01 / ABOUT THE PLACE
About this place
At first glance, it looks like a large fried prawn; take a bite, though, and the star is the minced-meat cutlet wrapped around it. Koreya’s “whole large prawn minced-meat cutlet” is a dish to consider if you’re in the mood for something crisp and fried. It is listed at 1,300 yen. Another signature, the potato salad with special sauce, has been described by one diner as retaining some texture in the potato, with a sauce reminiscent of a Japanese-style savoury jelly. One visit report also mentions being able to order a half portion for one, which could suit anyone keen to sample a few dishes. Together, the cutlet and potato salad make a substantial fried dish and a more classic accompaniment for drinks.
The small plates range from salty, savoury bites such as saba heshiko (fermented mackerel), salted cod roe and kansuri-shuto to fried lotus root with spicy cod roe and Daisen chicken grilled Yūan-style. Some diners mention repeatedly ordering the assorted sashimi platter, while others highlight preparations such as seared sashimi. Their accounts suggest the pleasure of ordering a few different dishes to go with a drink. With small plates at the heart of the menu, Koreya may suit those more interested in pairing food and drinks than in having a large meal.
There is a changing selection of sake by the day, starting at 650 yen for a 90 cc glass and 1,200 yen for a 180 cc serving. You can explore the sake options, or pair your food with the “original grated-lemon sour” or house-made ginger sour. Some diners find the lemon sour an easy match for food, while others praise the house-made ginger ale. Soft drinks are also available for those who don’t drink alcohol.
Counter seating gives diners a view of the cooking; one visitor enjoyed watching the dishes being prepared. The restaurant is small, and some diners have found the portions a little modest, so it may be worth planning your order around your group and appetite. Dinner reservations are available and recommended. To finish, options include rich egg rice with green laver and tempura crumbs, or ochazuke—rice with tea or broth—with chirimen sansho, ume or heshiko.
