Hakkaisan

Tochio-age, a Niigata speciality, comes with a choice of miso, spring onion or natto. One diner who ordered the natto version recalled the savoury aroma of the thick fried tofu and its generous, satisfying filling. It is available in half and full portions, so you can choose a smaller serving as a snack with drinks or a full one as part of the meal.

For a more substantial centrepiece, consider the Echigo mochi pork harihari dashi shabu-shabu. The hot pot is served with mizuna and spring onion; the menu describes the pork as having finely textured fat and a clean, savoury flavour. Diners have mentioned the pleasure of wrapping the vegetables around the pork and enjoying its light taste in the broth. It can be ordered from one serving, making it easy to have as the main event or alongside other dishes.

Hegi soba, a local dish from the Echigo region, makes a fitting finish. This soba uses funori seaweed as a binder and comes in small, medium and large sizes; the small portion is an easy choice for one person. The menu highlights its smooth texture and firm bite. A diner who tried it also praised its springiness and smooth passage.

Hakkaisan's local sake offers several ways to accompany the food. The Tokubetsu Honjozo is available in half-measures and is described as gentle on the palate, light and dry, and suitable either chilled or warmed. The Junmai Ginjo comes by the half-measure, full measure or bottle; the menu describes it as crisp, with a subtle acidity. For a sweeter glass, the Kijoshu is available by the half-measure, with a rich sweetness balanced by acidity.

Course menus include an all-you-can-drink option pairing assorted fresh sashimi with Echigo mochi pork hot pot. Private rooms make the restaurant a practical choice for group meals and business gatherings. For a taste of Niigata in Kagurazaka, diners can build a meal from Tochio-age through to hegi soba.