Tomoya

About

A neighborhood Japanese izakaya near Gajwa Station, with counter seating and tucked-away tables; thick salmon sashimi and crisp shrimp-and-vegetable tempura stand out.

At Tomoya, an izakaya in Mapo, the meal seems to find its rhythm around the counter: start with salmon sashimi, add something crisp from the fryer, then let a hot, spicy broth take over. The room is described as dim and intimate, with counter seating and a couple of tables tucked farther inside. It feels suited to a small gathering or an unhurried drink, with the cook close enough to make the work part of the evening. The salmon sashimi is a natural opener. Reviewers repeatedly note its thick-cut slices, with a rich, soft bite that pairs neatly with soy sauce and a little wasabi. For a change of texture, order the shrimp and vegetable tempura. The coating is praised for its light crunch rather than heaviness; shrimp comes out plump, while eggplant and other vegetables bring their own tender contrast. It is the kind of plate that makes a cold beer feel like the obvious next move. There is more to the menu than sashimi and fried food. Grilled Spanish mackerel is described as mild and generous enough to share. Seafood yaki udon brings savory depth, with bonito flakes on top, while spicy beef-brisket jjamppong offers a warming, chili-laced broth for a later round. Another visit mentions cod-milt hot pot, and one reviewer pairs the food with warm sake served in a small carafe. The menu invites ordering across the table rather than committing to a single centerpiece. Tomoya’s appeal is its range: clean, rich salmon; crisp tempura; simple grilled fish; and bowls with enough heat to reset the palate. The mood, as visitors describe it, is local and low-lit, with the cook’s presence close at hand. Come with a friend, choose a few plates to share, and give the tempura a place in the order.