01 / ABOUT THE PLACE
About this place
Tucked into a side street a short stroll from Ikebukuro Station's west exit, Omata has earned a loyal following both as a daytime haunt for hearty teishoku lunch sets and as an evening retreat for seasonal fare and regional sake. Stepping through the noren curtain on a weekday noon, you will find the counter and tables quickly filling up with guests seeking deftly prepared midday meals.
A favorite among lunch orders is the pork ginger set. Thick slices of tender pork are generously coated in a sweet-savory ginger sauce, served alongside a towering mound of crisp shredded cabbage and plenty of steamed rice. Other generous options include the set combining deeply seasoned karaage fried chicken with crunchy fried prawns, or the rich, simmered mackerel in miso. Each teishoku comes complete with a substantial bowl of white rice, miso soup, and small side dishes that leave diners thoroughly satisfied.
As evening arrives, the room shifts into an inviting izakaya focused on slow sips and tailored pairings. Centered around a wooden counter with a small raised tatami area, the restaurant pours sought-after labels from across the country, including Denshu from Aomori, Suigei from Kochi, and Toyo Bijin from Yamaguchi. Diners can readily consult with the master to match a pour to their palate.
The food menu transitions naturally to accompany drinks, featuring sashimi of raw tuna and scallop alongside dishes like resilient, flavorful seared Akadori chicken and crisp asparagus tempura. Beer, whisky, and shochu round out the beverage list. Because evening seats are limited and fill quickly, reserving a table ahead of time is recommended.
