The name of the shop "stubborn father" comes from Japanese, which translates to "stubborn uncle" in Chinese. This "stubborn uncle" is famous for its ability to maximize the atmosphere and authentic taste of Japanese izakayas, and more than half of its customers are Japanese, and it is highly rated both inside and outside the industry.
There are no limits to the size of the space, and the narrower, more crowded shops tend to be, and the smoky barbecue makes them the best place for a late-night snack. "Although the sparrow is small, it has all the organs", the stubborn father basically meets the above elements of a miniature Japanese pub, six or seven bar counters and three or four tables are already all the space that diners can move, and a small wine cabinet for guests to store wine separates the dining area from the kitchen, and that's it.
The owner of the stubborn father is from Kagoshima, Japan, where chicken sashimi is popular in Japan, so the store's signature is also related to various meat sashimi. The signature chicken breast sashimi is made from the meniscus-shaped part of the chicken breast and is available in two options: the grilled chicken breast has a slightly burnt aroma, and the half-cooked local chicken breast is characterized by its raw and cooked taste. Horse meat sashimi and beef liver sashimi appear on the handwritten menus recommended every day from time to time, and they are also very popular.
The stubborn father's ingredients are also fresh, but for the sake of public consumption, the ingredients that can be purchased locally will not be imported, such as the chicken in the signature chicken dish is the local "local chicken". Therefore, the stubborn father not only has enough ingredients to satisfy the taste of diners, but also is relatively affordable in terms of price.
Compared with Sanada Shokudo, the stubborn father's alcohol varieties are closer to the drinking preferences of Japanese people today. "High ball" is another popular liquor in izakaya after draft beer, and this kind of liquor called high ball is made by mixing whiskey with sparkling water and ice, which dilutes the alcohol content of the whisky and increases the cool taste of the whisky together with ice cubes. The spirits made in this way are more widely accepted, and the most popular is the Suntory horn bottle. If the mainstream of draft beer is Asahi, then Suntory's horn bottles are sure to be the protagonist of Shanghai's izakaya High ball. Drawing on the high ball's preparation method, "酎ハイ" is also quite popular in the wine list, "酎ハイ" can be understood as shochu soda, and the difference with high ball is that the base liquor is replaced by shochu, and the choice of shochu soda is more abundant, and there are as many as 10 kinds of shochu soda in the stubborn father's house, in addition to the common yuzu shochu and lemon shochu, coffee shochu, calpis shochu, green tea shochu and so on are all available. Soju soda has a low alcohol content and a rich flavor, so it is more acceptable to the general public, and it is suitable for both men and women.
Just like the name of the store, the store's sign is also quite stubborn, and the most conspicuous thing is not the words "stubborn father", but the fist-like light box and the big words "呑み処" (literally translated as "place to drink"). Considering that the number of places in the store is limited, it is recommended to locate in advance.
