Inokashira Shirube is a basement izakaya in the Grand Maison Kichijoji building, a few minutes’ walk from Kichijoji Station’s south exit and the paths of Inokashira Park. Paper lanterns and a dark wood facade mark the entrance below street level, opening into a long chef’s counter with an open kitchen, plus low tatami-floor seating for small groups.
The kitchen is known for simmered beef tendon and daikon (牛すじ肉じゃが) and a thick-cut daikon oden that keeps regulars coming back, alongside rotating sashimi platters, grilled skewers, and a sake list that changes weekly to match the menu. Course menus with all-you-can-drink options are built for groups of four or more, while the counter seating suits a quieter solo or two-person visit ordering a la carte.
Inokashira Shirube is open nightly from 5:00 PM to 11:30 PM, with food orders taken until 10:30 PM and drinks until 11:00 PM, and there is no regular closing day. A course dinner with drinks typically runs about ¥5,000–6,000 per person. Phone reservations are recommended for groups and tatami seating, especially on weekend evenings, and the restaurant accepts VISA, MasterCard, American Express, and JCB.
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