1000 Yokohama

I visited Yakitori 1000 located in Bashamichi.I ordered the Omakase Course for JPY 16,000 plus a service charge of JPY 1,600.The yakitori made from Takasaka chicken was incredibly delicious, it left me in awe. Thank you very much.- Niko- Bottled beer- Ginkgo nuts- Chicken thigh- Smoked daikon and cream cheese- Chicken breast sushi- Kumquat- Junmai Daiginjo from Juyondai- Sashimi of Takasaka chicken- Pickled cucumber- Heart- Quail- Corn- Corn chawanmushi (savory steamed egg custard)- Isojiman sake- Aka sake- Thick fried tofu- Liver- Liver pâté- Mini okra- Tsukune (chicken meatballs)- Daikon and lemon palate cleanser- Barolo, Italy, Nebbiolo- Curry to finishNext time, I plan to try the ramen and takikomi gohan (seasoned rice).The owner is type B.The total bill was JPY 24,420. Less

Visited this restaurant on August 24, 2026, at 8:45 PM through a referral. This was my second visit to a Takasaka chicken restaurant this month, following my recent trip to the one owned by the Takasaka chicken owner. Although there were no chicken lanterns, I enjoyed the hand-rolled gunkan with salted egg yolk. The course was excellently designed to avoid monotony in flavors, and I had a full serving of all four closing dishes (rice balls, seasoned rice, curry, and ramen). It was a great place where the cost of drinks exceeded that of the food. I even made a reservation for my next visit in November. It was a great meal! Less

✼••┈┈••✼••┈┈••✼••┈┈••✼••┈┈••✼ A 28-year-old food lover who enjoys exploring restaurants between Tokyo and Nagoya. ⬇️ Today, I’d like to introduce this restaurant: 【1000】 ⬇️ Here’s what I ordered this time: Omakase Course This is a yakitori restaurant I’ve wanted to visit for about two years! When I lived in Nagoya, I thought Yokohama was too far, and even after moving to Tokyo, I kept thinking, "Yokohama is surprisingly far..." Before I knew it, it became a reservation-only restaurant! Wait, when did that happen?! (ﾟДﾟ) Haha After all that, I finally got to visit my long-awaited spot! ♡ First, we toasted with a pre-meal drink of "Jikon"! The pre-meal drink was already extravagant! "Natsuginnan" With a fluffy texture and a slight bitterness, it pairs perfectly with the drink from the start. I really love ginkgo nuts during this season! "Peach with White Miso" Then came the sweetness! The sweetness of the peach and the creaminess of the white miso surprisingly matched well, and I love this kind of combination! ♡ "Kozaka Chicken Liver" This was truly delicious... I feel like I won’t be able to eat liver anywhere else again. It was topped with plenty of snow salt. With a creamy texture, the unique taste of liver was hardly noticeable, and the umami was strong! As a liver lover, this really hit the spot ( *´艸｀) Moreover, I was so happy to see "liver" appear again! We even had "Liver Pâté" served, is today a liver festival?! (*>ω Less

"1000" is a yakitori restaurant located on the 3rd floor of a building, about a 7-minute walk from Kannai Station in Yokohama, Kanagawa Prefecture. It has been selected as a "BRONZE" restaurant on Tabelog and is also listed among the "Top 100 Yakitori Restaurants in the East."They serve the rare "Takasaka Chicken," and even more exclusive "Special Takasaka Chicken." The atmosphere is lively, led by a young chef.A few days before my visit, a cancellation opened up for the Omakase, and I was able to reserve a spot for 8:40 PM. It’s a hard-to-book restaurant that I had wanted to visit for a long time, so I felt lucky.I reserved the "Omakase Course" (JPY 16,000, plus 10% service charge).The restaurant is on the 3rd floor of a small building, and I waited on the stairs in front of the restaurant until it opened. The door opened right at 8:40 PM.Inside, there is a U-shaped counter with 10 seats. The spacing between the seats is relatively wide, providing a comfortable atmosphere.The chef greeted us first, and we began the course with a toast.Course Contents:- Aperitif- Summer Ginkgo- Chicken Thigh with Green Onion- Smoked Daikon with Cream Cheese- Peach with White Miso- Chicken Breast Sushi- Chicken Neck and Kumquat in Soy Sauce- Takasaka Chicken Liver Sashimi- Chicken Breast Tataki with Inka no Mezame and Truffle- Heart- Cucumber- Grilled Liver and Heart- Corn- Corn Chawanmushi (savory egg custard)- Chicken Neck- Quail from Elf France- Thick Fried Tofu- Liver- Liver Pâté- Mini Okra- Tsukune (chicken meatball)- Grated Daikon and Lemon Juice- Two Types of Corn and Chicken Soboro Rice- Chicken Broth Shoyu Ramen- Chicken Curry- Crème Brûlée- Chicken Bento (takeout)Not only skewers but also sushi, tataki, and chawanmushi were served, making for a delightful variety.The chicken thigh with green onion was crispy and fragrant on the outside, while the meat was plump and juicy. When bitten into, the fat and umami burst forth. The green onion was sweet and delicious!The chicken neck and kumquat in soy sauce were wrapped in nori with red vinegar rice. Breaking the kumquat yolk while eating paired perfectly with the mild acidity and sweetness of the red vinegar rice and the chicken neck. They use a rare red vinegar for the sushi, which I learned about from "Hatsune Sushi," a Tabelog BRONZE restaurant in Kamata.The chicken breast tataki with Inka no Mezame and truffle was also delicious. Eating the chicken and potato with plenty of yolk soy sauce created a complex flavor enhanced by the truffle aroma.The quail from Elf France had a perfectly balanced texture—not too hard or too soft—while the yolk was just shy of being fully cooked. The soy sauce marination was spot on, and the cooking was excellent.The tsukune was large and round, with just the right amount of salt. The cooking was also well done, making it very tasty.For the finale, you can choose from corn and chicken soboro rice, chicken broth shoyu ramen, chicken curry, or grilled rice balls. You can select the portion size according to your appetite: one bite, half, or full.This time, I chose the rice, ramen, and chicken curry. I couldn’t narrow it down to just one since they all sounded so good. Each dish was incredibly delicious!Especially the rice was filled with my favorite corn, topped with a quail egg. The sweetness of the corn combined with the crunchy texture of the chicken soboro was simply the best.I purchased a chicken bento to take home. They even packed the leftover rice as rice balls for me.I had it the next day, and both the chicken bento and rice balls were absolutely delicious. Buying the chicken bento was definitely the right choice! It’s a must-buy! It was a great meal! Less

