01 / ABOUT THE PLACE
About this place
Welcoming diners on the eighth-floor restaurant level of Yodobashi Akiba, Echigoya Heiji Akihabara (越後屋 平次 秋葉原店) draws crowds looking for the fragrant aroma of dried fish grilled slowly over charcoal and served as hearty set meals. A perennial favorite is the saba bunkaboshi set, featuring richly marbled mackerel grilled until the skin turns delightfully crisp. Breaking into the fish reveals tender, fluffy flesh bursting with savory flavor, and topping each bite with a spoonful of grated daikon radish makes it hard to pause between mouthfuls of steamed white rice.
A Diverse Array of Dried Fish Highlighting Char and Natural Oils
The grilled fish lineup extends well beyond mackerel, offering generous, satisfying cuts like shima hokke (Atka mackerel) and akauo (redfish), alongside butterflied pacific saury and intensely flavorful salmon belly. Guests can also explore distinctive flavor profiles with marinated varieties, such as coho salmon cured in fragrant sake lees (ginzake kasuzuke) or sweet-savory dried mackerel (saba mirinboshi). Meals can be customized with supplementary small dishes, including extra grated daikon, natto, or a raw egg to mix over hot rice.
From Charcoal-Seared Meat Sets to an Evening Drink
For those seeking meat options, the kitchen also turns out satisfying grilled plates, such as spicy black-pepper pork belly rendered of excess fat over the coals, and Daisen chicken thigh marinated in savory soy sauce before searing. Come evening, the dining room doubles as an izakaya where patrons can sip selected sakes alongside quick skewered dried fish and seared bites, or simply sit down for a complete dinner set. It serves equally well for a quick, aromatic Japanese lunch near Akihabara Station or a relaxed evening stop for grilled fish after work.
