01 / ABOUT THE PLACE
About this place
Tucked into an alleyway in Kanda-Ogawamachi, Tanaichi draws a steady midday crowd for its signature aji fry (deep-fried horse mackerel). Straight from the fryer, the fish remains tender and flaky beneath a light, crisp crumb, its savory depth shining through without needing heavy seasoning. The lunch menu is built on generous pairings of fried seafood and raw fish, such as limited-quantity sets pairing fried mackerel with yamakake (grated Japanese yam served with tuna cuts) or hearty rice bowls topped with mounds of negitoro (minced fatty tuna).
Beyond the mackerel, the kitchen offers satisfying options for a substantial lunch: a mixed fry set with fried prawns and chicken karaage, handmade menchi-katsu (minced meat cutlets), and grilled fish sets served alongside cuts of tuna. Thoughtful adjustments are easy to make, with options for large rice portions, half bowls, or refills of miso soup, letting diners tailor each teishoku to their appetite.
Come evening, the setting transitions into an unhurried izakaya, where patrons sip beer or other drinks over plates of simple pub fare. Welcoming to solo diners and post-work gatherings alike, it functions as an unpretentious neighborhood staple throughout the day.