I managed to secure a cancellation spot for the omakase and went there! Everything was absolutely delicious!! They have a selection of Japanese sake beyond the menu, so I was able to consult on what pairs well with the dishes and enjoyed it thoroughly.There were so many options for the finishing dishes that I had a hard time deciding, but I went with a little of the corn rice and curry. In the end, I was able to make an onigiri with the leftover rice, which I had for breakfast the next morning! It was still delicious!I’ve already made a reservation for my next visit, and I’m looking forward to it!It was a great meal! Less

Tonight, I revisited '1000' (Sen), located near Kannai Station, after quite some time.In the bustling Kannai area of Yokohama, filled with renowned restaurants, the experience of savoring a skewer here is truly exceptional. This full course meal reaffirmed my belief that it is "undeniably delicious."Starting with the moist "chicken breast," followed by the fluffy and fragrant "tsukune" (chicken meatball), and the bursting flavors of "chouchin" (chicken tail) and "Shiratama El France," each skewer was perfectly grilled and seasoned.Additionally, the exquisite a la carte dishes showcased remarkable skill.The "Kousaka chicken sashimi" enhanced by sesame oil powder brought out the sweetness of the meat, while the surprisingly rich "chilled corn potage" made from locally sourced corn in Yokohama, and the luxurious "truffle-topped liver pâté" elevated the dining experience with every dish.To finish, I indulged in a luxurious combination of "half curry" and "half ramen," followed by the flawless dessert of "crepe brulee."Even after visiting numerous famous restaurants, the overwhelming presence of this place continues to provide an unparalleled experience.I truly enjoyed this supreme moment that is essential when discussing yakitori in Yokohama.Once again, it was a fantastic meal! Less

I visited this place with some colleagues from work.The interior consists only of counter seating, and everything starts at once.It's a style of alternating between yakitori and appetizers.This is one of my favorite yakitori restaurants.Not only is the taste excellent, but the atmosphere and the attentiveness of the staff are truly remarkable.Once again, the menu was structured in a way that kept things interesting, allowing us to enjoy every bite until the end.The grilling of the yakitori and the creativity of the appetizers were impressive, especially the classic chicken sashimi, which is a must-try even for those who might be hesitant!I heard they are planning to relocate, so I have high hopes for their further evolution.This restaurant is definitely worth a visit, whether you're a yakitori lover or not, so please make sure to stop by at least once‼️ Less

If you're looking for yakitori in Kannai, this place is one of the top choices that comes to mind due to its high satisfaction level. The atmosphere in the restaurant creates a pleasant tension that naturally draws your attention to the grill, yet the warm hospitality makes you feel relaxed as soon as you take your seat. You can enjoy a delightful time not just with the food, but also with the ambiance and conversation.The yakitori is made from Takasaka chicken, with each skewer carefully grilled to highlight the texture and fat content of each part. The surface is perfectly charred, while the inside retains moisture, releasing the rich flavor of the chicken with every bite. There’s a wonderful variety, from tender skewers to those with a delightful bounce, and even skewers that showcase the sweetness of the fat, ensuring that no two bites feel repetitive.The salt and sauce enhance the chicken's natural flavors without overpowering them, bringing out the best in each part. The timing of the service is impeccable, allowing you to savor the skewers at the perfect temperature right after they are grilled. The chef's movements are confident, and the distance in conversation feels just right.I was extremely satisfied not only with the quality of the yakitori but also with the service and the overall atmosphere. I found myself thinking about my next visit immediately after finishing my meal, and I would love to return to this yakitori restaurant as many times as possible whenever I have the chance to make a reservation. Less

