Takanobashi Kiyotan is a creative Japanese izakaya located in Takanobashi. It has received a BRONZE award from the Tabelog Awards 2026 and has also been selected for the Michelin Bib Gourmand. Reservations can be made online through Tabelog, and currently, it is quite easy to secure a booking. It seems that reservations can be made from the day before, except during busy periods.Since it is near the Takanobashi shopping street, taking the streetcar or bus is recommended. The restaurant is relatively easy to find, but the sign is a bit understated, so first-time visitors might get a little lost.I made a reservation for the Omakase course priced at JPY 8,800. There are two options for the Omakase course: JPY 8,800 and JPY 13,200. It seems that there used to be a JPY 6,600 course, but it has been discontinued.Both the exterior and interior of the restaurant exude a stylish atmosphere. I had never seen an interior that extensively used masu (traditional wooden sake boxes) before, which was quite interesting.The course I enjoyed that day included:- Ume Nyu-men (plum cold noodles)- Sashimi of tuna, sea bream, and octopus- Fried long eggplant- Pork Sawani (stew)- Fried homemade sweetfish- Grilled turban shell with sesame miso- Yuba (tofu skin) with grilled eggplant sauce- Fried corn and shiitake mushrooms- Anago (conger eel) pressed sushi and clear soup.The meal began with a small serving of Ume Nyu-men. It is said that this warm dish is meant to warm up the stomach. I personally have a strong constitution and was feeling great, but I appreciated the thoughtful gesture.The sashimi consisted of three types: sea bream, tuna, and octopus. The sea bream was aged and tender, bursting with flavor. The octopus had different tastes and textures between the head (technically the belly) and the legs. The tuna had a layer of nori (seaweed) hidden inside, which added an unexpectedly delightful flavor. Eating the folded tuna revealed its rich taste, while the subtle hint of nori enhanced the overall experience without overpowering it.The fried long eggplant was coated with crushed salt crackers. Eggplants become delicious in the summer. The crispy coating lightly enveloped the eggplant, and once broken, the juicy flesh was revealed. It was served with regular salt and curry salt, and I found the curry salt to be particularly delicious. It had a hint of curry flavor without being overly spicy, pairing well with the eggplant.The Pork Sawani was made with pork belly and shoulder. It is also known as Sawani soup. This was my first time trying this dish. Apparently, it originated from hunters who would take salted pork into the mountains and combine it with wild vegetables to create a hearty soup. The pork had a smoky aroma from the charcoal grilling, accompanied by root vegetables, enoki mushrooms, and summer vegetables, making it indeed hearty. The broth was clear and had a clean taste. Although it was my first time trying it, I found it delicious. The meat was tender while still retaining its flavor and texture, satisfying my meat-loving palate.The fried homemade sweetfish was made from sweetfish that had been dried overnight. Several sweetfish were hanging in the restaurant. This dish was fried, resulting in a crispy texture, making it easy for even those unfamiliar with the fish to enjoy it from head to tail. Naturally, it paired excellently with alcohol.The grilled turban shell with sesame miso was served in bite-sized pieces in its shell. A small baguette-like bread was served alongside, allowing for a delightful combination of the turban shell's chewy texture and the flavor of the sesame miso. The sesame miso had a slightly tangy taste, which was new to me, but I felt it complemented the bread well.The yuba with grilled eggplant sauce was a lighter dish. Although it was a bit more delicate, it was, of course, delicious.The fried corn and shiitake mushrooms featured shiitake mushrooms stuffed with potato paste. The potato was surprisingly sweet. When eaten with the juicy shiitake, it provided a rich and satisfying volume despite being a vegetable dish.Finally, we had anago pressed sushi and shimeji mushroom clear soup. The pressed sushi had shibazuke (pickled vegetables) mixed into the rice. It was a light dish enjoyed with wasabi, making it a perfect way to finish off the meal.The course was satisfying with a variety of dishes. I was able to savor everything in the calm atmosphere of the restaurant. However, there was another group of regulars in the restaurant that day who were conversing loudly, so it might not have been as quiet as one would hope. I don’t mind that kind of atmosphere, but it did make it a bit difficult to hear the staff’s explanations of the dishes at times. But that’s just how it goes.Adding drinks to the course would bring the total to over JPY 10,000 per person, but I felt the content was not overpriced. However, I wouldn’t say it was cheap either. Overall, I was very satisfied and would like to visit again next time.