Shibuya―Tokyo’s central hub for youth culture and fashion trends. This commercial and business centre is one that never sleeps: it is always bustling with people enjoying themselves whether that be shopping with friends, going on dates with their special someone, and pretty much anything you can think of a young person doing in one of the most popular parts of a city like Tokyo.
This is where Yutaro-kun is taking me on our next long-awaited next date. It’s little more of a grown-up date than usual this time as we’re going to an izakaya. Yutaro-kun is crazy about umeshu, or “plum wine,” so he’s taking me to a place that stocks a wide variety of tasty drinks. This is our first time drinking together. My heart is pounding.
Our destination is Sai, an izakaya with private booths and charcoal fires for cooking yakitori. It’s a 5-minute walk from Shibuya Station’s Hachiko Exit. It’s on the third floor of the building directly in front of the Udagawa Kōban police station. The bar has around 100 varieties of umeshu as well as food and meals made using them. The wall is lined with wine bottles as far as the eye can see. I’m already getting excited.
The menu lists where each wine is produced by prefecture along with descriptions of each drink. I’m interested in trying the umeshu from the region I was born in, but there’s lots of other delicious sound ones too so I’m spoiled for choice.
“What shall we do? Want to compare different drinks?”
Yutaro-kun is quick to jump on board the idea. He’s so manly!
Umeshu Taste-Comparing Set (3 Drinks): ¥1,000
This taste-comparing set comes with three types of umeshu. It’s an ‘introductory-level’ set that rings true as all three varieties are very easy to drink and each of their flavours are completely different. The Akatan Umeshu produced in Nara Prefecture is made with unripened plums farmed from Nara. It has a refreshing taste and the flavour of the plums is very rich. The Kishu no Yuzu Umeshu from Wakayama is made with plums from Wakayama Prefecture and the fresh juice of yuzu fruits from Tokushima Prefecture. It’s sweet and sour with a refreshing flavour complemented by the citrus fruits. The Hotei Fuku Ume Nigori Umeshu from Osaka is made from highly valuable plum wine that has been aged over a long period of time. It’s mixed with plum jam and pieces of fresh plum to give it a sweet and thick texture.
As well as this introductory-level set there’s the mid-level set that focuses on shochu, an upper-level set with a wide variety of drinks, and an extra set that features fruit sake.
“Mm, this one’s delicious! It has a real citrus-y feel. Ah, but the Hotei Fuku is good too.”
Yutaro-kun looks like he’s really enjoying drinking and comparing the different varieties of umeshu.
My heart beats fast seeing his adult side drinking sake. Huh, am I drunk already?
Zeppin Caesar Salad: ¥780
The Caesar salad comes with a specially-made egg salad dressing made from soft-boiled eggs. It’s fun mixing the dressing. After mixing it enough we pour it over and tuck in!
“Do you eat tomatoes?”
I’m happy how considerate he is in portioning out the salad.
Seafood Carpaccio: ¥720
We both enjoy a carpaccio together made with fresh fish bought on the day and a jelly made with Kishu Akai Umeshu. Today’s fish ingredient was fatty salmon!
The amazing flavour of the salmon comes through the centre of the refreshing umeshu jelly.
Pork Spare Ribs: ¥820
Kishu Umeshu is this izakaya’s No. 1 recommendation. These spare ribs are cooked slowly in it, giving them a rich and intense flavour as well as a subtle sweetness.
They’re too delicious I could eat as many as they’d give me!
“So tender! So delicious! This is true happiness!”
Yutaro-kun never changes, he’s always so energetic when eating something tasty.
“Thank you for the meal.”
The umeshu and umeshu food was amazing, but what makes me happy more than anything is that I got to drink with Yutaro-kun. I wonder where our next date will take us?
Address: JOW Bldg. Floor 3F, 30-5 Udagawacho, Shibuya, Tokyo
Official Website: https://izakayasai.owst.jp/
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