Saiya

The pork char siu is a good place to start at Saiya: repeat visitors have called it a dish you absolutely should try. One diner suggests choosing the small portion when eating alone. You could begin with that, then add a little sashimi or yakitori. Chicken sashimi also earns praise, including from a visitor who enjoyed it on a return visit after a long absence, and yakitori is another recommended choice. Skewers include chicken neck, skin, gizzard and liver, alongside options such as pork-wrapped tomato, stuffed shiitake mushrooms and cheese tsukune. There’s plenty to choose from if you’d rather mix and match than stick to the standard yakitori favourites.

For a meal centred on seafood, sashimi platters are available in portions for 2 to 4 people. The menu also lists bluefin tuna, fatty salmon, cold-season yellowtail and lightly seared octopus. Diners have recommended the sashimi and other seafood dishes; ordered alongside yakitori, they make it easy to alternate between fish and meat. A platter can also be shared around a larger table. For something more substantial, consider wagyu seared shabu-shabu with ponzu, or the wagyu and chicken-thigh sukiyaki, available from a single serving. The choices extend beyond typical izakaya small plates, too, with chicken paitan ramen, light Chinese-style noodles and whole chicken grilled with lemon. One travelling diner particularly enjoyed the chicken-and-egg udon, suggesting that the noodles are worth saving room for.

Seating is described as running from a counter near the entrance to chair seating, then a tatami room further back. That gives solo diners and small groups a counter option, while the tatami room offers space to gather. A visitor has also mentioned the room at the back; the venue is listed as suitable for groups and solo dining, and reservations are accepted.