Sakaba 55 Kamata Higashiguchi
酒場五五 蒲田東口店
Ota & Kamata · Izakaya
Sakaba 55 opened May 2026 by Kamata's east exit — a polished modern take on Kamata's working-class drinking tradition. Signature is 'drinkable' dashimaki (rolled omelette) topped with mentaiko and ikura, plus a 3-cut nikuzashi (liver, tongue, heart) plate. Open until 2 AM, walk-in friendly, ¥3,000–5,000.
As seen on Instagram
Original post by @sakaba_55_kamatahigashi
How to visit
- Address
- 5-20-7 Kamata, Ota-ku, Tokyo (Kamata-K520 Building 1F) (東京都大田区蒲田5-20-7 蒲田-K520ビル 1F)
- Hours
- Mon–Sun 16:00–26:00
- Price
- $$
- English (?)
- Limited
- Reservations
- Recommended
- Payment
- cash, credit_card, qr_code, ic_card
Place data via Google Maps
First-timer tips
- Best for
- Solo drinkers and after-work groups; fans of raw meat sashimi, yakitori, and dashimaki in Kamata's working-class late-night izakaya scene until 2 AM.
- Avoid if
- Avoiding raw organ meats or unfamiliar izakaya dishes; no English menu or staff. Popular and lively — walk-ins possible but reservations fill fast.
- Nearby pairing
- Pair with Kuzushi Kappou Kinsaku (17 min southeast)
What makes it special
Kamata is what Tokyo locals point to when foreigners ask ‘where do you actually drink?’ — a working-class east-exit grid of izakaya, hane-tsuki gyoza specialists, and stand-bars that haven’t changed in 40 years. Sakaba 55 opened in May 2026 as the more designed counterpart to that scene: clean wood interior, a longer cocktail list, but a menu still anchored in the same izakaya traditions.
The signature dishes lean visual — a dashimaki that’s loaded with mentaiko and ikura “like a jewelry box” (¥1,500), and a 3-cut nikuzashi platter (liver, tongue, heart) at ¥1,480, chilled to underline the freshness. House lemon sour ¥530. Open daily 4pm–2am (until 2 AM). Budget ¥3,000–5,000 per person.
How to visit
3 minutes’ walk from Kamata station’s east exit, on the ground floor of the K520 Building. No reservations needed — walk-ins welcome until late.
FAQ
Why Kamata?
Kamata-Higashiguchi is one of Tokyo's most underrated drinking districts — working-class, dense with old izakaya and gyoza specialists, very few foreign visitors. Sakaba 55 represents the new wave: same vibe, slightly more designed.
What should I order?
The ¥1,500 'all-loaded' dashimaki is the photo dish. The ¥1,480 nikuzashi platter is the gateway-drug to raw-organ izakaya cooking. Pair with the house ¥530 lemon sour.
Is it tourist-friendly?
Limited English but staff are friendly to walk-ins. Open until 2 AM and accepts cards/QR — easy to recommend to first-timers willing to take the Keikyu line south.