Yanawarabā

A frosted glass of Orion draft beer in hand, Yanawarabā offers an inviting setting to unwind over small plates of Okinawan home cooking. Located in Tachibana, Sumida Ward, the izakaya keeps things unpretentious with approachable island favorites at sensible prices.

A natural place to begin is the jiggly, silken peanut-based jīmami tofu, or crunchy mimigā pig's ear tossed in tart vinegared miso. Salty clusters of sea grapes that pop with every bite and crisp island shallots keep drinks flowing as plates begin to fill the table.

Stir-fried champurū dishes form the backbone of the kitchen, from bitter melon gōyā champurū to sōmin champurū made specifically with thin Okinawan somen noodles, as well as fū champurū, where airy wheat gluten soaks up savory dashi. Simmered homestyle specialties like kubu irichi, a braised dish of kombu kelp, and nakami irichi made with tender pork offal offer hearty, earthier glimpses into regional home cooking.

To drink, crisp shīkuwāsā sours, jasmine tea sanpin-hai, and turmeric ucchin-hai provide refreshing, southern-style options. Bottles from Ishigaki Island's Seifuku Distillery bring brown-sugar plum liqueur and habushu viper liquor into play—ideal companions when sipping alongside cubes of pungent fermented tofu, tōfuyō.

With its quiet, welcoming neighborhood atmosphere, the pub works just as smoothly for a lone evening meal as it does for a spirited toast among friends. Because doors stay open from 16:00 in the evening until 4:00 the following morning, it is equally dependable for late-night gatherings or a casual second stop.