Inoda

If you’re choosing yakitori at Inoda, try a mix of skewers: negima, with chicken and spring onion; tsukune, or chicken meatballs; and chicken skin. Diners have mentioned ordering negima, chicken meatballs and chicken skin, as well as enjoying skewers grilled after they ordered. Nagoya Cochin skewers are also on the menu, making it easy to sample different cuts one by one or leave the selection to the chef.

There’s more to choose from than yakitori: add kushikatsu—deep-fried skewers—or other fried dishes. Reviews also single out ham katsu filled with potato salad and rolled omelette. With small plates and salad alongside the skewers, you can put together a meal to share over drinks or choose your own favourites when dining solo.

For a meal-ending dish, consider the egg-topped rice, cooked from raw grains. It takes 30–40 minutes to prepare, so order it early while you enjoy the skewers. Made with an egg from a Hinai-jidori chicken, this is a dish to wait for and share around the table, rather than a quick finish.

For a meal centred on a shared hot pot, there’s the Taisho Chicken Hot Pot. It must be ordered for at least 3 people and booked by 5 days in advance. The slow-simmered broth is followed by ramen to finish, offering a different kind of dinner from a night built around yakitori.