01 / ABOUT THE PLACE
About this place
The “jumbo” skewers seem to make a stronger impression than their name alone suggests. Diners who have visited the Tamachi branch describe the chicken thigh and negima skewers as so large they are difficult to eat in one bite, and say they make a satisfying meal. The menu introduces the jumbo chicken thigh and negima skewers (2 skewers) as hand-threaded cuts of jidori chicken thigh, grilled generously over the fire. Reviews also mention the fragrant, crisped skin and the substantial portions of chicken. The skewers make a natural centrepiece to share around the table.
Another signature dish is the hand-formed jumbo tsukimi tsukune, a chicken meatball served with the restaurant’s own sauce and an egg yolk. Diners who have mixed the yolk into the soft meatball have also noted the pleasantly crunchy texture of cartilage. It offers a rich contrast to the smoky flavours of the charcoal-grilled skewers. For a slower-paced meat dish, try the boiled beef tongue, another house speciality. Several diners describe it as tender enough to pull apart with chopsticks; some have eaten it with wasabi. Its broth-led flavour brings a change of pace alongside the bolder skewers and fried chicken.
For something lighter, there is oden. The signature daikon radish and egg oden in clam broth combines the savoury depth of clams with daikon and shredded kelp. Diners have remarked that the broth soaks well into the daikon, making it a good dish to order between skewers and fried food.
Alongside the skewers and fried chicken, the menu offers dishes such as wagyu beef broth rice, seafood ochazuke and tsukimi udon made with house-made broth. The range makes it easy to tailor the meal to your appetite, perhaps sharing a rice dish after a selection of meat. Drinks include a broad choice of sake, among them Hakkaisan, described as light and crisp, and dry Yoshinogawa. Beer, wine and highballs are also available, as is all-you-can-drink. This casual izakaya is on the 3 floor of the Chitose Building in Shibaura 3-chome, and accepts reservations. It suits an evening of sharing charcoal-grilled skewers, oden and a final dish with friends.
