Adan

The genuine appeal of Adan in Musashi-Koyama lies in being able to enjoy proper torafugu (tiger pufferfish) dishes within the unpretentious setting of an everyday izakaya. Alongside a dedicated pufferfish course featuring sashimi, karaage, and chiri hot pot, guests can order individual pufferfish plates with ease, including finely sliced sashimi served with skin or aromatic, deep-fried fugu karaage. Rounding off the meal with a rice porridge infused with rich dashi broth, paired with a cup of fragrant, hot hirezake (sake steeped with grilled pufferfish fin), delivers all the satisfaction of a specialised restaurant.

Beyond pufferfish, the menu features a comforting spread of classic drinking fare, such as fresh horse mackerel sashimi, braised dishes, thick rolled omelette, and grilled skewers including negima (chicken and scallion) and tsukune (chicken meatballs). Homestyle offerings like goya champuru (bitter melon stir-fry) or aubergine and tomato baked with cheese provide plenty of variety, complementing selections of bottled beer, regional sake, and refreshing shochu sours.

With counter seating and table options, the dining room offers a calm, welcoming retreat for an evening meal. It works just as nicely for an unhurried dinner centred on pufferfish as it does for dropping by after work to enjoy a drink alongside a couple of small plates.