Seafood Izakaya Yume Tombo

Almost impossible to describe how amazing this place is. The friendly owner thoughtfully delivers divine food and sake from a tiny super efficiently organised cockpit of a kitchen. From a beautiful scallop appetiser to sashimi and slightly grilled selection to an incredible seared bonito dish. Multiple gorgeous sake and a well crafted highball. It is small, fits 5 max, but if you can get in…….

Stuart West

One of those “hole in the wall” places that came up on google when searching for uni. Was very lucky to get seats just as the diners before us left since It’s a tiny place (5seats max). Love the sashimi, Chef Shigeru’s recommendation on food and style to eat the various fish he has for the day and his willingness to recommend the sake based on what kind of taste bud we have. Chef will cook up any fish based meal whether it’s just sashimi or soup based or fried depending on what you like. Love it. If you looking for spanking clean and nice restaurants, this isn’t for you. If you want a non cookie cutter experience, go try. I’ll say, ignore the haters that posted negatively of this place, surely you expect that Japanese generally don’t have great English hence some miscommunication. Lower that expectation and you get great experience with good fish based meals.

Alvin Lim

Had the best oysters drizzled with whiskey and sashimi at this cute little place. The chef there, Shigeru Okada uncle is so friendly and sweet. He serves each dish with such dedication. Definitely recommend this place to everyone who loves seafood. Can’t wait to visit this place soon !

Tejal Diggikar

Cannot express enough how amazing this place is. Small (four seat) izakaya specializing in seafood, with the absolute nicest chef/bartender, who has a ton of local regulars. Come early, or else it’s unlikely you’ll find a seat. Very kindly and readily adjusted his food for my gluten allergy (as soon as I said no shoyu [soy sauce], he asked if I also couldn’t have komugi [wheat]). Really nice of him. A calm haven in the insane sea of Dotombori.

Arthur Herskowitz

Completely seriously, this may have been the best dining experience I have ever had. We wandered in tonight and had an amazing welcome. The owner was so friendly and made us a countless number of special dishes at his recommendation. We had: - Otaru sashimi - tuna back sashimi - snapper sashimi - seared bonito with ginger root, ginger bulb, and onion - a mountain of uni with nori and wasabi - a massive oyster with whiskey and lemon - plum wine - whiskey - beer - so much more seared sashimi I can’t even remember the name of The owner spoke fantastic English and gave us an amazing and personalized experience. He accommodated tricky allergies with ease and made us feel very safe. It’s hard to find, but it was the best food we have had in Japan, and maybe ever. Worth your time and money to go!!

Whit Jackson

The best food you can have in all of Japan and this is no exaggeration. You cannot get the quality & heart of food for this price anywhere else! Yes it’s more “expensive” than a usual izakaya, but if you truly appreciate Japanese food you’ll know the owner is being extremely generous with his pricing. So much heartfelt effort is put into every dish which just makes it that extra bit special. The chef uses only top grade ingredients, and special fish that you cannot find at other izakaya. Everything was so perfectly balanced, aromatic, and fresh. The chef was also friendly and kind; and was very passionate about showing us the different types of fish and dishes he created. What a wonderfully unique place full of character. There are only 3 spots max at one time; so get here early if you can.

Yi-En Hsieh

This is a tiny Izakaya restaurant - 5 seats at a counter - serving only fish. Not to be missed. What a lovely experience. Delicious large fresh raw oyster from Okinoshima Island (a specialty of our chef) served with a dash of The Yamazaki single malt whisky. A sashimi platter of toro (fatty tuna), red tuna, and lightly seared nodoguro (black throat sea perch) - my new favorite fish after this meal. Last, seared bonito sashimi with a dash of fresh ginger and garlic. Our chef collects Japanese ceramics and creates ikebana and bonsai arrangements in his home when he is not cooking.

Lynn B

We had an awesome sashimi dinner here. The owner is very friendly and speaks some English. We tried everything on his menu and were not disappointed. Asj him about his friend Jay-Z :)

Andrew Kirkland