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TAGOSAKU

A restaurant famous for Hoisu, “Tagosaku”. Hoise is made in 1995. It is said as originator of shochu. Because whisky was expensive olden times, Hoise was invented for drink instead of whisky.

favorite
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A phantom Sake, “HOISU”, with good stew

A restaurant famous for Hoisu, “Tagosaku”.


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Hoise is made in 1995. It is said as originator of shochu.
Because whisky was expensive olden times, Hoise was invented for drink instead of whisky.

Instead of whisky, shochu was added with soda and herbal medicine.

A rare alcohol, Hoisu!

Many people are attracted by this unique taste and there are still core funs of Hoisu.

Tagosaku is a old restaurant which has been opening their business in Ebisu over 50 years.

Floors are separated by two and counter seats and tables seats are prepared.


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Restaurant is retro and cozy.
You can definitely enjoy your slow time.

More than anything else, smile of staffs!

His smile and soft-tone reminds me god of fortune.
He made me feel like I want to come to see him again.

This is a place like that.

First, I had pickles and beer.


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When I was thinking what to order,
staff with a good smile came to take an order.

We ordered few spit-roasting and simmered giblets、and Oden(stewed ingredients).

Simmered giblets came first.


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Recently, simmered giblets became popular and there are many of those easier taste like beef stew taste and tomato tastes. However, the one served here is rather more old taste. This is with Miso seasoning.

Because simmered giblets are popular now and there are many tastes, I missed original taste like this.

They use particular kinds of konjak and the texture is good!


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Spit-roasting arrived.


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Leg meat, head and mushroom with salt seasoning,
and liver with gravy sauce.

Each of them is small but all of them smell good and roasted perfectly.
Those must go good with shochu mixed with soda or sour.

Those are not that rare, but they reminds me old time and so delicious!


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Now, it’s time to order a popular menu of Tagosaku, Hoisu!


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This is little bit bitter but more I drink, attracted more by this unique taste.
In the end, I totally loved this drink!

Hoisu would be a good combination with stew and spit-roasting.


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I can drink Hoisu forever.

Oden came last. Though the soup color is light, taste is strong enough but not too much. Perfect seasoning!


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Soup taste soaked into vegetables.
Ingredients are stewed softly and hot.
This Oden satisfied me very well.


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Now days, food culture is developed and it became easier to eat tasty foods compared to old days.

Therefore, restaurant like Tagosaku, where serves the same taste as old time is precious.

I really want them to keep making this taste in future too.



INFORMATION
TAGOSAKU
Daiichi building B1F~2F, 1-1-3, Ebisu nishi, Shibuya-ku, Tokyo
1 min walk from Ebisu station
12:00~14:30 15:00~23:30
Sundays
03-3461-2922
Izakaya
¥2,000~¥2,999

writer:Tanna♡

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