I visited the yakitori restaurant "1000" in Kannai. Overall, the cooking was consistently well-executed, and there were no disappointing dishes throughout the course, leading to a high level of satisfaction.We started with skewers of chicken and green onions. The skin was crispy, and the balance of flavor and juiciness was excellent. The tsukune (chicken meatballs) were simply delicious, and the three types of chicken breast, liver, and heart were all in great condition. One dish featured chicken breast served with nori (seaweed) and yuzu pepper, which was perfectly cooked, showcasing the chicken's umami amidst its lightness.Among the skewers, the gizzards stood out. Their crunchy texture was delightful, and the surface had a nice char. The chouchin (chicken tail), chicken wings, quail eggs, liver, and ginkgo nuts also maintained a consistent quality. The Yokohama corn appeared both grilled and in soup, allowing us to enjoy its sweetness and aroma when grilled, and its smooth sweetness in the soup. The Kumamoto eggplant was also impressive.In the latter half, the standout dish was the stuffed bell peppers. The balance of the bitterness of the green pepper, the umami of the meat, the egg yolk, and the sauce was excellent, with the sauce's seasoning being just right. This was one of my favorite dishes of the course.For the finale, we ordered several small portions. The grilled rice balls had a wonderfully crispy surface, which I really enjoyed. The chicken rice was delicious, prompting me to order an extra bowl. The ramen had a great broth that went down smoothly at the end. The curry was a bit mild, but overall, the final dishes were quite satisfying. The pudding was also well-made, leaving a lasting impression of quality until the end.Additionally, I purchased a chicken bento to take home. It was JPY 3,500, and the colorful balance of the soboro (minced chicken), chicken, egg, and pickles was very well done. I appreciated that they didn’t cut corners, not just with the in-house course but also with the takeout.The total bill, including the bento, came to around JPY 26,000. While it’s not cheap, considering the yakitori, main dishes, desserts, and even the bento, it felt justified. I would rate my experience around 4.2, but with the quality of the finale and the bento, I’ll give it a 4.3 this time. Less

It seems that there are only a few places that serve "Kousaka Chicken," and "1000" located in Yokohama, Kannai, is one of them.With its delicate meat texture, refined flavor, and the chef's skill, the restaurant is filled with the enticing aroma of grilled charcoal.You can feel the meticulous attention to detail in every dish, right up to the last bite.◯ Sori with Green OnionThis rare cut, which can only be obtained from a single chicken, is served with green onion.It looks large and thick, with a crispy skin that envelops the substantial meat.The gentle aroma of the fat from the skin spreads pleasantly in the mouth, while the center of the skin adds a crunchy, savory accent. As you move outward, it becomes tender, allowing you to fully appreciate the richness of the fat.The meat is fluffy, retaining just the right amount of moisture, blending beautifully with the juicy fat of the skin, leaving a soft aftertaste.From the very first piece, it was powerful and raised my expectations.◯ Chicken Miso with Sansho and Summer VegetablesThe vibrant early summer vegetables are served with chicken miso and sansho for a refreshing taste.The juicy texture is invigorating, and the aroma of the sansho enhances the flavor of the vegetables, evoking the essence of summer.◯ TsukuneThe cute, thick shape of the tsukune is delightful.Grilled slightly rare, it’s meant to be enjoyed in one bite.Simply seasoned with salt, it surprises with its deep flavor and the strength of the meat.With each bite, the umami and fat meld together, filling the nostrils with their richness.The fluffy texture and strength coexist in just a single bite, catching me off guard.◯ SashimiThe beautiful pink gradient of the liver and the translucent chicken sashimi are stunning.Next to it is a powder made from sesame oil, which you can dip into before enjoying it with soy sauce, salt, or wasabi.The chicken sashimi has a fine texture that melts away quickly in the mouth.The liver is firm yet tender, releasing a sweet flavor and aroma as it dissolves gently.The sesame oil powder pairs wonderfully, adding depth to the liver's umami.The fragrance lingers softly, captivating the senses.◯ Chicken Breast, Isobe-yaki with StrawThe center retains a beautiful pink color.For Isobe-yaki, instead of soy sauce, a bit of yuzu pepper is placed on top and wrapped in seaweed.The soft and moist chicken breast is infused with the aroma of straw grilling, creating a delightful fragrance.The scent of the straw grilling wafted through the air while it was being cooked, heightening my anticipation as I took a bite. I enjoyed it in two bites, and the texture was perfectly tender, with the crispy skin providing a nice accent, blending the flavors of fat and salt, leaving a lingering aroma of yuzu pepper. It was refreshing yet meticulously crafted.◯ HeartThe heart is taut and looks ready to burst, topped with a small piece of ginger and lightly cooked.As you bite into it, the juices flow out, and the texture feels as if it’s evenly coated, showcasing the skill in cooking.◯ ChōchinThe chōchin, plump and heavy, has a beautiful gradient from the grilling.While most places use gizzards and egg tubes for chōchin, "1000" uses liver and heart, giving it a unique twist.When you pop it in your mouth, it bursts, releasing the sweetness of the egg, harmonizing with the richness of the meat.◯ CornThe corn is neatly arranged, emphasizing freshness, and is juicy, fragrant, and sweet.The popping sweetness floods the mouth, filling the nostrils with its aroma.◯ Knee JointThe meat has a firm texture, blending beautifully with the richness of the skin.With its thickness, the umami expands with each bite, leaving a luxurious aftertaste.◯ PotageThe sweetness of the corn bursts forth, filling the mouth with the refreshing aroma of summer corn.Seasoned simply with water and salt, the sweet aroma dissipates gently.◯ Elf FranceAs the name suggests, this large egg of French origin is taut and ready to burst.When you bite into it, the outer white pops, releasing the rich flavor of the moist yolk.The sweetness that rises to the nose is unlike anything I’ve experienced before.◯ GizzardThe gizzards are arranged geometrically, with a taut exterior that showcases the skill in cooking.The crunchy texture and the soft quality of the meat combine, adding depth to the flavor.◯ Red EggplantThe eggplant has a visibly soft texture.Its silky, elegant mouthfeel is smooth and pleasant.From within, the juicy flavor of the eggplant spreads quietly.It was a gentle yet impactful dish.◯ Thick Fried TofuThis dish was surprising, changing my perception of thick fried tofu.The outer fried part is thick, crispy, and creamy, creating a delightful contrast that makes you want to savor it slowly.◯ Liver PâtéThe moist and sweet liver pâté is enjoyed little by little with crispy baguette.The sweetness and umami of the pâté are exceptional, with the baguette providing a textural accent that enhances its flavor.The rich aroma of truffles wafts through, adding a touch of elegance.◯ LiverThe translucent vermilion color of the liver conveys its freshness.Cooked slightly rare, the tenderness releases an irresistible umami.There’s a hint of iron in the flavor, and the lingering taste of the liver is wonderful. The Kousaka chicken liver has no off-putting odor, resembling the taste of foie gras.◯ GinkgoThe small ginkgo nuts shine with a glossy surface.The toasty color on the surface and the grains of salt stimulate the appetite.The fresh and vibrant flavor of the ginkgo spreads slowly, leaving a delicate taste.◯ Stuffed Green Pepper with Egg YolkThe juicy meat is bursting with umami, with a hint of salt enhancing the flavor.When combined with the egg yolk, it releases an even more fragrant aroma, filling the nostrils with the combined richness of the meat and the creaminess of the egg.◯ Final Dish: RamenThe clear broth is beautiful.It’s refreshing yet deepens with each sip, gently permeating the body.The cooking technique clearly outlines and enhances the characteristics of each ingredient.I believe that depending on the season and the time of visit, it will showcase various expressions.The chef's passion for yakitori is conveyed through each dish, and the umami of Kousaka chicken is exquisite, elegant, and beautifully lingering. Less

