【Yakitori Gokuh Oku】/ Shinbashi【Recommended by the Owner】★Chef's Choice 10 Skewers Course★ 4,950 yen (tax included)【Price】6,000 yen per person【Visit Time】Visited around 8:00 PM on a weekday【Waiting Time】Reservation visitIt is recommended to save this review before visiting the restaurant.【Menu Received】★Chef's Choice 10 Skewers Course★ 4,950 yen (tax included)ImpressionI can't believe there is such a hidden gem of a yakitori restaurant in Shinbashi with such great cost performance! This is gurumanii! I love the old-fashioned atmosphere of the restaurants in Shinbashi, but this place is like a different world! After getting off at Shinbashi Station, passing through SL Square and heading towards the drinking district where there is a Kentucky Fried Chicken and a park, you can't see the inside of the restaurant from outside, and it looks like the restaurant might be on the first floor. However, when you open the door, you find a staircase leading downstairs! Upon descending, it seems like a dead end, but you can hear voices from the back! When you open the door, the interior of the restaurant is very stylish, with a counter and table seats at the back. It's so stylish! There were so many kinds of shochu that I had never seen before, and I was intrigued by all of them! Today, I chose the chef's choice course that I had reserved from Tabelog. It was so delicious that I ended up adding 2 more skewers separately.▶︎▶︎▶︎▶︎▶︎Let's dig in◀︎◀︎◀︎◀︎◀︎AppetizerEggplant, edamame, and bruschetta? First of all, the salt was really delicious! The eggplant was really delicious, and the edamame was significantly more delicious, maybe because of this salt! The bread was crispy, and it was truly irresistible as an appetizer!LiverThis is rare! It was so fluffy! It was too delicious!Quail BreastWasabiI've never had this before, and it was so tender! The wasabi was so irresistible, and I ended up eating it without adding the table condiments like sansho pepper or black shichimi pepper!Quail EggRed wine salt was provided, but this salt was also delicious! When you put it in your mouth, the yolk melts and it's so delicious!Chicken BreastWow, this is amazing! It's so juicy! Yakitori really tastes different depending on the part, and it's so enjoyable!Chicken GizzardHere it is! It's irresistible! The saltiness is just right, and the texture of the gizzard is so good!Carrot GlaceIt's almost cheating to have this come out at this point! It's so sweet and irresistible, with just the right texture!Chicken NeckThis fibrous texture is really good! Yakitori is so enjoyable because it's so different depending on the part!Chicken HeartWow, this is so tender! The black shichimi pepper is a perfect match! I want to keep eating this...Beef Rib MisoThe miso is so irresistible! The refreshing taste of the shiso leaf that comes later is too good!TsukuneThe tsukune was so delicious that I felt like a spoiled dog laughing! Even when I added black shichimi pepper, the aroma was so rich and the aftertaste that passed through my nose was so intense that I felt like I hadn't eaten anything all day!Chicken Wing TipThe fat on the chicken wing tip is irresistible! It's so fragrant and juicy! I don't even want to add shichimi pepper or sansho pepper at this point!The course ended here, and I added the following dishes!CartilageThe crunchy texture is irresistible! I'm speechless!Chicken TailWhat is this? It's too irresistible! I've had quite a few chicken tails before, but this one surpasses them all!▶︎▶︎▶︎▶︎▶︎Thank you for the meal◀︎◀︎◀︎◀︎◀︎I really got hooked on Jokejima's shochu! And when I went up the stairs, I felt like I had teleported back to the original Shinbashi atmosphere! The content changes every day according to the owner's mood.

