Owa

Venture deep down the restaurant-lined corridor on the 2rd floor of Shimbashi Ekimae Building No. 1, and you will find the welcoming counter of Owa. Come lunchtime, many visitors arrive specifically for the signature eggplant curry, prepared in a keema-like style with generous amounts of minced meat. The thick, rich roux carries the kick of spices and chili alongside the deep savory aroma of garlic, nicely offset by the juicy texture of deep-fried eggplant. Diners can also opt for a half-and-half plate paired with the nostalgic, pork-belly-laden Showa Curry, relishing the contrast between the two styles.

Once seated at the counter, take note of the impressive spread of condiments within arm's reach. Alongside classic fukujinzuke pickles and pickled shallots, the line-up includes spicy chili oil, herbal chili oil, ground sansho pepper, and chili paste, allowing you to tailor both heat and fragrance to your preference as you eat. Another lunchtime favourite, the ginger pork rice bowl (shogayaki don), features tender pork belly thoroughly coated in a sweet-savory glaze. Stirring in the counter's sansho or adding an extra raw egg lets you switch up the flavor right down to the final bite.

Evenings of Shinshu Oidare Specialties and Distinctive Sours

As dusk settles, the shop shifts gears into an izakaya packed with drinks and drinking snacks. The chalkboard and menu feature dishes dressed with "oidare"—a garlic-fruit sauce characteristic of Ueda in Shinshu—such as grilled chicken thigh and ginger pork, alongside pork tripe simmered in Shinshu miso and house-smoked assortments. To drink, inventive sours infused with fragrant sansho pepper or coffee stand alongside traditional pickled plum sours and shochu, making Owa equally accommodating for a quick drink or a lingering night out.