Waraku

Tucked along a backstreet in Musashi-Seki, Waraku is a welcoming izakaya where charcoal-grilled skewers and piping-hot Kansai-style takoyaki take centre stage. The intimate, counter-dominated space carries an easygoing Showa-era charm, making it a comfortable spot to settle in for an unpretentious drink.

Skewers cooked slowly over binchōtan charcoal span an extensive selection, including chicken thigh with leek (momo negima), minced chicken meatballs (tsukune), chicken skin (kawa), and pork temple (kashira). Each skewer arrives plump and generous, releasing savoury charcoal smoke and rich, juicy meat flavours. If you find it hard to choose between salt or tare sauce, leaving the seasoning to the master is part of the fun.

The other house specialty is Kansai-style takoyaki, boasting a delightfully molten interior and a satisfying bite. Diners can finish them to taste with their preferred pick from 4 varieties of sauce alongside bonito flakes, aonori seaweed, and mayonnaise, with variations such as deep-fried takoyaki and salted spring onion toppings also available.

Beyond skewers and octopus balls, the kitchen turns out a diverse lineup of small plates, from slow-simmered beef tendon or pork offal stews to fragrant grilled shirokoro horumon and assorted fried dishes. The drinks list keeps pace with classic bottled beer and Hoppy sets, alongside crisp Sui gin sodas and refreshing highballs.

Alongside sit-down dining, skewers and takoyaki can both be packed to take away, and calling ahead to coordinate a collection time ensures a smooth pickup.