Located in Yokohama's Kannai area, the yakitori restaurant "1000" (Sen) is a highly regarded establishment. Founded by Mr. Chida, who honed his skills at renowned yakitori restaurants "Rihotei" and "Bikidori," this place has gained immense popularity as a reservation-only venue since its opening in 2021.Using carefully selected ingredients, including Takasaka chicken, the courses not only feature yakitori but also incorporate exquisite side dishes and seasonal ingredients, reflecting the essence of Japanese cuisine. This unique composition is one of the reasons for its popularity.On this occasion, I was fortunate enough to find an available reservation, fulfilling my long-held desire to visit.The restaurant is about a 5-minute walk from Kannai Station, situated on the second floor of a mixed-use building, exuding a hidden gem vibe. The interior offers a calm atmosphere centered around a counter, allowing diners to enjoy their meals while watching the skilled craftsmanship unfold before them.On this day, all the other guests were regulars.I was first surprised by the pre-meal drink, which was none other than "Juyondai Nakadori Muroka." Starting with such a rare sake heightened my anticipation for the upcoming course.■Omakase Course (JPY 16,000) - Truffle and Cream Cheese - Negima (Chicken and Green Onion) - Salad - Sashimi of Takasaka Chicken Breast - Takasaka Chicken "Yodare Chicken" - Heart - Chouchin (Chicken Tail) - Young Corn Spring Roll - Vichyssoise - Sori (Rare Chicken Part) - Liver Pâté - Thick Fried Tofu - White Asparagus - Liver - Negima - Tsukune (Chicken Meatball) - Ramen - Curry - Takikomi Gohan (Seasoned Rice) - Grilled Rice Ball - Dessert●1. Truffle and Cream Cheese We began with a side dish. This luxurious plate features smooth cream cheese paired with aromatic truffle. Rich yet light, the refreshing sweetness of the accompanying fruit balances the dish beautifully, serving as a delightful introduction to the meal.●2. Negima The yakitori started with the chicken breast negima. The skin was crispy and fragrant, while the inside was surprisingly moist and juicy. The exquisite cooking technique brought out the natural flavors of the chicken breast, harmonizing perfectly with the sweetness of the green onion.●3. Salad A salad made with Edomae herbs. Accompanied by a mousse of onions from Odawara, it left a refreshing aroma and gentle sweetness that was memorable while resetting the palate.●4. Sashimi of Takasaka Chicken Breast Sashimi made from Takasaka chicken breast. Underneath, there was liver, enjoyed with seaweed vinegar and salt. According to the chef, the concept was "Kawahagi Liver Sauce." Indeed, it had a rich depth while remaining light, enhancing the delicate umami of the chicken breast.●5. Takasaka Chicken Yodare Chicken This dish features chicken breast and thigh smoked with straw. The sauce, with a hint of acidity, harmonizes beautifully with the fragrant smokiness. The moist texture of the meat was wonderful, and the umami expanded with each bite. After finishing, wontons were added, containing a hint of Sichuan pepper, providing a refreshing kick. Finally, the dish concluded with noodles, showcasing a playful twist. The sauce, rich with sesame and acidity, made it reminiscent of high-quality chilled Chinese noodles.●6. Heart A large heart, completely free of any odor, with an astonishingly tender texture. The more you chew, the more the umami of the meat bursts forth, highlighting the quality of the ingredients. Here, I added a red wine from Koshu. Its moderate acidity and berry-like nuances paired pleasantly with the yakitori.●7. Chouchin Chouchin grilled to perfection over charcoal. The bursting richness of the egg yolk combined with the savory grilled flavor made for a delightful experience, showcasing the true essence of yakitori.●8. Young Corn Spring Roll A spring roll filled with young corn and chicken soboro. The crispy texture encapsulates the sweetness of the young corn and the umami of the chicken.●9. Vichyssoise A vichyssoise made with two-year-aged Inka no Mezame potatoes. Topped with white truffle, this luxurious dish allows you to enjoy the concentrated sweetness and rich aroma of the potatoes. Its quality was unexpected for a yakitori restaurant.●10. Sori A rare part located at the base of the thigh. It has a firm texture yet is easy to bite through, with a rich umami that expands with each chew.●11. Liver Pâté Served with a baguette toasted to perfection alongside liver pâté. The rich depth and smooth texture were impressive, pairing excellently with wine.●13. Thick Fried Tofu Crispy on the outside and surprisingly juicy on the inside. The moment you bite into it, a burst of flavorful broth flows out.●14. White Asparagus White asparagus from Hokkaido. The fresh sweetness combined with the smoky flavor from grilling allows you to enjoy the ingredient's charm directly.●15. Liver The freshness of the liver was evident. Completely odorless, it had a sticky texture and rich umami that left a lasting impression.●16. Negima Now, the thigh negima. In contrast to the breast, you can enjoy the juicy fat and resilient texture of the meat. The composition that showcases the individuality of each part was excellent.●17. Tsukune Tsukune grilled to a rare finish, served with egg yolk. The savory flavor of the meat stood out, making it one of the most memorable skewers of the day. The rich egg yolk further enhanced the umami.Now, we moved on to the closing dishes. You can choose from ramen, takikomi gohan, grilled rice balls, and curry, but I decided to request all of them.●18. Ramen The soup, concentrated with chicken umami, was exquisite. Simple yet highly satisfying.●19. Curry A curry made with plenty of chicken. While gentle in flavor, the umami was distinctly present.●20. Takikomi Gohan Takikomi gohan infused with the umami of clams. The flavor of the broth expands with each bite.●21. Grilled Rice Ball Grilled rice balls finished with a crispy charcoal sear. Just the aroma alone stimulates the appetite, making it a perfect closing dish.●22. Dessert Raspberry tiramisu. The refreshing acidity of the berries provided a light and pleasant conclusion to the course.The course was impeccably structured, showcasing not only yakitori but also a variety of side dishes, reflecting a keen sense of culinary artistry. However, given the abundance of kaiseki-style side dishes, I personally wished to enjoy a few more skewers.It was a great meal. Less

