Editor's Choice
Kushiage served skewer-by-skewer inside a creaking 1909 three-storey wooden townhouse that is a registered National Tangible Cultural Property.
Aomori Shamorock chicken skewers over binchotan charcoal
A Nakano counter yakitori specialist grilling heritage Aomori Shamorock chicken over binchotan charcoal, skewer by skewer.
Rice-flour kushiage omakase course
A reservation-only Ginza counter where an entirely gluten-free kushiage omakase is fried in rice oil with rice-flour breadcrumbs — a rare safe haven for coeliacs.
Rosu-katsu (loin cutlet), endless cabbage & rice refills
A 1939 Meguro institution where white-clad chefs fry plump pork cutlets in a theatrical open kitchen, plating them with endless free refills of cabbage and rice.
Seasonal fresh-fruit shaved ice with house-made syrup
A pioneering kakigori specialist in old-town Yanaka, hand-shaving natural Nikko ice into fluffy mountains drenched in house-made seasonal fruit syrups — summer lines wrap the block.
