I skip the tourist spots and head straight for the boulangerie. My best days start with fresh bread and end on a terrace.
From the street, the only real sign of life is the oni illustration on the window, but inside, Haikara Izakaya operates at a volume that belies its size. The space is essentially a corridor, dominated by a long counter that puts you inches away from the open kitchen. It is loud, tight, and soundtracked by heavy hip-hop – a setup that makes it clear this is a place for energy rather than quiet reflection. Chef Sho Miyashita and Jérémy Mégaly brought this concept indoors after running the Munchies food truck, and the menu retains that street-food immediacy. You order small plates designed for sharing, and the kitchen sends them out as they are ready. The food mixes comfort with precision: okonomiyaki arrives dense with cabbage and bacon, while pepper steak comes sizzling on a hot stone over caramelized rice. Lighter options like miso eggplant or duck tataki balance out the heavier fried dishes like tonkatsu and karaage. To drink, the list sticks to high-refreshment options like Kirin on tap, lemon sours, and shōchū highballs, alongside a selection of natural wines. Because the room is arguably a "micro-bistrot," snagging a stool can be competitive. The restaurant fills up almost instantly, so arriving right at the 7:00 PM opening is usually the smartest move if you want to avoid standing on the sidewalk waiting for a gap at the counter.
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