Gochi

Stepping down the stairs and opening the basement door brings an immediate shift into a quieter drinking den, comfortably removed from the surrounding Shibuya street noise. Tucked into Udagawacho, Gochi is a compact izakaya arranged around a counter and a handful of tables, where the aroma of charcoal and the steady pace of prep work unfold right in front of guests.

Nagasaki Batten Chicken Skewers and the Signature Dashi Omelette

The core of the menu revolves around poultry dishes made with Nagasaki Batten chicken. For those undecided, starting with the chef's five-skewer assortment allows a progression through differently textured cuts fresh off the grill. Skewers include springy tsukune meatballs and salt-seasoned gizzard, while crisp fried chicken karaage offers another dependable staple. Alongside the skewers, the house-specialty dashi rolled omelette is rolled up light and fluffy, releasing a delicate broth with each bite.

Savory Small Plates and Curated Sake

Care extends to the supporting meat dishes as well, including horsemeat sashimi sourced from Kumamoto and tender braised Saga beef simmered down to concentrate its flavors. A roster of small drinking plates—such as tuna shutō with cream cheese, seared stingray fin, and mentaiko tempura—makes it easy to linger over carefully chosen sake or draft beer at an unhurried pace.

Finishing Bites and Atmosphere

To round out the meal, the kitchen offers light chicken salt ramen alongside toasted onigiri rice balls and chicken-and-egg oyakodon. With seating limited in this intimate cellar space, it works best for quiet drinks between two to three guests or for evenings planned with an advance reservation.