01 / ABOUT THE PLACE
About this place
Tucked into Oimachi, Kaneman presents itself under the banner of a blowfish specialist, yet its actual repertoire reaches far beyond a single specialty. Multi-course torafugu meals, fragrant jiyaki eel skewers grilled directly over heat until crisp, glazed kabayaki, and lacquered unaju rice boxes anchor the traditional side of the kitchen. A closer glance at the counter strips and dining menus, however, reveals an eclectic assortment of meat dishes, Okinawan home cooking, and Western-style drinking snacks.
One casual crowd-pleaser is the niku yasai tsumutsumu, an interactive dish where seasoned pork, kimchi, Korean seaweed, and garlic are wrapped together in fresh lettuce leaves. The meat lineup continues with thick ham-and-cheese cutlets, minced meat cutlets, and lightly seared chicken tataki, offering plenty of reasons to order another drink. Distinct Okinawan influences surface alongside, including goya champuru stir-fry, puffy Okinawan tempura, draft Orion beer, and Zanpa White awamori.
At the end of the evening, noodle dishes made with thick Okinawa soba noodles provide a creative finish, whether prepared as Aomori garlic pasta, Okinawan ketchup napolitan, or squid ink yakisoba. The drinks list is equally broad, spanning Sapporo Red Star lager, assorted highballs, and Kinmiya shochu sours. Evening service runs from 18:00 until 0:00 late at night, with advance reservations accepted for dinner tables.
