01 / ABOUT THE PLACE
About this place
Smoked to order inside earthen pots, the smoked dishes at Osekkai-ya are the natural place to begin. The aromatic smoke clinging to melting Camembert, fragrant dried skate fin (eihire), and juicy sausage wrapped in bacon makes each fresh-off-the-smoker dish a natural match for alcohol.
Alongside the smoked items, the kitchen draws praise for its broad lineup of chicken dishes and fresh seafood. Plates that keep drinks flowing include lightly seared toriwasa chicken with a clean flavour and gentle wasabi heat, seared chicken white liver, and an assorted sashimi platter spotlighting the catch written on the daily chalkboard. Substantial cravings are also well looked after with 2 varieties of chicken nanban—crafted from a recipe received directly from a diner in Nobeoka, Miyazaki Prefecture—and chicken neck (seseri) salt yakisoba that serves nicely as a savoury finale.
The drinks list is equally dependable: staff can suggest sakes paired to your dishes, complemented by generous selections of shochu and highballs. Situated in a basement near Kanda Station and open on weekdays until 1:30 the next morning, it is a versatile stop for an after-work pint, a group banquet, or a late toast. Because prime dinner hours can fill up, booking ahead is recommended.
