Opened in February this year, "Hirano" has been receiving nothing but good reviews since its opening. This was my first visit, and I was looking forward to it as Mr. Hirano had previously worked at Seo in Azabu-Juban for 10 years (famous for being frequented by celebrities) and then as head chef at Seo in Tokyo Station Hotel for 8 years. He had visited both establishments numerous times because he liked them so much, so I was very excited to visit this time. I checked the availability on the restaurant's Instagram every day, and finally found a timing that worked for me to visit! The restaurant is located in Higashi-Ginza. It is located on the 1st floor of a building in Ginza Hacchome, the same building as "Ginza Jisaku". The restaurant has a luxurious appearance that stands out in this area, with a beautiful L-shaped white wooden counter that is clean and tidy. There are also private rooms where you can enter without being seen by anyone from the outside. This time, I had the omakase course, paired with a bottle of Tenbu Junmai Daiginjo from Nishizakari Brewery in Kagoshima. The course included: - Peach sesame sauce - Mixed fish salad - Seseri - Daikon with grated radish - Kashiwa momo meat - Liver - Tsukune with perilla - Ginnan - Japanese style bisque with bonito dashi jelly - Sunagimo - Dried aji (sweetfish) - Hatsu (chicken heart) - Small onions - Sori (chicken tail) - Tebasaki (chicken wings) - Soboro rice bowl (you can also choose oyakodon or chicken soba) - Pudding One dish and yakitori are served alternately. The yakitori, starting with the seseri, was juicy and plump, and I couldn't help but exclaim "delicious" in my mind, a very promising start! The yakitori that followed was all perfectly cooked. The liver had no unpleasant smell and was moist and flavorful. My favorite was the "tebasaki" (chicken wings)! It was prepared by cutting along the bone, making it easy to eat. The skin was crispy, and the meat was juicy and tender. Despite being chicken wings, it was elegant and delicious. The one dish dishes served at the perfect timing without disrupting the flow of yakitori were also excellent. Even the pudding at the end was delicious. I like the course structure where one dish is served in between yakitori to enjoy the yakitori until the end without getting tired of it. Just like at Seo, there is also a wide selection of wines available, but this time I preferred sake. Of course, I will definitely be visiting again. I am delighted that a wonderful yakitori restaurant has opened in Ginza~♪,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,I have a hobby of eating out, and I mainly post about the Ginza area on my Instagram, which has over 28,000 followers!Instagram: lunchkirakira (Ginza Lunch)https://www.instagram.com/lunchkirakira/?hl=en,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Located in Ginza Hacchome, "Yakitori Hiranoya" is a yakitori restaurant right next to "Ginza Inaba", run by the dining group "MUGEN" which also operates Michelin one-star restaurant "Tempura Miyashiro" in Naka-Meguro and "Sushi Onikai". It opened in February 2022 and is cashless, so please be aware of that. The head chef, Ikuzi Hirano, hails from Fukui Prefecture and has experience working with the brand chicken "Kaishindo" since his days at "Senzan Seo". The chicken is delivered fresh the next morning thanks to established relationships with wholesalers. The course menu is an omakase course for 8,000 yen, focusing on the "Kaishindo" chicken. The meal starts with a cleansing sake, followed by dishes such as steamed clam rice, assorted fish salad, and various chicken skewers showcasing the creativity of Japanese cuisine. The overall cost for three people sharing a bottle of wine was around 19,000 yen. The creative and satisfying dishes, along with the expertise of Chef Hirano in handling the "Kaishindo" chicken, made for an exceptional dining experience.

I had the 8,800 yen chef's choice course and I was very satisfied with the price and portion in Ginza! I arrived at 6:30 pm on Thursday and the restaurant was full. They started the course with a glass of sake. There was a cute tatami-shaped phone stand on the table. I saw they also offered a pairing course, so I would like to try that next time. The course menu included: ceremonial sake, mackerel potato salad, dried small fish salad, grilled chicken, grated radish, beef tongue, chicken meatball, tofu skin, chicken cartilage, red meat, soft cheese, tomato, quail egg, soup, oyakodon or rice with soup or minced meat rice, one dessert. Enjoy the pudding with caramel sauce after taking a bite.

