fish, taro, Chinese-style wood ear mushrooms, fried mackerel, pickled fruit tomatoes, teppan edamame, spicy chicken gizzards, simmered conger eel - Koeki Kiku Twilight Orange Unfiltered Junmai Saga Prefecture, Koeki Kiku Sake Brewery - Hirasei Yamahai Junmai Maruhi Limited Summer Akita Prefecture, Hirasei Honpo - Sweet shrimp marinated in sake Seaweed noodles from Yamagata - Akishika Junmai Ginjo Sake Osaka Prefecture, Akishika Sake Brewery - Spring rolls with abalone, shrimp, snow crab, and corn - Inanohana Shiro Unfiltered Junmai Nara Prefecture, Inada Sake Brewery - Summer oysters with fruit tomato sauce - Young sweetfish from Lake Biwa Pickled carrots, cucumbers, and turnips with fish sauce - Kino2 Ise Nishiki Mie Prefecture, Motozaka Sake Brewery - Sea bream, flounder from Miyagi, salmon roe, and monkfish liver sushi rolls - Authentic Mapo Tofu With fugu soft roe - Tamagawa Natural Yamahai Junmai Unfiltered Kyoto Prefecture, Kinoshita Sake Brewery - Fried sweetfish scales Man-gaji peppers, young corn, perilla sauce, and kara-age - Unagi Burger Natural eel, purple sea urchin from Rebun Island, and spicy seaweed tsukudani - Sankou Tenpu Yamahai Junmai Unfiltered Omachi Okayama Prefecture, Sankou Masamune - Clam Dan Dan Noodles Homemade noodles, best eaten quickly - Watermelon, white peach, Delaware grapes, and muscat. Less

At a girls' party with plenty of drinks, I was really looking forward to visiting this place since it’s hard to get in without connections.That day, I spent just over JPY 20,000 on drinks, starting with beer, then sparkling wine, red and white wines, and a lot of Japanese sake. I ended up getting quite tipsy after about six hours of drinking! In the end, the group of heavy-drinking ladies and the chef all started dancing wildly in the restaurant, which was a lot of fun! I was so caught up in the excitement that I didn’t pay much attention to the food, but of course, it was delicious. The chef, who trained in Chinese cuisine, creates innovative dishes that blend various flavors and nuances, making for a unique culinary experience! I definitely want to come back! Less

The first dish, the assorted appetizers, was outstanding. I loved the crispy Mehikari fish. The sand liver was so delicious that I've tried to replicate it at home multiple times. The firefly squid with tomato and garlic had a nice Italian flavor as well. This place serves delicious dishes from Japanese, Western, and Chinese cuisines.I also really enjoyed the sea pineapple salad, enhanced with myoga and shiso.However, the highlight of the day was the sea bream soft roe in mapo sauce paired with Maibijin (this particular batch has a hint of blue cheese aroma)—it was an unexpected perfect match! I was truly moved by this dish.I enjoyed these meals with both cold sake and hot sake, and I realized that the flavor of Japanese sake changes significantly with temperature! Plus, since we each received a bottle of water, I wonder if that, along with the hot sake, is why I didn't experience a hangover! I want to shout this from the rooftops! Less