Situated on the border of Tokyo and Kawasaki, the suburb of Kamata is quickly becoming one of the city’s widely known secrets. Once known for its crime and companion bars, the region has undergone a renaissance of late.

Due to increased urban revitalization and its importance as a transportation epicenter, Kamata is becoming one of the gastronomic and drinking hubs of Tokyo.

Wandering the labyrinth of back alleyways, it’s easy to lose yourself in the myriads of lights and sounds advertising yakitori (Chicken on a stick), pachinko (Japanese slot machines), or hostess clubs.

Tucked away on the East side of JR Kamata station sits Masahiko Hijikata’s Select Bar, boasting a robust ¥300 ($3.50 CDN) food and drink menu from Japanese Sake, to hand-made chocolate.

Pioneering the standing bar concept (serving alcohol with only standing room tables), this native of Kamata epitomizes the new energy quickly engulfing this once derelict neighbourhood.

Define: Why did you decide to open a standing bar in Kamata?

Masahiko: Maybe from 30 or 40 years ago tachi nomi’s (Standing and drinking corners in alcohol stores) were popular drinking spots, but were limited to middle-aged and older men. Soon, ‘standing bars’ were starting to become popular among younger people and women. So four and a half years ago I wanted to make money by starting a business in the food industry. At that time, the concept of ‘standing bar’ was still novel in Kamata and nobody had food and drink menus priced at ¥300 back then. I opened my bar just as those two ideas were becoming popular.

What was the biggest challenge with opening up a bar?

Starting a business is easy. Everyone says that starting is the most difficult part, but keeping business is the hard part. To keep business, you need to provide consistent quality in service and products. Once you have customers, any changes you make should be minor and gradual.

Do you think entrepreneurialism is inherent or learned?

It has to do with your environment. Before, I worked for a company consulting franchises, and after that I was a real estate agent for small businesses so I was always talking with entrepreneurs about their businesses. The most important thing is to be open-minded, whether from travel, studying, communicating with others, or reading. You can then use those ideas to be innovative with your business.

What do you recommend on your menu?

When I go to other restaurants, the beer is so-so. At my bar the beer is good because I pay particular attention to the quality of my beer, its taste, its texture, the maintenance of the beer taps, etcetera. For food, the meatloaf is popular. Why? I don’t know. It is just popular.

Select Bar is a five-minute walk from JR Kamata’s East exit. All food and drink items are ¥300, with the meatloaf coming highly recommended.

Ota-Ku, Kamata 5-45-1 YM Building, 1F
Open daily from 17:00. Closed Sundays.

Ambrose Lau

A Canadian based out of Tokyo, Ambrose Lau’s pursuit for new experiences, foods and cultures have taken him to over 100 cities in over 20 countries. In his free time, he can be found scouring the city for vintage timepieces, or playing futsal atop Tokyo skyscrapers.

Homepage

Twitter Page