Morimori

Brought directly to the table in a rustic metal tin, the Sanriku steamed canned oysters arrive billowing with steam—a theatrical signature dish that sets Morimori apart. Diners can select between 500 g and 1 kg portions, while raw oysters and grilled salted oysters shift onto the board depending on what the season provides, offering plenty to explore for shellfish fans.

Beyond oysters, the raw seafood selection covers reliable classics like a daily three-variety sashimi platter, tuna, salmon, and octopus. The cold appetizers extend even further with Kagoshima local chicken sashimi and horse sashimi, giving you plenty of ways to begin the night over drinks.

Savory grilled and fried dishes are just as dependable. Skewers like shiro pork intestine and liver start at an approachable ¥99 for 1 pieces, making it easy to assemble an assortment or toss in house-made tsukune meatballs and tomato-wrapped pork. For something heartier, the whole fried chicken thigh comes draped in a savory house soy-based sauce, its crunchy shell and tender interior pairing effortlessly with draft beer and sours.

Drinks range from draft beer and mixed sours to Hoppy sets, sake, and full bottles of shochu, with 90-minute and 120-minute all-you-can-drink courses available for longer gatherings. Open daily from 17:00 until 2:00 the following morning, the izakaya works comfortably for a quiet late bite at the counter as well as lively evening sessions with a crowd.