There is a yakitori restaurant called Hiranomaru Zenkoku Nenryo Kaikan located in a building that is within walking distance from Ginza, Shinbashi, and Higashi-Ginza. Be careful because there is another restaurant with the same exterior on the opposite side of the building. This time, I reserved the omakase course which included salad, 10 assorted yakitori skewers, seasonal steamed egg custard, seasonal simmered dish, seasonal side dish, meal, and dessert. We started by cleansing our palate with a cup of sake for a toast. The sake for the toast was a limited edition fruity and delicious sake from Kagoshima Prefecture. The table even had a smartphone stand made of tatami material, which was interesting and convenient. The crispy dried fish salad was enjoyable, and we also had different types of sake to pair with the meal. The yakitori was delicious, especially the juicy chicken breast skewer. The homemade tofu with yuzu and salt seasoning was exquisite. Each skewer that followed, from the succulent liver to the rare parts like heart and gizzard, was flavorful and satisfying. The pumpkin croquette with blue cheese inside was creamy and sweet, resembling a dessert croquette. For the final course, we chose between oyakodon and soup rice, both of which were perfect for ending the meal. The angel's temptation highball made with authentic sweet potato shochu was refreshing and easy to drink. The dessert pudding served in an eggshell was creamy and delicious. Overall, it was a highly satisfying dining experience, making it a great choice for special occasions like anniversaries. The restaurant accepts credit card payments. For more information, you can visit the blog at https://zan3tho.com.

We used this restaurant for a slightly formal dinner gathering. We reserved a private room at Yakitori Hinano, one of the top 100 yakitori restaurants in Ginza Hacchome, and visited. Even though it was a private room, they brought freshly grilled skewers at the right pace. We could freely choose our drinks from beer, sake, to highball. It was a delightful experience. Thank you for the wonderful meal!

Today's restaurant is Yaki Tori Hiranoya. Located in Ginza, this restaurant offers a fusion of traditional grilled chicken with intense heat and clear Japanese cuisine. It is a 4.5-minute walk from Ginza Station, located in a lane near the Ginza Mitsui Building. The exterior exudes a sense of luxury, and the interior features a dignified atmosphere with an L-shaped counter seat. There are also private rooms with monitors, making it suitable for business meetings. I decided to try the Omakase course. At Hiranoya, the course starts with a tasting sake before moving on to the dishes. The sake served was "Tenpu" from Kagoshima, known for its smooth texture and fruity sweetness. It was a delicious sake that served as a palate cleanser. The course began shortly after. The first dish was a small dried fish salad. I paired it with a draft beer. Let's dig in. Report: - Omakase Course ¥8800 (Course overview below) - Small dried fish salad: Crispy dried fish adds a fragrant texture to the salad. The saltiness and umami of the dried fish create a simple yet flavorful salad to prepare for the upcoming grilled chicken. - Conger eel sushi: Next, a conger eel sushi for a light appetizer. The dense conger eel, with a hint of sweetness from the sauce, offers a refreshing taste. It is served with bitter gourd and plum paste for a palate cleanser. The sweet plum paste complements the bitterness of the bitter gourd, creating a delightful combination. - Chicken tenderloin skewer: The first skewer is chicken tenderloin. The way Hiranoya grills their chicken and their dedication to Kishu Binchotan charcoal result in a crispy grilled chicken without excess moisture. The tender texture of the tenderloin, combined with the savory aroma of the well-grilled meat, is remarkable. It's juicy, packed with flavor, and incredibly delicious. - Chicken thigh meat skewer: This skewer features the thigh meat with the bone. The thick umami locked within the round appearance is reminiscent of Kyushu charcoal-grilled chicken, with a crunchy skin and a chewy texture that is characteristic of Hiranoya's grilling technique. - Mushroom: A generous serving of beautifully grilled mushrooms. While retaining the unique umami of mushrooms, the firm texture of the mushrooms is more compact than juicy, which is interesting. One side is well-charred, while the other side is lightly grilled. The charring adds a fragrant aroma rather than bitterness, making it delicious. - Chicken meatball: A classic grilled chicken skewer with ground chicken mixed with shiso leaves. The meatball is dense with intense umami, and the refreshing shiso leaves pair perfectly with the accompanying tofu topped with citrus. It's a combination that would go well with red wine. - Chicken neck meat: A unique part of the chicken, the neck meat, offers a slightly chewy texture with a meaty flavor. It's surprisingly delicious, combining the best of both hormone and regular meat flavors. Other customers were also praising its deliciousness. - Quail egg: A half-cooked quail egg that melts in your mouth as soon as you bite into it. The interesting texture makes it incredibly delicious. - Onion: Beautifully grilled onions with a sweet flavor, charred aroma, and the fragrance of the sauce, all balanced perfectly. The grilled onion is delicious. - Chicken wing tip: The course ends with a juicy chicken wing tip packed with umami. The meat is incredibly juicy, with a crispy skin. It's unbelievably delicious, with a delightful juiciness and a crispy texture throughout. - Nanjing croquette with blue cheese: A croquette made with pumpkin and filled with blue cheese. The subtle saltiness of the blue cheese complements the sweetness of the pumpkin in this simple and delicious croquette.

