​Daijin Hontenan is an izakaya restaurant founded in 1907, located southwest of the Hirokoji Fushimi intersection. It has been hailed as "Nagoya's best bar," and bar fans come from all over the country, especially on weekends.

The store's retro atmosphere is also appealing, as it hasn't undergone any major renovations since it was built in 1954. Moreover, the many dishes that go perfectly with sake and beer will surely capture the hearts of all readers.

A Space that Feels like the Showa Era

Daijin Honten was founded in 1907 and is located along Hirokoji Dori, Nagoya's main street.

"The current building was built in 1954, and the walls, floor, and tables are the same as they were back then," said Yasuhiro Yamada, the fourth generation owner. You can feel the history from the posters and furniture placed throughout the store.

You can’t Help but Fall in Love with the Wide Variety of Dishes

The specialty of Daijin Honten is the many small dishes that fill the table. Each disg is carefully handmade in the store. There are so many types that you'll be spoiled for choice!

Point at the small dishes you would like to eat and the staff will place it on the tray. Then carry the tray to your seat by yourself. It's a good system that allows you to get your food quickly even when it's crowded.

Among the many small plate dishes, the standard ones are "stewed sardines" and "simmered chicken," which have been around since the bar's founding.

"Stewed Sardines" is a masterpiece with a good balance between the richness of the soy sauce and just the right amount of sweetness. The flavor of ginger tightens the taste. It is well-cooked and has a fluffy texture. I was able to enjoy the deliciousness down to the bones.

"Simmered Chicken" is a delicious dish with the texture of kinkan (the part of the egg yolk before it takes shape). Kinkan has a rich taste, while chicken has a refined taste.

The two standard dishes were so delicious that I got up and decided to try the small plates again. I chose stewed octopus, which is my favorite dish. Apparently they use octopus caught in Aichi Prefecture, and the crunchy texture is irresistible!

The fourth generation also recommended sukiyaki. The simple and not too strong seasoning is amazing. This is a great dish that goes well with beer and sake!

Many of the dishes are simple and not fancy, but each dish is made with care and attention to the ingredients, and is of a quality that is difficult to recreate at home. It has a simple taste that makes you want to come back every day. In fact, there are many regulars who come four to five times a week.

The restaurant is also proud of its extremely fresh seafood, which is mainly purchased from Yanagibashi Central Market.

In the "Fresh Fish Section" inside the store, seafood is lined up before being cooked. You can have it cooked according to your preference, such as boiled or salt-grilled. You can also have an assortment of sashimi depending on the number of people.

"The secret to being able to provide delicious, reasonably priced fish is to receive preferential wholesale fish in season from a business that we have had long-term relationships with," says Yasuhiro, the fourth-generation owner.

The third generation owner, Hiroshi Yamada, is standing at the warming area near the store's entrance. At Daijin Honten, they use an old stove, affectionately known as ``Okudo-san,'' to warm our sake bottles. It is said that using a stove allows for even heating, which makes the sake even more delicious.

Inside the large barrel is "Super Special Sake" from Kamotsuru, a sake brewery in Saijo, Hiroshima Prefecture. Daijin Honten seems to be the only one in the country that stores this high-quality sake in barrels.

When you hear the word "taruzake (barrel sake)," you may imagine that it has a strong aroma, but this is not the case with the taruzake from Daijin Honten. It has a faint wood aroma, and you can fully enjoy the original deliciousness of Japanese sake.

Finally, pay with the abacus. Prices are determined for each plate, sake bottle, bottle, and glass. Please leave your finished dishes on your desk until you have finished paying.

"Daijin Honten" has a wide variety of Japanese sake, beer, and side dishes that go well with "straight ball". Recently, the variety of drinks such as highballs, wine, and craft beer has increased, and the range of ways to enjoy them is expanding.

Immediately after the opening time of 3:45 pm on this day, the restaurant was fully booked even though it was a weekday! This bar has a mysterious attraction that makes you want to keep coming back once you visit.