【Yakitori Gokuu Oku】Shinbashi《Recommended Points》◉For those looking for a nice atmosphere in Shinbashi◉For those who love yakitori and chicken dishes◉For dates/business entertainment/dining▷▷Order▷▷\\NEW Course Available//Takkanmari Course (Whole Chicken Hot Pot): 6,000 yen・Appetizers・3 Yakitori skewers《Takkanmari》・Whole chicken・Thigh meat, breast meat・Meatballs・Potatoes, green onions, watercress, garlic・Udon noodles or porridge as a finisher◆Appetizers・Tomato with egg yolk vinegar・Butter-fried pumpkin with honey・Cream cheese and liver on breadA variety of exciting appetizers to kick off the course!!◆3 Yakitori skewers・Breast meat・Gizzard skewers・Chicken tenderloinThree authentic yakitori skewers included!! Especially, the gizzard skewers and chicken tenderloin were exquisite(^ ^)While this course is not focused on yakitori, there are of course courses that feature yakitori as the main dish!◆TakkanmariA Korean classic, "Takkanmari," features a whole chicken in a pot!! The head chef with 16 years of experience has pursued the authentic taste of Korea while adding his own twist, and it has finally started being offered as a course(^ ^)The soup is made by boiling Kyoto red chicken bones for 4 hours, so it's rich in collagen(^^)You can enjoy the Takkanmari with various flavors like vinegar soy sauce, salt, mustard, homemade Tatge (flavorful chili pepper), garlic, and green onions! The latter part also offers a different deliciousness. You can enjoy it Kimchi hot pot style by adding meatballs, kimchi, homemade Tatge, and Korean soy sauce!!For the finisher, choose porridge. The rich chicken broth with added spiciness and flavor from kimchi is amazing!! The Korean seaweed flavor and the creamy egg make it incredibly delicious(^ ^)The head chef is very kind and will explain things to you! The staff is also very attentive, creating a calm dining experience(^ ^)I will definitely visit again♪

- Store Name: Yakitori Gokuu Oku Located in the competitive yakitori district of Shinbashi, this restaurant opened in November 2022 as a new branch of the long-established Gokuu. Visited with a friend as part of exploring Shinbashi's yakitori scene. Made a reservation for Tuesday at 8:00 PM. The restaurant was almost full. - Items Ordered: Takkanmari Course 6000 yen Combining chicken and Korean cuisine, this course offers a collaboration of yakitori and Korean dishes. Started with a refreshing lemon-flavored shochu sour using premium shochu, followed by a quick overview of the course. ◯ Appetizers: - Cream Cheese Liver on Bread - Tomato with Yellow Vinegar - Stir-Fried Pumpkin with Honey Butter ◯ Breast Meat: Moist and plump grilled chicken breast with a pleasant wasabi kick. ◯ Gizzard: Gizzard with a chewy texture, offering a gentle chicken flavor. ◯ Neck Meat: Thick, juicy, and flavorful grilled chicken neck meat. ◯ Takkanmari: A whole chicken simmered in a hot pot, served with a rich soup made from Kyoto Akadoko chicken bones boiled for 4 hours. The chicken is marinated overnight, resulting in a flavorful and tender meat. Served with salt, vinegar soy sauce, mustard, and condiments for dipping. Recommended to add kimchi, Korean soy sauce, and condiments for a hot flavor change. Can be finished with noodles or turned into porridge. Opted for porridge with seaweed, green onions, and egg, which was delicious. The manager was very polite and attentive, showing great hospitality. Although we chose the Takkanmari course this time, I am interested in trying their yakitori-focused course next time. Thank you for the meal! - Store Information: Location: B1F, Fukuju Building, 3-16-7 Shinbashi, Minato-ku, Tokyo Access: About 2 minutes walk from Shinbashi Station Business Hours: 5:00 PM - 11:00 PM Closed on Sundays and holidays

"Gokuh," a long-established yakitori restaurant, has opened a new branch called "Gokuh Oku." The stylish and elegant interior, despite being a yakitori restaurant, with a hideaway-like atmosphere, seems perfect for a date in Shinbashi! They serve a variety of skewers, from classic to rare cuts, cooked and served promptly. In addition to Japanese sake and shochu, they also offer a wide selection of wines. The combination of yakitori, wine, a hidden gem ambiance, and a long-established yakitori restaurant makes you want to visit again just by listing these words. Enjoying yakitori at the counter is sure to bring you and your companion closer together. Why not try a different night out in Shinbashi with that special someone? Thank you for the wonderful meal! 🍽️ ■Ordered Menu - Chef's Choice 10 Skewers Course: 4,950 yen (contents may vary based on availability) Chicken breast, heart, quail egg, seasonal vegetables 1, thigh, gizzard, neck, seasonal vegetables 2, lean chicken thigh, neck, homemade ponzu sauce, tsukune, chouchin (additional), various alcoholic drinks (2,000-2,500 yen each) ■Restaurant Information - Yakitori Gokuh Oku B1F, Fukurokuju Building, 3-16-7 Shinbashi, Minato-ku, Tokyo 🚶‍♂️ 3-minute walk from Shinbashi Station Reservation available 💰 Dinner: 6,000-8,000 yen 👥 Friends/Date ⏰ 17:00-23:00 (Closed on Sundays and holidays) Cards accepted For more posts, check out @gourmet.des Featuring hard-to-book restaurants, members-only establishments, and gourmet gatherings. Be sure to take a look! ===========

