You're probably here because Honda-Ya's too busy and you're too starved to wait another minute, let alone two hours for a table there. Now that you're settled in, you should probably know that this is an izakaya unlike Honda-Ya. First of all, the chefs are in love with the deep fryer. Nearly everything you order will have something cooked in hot oil. Even the shumai, which you'd think would be steamed, is rippling with hot grease, the stout cylinders rendered to a crisp golden brown. You might as well as try the karaage and the agedashi tofu, because at least the latter is served soaking in a light dashi stock. Heck, even in a separate tapas list, one of the dishes features deep fried spinach. Eat it. It's, um, kinda good for you. Wash away all that oily food with Kirin and maybe a few shots of sake.