In business since 1925, Shinsuke has honed the concept of the ideal izakaya to perfection. The long cedar counter, the 'master' in his happi coat and hachimaki headband, the smooth-as-silk dai-ginjo sake — every detail whispers a century of refinement. Don't miss the kitsune raclette, a genius fusion of deep-fried tofu stuffed with raclette cheese. Unlike other storied izakaya that can intimidate foreigners, the staff here go out of their way to explain the menu in English.