In the Kannai area, it is rare to find a restaurant where respect for chicken and culinary creativity merge at such a high level.The course at "Yakitori 1000" is not just a simple array of skewers; it is a beautifully crafted narrative that meticulously connects each dish, from appetizers to the final course.First and foremost, the artistry of the "fire cooking" is noteworthy. The contrast between the fragrant skin and the juicy meat is breathtaking, and the umami that bursts forth with each bite is a testament to the quality of the ingredients and the chef's mastery of charcoal grilling.The glossy shine of the liver and the robust flavor of the tsukune (chicken meatball) convey the chef's passion for showcasing every aspect of the chicken ingredient.Additionally, the rich liver pâté and various dishes that evoke the depth of Japanese cuisine are significant attractions of this establishment.The flow from the delicate, smooth soup to the expertly seasoned chicken wings is a perfect balance of pace and flavor.Finally, the presentation of the aromatic clay pot rice that concludes the meal consistently delivers a direct hit of "deliciousness" that satisfies both the stomach and the heart.Spending time in this refined space, enveloped in the aroma of charcoal, while enjoying carefully selected sake, offers a special experience that makes you forget the hustle and bustle of everyday life.It is truly a hidden gem that stirs the curiosity of food enthusiasts, backed by solid culinary skills, and a place that demands a return visit. Less

This yakitori restaurant is located just under a 10-minute walk from Kannai Station. It has received the "THE TABELOG AWARD 2026 Bronze" and is selected as one of the "Top 100 Yakitori Restaurants in the East 2025." The interior is very clean, and there are only counter seats available.★Review★ I believe this is a thoughtfully crafted course that allows you to enjoy a variety of flavors. Every dish was delicious. I was also impressed by the attentive service and consideration shown by the staff. Rather than just enjoying yakitori, I felt that this course allowed for a delightful experience of yakitori within a traditional Japanese meal. As a yakitori restaurant, it holds the top rating in Kanagawa on Tabelog. I think I understand why it has such broad support.★What I had that day★ Unfortunately, I lost the recorded data, so I can't provide detailed descriptions. I apologize for that.The course progresses with seasonal ingredients and dishes interspersed with skewers. Everything was delicious. While I didn't find anything particularly noteworthy about the skewers, they were tasty. The final dish was quite filling, so I believe you'll leave with a satisfied stomach.It was a great meal. Less