This is a yakitori restaurant called "Gokuu" that serves chicken dishes in the Shinbashi area. Located in a basement of a building close to the station, the entrance is a bit hard to find despite the signboard. Once you open the white wooden sliding door near the stairs, you will find a staircase leading to the basement, giving you a feeling of excitement as if you have discovered a secret space or a hidden gem of a restaurant. The menu mainly consists of courses, with the option to add extra skewers. This time, we chose the "Ultimate Course" which includes 9 skewers and various dishes. The "Ultimate Course" costs 5,300 yen and includes appetizers, 9 skewers, a small dish, a rice dish, and dessert. Here are some of the dishes we tried: - Grilled Edamame with Peperoncino Flavor - Bonjiri (Chicken Tail) Simmered in Sweet and Spicy Sauce - Liver with Special Sauce - Chicken Breast with Wasabi - Quail Egg with Red Wine Salt - Eggplant Fritters - Hearts (two types of chicken hearts on one skewer) - Chicken Thigh Sashimi - Chicken Neck Bones (two types of neck bones on one skewer) - Chicken Meatballs - Scamorza Cheese - Chicken Wing Tips - Minced Chicken Bowl - Monaka (Japanese sweet filled with red bean paste) - Homemade Kumquat Liquor Overall, the dishes were delicious and well-prepared, with a good variety of flavors and textures. The atmosphere of the restaurant adds to the dining experience, making it a great place for those who enjoy yakitori and Japanese cuisine.

On this day, I went to a delicious yakitori restaurant "Yakitori Gokuh Oku" with my drinking buddy, Mr. F. Although I often go to motsu-yaki restaurants, it has been a while since I visited a genuine yakitori restaurant, so I was looking forward to it. The restaurant is located about a minute from the Uchimori exit of JR Shinbashi Station. We arrived at 6:32 pm on this day. The restaurant opened in November 2022. "Yakitori Gokuh" has several branches in Tokyo, and this is the new one. I visited the Tsukishima branch about two years ago, and I remember the yakitori being very delicious. The restaurant is located on the basement floor of this building. The interior of the restaurant is small but has a luxurious and chic design. There are 8 counter seats and 3 four-seater table seats. There are 2-3 staff members serving. The menu consists mainly of courses. This time, we tried the "Luxurious Enjoyment Course (7,000 yen)". This course includes 15 dishes, including 12 skewers of their proud yakitori. Here are the items we had: - "Draft Beer (Fragrant Ale) 715 yen" - "3 Appetizers" (meat miso tofu, corn tempura, yellow beans from Mito) - "Liver" (medium rare, tender texture) - "Chicken Breast" (perfectly grilled with a charcoal aroma) - "Seseri" (tender and slightly fatty chicken neck meat) - "Hatsu" (combination of heart and gizzard) - "Edamame Potage" (chilled edamame soup) - "Lemon Sour" (682 yen) - "Chicken Thigh" (juicy and flavorful) - "Sand Liver" (grilled sand liver skewered like a raft) - "Eggplant Fritter" (crispy with juicy eggplant inside) - "Bonjiri" (crispy skin with flavorful fat) - "Miso-pickled Chicken Ovary" (rich and salty) - "Autumn Deer Junmai Nama Sake (Osaka) 950 yen" - "Kizanankotsu" (crispy cartilage) - "Tsukune" (fluffy grilled chicken meatball) - "Chochin" (pre-egg yolk with liver) - "Chicken Wing Tip" (crispy skin and juicy meat) - "Chicken Soboro Donburi" (rice bowl with minced chicken) with plenty of scrambled eggs and seaweed Overall, the yakitori was delicious, and the course was satisfying with a variety of dishes. The atmosphere of the restaurant was upscale, and the service was attentive. It was a great dining experience.

