Kisarazu "Motsuyaki Akichan"
Located just across the Aqua Line from Kawasaki, Kisarazu is a town I visit several times a year, whether it's for fishing trips to Uchibo or Minamiboso, or for clam digging in the spring.
Although I come here often, I have never had a drink in the town of Kisarazu, so I went home satisfied after eating char siu bento and bar bento.
If you go around the Kisarazu Station area, you will see a combination of illuminated signboards and red lanterns that give off an aura of light, which can be seen clearly even from afar.Aki-chan" is drawn to it.
Giants' best pitcher
Rattling~ (door)
There is an L-shaped counter and a few tatami rooms, and the owner, dressed in an orange fleece and orange apron, runs the restaurant by himself.
Looking around the store, there are many photos of prominent members of the Giants, including Oh, Nagashima, and Fujita...
Hmm? Maybe?
When I asked Taisho, he told me that it was Akira Tanaka, who joined the Giants as the second pick in the 1968 draft! His contemporaries included such impressive names as Tabuchi, Hoshino, and Yamamoto Koji.
During his playing days, Tanaka Akira was a famous pitcher who, together with Oh and Nagashima, contributed to the team's eight consecutive Japan championships.Nowadays, he is the owner of a bar and is affectionately known as "Aki-chan, Aki-chan" by local drinkers.
Stew and bottled beer
First, a medium bottle of Kirin Lager and some stew.
The garlicky stew, served in a bowl, is a wild dish of offal, with a block of tofu the size of first base underneath the pork's large and small intestines.
His strength makes you imagine what kind of pitcher he was when he was active!
Yakitori selection
The liver and chicken skin are sauced, and the gizzards and cheeks are salted.
In contrast to the wildness of the stew, the beautifully skewered yakitori is prepared with a technique that brings out the best in each cut of meat, with the liver firm and the gizzard crunchy, depending on the size and doneness of the meat.
It's not just straight pitches! You can imagine that he was a pitcher who could get batters to strike out with curveballs and sliders during his active career!
Simmered autumn eggplant and Hoppy
The simmered autumn eggplant and freshly made Hoppy served in a Hoppy mug are enough to get you three strikes in a row!
That was a delicious meal (said after meals)
Aki-chan, who is now 80 years old, founded the restaurant in 1977, the same year he retired from active baseball. This cozy izakaya is sure to satisfy any professional baseball fan, locals, and bar lovers alike. It's right up my alley!
menu
MAP
Aki-chan
1-1-10 Yamato, Kisarazu City, Chiba Prefecture, 292-0805
English
Japanese
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