Sel

Yushima's Sel is a comfortable retreat for unhurried evenings with small plates and a good glass in hand. The menu features creative bites bridging Japanese and Western ideas, such as the house-special potato salad made with smoked salted mackerel, sweet fukujinzuke pickles, and soft-boiled egg mayonnaise, or green soybeans infused with truffle aroma. Even familiar drinking snacks receive thoughtful touches, whether iburigakko smoked pickles paired with mascarpone or cream cheese marinated in soy sauce and red wine.

Warm plates and mains transition smoothly between wine and sake pairings. Choices range from herb-butter-roasted whelk to crispy soft-shell shrimp fritters wrapped in kataifi strands. Meat selections include roasted Kuroge wagyu sirloin, low-temperature-cooked beef tartare, and Saikyo-miso-marinated Mio chicken from Chiba Prefecture, while seafood is presented as fresh sashimi or carpaccio.

The drink list centers around approximately 8 regional sakes curated by the team, poured chilled by the glass or sampled via a 3-glass tasting flight. Diners will also find house-made lemon sours built with salted lemons and syrup, spiced citrus-infused gin sours, and a versatile selection of whiskies and wines to suit the mood and the plate.

Outfitted with both counter and table seating, the understated interior accommodates different paces. It serves equally well for a dinner among close friends, an easy meal for two, or a relaxed solo drink at the bar.