01 / ABOUT THE PLACE
About this place
For diners who come for the skewers, the chicken skin’s crisp finish has made a particular impression. One reviewer said it was just right for anyone who likes their skin crisp, while another remembered the heart for its careful grilling, which let the ingredient speak for itself. The menu also lists thigh, chicken-and-spring-onion skewers and tsukune, or chicken meatballs, along with chicken tenderloin topped with ume and shiso, yuzu pepper or wasabi. If choosing feels difficult, the assorted yakitori platter of 5 varieties comes with the selection left to the kitchen; you can then add any skewers that catch your eye.
Between skewers, consider the charcoal-grilled vegetables. The menu pairs lotus root with scorched sea-urchin soy sauce, shiitake mushrooms with butter and soy sauce, and asparagus with tartare sauce. One diner said they ordered more of the lotus root, while another particularly enjoyed the salted lemon served with asparagus. The latter comment came from someone who ordered asparagus alongside yakitori. Adding a vegetable dish brings another dimension to a skewer-led meal.
The drinks list ranges from draught and bottled beer to sake, shochu and wine. One diner reported enjoying a beer with shiitake mushrooms grilled with butter and soy sauce. It makes for an easy match if you are looking to pair a familiar drink with skewers or vegetables.
Drinks-inclusive set menus include a course with 5 varieties of yakitori, as well as an option combining the house speciality, gyoza simmered in chicken broth, with yakitori. The gyoza can also be ordered à la carte, and the remaining broth can be turned into rice porridge or ramen. That gives diners the option of savouring the soup to the end, whether sharing several dishes or making a meal of the course. For a simpler finish, the à-la-carte menu includes tamago kake gohan—rice topped with an egg—from Ran-oh eggs, oyakodon chicken-and-egg rice bowl, chicken-broth porridge and chicken-broth ramen. Whether you want a little rice after drinks or a final bowl that makes the most of the broth, there are several ways to round out the meal.
