Stand Decopin

“Paripi” is a dish of green peppers with meat miso, made for nibbling alongside a drink. Visitors to Stand Decopin have recommended it, and the menu also lists “oi-pii”, an extra serving of peppers. Choose a single plate to snack on, or add more; even the dish names make ordering part of the fun.

The fried dishes range from karaage fried chicken, thick-cut ham katsu and fried horse mackerel with tartar sauce to curry croquettes and fried shumai. One visitor singled out the house-made potato crisps, saying their light, freshly fried crunch and aroma of potato made them hard to stop eating. Freshly fried potato crisps also appear on the menu, an easy choice if you want just one fried snack.

For something lighter, try lightly pickled yam, mountain jelly or celery with shiso mayonnaise. Rice, salt yakisoba or rich beef tendon curry make more substantial options. The menu also lists the day’s gratin, along with gratin made with clams and onion, taro or pumpkin, offering a change of pace from fried food. An assorted selection of snacks chosen by the kitchen is another option if you are unsure what to order.

Drinks include draft beer, a large bottle of Akaboshi beer, highballs and wine by the cup. One visitor enjoyed a highball with cheese and narazuke, a type of sake-lees-pickled vegetable. You might pair beer with the meat-miso peppers or fried dishes, and a highball with the cheese or salted squid, depending on your mood. This standing bar is described as suitable for solo diners, too, and works well for sampling a few small plates.