01 / ABOUT THE PLACE
About this place
Settling into an izakaya table and waiting for a first round of skewers to brown over the coals is one of the evening's easy rituals. At SUNAPPATAKI JIROUURAYASU in Urayasu, the skewer lineup is available per single stick (1 skewer), spanning standards like negima (chicken and leek), Mio chicken liver, bonjiri (tail), and yagen nankotsu (cartilage), alongside offal cuts such as pork large intestine and chicken blood vessels. Skewers can be ordered seasoned with salt or sweet tare sauce, or topped with variations like ume plum and shiso leaf, grated daikon with ponzu, or house-made garlic sauce.
Alongside the charcoal-grilled skewers, the menu features bread-based dishes that are unusual for a neighborhood izakaya. The signature egg sandwich, prized for its soft, fluffy texture, and the substantial pork cutlet sandwich make popular conclusions to a drinking session or shared plates among a group. Diners preferring a rice-based finish can opt for grilled onigiri served with spicy miso, or tamago kake gohan (raw egg over rice) dressed with garlic tare sauce.
The kitchen also maintains a wide selection of raw fish and cooked appetizers. Daily catches include fresh bluefin tuna sashimi, seared Satsuma red chicken featuring both breast and thigh meat, and seared Wagyu nigiri sushi. Drink pairings extend from draft beer, Hoppy, and highballs to selected sake varieties—including rare bottles such as Jikon—and shochu.
With counter seats for a casual drink and tables for groups, the izakaya suits both planned gatherings and late-evening walk-ins. Running from early evening into the late night, it functions equally well for a full dinner or an unhurried nightcap.
