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Aramasa

When Suzuki first opened Aramasa, the idea of providing Tokyoites with the local food and drink of furthest Akita was almost as exotic as it would be now, say, to serve Ethiopian cuisine (though, of course, he had the advantage of constant support from homesick people from the prefecture, far from home in the big city). These days, northerly Akita is considered the source of prime ingredients, from the mountains and pastures no less than the fertile Japan Sea. But do not expect refinement or innovation: Aramasa proudly serves the robust izakaya fare of yesteryear.