I didn't work in Tokyo for long, so we decided to have drinks in Shinbashi, and ended up at Yakitori Gokuu Oku. Opened on November 24, 2022, "Gokuu" apparently means "extreme chicken," but well. The underground restaurant is a short walk from Shinbashi Station Uomori Exit, not an exaggeration to say 1 minute. Inside the restaurant, there is an L-shaped counter with 8 seats in the front, and 3 tables for 4 people in the back. It was full from the middle of the night, indicating its popularity. There are several courses with different numbers of skewers, and tonight we reserved the luxurious indulgence course for 7,000 yen. We plan to enjoy as much as we like to drink, mainly focusing on sake. So let's start with beer, tonight is a 2-person end-of-work party in Shinbashi. The manager asked about the grilling of the yakitori. It's my first visit, so I don't know the basic grilling level, so I'll leave it to them for now. Depending on the part, the grilling level may vary, so I might leave it to them even if there is a next time. The appetizers included Mito's Kohnancha beans, corn tempura, and meat miso tofu, a connection until the first skewer is grilled. There are many cold dishes as a prelude, but it's nice to take the time to make them. The first skewer was liver, a rare choice, and it was grilled to a perfect medium doneness. It was soft, leaving only the flavor behind, delicious. Tonight, we each enjoy our own drinks without sharing with each other (but splitting the bill). The first drink was "Akishika Hya" Junmai Sake Hya Oroshi Namachozo R4BY from Osaka's Akishika Sake Brewery. There are 7 types of chilled sake and 2 types of warm sake, I can't drink them all. The breast meat was from "Oshu Iwaidori," a brand chicken from Oyama Co., Ltd. in Murone-cho, Ichinoseki City, Iwate Prefecture. It was my first time trying this brand, and the strong umami flavor lingers. Sasami is a part to enjoy the firmness by cooking it thoroughly, the more you chew, the more flavor comes out, delicious. It goes well with sake, and I think I could have had a slightly larger portion. The next drink was "Shinomine Natsurin" Junmai Ginjo Sake Yumachi Muroka Namazake R4BY from Chitose Sake Brewery in Aichi Prefecture. A summer sake to drink in early summer, delicious. The gizzard was relatively small and cut into pieces, making it easy to cook quickly. The crispy texture was mild, but this freshness was refreshing. The fried eggplant was fried skillfully by the chef, and I enjoyed it with a pinch of salt. The bonjiri had a sizzling browned surface, and I enjoyed it while it was hot. Although I don't usually use condiments for yakitori. Although I know that I don't need to use condiments, tonight I tried adding black shichimi. It turned into a completely different deliciousness, I would have thought the skewer had changed if it was a blind test. The pickled century egg was pickled in miso. Century egg is a Chinese-origin food made by fermenting duck eggs, I think. Well, leave the details to the experts, and enjoy the deliciousness of the miso-pickled egg yolk with sake. The next drink was "Kyogoku" Junmai Sake R4BY from Niseko Sake Brewery in Hokkaido. Oh, Niseko Sake Brewery sells such a brand of sake ===========

Shinbashi's famous restaurant "Toranoke" has closed down, leaving many people feeling sad, myself included. A new yakitori restaurant has opened in its place, but it's so popular that I couldn't make a reservation until today. Finally got a chance to visit. Unlike Toranoke, the restaurant is clean and well-maintained from the entrance to the inside. The staff members are also very polite. Overall, it's a good restaurant! The yakitori was delicious, surpassing the average level. However, it's hard not to compare it to Toranoke, which was in the same location.

I visited the new restaurant that opened after Toranosuke closed due to the manager's poor health. The atmosphere inside the restaurant has completely changed, and it is a very stylish space. It seems like a great place for a date. The food was not bad, and they have a good selection of drinks. I went with a left-handed friend, and they were considerate enough to change the direction of the dish for us.

- The interior is beautiful. - The taste is average. - The service is also average (it feels like the staff are not well-trained. It's not a high-end restaurant, more like a mid-range place with slightly higher prices?) - The location in Shinbashi is nice, but being underground is not ideal. - They only offer set courses, so it's not suitable for cases where people join in later. You have to pay the full amount. - There are many yakitori restaurants in Shinbashi, so the rating tends to be a bit strict. The prices are on the lower side compared to other course yakitori places. - In conclusion, it's neither good nor bad. I may not go back, but I might not use it when I'm in charge of planning. Yakitori enthusiasts may find it lacking.

