Yokobachi's leafy courtyard and open kitchen are distinctive. Although some menu translations are head-scratchers, stand-out small plates include spicy tebasaki (chicken wings), Caesar salad with fried gobo (burdock root) chips, taro croquettes, delicately fried mābō-doufu ('bean curd Szechuan style'), beef skewers and, if you dare, basashi (raw horsemeat; ¥880). There are 13 shōchū liquors to choose from.
Reservations are recommended.