Kofu Kaikan, a complex entertainment facility that was once located in the center of Kofu city, has been revived in a back alley of Kofu as the "Taishu Sakaba Kofu Kaikan"! This retro Showa-era izakaya where you can drink from noon has been revived and opened on January 10, 2026.

Opening on January 10, 2026, the Kofu Kaikan Taishu Sakaba (Taisho Sakaba) exudes an indescribable emotional vibe with its shabby sign and retro character. For middle-aged and older customers, it evokes the nostalgic, warm-hearted red lanterns of the past, while for younger customers, it feels like a breath of fresh air.

The restaurant only has counter seats, making it perfect for drinking alone or during the day.

The nostalgic posters plastered all over the walls also help to create the atmosphere of a popular bar. It's also interesting that the owner's original, memorable quotes are interspersed among the wide variety of menu items.

The signature dish is the owner's handmade obanzai. The menu changes every day, so even regular customers are very satisfied.

Until March, there's something called oyster sake! Place a grilled oyster in a glass and pour in hot sake just like you would with fin sake. The creamy oyster flavor dissolves, and it quickly becomes cloudy! The refreshing scent of the sea and the deep, fragrant aroma mix together, tickling your nostrils. With just one sip, the ocean instantly fills your mind, and the taste is truly like the milk of the sea.

All the dishes on the menu are perfect for drinking! They're all single-serving, so you can enjoy a little bit of each variety while sipping on more. The pork offal stewed in rich, sweet Hatcho miso is plump and the miso is delicious! Today's stewed offal is made with tender beef offal, giving it an elegant flavor. Other dishes, such as the dry curry and the rare gourd pickled in soy sauce, are perfect for snacks, and all of them are perfect for pairing with sake.

This is the first time I've tried their signature dish, "Hormone Tempura"! Fresh raw beef offal is prepared and then deep-fried. You can cut it into bite-sized pieces yourself. The batter is surprisingly light and crispy, while the inside is plump and chewy.

Homemade ponzu sauce with lots of sweet chili pepper... Eh? Is this a super spicy challenge!? I hesitated for a moment, but when I tasted it, I was surprised! Delicious! Delicious! The sweetness of the fat that overflows in your mouth the more you chew is refreshingly neutralized by the acidity of the ponzu sauce, and the moderate spiciness of the sweet chili pepper tightens the balance of the umami.
Who would have thought that you could taste authentic Hiroshima local cuisine in Yamanashi?

"You can't talk about alcohol when you're hungry. Eat before you drink. But eat while you drink." - Kofu Kaikan, a popular bar