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one of if not my most looked forward meal in japan this trip, so thankful for the opportunity to try this legendary yakitori-ya humbly standing in the back alley of meguro. a very textbook recipe, nothing lavish or out of the ordinary, just exquisite grilling skills by ikegawa san’s hands of lightning speed turning the skewers so they are evenly grilled all way round. grilling began after one stewed chicken on toast which set the scene perfectly. all were perfectly salted, flavoured and grilled, it does become a bit repetitive towards the end but not a single piece was off. incredible skills honed for may years creating a line of students of their own shops now, but the master still reins as the best at a distance. oyako-don and soboro don were also out of this world, really loved the cartilage pieces within the soboro don. other pieces i loved were the seseri (neck), kawa (skin), liver, sunagimo (gizzard), sauzuri (oesophagus), chouchin (ovary). his vegetables were also insanely good, on top of his legendary broccoli, the sweet potato was also a real highlight, shiitake and gingnam too. if invited, a place i’d say yes to again in a heartbeat, highly highly recommend.
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december 2023
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stop-course (¥15,250)
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would revisit: yes
reservations: introduction-only
price range pp: ¥10,000-¥30,000
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📍鳥しき
location: 2-14-12 kamiosaki, shinagawa city, tokyo
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