In a back alley of Kannai, Yokohama, Riba Tei blends seamlessly into a deep, adult atmosphere. The nostalgic scent of the Showa era lingers in its charming facade, making it feel both familiar and inviting. This establishment also plays a mentor role, producing talented apprentices who run a thriving yakitori business. The juicy, tender half-cooked hearts, melt-in-your-mouth white liver, and skin that brings out the richness of fat are some of the popular skewers at Riba Tei. Along with the long-held secret sauce and salt, they enhance the flavors with ginger, garlic, and sudachi, adding depth and variety to the taste. Unlike the modern, vibrant yakitori shops, Riba Tei retains a Showa-era charm, offering delicious yakitori in a cozy, old-town atmosphere. It was a great meal! (^^)Today's menu: JPY 14,000Omakase Course: JPY 11,000Appetizer (Kabosu liquor)PicklesHeart (with grated ginger)Deep-fried chicken wingsSkin (with garlic miso)Tender Wagyu tongue with green beans and small potatoesKyoto Takasago chicken breastFruit tomatoes, zunda, grilled cornKousaka chicken confit with skin jelly and eggplantDuck breast (with wild garlic)White liverGrilled shiitake mushrooms (with squeezed sudachi)Grilled green peppersWagyu tongueChouchinTsukuneAdditions:HeartLiverDry curry 150gFukujinzuke, pickled shallots, lemonJidori chicken soupOther drinks.
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