Torimasa

Part of the pleasure of yakitori is choosing between salt and tare, a sweet-savoury dipping sauce. Torimasa’s menu includes chicken-thigh skewers, negima, gizzard and heart. One diner recalls the smoky aroma of the charcoal and the option to choose the seasoning for each skewer. Skewers can be ordered individually: chicken thigh costs 220 yen and negima 190 yen. Tsukune is singled out as a favourite in reviews, with one diner recommending it with salt. Alongside meat-stuffed peppers and shiitake mushrooms, it offers another way to enjoy the savoury flavour of chicken.

Between skewers, try a small plate such as chicken tataki with ume plum or the spicy chicken-liver stamina stir-fry. For a final dish, choices include ochazuke with chicken-bone broth and salmon, ume or mentaiko, as well as chicken soba and chicken rice porridge. The menu also features charcoal-grilled yakitori bread. A past diner describes tucking yakitori into a roll with lettuce and enjoying the tare and buttery flavours. It is an appealing alternative when you want a different finish from skewers or a rice dish.

Drinks include draft and bottled beer, lemon sours and sake. There is a range to suit the meal, and reservations are accepted.