Within walking distance from Shinbashi Station. This yakitori restaurant opened last November. I made a reservation on the same evening, and was able to reserve a seat at the counter. When I arrived, the counter was not too crowded and I could sit comfortably. However, the tables at the back were close together, so it may not be suitable for business entertainment. The female staff members were friendly, and the yakitori was carefully prepared. I ordered the "Gokumi Course" with rice for around 6000 yen. The bonjiri was particularly delicious, but it was disappointing that there was no skin. I ended the meal with udon. There are only two tables, and they are close together, so I don't recommend them too much, but I think the counter seats are good.

Shimbashi Station, 3 minutes walk, "Yakitori Gokuu Oku". This time I tried the Takkal Mari course for ¥5500. Contents (☆ indicates favorite dishes): - Assorted appetizers - Seseri skewers - Kyoto Hana Jidori thigh tataki - Quail - Harami walnut miso - Takkal Mari The appetizers included seseri nanban-zuke, new potato potato salad, and snap pea with bonito dressing. The seseri skewers were juicy and flavorful, with just the right amount of fat. The Kyoto Hana Jidori thigh tataki was tender and moist. The quail had a bold wine salt flavor. The harami walnut miso had a refreshing hint of shiso. The Takkal Mari was large and satisfying, with various condiments for flavor variation. The spicy tsukune added later was a nice touch. The kimchi added towards the end provided a good contrast with its acidity. The noodles served as the finishing touch, with a unique texture that was slightly translucent yet firm. Overall, the Takkal Mari course was a great value, offering not just Takkal Mari but also a chance to enjoy yakitori. The wine selection was also appreciated. The restaurant had a high-end feel at first glance, but the course turned out to be quite reasonable. The seating options included counter seats and tables.

17:30〜 I was the first to visit the new location of Yakitori Gokuh located a 1-minute walk from Shinbashi Station. Mrs. Gokuh, the owner of the long-established yakitori restaurant, opened this new store last November. Although it is close to the station, I was momentarily confused about how to enter the underground first floor. The white noren curtain is the landmark. If you are going there, please pass under the white noren curtain. I was guided to a table seat, although there is also a counter. I was looking forward to the new menu item, the Takkamari Course (whole chicken hot pot) with 6 dishes for 5,500 yen, and I toasted with a lemon shochu sour with koji. The appetizer was a gentle chicken porridge soup, which was comforting. Since it was unexpectedly chilly that day, turning it into a hot pot was a great decision. The yakitori made its appearance before the main dish, with liver, heart, and the tender middle part of the chicken. The tenderness of the heart was irresistible. Soon, the Takkamari arrived. It was overflowing with leeks and potatoes. When I took a photo, the chef cut it into easy-to-eat sizes and brought it back to me. I seasoned the chicken with salt and enjoyed it with my favorite condiments. There was also garlic, and I added all of it. The condiments included soy sauce, vinegar, mustard, and the versatile Korean seasoning Tate-Gi. It was great to be able to enjoy different flavors. The meat was tender and easy to eat, and the potatoes melted perfectly. I reached my limit at some point, but I couldn't stop eating. They brought more chicken thighs and other yakitori, keeping me busy with eating. Takkamari goes well with sake. I tried Nara's Shin In, Kyoto's Sawaya Matsumoto Shuha Ri, and Hokkaido's Kyogoku, and they were all completely different and interesting to compare. In the second half, they also served tsukune, which was as delicious as expected! Since the hot pot was empty, the chef asked if I wanted rice or noodles to finish the meal. They prepared udon without soup, and it was delicious to savor the broth. Once again, I thoroughly enjoyed the Takkamari. It was a rare opportunity to enjoy it. Mrs. Gokuh made my body and soul warm.

I went to the restaurant again after 9 pm and was warmly welcomed. The specialty dish of thick fried tofu with cartilage was amazing. The chicken tenderloin and chicken bone broth udon were also delicious. When I asked for a Japanese sake that was not on the menu, they brought it out for me! I also took home a minced meat bento.

