The soba izakaya Takadaya Takebashi on the Palaceside Building first basement recently reopened under the name Shunsai Sakabo En. It is an izakaya centered on udon.
The shop had operated under the Takadaya brand on a franchise with headquarters of the nationwide Takadaya chain run by Santa Chibana Co.; this time it left the chain. After trading as Takadaya through August 10 it closed a little over a month for interiors and on September 13
resumed business.
In general such franchise shops have menus set by headquarters. Ingredients and know-how from HQ are a strength, including other operations, but usually you cannot put out a menu unique to that shop. In other words there is little or no room to invent.
En will operate on its own thinking, without those ties.
Looking at the new menu =photo right=, besides sashimi, snacks and salads, meat includes kakuni pork (1,200 yen), domestic roast chicken (1,280), wagyu lava-grill (1,980), and tempura such as king-crab tempura (2,980) — quite ambitious. Courses are full too: 4,000, 5,000, 7,000 yen and more, plus nabe such as wagyu sukiyaki and sea-bream-broth shabu-shabu. A 1,500-yen all-you-can-drink can be added. Through October, dinner includes a complimentary zaru udon as the closer.
Lunch is plentiful too: various udon plus tendon, oyakodon, katsudon, negitoro don, kaisen don and udon sets.
You can also find information on Tabelog =photo below= and other gourmet sites.