The yakitori is delicious, but the side dishes are truly amazing as well! I can't help but wonder how much effort Chef Chida puts into his craft (*^o^*).Once again, I thoroughly enjoyed the special Takasaka chicken! ⭐︎⭐︎◻︎ Truffle and Cream Cheese ▪️ Negima (Chicken and Green Onion Skewers) ◻︎ Young Corn Spring Rolls To enjoy the corn silk, spring rolls are the best! They have a hint of sweetness and are truly the perfect way to eat them. ◻︎ Chicken Breast Sashimi It’s rich and pairs well with wine. ◻︎ Takasaka Chicken Yodare-dori (Spicy Chicken) Add wontons and noodles! This could even work as a finishing dish! ♡ ▪️ Heart ▪️ Chōchin (Chicken Tail) ◻︎ Vichyssoise A cold potato soup topped with white truffle! This is the first time I've had it at a yakitori restaurant! Inside, there’s an egg yolk, which you mix in before enjoying it. (^^) ▪️ Tsukune (Chicken Meatballs) Fluffy and piping hot! One bite, and it’s delicious! ^ ^ ▪️ Sori (Chicken Skin) ◻︎ Ginkgo Nuts ◻︎ Liver Pâté Perfect with wine! ◻︎ Thick Fried Tofu ▪️ Liver ▪️ Chicken Wings Now, let’s finish off with: * Ramen * Clay Pot Rice * Pudding Don’t forget to take home some Soboro Rice! I can’t wait to see how 1000 continues to evolve! I’m looking forward to my next visit! ⭐︎ I requested drink pairings! Less

I visited "1000" in Kannai over the weekend. Starting with a course fee of JPY 16,000, I enjoyed a selection of carefully crafted drinks, all the different finishing dishes, and even some take-home items, bringing the total to about JPY 32,000 per person.They serve the rare Takasaka chicken, which is cooked to perfection, bringing out the rich flavors of the chicken, making each skewer incredibly satisfying.The various finishing dishes were all of high quality, showcasing the skill of the artisans involved.Given the exceptional quality of the flavors, it would be wonderful to see the soft aspects of this renowned establishment become even more refined at this price point.Since the counter seating is limited, I would have appreciated a bit more attentiveness from the staff to match the pace of the diners, allowing us to fully savor the dishes and drinks.Additionally, due to its popularity, a diverse range of customers gather, and I believe that if the owner could subtly manage the overall atmosphere and comfort, it would allow for greater focus on the food. I look forward to seeing how they can further elevate this experience in the future.As they also offer high-end wines at market prices, having a detailed receipt with itemized breakdowns would enhance the overall experience, providing a greater sense of assurance.Everything was delicious! Less

I had been curious about this restaurant for a while, but it was difficult to make a reservation, so I hadn’t been able to go until now. This time, I managed to secure a reservation for the omakase course at 20:40.The course included the following dishes:- Appetizers- Chicken Neck- Young Corn Spring Rolls- Chicken Sashimi- Takasaka Chicken with Spicy Sauce- Heart- Chouchin (Chicken Tail)- Ginkgo Nuts- Cold Chicken Broth Soup (?)- Tsukune (Chicken Meatballs)- Chicken Breast- Liver Pâté- Thick Fried Tofu- Liver- Japanese Radish and Lemon Refreshing Juice- Knee Joint (?)- Rice Dish (We had a flavorful rice dish to finish)- Crème BrûléeEverything was delicious, and the staff were kind, so overall, I was very satisfied. The price is a bit on the higher side, but I would recommend this place to anyone who loves yakitori. Making a reservation can be challenging, but I would love to visit again. Less

～ Point ～☑︎ After 5 years since opening, we have grown to a Tabelog rating of 4.25 (BRONZE), ranked 1st in Kanagawa and 14th nationwide!☑︎ Enjoy the rare and aged chicken "Special Takasaka Chicken" curated by Chef Kensuke Chida!☑︎ Each skewer is crafted with expert techniques, grilled to perfection using both distant and close heat for an exquisite taste!～ Order ～◾︎ Omakase Course JPY 17,600◾︎ Maou Soda JPY 2,000◾︎ Yamabijin Soda JPY 1,300◾︎ Sapporo Lager Aka boshi JPY 950◻︎ Dishes ◻︎・Onion Potage・Smoked Daikon with Cream Cheese and Cherry・Takasaka Chicken Sashimi: Heart, Tenderloin, Liver・Takasaka Chicken Yodare Chicken with Truffle Wonton Noodles・Pickled Cucumber・Chawanmushi (Savory Egg Custard)・Thick Fried Tofu・Juice of Daikon and Lemon・Chicken Curry・Sakura Shrimp Mixed Rice・Shoyu Ramen・Grilled Rice Balls・Crème Brûlée◻︎ Skewers ◻︎・Chicken Breast・Heart・Chouchin (Chicken Tail)・Ginkgo・Tsukune (Chicken Meatball)・Seseri (Neck Meat)・White Asparagus・Liver・Elf France・Thigh～ Memories ～▷ On a holiday at 20:40, we visited with a reservation for three. Naturally, there were no available seats, and the 10-counter seats were filled with customers, starting the course with Chef Chida's lively talk.▷ Chef Chida has been honing his skills since he was 15, working part-time in yakitori, and became independent at 25. Now, 1000 has entered its 6th year, having grown into one of Japan's top restaurants by the age of 30.▷ The course begins with a sweet and gentle onion potage. The warm and delicious soup warms the heart.▷ Chef Chida uses the rare Takasaka chicken, and the sashimi and yodare chicken are particularly exceptional. The sashimi of heart and liver is indescribably delicious, and the sesame oil powder served with it is a rare treat. The yodare chicken is a clever dish that allows you to enjoy it three times: first the half-rare meat, then the wonton in the remaining sauce, and finally the noodles!▷ The skewers are smaller in portion due to the variety, and the grilling is meticulous, with each skewer showcasing a different expression. The tenderness of the tsukune and liver, the challenging grilling of the chouchin, and the perfect crispiness of the skin on the breast and thigh are all results of Chef Chida's deep understanding of chicken. The Hokkaido white asparagus is also a delightful addition, allowing you to taste its natural sweetness. I’m glad I could visit in May.▷ For the finale, there are four types available, and you can choose the size and variety based on your appetite. I decided to order all in small sizes. The sakura shrimp mixed rice is fragrant and delicious, and the grilled rice balls, made over charcoal, are exceptional, with the crispy burnt rice on the surface being particularly tasty!～ Summary ～For those who don’t drink, there is a selection of high-quality teas, and the wine list is extensive, offering various ways to enjoy the meal. With so many dishes, you’ll leave feeling satisfied! They kindly assisted with a cake I brought in for a friend's birthday celebration, making it a memorable dinner! It was a great meal! Less

