Kemuri

A wisp of rich wood smoke rises the moment the dishes arrive at the table—an aroma well suited to an unhurried evening of good drinks. Set back in Kanda-Sudacho, Kemuri is an izakaya built around ingredients whose natural depths are coaxed out through smoking, served alongside an eclectic cellar of wine, beer, and spirits.

An all-smoked repertoire, from drinking snacks to mains

Browse the menu and the small plates immediately draw the eye: smoked cheeses, smoked nuts, and smoked takuan pickles designed to nibble between sips. Signature meats include smoked bacon, homemade chashu pork, and duck from the Landes region of France, each bite layering savouriness over lingering woodsmoke. The kitchen also turns to seafood, preparing smoked salmon, smoked octopus, and charcoal-grilled smoked anago conger eel, with hearty warm options like smoked shrimp and mushroom ajillo rounding out the table.

Wine pairings and substantial finishes

Pours by the glass include approachable everyday choices such as the white Vino Bianco Italiano or the red Creacion Syrah, while bottle selections span wine-growing regions across the globe. Alongside wine, the bar pours draft beer, highballs, whisky, shochu, and sake, allowing pairings tailored to each dish. Toward the end of the meal, diners can turn to comforting carbohydrates: peppery smoked whitebait peperoncino, smoked sakura-shrimp egg-over-rice, or a deeply simmered Japanese Black beef curry.

Understated Japanese accents give the dining room a serene, unpretentious feel, with counter seats alongside private rooms. Dinner reservations can be made in advance, making it a reliable destination whether for a casual drink after work or a lingering dinner party centered on aromatic smoked dishes.