01 / ABOUT THE PLACE
About this place
After ordering yakitori, diners may find themselves reaching for one more dish: kawa paripari, chicken skin fried until crisp. One visitor singled it out as the kind of snack that is hard to stop eating. Reviewers also praise the skewers, recalling tender meat with a savoury sauce and a plump, juicy texture. Yakitori makes a natural starting point; choose a few skewers that catch your eye.
The selection includes negima, chicken thigh grilled with spring onion, and tsukune, a chicken-thigh mince ball. There is also seseri, described as chewy meat from around the neck. These offer a chance to explore different cuts of chicken. Some diners also recommend tsukune, stuffed green pepper and crisp cheese. Alongside the skewers, a dish such as stuffed green pepper makes a welcome change of pace.
For a more substantial finish, consider the kimchi udon hot pot, which comes with egg. One diner who ordered it called it “really delicious”; it is an option for a meal that moves from yakitori and small plates to a hot pot. The menu also lists plum porridge and grilled rice-ball ochazuke, rice in tea broth, for a lighter ending. There is enough variety to share several dishes or put together a solo meal of skewers and rice.
Some visitors mention booking ahead, and the restaurant is listed as accepting reservations. One diner recommends reserving after finding the restaurant full on a previous visit. If you have a particular evening in mind, booking is worth considering.