Kensuke Chida, who trained for 10 years at Satoha-tei and Mikidori, opened Yakitori 1000 at the young age of just 25 in May 2021.I have previously visited both Satoha-tei and Mikidori, and I still vividly remember being impressed by the incredibly reasonable and delicious yakitori at Mikidori. It was during that visit that I got to know Mr. Chida through social media.The restaurant is located a 6 to 8-minute walk from Kannai Station and also from Bashamichi Station. Inside, there are only 10 counter seats, and they operate on a fixed start schedule at 18:00 and 20:40. Reservations can be made through Omakase, Ikkyu, or by phone. Payment methods include cash and credit cards. The restaurant is generally closed on Saturdays and Sundays, with occasional temporary openings and closures.The main offering is an omakase course featuring the "Kousaka Chicken," which is difficult to find in many parts of the country. Only a few restaurants in Tokyo serve this chicken, which is said to be challenging to cook. However, the cooking technique has significantly improved, and my satisfaction level was much higher compared to my previous visit!【Order】 JPY 16,000◻︎ Shimonaka Onion Potage◻︎ Chicken Breast◻︎ Smoked Daikon with Cream Cheese◻︎ Cherry White Sesame◻︎ Heart◻︎ Chicken Tender◻︎ Liver◻︎ Kousaka Chicken with Spicy Sauce◻︎ Heart◻︎ Chouchin (Chicken Tail)◻︎ Ginkgo Nuts◻︎ Chawanmushi (Savory Egg Custard)◻︎ Tsukune (Chicken Meatball)◻︎ Neck Meat◻︎ White Asparagus◻︎ Thick Fried Tofu◻︎ Liver◻︎ Juice of Daikon and Lemon for palate cleansing◻︎ Chicken Thigh◻︎ Curry◻︎ Ramen◻︎ Takikomi Gohan (Seasoned Rice)◻︎ Grilled Rice Balls◻︎ Crème Brûlée Less

A friend managed to make a reservation at this hard-to-book restaurant, so my wife and I decided to visit "1000" in Yokohama.We started with a non-alcoholic aperitif to toast.Next, we ordered two cups of "Gyokuro Hojicha KAHO".This was incredible.Despite being hojicha, it had a roasted flavor reminiscent of caramel, chestnuts, and coffee.Yet, the aftertaste was clean and sweet.It’s a tea you can drink like wine.For the yakitori, we went with the omakase.First dish:A creamy soup made from Odawara's Shimonaka onions.It was well-frothed, with a rich sweetness from the onions.Gentle yet substantial.Second dish:Sori (the base of the thigh meat?).The crispy skin and the texture were amazing.It was a unique experience.Third dish:Smoked gobo (burdock root) with cream cheese.The saltiness was just right.Perfect for those who enjoy drinking.The cherry white miso was a curious dish that made me go, "Huh? What is this?"But it was delicious.Fourth dish:Liver sashimi and chicken sashimi from Wakasa chicken.The sesame oil powder on the side was interesting.Especially the liver sashimi.This was the best of the best.Zero gaminess and sweet.Fifth dish:Yodare chicken from Takasaka chicken.The acidity was prominent, and the grilled aroma was delightful.Just when I thought it was over, they added truffle wontons to the leftover soup."Wow!"I couldn’t help but exclaim.And it was delicious.Really delicious.Then they added noodles.I forgot to take a picture, but the broth was rich and exquisite.Sixth dish:Heart.The ginger on top was unnecessary for me personally.But the quality of the ingredient was outstanding.This was the best heart I’ve ever had in my life.Seventh dish:I forgot the name, but it was a skewer that they said, "Please eat it in one bite."Rich.The umami hits you all at once.Eighth dish:Ginkgo nuts.Hot and flavorful.You can really taste the deliciousness of the ginkgo.Ninth dish:Chawanmushi (savory egg custard) topped with pureed fava beans.Inside, there was chicken ground meat with cartilage.Very innovative.Tenth dish:Tsukune (chicken meatballs).Slightly rare.The chicken flavor was concentrated.Eleventh dish:Seseri (neck meat).Delicious.This was also the best seseri I’ve ever had.Rich in fat, texture, and charcoal aroma.Twelfth dish:Thick fried tofu.Paired with chopped daikon?They skillfully used this to cleanse the palate.Thirteenth dish:White asparagus from Hokkaido.It had a sweet charcoal aroma.Incredibly delicious.Fourteenth dish:Liver with sauce.Slightly rare and tender.The grilling was perfect.This was also exquisite.Fifteenth dish:French eggs and quail eggs.Rich.The flavor of the eggs was strong.Sixteenth dish:Chicken wings with lemon and salt.What kind of grilling is this?Crispy yet leaving just the right amount of umami and fat in your mouth.It’s all about skill.In between, I had a refreshing drink of daikon and lemon juice.Finally, we finished the grilled items.The finale was ramen.This was truly delicious.It was a light broth yet deep in flavor.One of the best ramen I’ve ever had.The chicken soboro rice had a charcoal aroma and sakura shrimp.The sakura shrimp was also properly grilled and fragrant.My wife had a mini curry.We also ordered two bottles of Perrier.The carbonation at this moment was incredibly refreshing.We ended with crème brûlée.It’s amazing how it didn’t feel heavy even after all that food.On the way back, we took home two servings of chicken ginger soboro rice.Rather than just a "yakitori shop," it was a full-course meal built around aroma, grilling, and broth.Total for two: JPY 50,500. Less