It's been a while since I had high-class yakitori. This place is quietly tucked away on a backstreet in Ginza 8-chome. I opted for the course where they pair three glasses of wine with the dishes. The course included dishes like dried fish salad, sushi, bitter melon with plum, chicken thigh, onion and mushroom skewers, chicken breast, liver, gizzard, pumpkin croquette with blue cheese, shredded chicken wings over rice, oyakodon, and soup rice with a choice of one topping. The wines served were Chianti Classico, a wine from Argentina, and a Pinot Noir from Burgundy. The yakitori was cooked perfectly and was juicy and flavorful. The meal flew by in 2 hours. If you exclude the wine, the course is priced at just under 10,000 yen and is very satisfying. Thank you for the feast.

General Hirano Ikushi is a skilled chef, and his grilled skewers of yakitori are full of flavor and juiciness. The purple-haired server is cute and knowledgeable, explaining everything about the items and Japanese sake. The chicken neck is delicious, and the chicken liver has a unique texture. You can feel the hard work and dedication of General Hirano in every bite. Highly recommended! You won't be disappointed!

【Yakitori Hiranoya】Ginza《Recommended Points》◉For those who want to enjoy exquisite yakitori courses◉For those looking for a restaurant in Ginza for business meetings or entertaining guests◉For dates/business meetings/entertaining guests▷▷order▷▷◆Chef's Choice Course: 8,800 yen・Sake・3 special dishes・Chef's choice of 10 skewers・Main dish・DessertIn 2023, the renowned restaurant "Hiranoya" in Ginza offers yakitori made with "Kai Shingen Chicken" from Yamanashi Prefecture. To start, enjoy a sip of Junmai Daiginjo sake "Tenpu" to cleanse your palate (^ ^)◇Jako SaladA salad with various leafy vegetables, myoga, steamed chicken, and dried baby sardines. The crunchy vegetables and the texture of the dried baby sardines are delightful!◇Hamo Sushi・Goya Plum DressingI was surprised and impressed to find eel sushi in a yakitori course! (^ ^) The goya (bitter melon) with plum dressing is refreshing and delicious, perfect for summer.◇SeseriA rare part around the neck of the chicken. Only about 20g can be taken from one bird, making it a very rare cut. It was incredibly delicious, with a perfect balance of flavors and a memorable start to the course.◇Grated Daikon RadishA refreshing and elegant grated daikon radish with a hint of spiciness.◇Mune KoshinA surprisingly juicy chicken breast meat (^ ^)◇MushroomsLarge and hot mushrooms, incredibly juicy! The chef kindly warned us about the heat before we indulged. (^ ^)◇Homemade TofuRich and silky homemade tofu served with yuzu salt, allowing you to savor the original flavor of the tofu with a hint of yuzu fragrance.◇LiverFresh liver without any unpleasant smell, with a rich umami flavor and a tender texture, perfectly complemented by the sansho pepper.◇Momo AkamiThe calf muscle meat, incredibly juicy and tender! (^ ^)◇NodoguchiA rare part of the chicken, with just the right amount of fat and a chewy texture. Delicious with the touch of yuzu pepper.◇HatsuA must-have part, the heart of the chicken, with a crispy texture that is irresistible. (^ ^)◇TsukuneThe fluffy tsukune is also exquisite!◇TomatoFresh tomato with mozzarella cheese, a favorite skewer for ladies! The heat was intense, so we savored it carefully. (^ ^) The fresh sweetness of the tomato and the rich flavor of the cheese made it exceptional!◇Nanjing CroquetteA pumpkin croquette with blue cheese hidden inside. The sweet pumpkin and the salty taste of the blue cheese matched perfectly, creating an amazing combination.◇TebasakiThe meat around the chicken wing bones is flavorful and a favorite part that is easy to eat due to the cut made by the chef. A must-try part! (^ ^)◇Main DishChoose from "Soup Rice," "Oyakodon," or "Soborodon." It was a tough decision, but we chose Oyakodon and Soborodon to share! Both were incredibly delicious, with the comforting Oyakodon and the rich Soborodon with a creamy egg yolk coating. You also get chicken white soup, which was carefully seasoned to complement the meal!◇DessertEgg pudding and grapes. The grapes were DelaFleur. The egg pudding can be enjoyed as is or with caramel sauce poured on top. The pudding was exceptional, with a generous amount of vanilla beans and a delicious caramel sauce with a hint of bitterness.◇The restaurant is completely cashless, so please note that cash is not accepted. The interior has a counter with 12 seats and a large private room that can accommodate 4 people, complete with a large monitor. The space is relaxing with a wood-themed decor. The chef has a artisan-like presence and is very friendly, providing explanations about the different cuts of meat and engaging in conversations. The staff are also attentive and have lovely smiles.

