Andy's Shin Hinomoto

About

Beneath Yurakucho’s red-brick railway arches, Andy’s Shin Hinomoto serves market-led seafood in a room that has been part of the neighborhood since 1946. Owner Andy goes to Toyosu each morning, applying more than four decades of buying experience to that night’s catch.

The handwritten menu shifts with the market rather than following a fixed greatest-hits list. King crab, bluefin tuna, kinmedai and sea bream may appear, with sashimi arranged from whatever was strongest that morning.

Trains overhead, cold beer and close-packed tables create the lively, unpolished atmosphere that makes the place feel more like a working Yurakucho institution than a formal seafood restaurant.

Highlights

• Seafood selected at Toyosu Market each morning
• An izakaya operating under the Yurakucho railway arches since 1946
• A daily handwritten menu tied to the catch

What to order

• Toyosu-market sashimi assortment — The clearest way to taste what Andy selected that morning.
• King crab — A house specialty when it appears on the handwritten daily menu.

Good to know

• The menu changes every day, so named seafood is subject to the morning’s market.
• Dinner runs from 17:00 to 23:30; Sunday and the New Year period are regular closures.
• Gluten-free options share the same kitchen, so confirm soy sauce, marinades and preparation surfaces.

Opening hours

Getting there

Frequently asked questions