Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
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Negiya Heikichi Pontocho
Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
Negiya Heikichi Pontocho
Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
Negiya Heikichi Pontocho
Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
Negiya Heikichi Pontocho
Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
Negiya Heikichi Pontocho
Negiya (leeks) are the house specialty at this warm two-story restaurant with a quiet downstairs dining room and a rousing upstairs, with its tatami-covered floor, where young locals eat, drink, and smoke into the wee hours. There’s a multicourse menu of alliums (scallion, leeks, onions) with seasonal dishes and an à la carte menu with standouts such as sukiyaki (hot pot) made with wagyu beef, Kujo spring onions, and excellent cuts of sashimi and fish cheek. The best way to eat here is to order a taste of everything and share with your friends.
