There are some secrets to modern restaurant design, and one of them is 'chipboard'. I've been familiar with this for years since my old friend Koichi at Fal in Ginza decorated with it - all the warmth and atmosphere of actual wood unless you turn on the bright lights and look closely. The Suikos also do a good line in bottles on the wall; I think most are empty, but some of the sake for hot drinking is stored there. When we ordered, they enlisted the help of other customers to take one down and pass it around. There's not much room to squeeze behind the chairs, and the kitchen / bar access is further complexified.
They say that, don't they.
Asashichi (although that was probably just the atmosphere). The highlights for me were Amabuki, no surprise there; Kokken, which I really loved over the New Year, drunk hot at home, and the hot Hatsumago. But this isn't a sake tasting or anything, it's just two guys and 4 hours. No tasting notes, and declining perceptions over time.
At the end of posts like this, I always feel compelled and yet unable to make a closing comment. This time is no different; if you're any sort of izakaya connaisseur, you were convinced to try this place many inches ago. If you weren't, what's wrong witcha?
Just make sure you plan ahead, or hope to get really lucky. Or be that girl who lives in the neighborhood and comes in all the time.