Shiba

Perched on the 2th floor of an office building, Shiba is an izakaya that balances charcoal-grilled fare with a strong showing of seasonal fresh fish. Diners are greeted with an otoshi starter such as seared tuna or seared tuna crown meat (noten), an opening bite that sets expectations for the care taken in the kitchen.

Seasonal Sashimi and Charcoal-Grilled Skewers

A natural place to start is the sashimi platter, which shifts according to the day's market catch. Featuring prime cuts of seasonal fish, the dish has earned a loyal following among regulars. Meat cooked over charcoal is just as integral to the menu: skewers like negima yakitori, chicken wings, tsukune meatballs, and pork belly arrive with precise searing tailored to each cut.

Bone-In Tuna, Fried Fare, and a Generous Drink List

A centerpiece on many tables is the bone-in tuna nakaochi, where guests scrape the tender meat straight off the bone with a spoon. The menu extends into a broad spread of drinking snacks, from house potato chips and sesame oil–tossed liver to anago tempura and daily specials written on the blackboard. Drinks run from Ehime's Umenishiki craft beer and curated sake to whisky and freshly squeezed lemon sours, while grilled onigiri and ochazuke offer comforting ways to close out the meal.

Evenings can get particularly busy, making an advance reservation recommended when planning an evening visit.