01 / ABOUT THE PLACE
About this place
A faint aroma of woodsmoke greets diners at the door of Mokkun, setting the tone for an izakaya menu built around smoke-cured fare and skewers. The smoked platter, served on a wooden board, is an obvious place to start: it brings together an eclectic spread that includes chicken, pork tongue, lamb, cheese, octopus, and white liver. The layered, smoky notes make every bite distinct, easily keeping the table reaching for more.
Beyond the mixed boards, smoked specialties shine in standalone dishes. Smoked seared shimesaba fills the palate with rich, flame-kissed mackerel fat, while smoked seared mentaiko offers a pleasant popping texture, and soft-boiled smoked eggs deliver a sticky, concentrated richness. Skewered morning-ground chicken—thigh, negima, and seseri neck meat—is priced accessibly, providing a lean, freshly grilled contrast to the deeper woodsmoke profiles.
For finishing the meal or sharing in a group, rich choices like smoked snack-style carbonara and smoked fried rice keep things hearty. The drinks list complements the food with job-titled highballs, massive mugs of oolong or corn tea mixed with spirits, and fruit liqueurs. Situated just steps from Shibuya Station and running until 5:00 every morning, the izakaya easily accommodates everything from a casual post-work drink to late-night gatherings.
