Our first destination will be ACTY21.

Strictly speaking, the Akita-machi area is on both sides of the road going south from the intersection where the ACTY 21, a commercial complex, is located. To the west of it are Sakae-machi and Takajo-machi. To the north are Kon’ya-machi, Tomida-machi, and Ginza. The yellow area on this map is the biggest entertainment district in Tokushima Prefecture.

This area is a leisurely 10-minute walk from one end to the other. Various bars/restaurants/diners are gathered in this compact area. When Tokushima residents say they are going to Akita-machi, they usually mean they are going to this area to have a drink. Akita-machi is synonymous with “the entertainment district.”
　　　　
My favorite thing to do is to go out drinking alone and go barhopping. I eat what I like, drink what I like, and enjoy once-in-a-lifetime encounters with people who happen to be sitting next to me at the counter.
That is why I am writing this article for those who come to Tokushima on a solo trip or business trip. It would be a pity for you to have come all the way to Tokushima only to stare at the TV or computer screen in your hotel room.
Please trust me and head towards Akita-machi's ACTY21. I would never let you down.

You want to eat excellent yakiniku even when you are alone!
In that case, go to “Hinata” which serves Awa Beef kushiyaki.

The first restaurant I recommend is “Hinata” which serves Awa Beef kushiyaki (grilled skewers). It is located on the second floor of a building across the street from Akita-machi's ACTY 21. It is the place I visit when I go out for a drink and want to eat meat.

The restaurant takes pride in its grilled skewers of Tokushima brand beef, Awa Beef. The restaurant grills beef skewers that cost between 180 to 280 yen per skewer, including ribs, loin, harami (skirt), liver, and various kinds of meat. Other skewers include pork, chicken, and vegetables. All meats and vegetables are from Tokushima.

My recommendations are the beef liver and the sasami chicken breast. The liver is fluffy and melts in your mouth. The chicken breast is moist and juicy. All of the grilling conditions are exquisite.

The owner, Wataru Kondo, is a shy and quiet person, but he is so confident that he is second to none when it comes to grilling meat.

This time, I have chosen bars/restaurants that are comfortable for first-timers to go to alone. I asked Onodera (32 years old), a co-worker at my company, to judge whether my choice was right or not. Onodera has been living in Tokushima for three years since he moved here from Kanagawa. He hardly ever drinks alone.

While Onodera was drinking at the end of the counter, a regular customer sitting near him spoke to him. When we asked him about his job, we learned that he was a cook. He seemed to be a foodie. Onodera wondered what to order. Taking a chance, he asked him for his recommendation.

The guy said, “I recommend the jo-minoyubiki (parboiled tripe). You can sometimes find restaurants that serve it with ponzu (soy sauce mixed with ponzu citrus juice), but it's hard to find one with wasabi and soy sauce.”