Meeting in Shinbashi. Went to a yakitori restaurant recommended by the other party. Only course meals available, so we ordered the most expensive 6600 yen course. Started with a bite-sized salad and soup, followed by a 13-skewer course. The yakitori was delicious, but the drinks... the glasses were small, only two sips worth. And most of all, they were expensive. It felt like a waste. We didn't check the course details beforehand, so it's our fault, but there was no closing meal either.

I went to the restaurant after 9 PM and was warmly welcomed. The cost performance and taste were better than expected. The beef tongue was especially amazing. The chicken breast was also tender and very delicious. The staff's service was great, so I treated myself to a drink. I also got a minced meat bento to take home.

Shimbashi, 2 minutes walk, open until 11pm, closed on Sundays and holidays, astonishing repeat rate of 88%! Appetizer, 8 skewers (including vegetables), 2 side dishes, closing meal, salt azuki bean ice cream◎. Fresh chicken delivered daily from Tsukiji wholesaler, skilled grilling! 6 stores in central Tokyo, managed by Oodbee, opening in 2022. The manager is friendly and easy to talk to, creating a pleasant atmosphere! Start with a bottled beer toast! Skewer selection includes Nishikisou chicken, Shingen chicken, etc. Favorites are seseri and tebasaki. All side dishes are delicious! For the closing meal, you can choose soboro don, udon, or grilled rice ball. This time, I ordered soboro don, which includes thigh, seseri, and liver. Rich flavor. The monaka ice cream was so delicious that I had to ask if takeout was available. The plum wine from Nara was not too sweet and paired well with the grilled chicken! The Apiose beans from Aomori were a delicious first experience! There are many types of sake, including one with the same name as the manager! Extreme course ordering, great cost performance, clean and casual atmosphere. Quite crowded on weekdays at 8:30pm, with only 3 counter seats available. Payment by card. Nishikisou Chicken Features: Raised in an environment blessed with beautiful greenery and clear water. The meat is tender with a good texture. Our original feed, made from natural broadleaf tree vinegar, results in thin skin and low fat content, reducing the unpleasant smell unique to chicken. Skilled dismantling by trained professionals minimizes the loss of umami components. Shingen Chicken Features: Low odor, perfect texture for grilled chicken and sashimi. Kai Shingen chicken has a low odor, perfect texture, and a great umami taste. Scoring criteria: 4.0 or higher: Would visit regularly and confidently recommend to friends. 3.8 or higher: Would revisit and recommend to friends. 3.7: Potential for future revisits. 3.6: Specialized and delicious, or good value for money. 3.5: Simply delicious. Below 3.5: Not recommended.

This time, I visited a yakitori restaurant called "Yakitori Gokuu" that opened in Shinbashi three months ago. The restaurant has its main store in Shinbashi and has been a popular yakitori restaurant in the competitive Shinbashi area for 20 years. There are also branches in Ueno and Tsukishima. I had visited the Tsukishima branch last year and found it delicious, so I decided to visit the new store. The location is a 3.4-minute walk from Shinbashi Station on the Keihin-Tohoku Line, Yamanote Line, Toei Asakusa Line, and Tokyo Metro Ginza Line. It is also close to Shiodome Station. The restaurant opens from 5 pm to 11 pm. I visited with a friend at 7 pm, after making a reservation about a week in advance. The exterior of the restaurant gives off a slightly upscale vibe, and upon opening the door, there is a staircase leading downstairs where the restaurant is located. Upon descending, we were seated at a table as the counter seats were already taken. The restaurant has 8 counter seats and 4 tables with a cozy atmosphere. There is a grilling area in front, giving a nice ambiance. We started with drinks, ordering the Umeboshi Sour (550 yen tax included), which was delicious. The restaurant offers set courses only, but additional items can be ordered a la carte. We opted for the Gokumai Course (5,280 yen tax included), which includes various dishes like appetizers, skewers, homemade thick tofu, daily specials, a final dish, and salt azuki ice cream. We also added two items - Sabiyaki (grilled mackerel with wasabi) and Hatsumoto. The course we had included appetizers, skewers, white balls, Frisbee leek, grilled veggies, gizzards, apios, sweet and spicy wings, tsukune, and a final dish of soboro rice, chicken dashi udon, and grilled rice balls. Everything was delicious, with standout items like the gizzards, Hatsumoto, and grilled rice balls. The service by the chef and the female staff was very polite and welcoming. Overall, it was a delightful dining experience, and I look forward to visiting again. Thank you for the meal.

