01 / ABOUT THE PLACE
About this place
Seasonal origins shape the seafood board at Makanaiya, from firm, lean cuts of Katsuura bonito sashimi to Nagasaki Spanish mackerel lightly cured in vinegar and charred along the skin. Situated in Oimachi, this izakaya pairs an extensive seafood foundation with meat dishes, cooked appetizers, and sushi. Starters run from Nemuro raw octopus sashimi served with sesame salt to delicate drinking snacks like raw karasumi with daikon radish and house-cured salmon shiokara, making it easy to settle in over a draft beer or sour.
Beyond the fish counter, the kitchen turns out an equally broad selection of grilled dishes and meats. Tables often feature richly flavored centerpieces such as chewy salted pork, seared A4 Japanese black beef rump tataki, or glazed chicken tsukune meatballs served with raw egg yolk. For lighter grazing and sharing across groups, there are dashi-steeped Kyoto-style rolled omelets, fried shrimp with mayonnaise, and an assortment of crisp sides that cater to varied tastes.
Though rooted in izakaya hospitality, the kitchen doubles down on proper sushi to close out the meal. Guests can order bespoke nigiri featuring medium-fatty tuna (chutoro), sea urchin, and seasonal catches, or opt for an 5-piece premium assortment and thin rolls like negitoro and fatty tuna with pickled radish. Comforting finishes also include Sanuki udon, kamatama udon, grated mountain yam over rice, and sea lettuce miso soup, keeping the final stretch of dinner unhurried and satisfying.
Seating includes counter space, tables, and private rooms, accommodating lone visitors dropping by for a quiet dinner as comfortably as group banquets. Open from 17:00 through late evening, Makanaiya supports advance dinner bookings and all-you-can-drink course menus, marking it as a dependable hub for evening gatherings in Oimachi.
