Konchan

The signature dish to order first at Konchan is the famed horumon nabe, which announces itself with an appetizing aroma the moment it reaches the table. Shredded pork offal is tossed in a gently spiced sauce and cooked with generous amounts of garlic and Chinese chives for a robust, punchy flavour that keeps both chopsticks and drinks moving. Pairing it with the shitamachi favourite—an iceless shochu highball—or an unfiltered draft beer like Shirahonoka balances the rich, savoury broth.

Before turning to the hot pot, the menu presents a wide range of starters and drinking snacks, anchored by seafood shipped directly from source regions, including raw oysters, raw whitebait, and chef's choice sashimi platters. Skewered meats are equally comprehensive, featuring house-made tsukune meatballs bound with grated yamatoumo yam to stay juicy through grilling, alongside classics like negima chicken-and-leek, chicken thigh, and pale chicken liver. Simmered staples such as domestic beef offal stewed gently in a miso broth lend extra depth to the table.

For the final course, substantive noodle dishes include an aromatic clam-butter ramen, rustic soy-sauce ramen, and piping-hot curry udon. Those seeking a gentler finish can opt for mini ochazuke or rice balls topped with sujiko salmon roe or spicy pollock roe, accompanied by the daily miso soup to round out the evening.

Seating includes a drinking counter as well as raised tatami platforms, accommodating solo patrons enjoying a quiet drink just as comfortably as groups of friends or families gathered for dinner. With such an extensive menu, reserving ahead is recommended.