The other day, I went to a newly opened yakitori restaurant called "Yakitori Gokuu Oku" that opened last year. The location is very close to Shinbashi Station. The entrance is a bit hidden, giving the restaurant a hidden gem feel. The interior is bright and clean, with a slightly compact feel, making it more suitable for small groups rather than large parties. The food is only available in course menu, and on this day, I had the Gokuu course (4,400 yen). The Gokuu course includes appetizers, 10 skewers (including vegetables), and a side dish. They ask in advance about any dislikes or preferences, so I requested to change liver to gizzard. The yakitori was all delicious, with perfectly cooked meat that was juicy and had a great texture. The pacing of the dishes was just right, and by the end of the course, I was pleasantly full. They offer a variety of drinks including wine and sake. They also have unique options like lemon sour made with sake lees shochu and an Old Fashioned Highball with a float. Personally, I found the "Sansho Highball" made with a shochu infused with Japanese pepper and carbonated water from AKAYANE Spirits to be a perfect match with yakitori!

Just a stone's throw from Shinbashi Station Ueno exit. Turn down the road next to the karaoke shop on Ueno Street in front of the New Shinbashi Building, and you'll see the sign and lantern. When you open the door with the curtain, stairs leading to the basement continue. Once you step inside, the hustle and bustle of the surroundings seem like a lie. Unlike the popular yakitori restaurants in Shinbashi, it is quiet and calm, and it feels more suitable for visiting with a small group rather than a large one. With an L-shaped counter seat and three table seats, the restaurant is small and allows you to enjoy your meal in a relaxed atmosphere. The food is only available in courses. The content and price vary depending on the number of skewers and whether there is a closing dish, ranging from 4000 to 6000 yen (excluding tax), making it a reasonable price range. This time, I chose the "Ultimate Course" for 4800 yen, which includes 8 skewers, appetizers, small dishes, a closing dish, and dessert. At the beginning, they ask about your preferences for the doneness of the grilled items and any ingredients you dislike. The appetizer is motsu-ni, which includes tsukune and has a gentle seasoning that makes you feel at ease. - Yamazaki Highball - Nishiki-sou Chicken Liver The first skewer was my favorite chicken liver. It was cooked perfectly rare in the middle, with a crispy exterior, and had a rich and creamy texture. In addition to shichimi pepper, there is also powdered sansho pepper, and I was pleased to see my favorite Gen Ryo Kaku black shichimi on the table. - Demon grated daikon The demon grated daikon with a mild spiciness is perfect for resting your chopsticks or refreshing your palate. - Nishiki-sou Chicken Heart The texture was crispy, and the salt seasoning was exquisite. - Iwaidori Seseri I love seseri, which has a firm and bouncy texture, is fatty, and juicy. They offer white and red wines by the glass, in addition to bottles. I chose a glass of Borgo Chardonnay. The barrel-aged Chardonnay has a fragrant aroma that pairs well with the grilled chicken. - Green onion fritters with Romesco sauce I was surprised to see Romesco sauce, a Catalan dish made with nuts, tomatoes, and paprika, at a yakitori restaurant! The lightly fried fritters were crispy and the steamed green onions inside were meltingly sweet. The combination with the rich and flavorful Romesco sauce was excellent. It goes well with Chardonnay. - Quail with runny yolk The half-cooked yolk was rich and delicious. It was topped with homemade red wine salt, which added a unique touch. - Nishiki-sou Chicken Thigh The meat was plump, juicy, and full of umami flavor. - Glazed carrots The carrots were incredibly sweet, and I was impressed. - Homemade thick tofu The crispy exterior of the tofu was delicious, with a smoky aroma. - James Bryant Pinot Noir It had a fruity flavor typical of American wines. - Tsukune The fluffy tsukune included cartilage, providing a crunchy texture that was a nice touch. - Iwaidori Chicken Wings I love chicken wings, which had a crispy exterior and a juicy, flavorful interior. - Smoked mozzarella cheese The chef asked if I wanted to try some smoked mozzarella cheese, even though it was not part of the course. It was melty and fragrant, and even more flavorful when drizzled with honey. - Soboro rice bowl For the closing dish, you can choose from soboro rice bowl, chicken dashi udon, and grilled rice ball. I asked for less rice. The large soboro contained gizzard, giving it a complex flavor and texture, showcasing the restaurant's uniqueness. - Salted red bean paste ice cream with a rice cracker The ice cream was served with a fragrant green tea. The crispy texture of the rice cracker was amazing, and the ice cream inside was perfectly balanced in terms of firmness, not too hard or too soft. The salted red bean paste flavor was delightful, and I wanted to eat a whole one. The skewers were perfectly grilled, the daily specials were delicious, the cost performance was high, and I was very satisfied with this course. Since the number of seats is limited, reservations are essential.

