Waguya
和ぐや
Shinagawa & Gotanda · Izakaya
Small counter-style izakaya near Gotanda serving fresh seafood from Toyosu. Known for live hotaru-ika (firefly squid) shabu-shabu in season and rare tai-dashi oden. Intimate, unpretentious, sake-forward.
⚠️ Note: Hotaru-ika shabu-shabu availability is seasonal (post suggests now/early season only). Confirm current menu and hours before visiting.
As seen on Instagram
Original post by @kaguya_1109
How to visit
- Address
- Shinagawa-ku, Nishigotanda, 2-10-8, Tokyo
- Hours
- Mon–Thu 5:30pm–12am; Fri–Sat 5pm–12am; Sun 5pm–10pm
- Price
- $$
- Rating
- 4.5 ★ (41 reviews on Google Maps)
- English (?)
- Yes
- Reservations
- Recommended
- Payment
- Credit cards, Debit cards
Place data via Google Maps
First-timer tips
- Best for
- Solo diners and small groups seeking seasonal Japanese seafood (hotaru-ika shabu-shabu, tai-dashi oden) and rotating sake near Gotanda.
- Avoid if
- Large groups (14 seats: counter + 1 table for 4); no reservations during hotaru-ika season; poor phone reception inside the restaurant.
- Nearby pairing
- Pair with Koyo (11 min southeast)
What makes it special
Waguya’s signature is fresh hotaru-ika shabu-shabu (¥3,980 course) available seasonally—Toyama-sourced squid sliced delicately and dipped in light broth. The kitchen also specializes in seasonal sashimi, housemade oden with tai (sea bream) dashi, and boiled beef tongue. White wood counter, close proximity to staff, and 8–10 rotating seasonal sake selections make it feel like a neighborhood favorite rather than a tourist spot. The post notes the finishing zosui (rice soup) is infused with hotaru-ika stock.
How to visit
Walk 4 minutes west from Gotanda Station. Dinner-focused (opens 5pm weekdays, 5:30pm weeknights; Sun closes 10pm). Early reservation recommended, especially for hotaru-ika season. Instagram handle kaguya_1109.
FAQ
What is hotaru-ika and why is it special?
Hotaru-ika (firefly squid) is a small, delicate cephalopod from Toyama Bay with a sweet, umami-rich flavor. Waguya serves them fresh and whole in a shabu-shabu preparation, sliced thin and dipped briefly in warm broth—the texture and minerality shine in the short cooking time. Seasonal availability makes it a draw.
Is there a set menu or can I order à la carte?
The hotaru-ika shabu-shabu comes as a course (¥3,980, includes finishing zosui). Other dishes—sashimi, oden, beef tongue—are available à la carte. The post ordered both.
What's the vibe—counter, tables, groups?
Primarily a white wood counter with intimate seating and close staff interaction. Small and homey in feel, better suited to small parties or solo dining than large groups.