01 / ABOUT THE PLACE
About this place
Two dishes often chosen first are nikudofu, tofu simmered with meat, and the house-favourite beef stew. At Ohashi, the stew is made with beef rather than offal and simmered until the meat’s fibres fall apart. Its savoury richness is soaked through with a sweet-salty soy sauce. The tofu takes on the flavour of the meat, and when the piping-hot dish arrives, reaching for a drink comes naturally.
With a richly flavoured stew, umewari—shochu poured with plum syrup—works well, as do bottled beer and Hoppy. Adding soda and adjusting the strength to your liking is part of the pleasure; its clean finish helps cut through the richness of the meat. Shitamachi highballs and a range of sours are also available, offering combinations to suit the mood of the day.
Choosing from the Wall Menu and Settling In
After sampling the stew, there is time to scan the handwritten menu slips posted around the room and choose another bite. Small plates range from fried skewers, karaage and satsuma-age fish cakes to grilled tongue and cartilage skewers, with lighter choices such as fresh vegetables and cucumber with miso. Reviewers describe a lively room with a wood-grain U-shaped counter and tables. It suits solo diners and small groups alike, with the easy, quick-moving rhythm of a downtown bar: order promptly, enjoy a drink and be on your way.
The restaurant is open on weekday evenings and closed on Saturdays and Sundays. Payment is cash only, and seats cannot be reserved. It is the sort of place to drop into after work or between strolls, warm up with a drink and share a bowl ladled from the signature pot.
