01 / ABOUT THE PLACE
About this place
Just past the shopping streets of Shin-Koiwa, Goichi pairs deeply seasoned offal specialties with an abundant selection of seafood small plates. Its motsu nikomi combines beef and pork for a mellow, layered richness that complements a drink just as readily as a bowl of white rice. The kitchen also turns out seared liver steak with a piquant chive sauce, alongside gently cooked offal sashimi including pork stomach (gatsu), womb (kobukuro), and liver, all highlighting pristine freshness.
Seafood is equally central to the blackboard menu. Daily changing sashimi assortments and staple horse mackerel sit alongside seasonal catches such as substantial rock oysters, Pacific oysters, and deep-fried glass shrimp. Accompanied by a cold draft beer, a frosty chuhai, or a bottle of clean sake, each dish brings out the best in the accompanying pours.
A U-shaped counter anchors the quiet, relaxed dining room, making it an easy place for solo diners to drop by comfortably. On weekends the bar opens from 12:00, offering an unpretentious stop for anything from an early afternoon drink to a full evening meal.
