Shogetsu

Step through the noren curtains of this neighborhood tavern, and the paper menu slips lining the walls reveal far more than the usual sashimi and simmered dishes. Located on the west side of Itabashi Station, Shogetsu (松月) retains all the nostalgic warmth of an old-school izakaya, yet it has earned a loyal following for an uncommon culinary twist: Italian pastas and pizzas share the bill on equal footing with classic pub snacks.

A natural place to begin is the traditional izakaya fare. Fresh seafood options such as the three-kind sashimi assortment, sliced tuna, and horse mackerel are perennial openers, as is the tender, long-simmered beef offal stew (motsu nikomi). Comforting, homestyle dishes meant for unhurried evenings abound—individual tabletop hot pots like yosenabe and yudofu, or thick fried tofu simmered in a sweet and savory sauce—all pairing effortlessly with bottled Sapporo Red Star beer, Hoppy, or local sake.

What sets an evening at Shogetsu apart, however, is the dedicated Western selection branded as Ken's Italian. Diners can pick at octopus or daily fish carpaccio, clams steamed in white wine, or garlic shrimp-and-mushroom ajillo with a glass of wine, before capping the night with a fried-egg-topped Bismarck pizza or a garlic-rich peperoncino pasta—a cross-cultural sequence rarely found in an everyday tavern.

With welcoming counter and table seating, Shogetsu accommodates solo drop-ins and convivial group gatherings with equal ease. The freedom to wander between Japanese tavern classics and casual Italian plates brings a comforting, versatile charm to a night out.