Surugaya

Steam rises from a pot of nearly black broth, revealing Shizuoka oden, the signature dish at するが屋. Despite its dark appearance, the broth is gently seasoned. Choose from a variety of ingredients, including black hanpen and beef tendon on skewers, as well as daikon and egg that have taken on the broth’s flavour. There are more distinctive choices too, such as pork stomach, chicken skin and shino-damaki. They make for a leisurely meal with sake or a highball.

Kushiage—fried skewers—is another signature alongside the oden. The selection ranges from fried black hanpen, a house specialty, to meat skewers such as pork and beef kushi-katsu and liver cutlet, as well as seafood including shrimp, scallop and horse mackerel. Vegetable skewers offer plenty of choice too, including asparagus, lotus root and red pickled ginger. Hamamatsu gyoza, a Shizuoka specialty, can also be shared at the table.

The calm interior has counter and table seating, making it a natural fit for anything from a relaxed solo drink to a meal with a group. The restaurant is open from late afternoon into the night, and offers takeout and advance reservations.