After exiting the JR Shinbashi Station south ticket gate, turn right towards the Karasumori exit and walk straight on the main street. When you reach the coin parking lot, the shop will be on your right side (look for the lantern). Opened on November 24, 2022! I had the "Ultimate Course" at this restaurant. I tried the Kyoto Akadori chicken soup. It was a masterpiece that warms your heart and soul. This rare red chicken soup is a delight to savor. *Akadori chickens are raised slowly over 60-80 days, in contrast to the usual young chickens that are raised for about 40-50 days. They are known for their labor-intensive and time-consuming rearing process, making them a rare breed, accounting for only about 1.5% of chickens in circulation in Japan. I also had the chicken liver bucket, which allows you to fully appreciate the flavor of the chicken liver. I tried the Kinsho chicken tenderloin, which was refreshing with a nice touch of wasabi. The Kinsho chicken liver was a delight for liver lovers. *Kinsho chicken is characterized by its thin skin, high protein, low calorie, and firm texture without any gaminess. I enjoyed the Shingen chicken thigh, which was juicy and free of any off-flavors due to being raised in a clean environment. I also had quail eggs, which are a must-order at a skewer restaurant, so I was glad they were included in the course menu. The palate-cleansing garlic flower was a deep-fried cauliflower dish. I savored the Maruhatsu, which is a skewer with the heart sandwiched in the middle. A must-try for heart lovers. *Maruhatsu refers to skewering the heart without cutting it. I had the Jumbo Mushroom, which was complemented by butter with "lil" herbs, enhancing the flavor of the mushroom. I tried the meaty knee ointment, which was a pleasant surprise as the chef had prepared it by deboning a single chicken. I enjoyed the Seseri, which was firm, fatty, and one of my favorite cuts. I had the Tsukune, a favorite dish for Tsukune lovers. It was nice to see it included in the course menu. I tried the Beef Tongue, a surprise inclusion at the end, as it is usually ordered at yakiniku restaurants. To finish off, I had the Soboro Don, a bowl that allows you to savor the flavor of minced chicken. Highly recommended for Soboro lovers. Other options include Chicken Dashi Udon and Grilled Onigiri. You can order them individually if you feel like having something to finish off your meal. For dessert, I had the Salt Azuki Monaka Ice Cream, which was a delightful treat for red bean lovers. This can also be ordered separately. For drinks, I tried the Nara Prefecture's Shin'in Junmai Sake Hinohikari 70 Unfiltered Fresh Sake and the Fresh Lemon Sour. The Shin'in Junmai Sake Hinohikari 70 Unfiltered Fresh Sake is made from Hinohikari rice from Nara Prefecture, bottled in an unfiltered fresh sake state. It has a refreshing and sharp taste, thanks to its fresh and lively mouthfeel. Since it is a limited distribution sake produced in small quantities, it will be discontinued once it runs out. The Fresh Lemon Sour is made with the Ginkoro shochu from Fukuoka. Ginkoro is a shochu made from sake lees using a unique distillation method. It offers a fruity aroma and a refreshing taste. I realized that the taste of lemon sour can vary depending on the shochu used, so I savored it more carefully. The menu consists of course meals, including the Ultimate Course, Oku Course, 10-piece Course, and Gokyu Course. For first-timers, I recommend the Ultimate Course. This restaurant is a must-visit for skewer lovers, and its proximity to the station is a plus.