The yakitori was delicious from the appetizer to the closing minced chicken bowl and dessert pudding. The meat was incredibly tender! The yakitori sauce outside often tastes too strong, but Hirano's seasoning was just right, not too strong. Thank you for the meal♪

This restaurant has also been selected as one of the top 100 restaurants! Located in Ginza, the atmosphere inside the restaurant resembles a high-end Japanese cuisine counter! Highly recommended for a date, as women are likely to be delighted! There is attention to detail even in the dishes, and each yakitori skewer looked like a piece of art! It was incredibly delicious! Thank you for the meal!

I visited "Yakitori Hiranoya" in Higashi-Ginza on this day. It's a popular restaurant and it's hard to make a reservation at a convenient time, but I was able to secure a spot on Saturday at 4:30 pm. The restaurant is new and beautiful as it's only in its second year of operation. I sat at the counter and started with the "Wine Pairing Course (15,800 yen)" that I had requested in advance. First, I had a sip of sake from a cup to cleanse my palate before enjoying the yakitori. We started with a toast using sparkling wine. The first dish was "Bisque," which had a nice balance of sweetness from edamame and umami from bonito jelly, pairing well with the sparkling wine. Next was the "Jako Salad," with crispy dried fish and fresh salad. Then, the yakitori was served. The first skewer was "Seseri," juicy and flavorful, followed by "Momo," "Tamanegi," and "Liver." The liver was particularly delicious, not too gamey. It paired well with the second glass of red wine (Cabernet Sauvignon). Next was "Manganji Togarashi and Nasu no Yaki-Nishin," featuring crunchy Manganji peppers and juicy eggplant. The third glass of wine (Chardonnay) paired nicely with the "Nodomo" and "Sunagimo." The "Nodomo" had a chewy texture, and the "Sunagimo" was juicy and flavorful. Then came the "Ayu no Hitashi," with a crispy texture and a burst of ayu flavor and aroma, perfect for summer. The fourth glass of wine (Pinot Noir) went well with the juicy tsukune and harami. The "Tsukune," "Mushroom," "Asparagus," "Harami," and "Tebasaki" were all juicy and delicious. The tebasaki, in particular, was incredibly tasty with plenty of umami around the bones. For the finale, we could choose between "Oyakodon," "Soborodon," or "Inaniwa Udon." Both my wife and I chose the Oyakodon, which had plenty of high-quality chicken and a creamy egg topping. The piping hot chicken soup was full of chicken flavor. For dessert, we had pudding, rich and full of egg flavor, especially delicious with the caramel topping. After enjoying all this, the bill came to around 32,000 yen for the two of us. It was a very satisfying yakitori dinner. The head chef here is said to be from "Seo" at Tokyo Station Hotel. The yakitori he grills is truly juicy and delicious. The staff were attentive, serving dishes and drinks promptly and making our experience very comfortable. I would love to visit again. Thank you for the wonderful meal.

