01 / ABOUT THE PLACE
About this place
Each skewer is grilled patiently over the fire once ordered, emerging with crisp aromatics and tender meat. Alongside staples such as chicken thigh, negima chicken-and-leek skewers, and fluffy tsukune meatballs, the grill handles prized cuts like sot-l'y-laisse and seseri neck meat. Skewers are seasoned at the chef's discretion with either tare sauce or salt to best suit each cut. For those unsure where to start, ordering an omakase skewer assortment is an easy way to settle in while the cooking begins.
A longstanding partner to the skewers is the chicken kamameshi, cooked individually in an iron pot and taken off the heat only after the rice has absorbed the dashi's subtle depth. Because it takes time to steam properly, diners can nibble on freshly grilled skewers while waiting. For daytime dining or full evening meals, set menus are also available, including soft grilled Atka mackerel, chicken karaage, and silver cod marinated in Saikyo miso.
The kitchen also prepares eel sourced from Aichi Prefecture, served as unaju over rice, kabayaki glazed with sauce, unseasoned shirayaki, or grilled liver skewers, all pairing naturally with beer or chilled sake. Inside, counter seats and tables accommodate solo diners dropping in for a casual bite just as smoothly as those ordering takeout to enjoy at home.
