01 / ABOUT THE PLACE
About this place
Hanging its noren along a quiet street in Nakazato, Kita Ward, izakaya Komakko presents an unpretentious repertoire of home-style cooking that ranges from traditional Japanese drinking snacks to warm Western-leaning plates. Stepping inside as doors open in the early evening, settling in with a cold beer or shochu sour sets a relaxed pace for browsing the day's offerings.
Dashi-Soaked Oden and Fresh Seafood Bites
Classic izakaya comforts form the backbone of the kitchen. Bowls of oden simmered in savory broth—available in chef's choice platters of 5 or 7 pieces with staples like daikon, egg, hanpen fish cake, and chikuwabu—are tailor-made for warming up over a slow drink. When seafood is in order, the 3-variety sashimi platter, horse mackerel prepared as tataki or seasoned namerou, and aromatic sake-steamed clams make easy accompaniments.
Pot Pie Stews and Gratins: An Unexpected Izakaya Twist
Alongside customary small plates, the kitchen incorporates homey Western comforts into the lineup. Cup stews baked under golden puff pastry—with choices such as beef, clam chowder, or creamy chicken—bring a cozy warmth to the izakaya table once cracked open. Diners looking for heartier fare can also turn to oyster or seafood gratins, or share a handmade pizza topped with delicate shirasu whitebait.
Drinks cover all the essentials, from draft beers and shochu sours to barley and sweet potato shochu, alongside regional sake such as Joki-gen from Yamagata and Hikiyama from Saga. Whether lingering solo over a drink in the calm room or sharing several hot dishes among friends, it remains a comfortable neighborhood spot to drop by without ceremony.