I love yakitori, and I finally had the opportunity to step into a highly rated restaurant. I started with a glass of Tenmu Junmai Daiginjo Kiyome sake, which was rich and fruity, setting high expectations for the meal to come. I also ordered a bottle of Asahi Super Dry beer, which was dry and moderately rich, a refreshing choice. The first dish was a Japanese-style bisque with dashi, featuring finely chopped ingredients in a gentle soup that was well chilled and perfect for the season. Next was a scallop salad, with crispy scallops adding texture and concentrated umami. The vegetables were fresh, and the salad chicken had a quality that showcased the pride of the yakitori restaurant. Then came the yakitori skewers, starting with seseri (chicken neck). It had a soft texture with a gentle saltiness, followed by a perfect amount of fat. Grated daikon radish was served as a palate cleanser, with a gentle texture and a hint of spiciness. The next skewer was sori (thigh base), with crispy skin and tender meat that complemented each other well. The skewer of nagaimo (Chinese yam) was marinated in a sweet and savory sauce, with a fantastic texture and a perfect temperature. I switched to a glass of Arar Pinot Noir red wine, which was delicate and slightly sweet, pairing nicely with the yakitori. The liver skewer was tender and flavorful, without any unpleasant smell, and the sauce enhanced the umami. To refresh the palate, I enjoyed a dish of Manpukuji togarashi (Japanese chili pepper) and eggplant tempura, featuring fresh and juicy vegetables with a hint of fried umami. The tsukune (chicken meatball) skewer was light and fluffy, with a rich meaty flavor and a subtle sauce. The hodo (chicken throat) skewer had a strong texture, with a crispy and fatty taste that was irresistible. The momo (chicken thigh) skewer was the highlight, with a chewy texture and a perfect balance of fat. The shiitake mushroom skewer was light and flavorful, enhanced by the smoky taste of charcoal. The dried ayu (sweetfish) was crispy and concentrated in umami, resembling a delicious fried fish. The red meat wrapped in chicken skin was moist and flavorful, with a hint of charcoal. Finally, I enjoyed a glass of Arar Sauvignon Blanc, a fresh and fruity white wine. The knee cartilage skewer had a strong crunchy texture, allowing me to savor the delicious meat and fat around the bone. Overall, it was a truly delicious dining experience.

The restaurant has a nice atmosphere and the interior is calm and lovely. The food is okay. I ordered a course pairing with wine, but it was not a one-to-one ratio. I got 3 skewers of yakitori with only one glass of wine. In total, I had 3 glasses of wine, excluding the initial beer or sparkling wine. It seemed like there was a time limit because the dishes kept coming even though we hadn't finished eating, so the yakitori ended up getting cold, which was a bit disappointing.

🔲Previous Tabelog Rating: 3.75 (July 2023) Genre: Yakitori 🔲Overall Impression: So delicious! Recently, yakitori has become quite expensive, with some places easily exceeding 10,000 yen. But here in Ginza, you can enjoy a course for 8,800 yen! Not cheap, but I prefer it over the high prices at other places. The selection of sake and alcohol was excellent! The portion sizes were not huge, but the dishes were served over a 2-hour period, so it was satisfying. It's a great place to bring a date - no need to cook the food yourself like at a yakiniku place, and no need to worry about knife and fork etiquette like at a French restaurant. The ambiance is just right, not too quiet, making it easy to focus on conversation. The food is delicious, and overall, it's a great restaurant! 🔲What I Ate: - King Salmon with Yuzu Pepper and Daikon - Skewers: Seseri, Momo, Asparagus, Tsukune, Liver, Hatsu Moto, Mushroom, Nankotsu - Jade Eggplant with Fig and Sesame Cream - Corn Cream Croquette - Chicken and Egg Rice Bowl - Chicken Soup - Pudding 🔲Highlights: - The King Salmon was moist and delicious, a step above what you would find at a casual izakaya. - The Seseri skewer was incredibly tasty, a must-try! - The Momo skewer was unexpectedly tender and juicy. - The Liver skewer was melt-in-your-mouth delicious, even for those who don't like liver. - The Hatsu Moto skewer had a unique texture that I enjoyed. - The Mushroom skewer was juicy and flavorful. - The Nankotsu skewer was surprisingly rich and meaty. - The Corn Cream Croquette was smooth and tasty, perfect for summer. - The Chicken and Egg Rice Bowl was a satisfying end to the meal. - The Pudding served in an eggshell was visually appealing and incredibly smooth and rich. 🔲Additional Information: - The restaurant has both counter seating and private rooms. - It can get quite crowded, so reservations are a must. - The staff were friendly and welcoming. - Dining alone might be a bit challenging, as the restaurant seems to cater more to groups, especially with many international customers around. 🔲Overall, a highly recommended restaurant for delicious yakitori in Ginza!

