About a three-minute walk from the east exit of Warabi Station. Even before the sun sets, the smell of savory sauce drifts along the road. The appetizing aroma leads to a long-established bar called "Kiyoshi," which celebrated its 54th anniversary in September this year.
As soon as the opening time of 4 p.m. arrived, the seats were filled one after another. When I interviewed Kazuhiko Ota, an art director and izakaya explorer, he said, "A good izakaya is one where customers come as soon as it opens."