BAR Sakabozo

The main dish changes weekly, but lunch is built around rice cooked in a clay pot, with soup, side dishes, salad and fruit. In one week described by a diner, the choices included hamburger steak and keema curry; the hamburger plate came with green salad, potato salad and penne. The clam and flying-fish broth soup also made an impression. It is a satisfying spread for a midday meal with rice at its centre.

Listed weekly options have also included spiced chicken curry, keema curry with green chilli and mung beans, and pork fillet cutlet. Side dishes change too, from fusilli with summer vegetables in tomato sauce to a daikon, carrot and cumin marinade. According to the listed information, lunch is served Tuesday to Friday from 11:30 until sold out, for 1,500 yen. As the menu changes weekly, check what is being served if you have a particular dish in mind.

In the evening, the bar serves cocktails made with fresh fruit. The listed drinks include a short cocktail combining a whole ripe kiwi with elderflower, and a dessert cocktail with cacao, cream, nuts and cinnamon. Whether you settle in for a sweet drink after dinner or take your time over a fruit cocktail, the drinks make for a distinctive way to spend the evening.