- Visited on a weekday at 6pm. Despite it being a Tuesday, the place was packed both before and after, showing its popularity. - About a third of the customers were foreigners at one point, indicating its popularity. - From appetizers to main dishes, offal, closing dishes, and dessert, as well as the drinks, everything was delicious without complaint! If I had to pick a top 3, it would be liver, chicken wings, and mushrooms (!).

We used it with 5 people and it cost around 70,000 yen! Overall, the service was slow but the food was delicious. The additional vegetable skewers we ordered were burnt, which was disappointing. The grilling was a bit too much, with many items being served burnt. The chicken and egg rice bowl at the end had no flavor for me, but my companion found it extremely salty, as if they had added seasoning twice. This is just a side note, but the atmosphere at the restaurant is nice. Thank you for the meal.

I visited this restaurant for the first time and found the atmosphere to be bright and the chef was friendly, making me feel comfortable as time passed. The yakitori was delicious, with a seasoning that brought out the natural flavors of the ingredients. The liver was my favorite among all the yakitori I've had before. I was surprised that there was no smoke while they were grilling right in front of me. Even days later, I couldn't forget the taste of the yakitori. I will definitely visit again. Thank you for the wonderful meal.

Located in Ginza, Tokyo, Hirano is a yakitori restaurant where you can enjoy high-quality yakitori at a reasonable price. The course starts with a sake toast and includes several small dishes followed by around 12 skewers. The menu is more on the traditional side, with a mix of simple and innovative dishes. The cost is around 11,000 yen per person, including drinks.

The restaurant was mostly filled with foreign customers. We started with a sip of sake in a small cup, and then the course began. I had been drinking Ferrari sparkling wine, thinking it was a drink produced by the car brand because I first had it at Fuji Speedway, which was a misunderstanding. The yakitori was grilled right in front of us, unlike regular yakitori restaurants where there is usually a glass barrier between customers and the grilling area to prevent smoke. Here, there was a strong ventilation fan near the grill, allowing us to talk directly with the chef. The meat was all tender and juicy, and the portion of the course was just right. I usually don't like liver, but the one here had no unpleasant smell and was delicious.

Recently, there are an abnormal number of great restaurants in the genre of "yakitori." It used to be that having good quality ingredients, seasoning, and cooking were enough to stand out, but now it has become the norm, making it difficult to differentiate based on taste alone. I found Hirano-san through a reservation on a whim when the yakitori restaurant I wanted to go to was full and I saw their high rating on Tabelog. The restaurant is conveniently located near plenty of parking in Higashi Ginza. As soon as I entered, I was met with a grumpy-looking old man behind the counter. It reminded me of those old-fashioned, surly ramen shops from the past. Nowadays, popular restaurants that are hard to get into often have confident and friendly owners, whether it's a sushi restaurant or a Japanese cuisine restaurant. The intimidating atmosphere made me think, "Did we arrive late?" (We weren't late, by the way). Honestly, having tried many restaurants, I tend to avoid places with unfriendly owners. However, this time we had made a reservation online and a female friend was with us, so we decided to stay. As expected, the other male staff member was also unfriendly, and the only friendly one was the girl who served us. In terms of taste, it was neither good nor bad, just your typical "decent yakitori under 10,000 yen course" that you can find in Ginza or Omotesando. The portions were quite generous, so it may be good for those who want to eat a lot. When the female customers slowed down their pace of eating, one of the staff members said, "Don't want anymore? Can I clean up?" Wow, the way he said that to first-time customers...haha. It made me realize that there are still restaurants like this, and I felt grateful once again for the restaurants that consistently serve delicious yakitori with a pleasant attitude. Whether it's a misunderstanding, talking down to someone younger, feeling inferior, or just being in a bad mood, customers don't know or care about that. Let's not make the delicious yakitori cry.

The head chef, who I initially thought might be hard to approach at a new restaurant, turned out to be very friendly as the meal progressed and the conversation flowed. The yakitori was cooked to perfection, with each skewer just right. The various side dishes in between were also delicious. The restaurant is easy to access and both the exterior and interior are well-maintained. And the grilled chicken tail was really tasty. I think it would be a great place for a date.