In May, 1000 celebrated its 5th anniversary since opening.This month, the menu has been updated again, keeping things fresh and enjoyable.Overall, I feel that the menu has become more refined and traditional, moving away from the more eccentric offerings of the past while maintaining high quality.Additionally, during a recent event in Tokyo, they used a different type of grill than usual, which made the cooking feel slightly different from the first skewer onward. The tsukune (chicken meatball) in particular was excellent, possibly the best I've had recently.I think it would be interesting if they considered a complete renewal of the menu soon.Here are some highlights from the menu:- Odawara Onion Potage- Iburi-gakko with Cream Cheese- Cherry Blossom White Soybean Paste- Chicken Breast- Takasaka Chicken Sashimi- Takasaka Chicken Yodare Chicken- Wonton- Heart- Chouchin (Chicken Tail)- Ginkgo Nuts- Chawanmushi with Tenmame Puree- Tsukune (Chicken Meatball)- Akah (Red Meat)- Green Asparagus- Thick Fried Tofu- Liver- Elf France- Chicken Wings- Takikomi Gohan with Sakura Shrimp- Crème Brûlée with Strawberry Less

This was my second visit. As always, every dish is served at an impressively high level. The grilled chicken breast yakitori left a strong and delicious impression on me. There was someone who had their first experience eating yakitori outside, and they exclaimed how incredibly tasty it was. Even though they had never been to other yakitori places, they were thrilled to say they could never go anywhere else. The sakura shrimp rice was also delicious, and although I forgot to take a picture, the grilled rice balls were just as tasty as ever. Less

●Date: May 14, 2026 (Thursday) 6 PM, Second Visit.╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Name ▷Omakase Course (JPY 17,600 per person) ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Course Contents ▷Cheers with Jikon ▷Onion Soup with Parmesan Cheese ▷Negima (Chicken and Green Onion Skewers) ▷Chicken Sashimi (Breast/ Liver) ▷Smoked Daikon with Cream Cheese ▷Cherry White Sesame Salad ▷Yodare Chicken (Chicken with Spicy Sauce) ▷Truffle Wontons ▷Noodles ▷Heart ▷Lightly Pickled Cucumbers ▷Chouchin (Chicken Tail) ▷Ginkgo Nuts ▷Fava Bean Puree ▷Tsukune (Chicken Meatballs) ▷Aka (Rare Chicken Part) ▷Hokkaido Green Asparagus ▷Thick Fried Tofu ▷Liver ▷Elf France (Quail Eggs) ▷Daikon and Lemon Juice ▷Chicken Wings ▷Chicken Curry (One Bite) ▷Ginger, Sakura Shrimp, and Chicken Soboro Rice (One Bite) ▷Grilled Rice Balls ▷Crème Brûlée Total Bill for Two: JPY 49,230 ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ╍ ●Review It had been about four months since my last visit. As before, we started with a cheers drink. Every skewer was cooked to perfection, and the texture and juiciness of the heart and the rare part "Aka" were particularly impressive. The chouchin was exceptional as well. While many places use the egg tube, here they use the heart and liver instead, making it a unique skewer you can only find here. The Elf France features quail eggs with shells, carefully managed boiling times. By not soaking them in soy sauce, they retain moisture and size, allowing for a rich yolk flavor that fills your mouth with bliss. The Yodare Chicken had an amazing sauce! The flow of adding truffle wontons and a bite of noodles to the leftover sauce was fantastic, allowing for three different ways to enjoy one dish. The thick fried tofu had a wonderfully crispy exterior! It was so light that it crumbled when squeezed, even though I had it before, I was surprised again. The daikon and lemon juice was refreshing and so delicious that I drank it all at once. If I had it every day, it might help with gut health... For the finale, I shared a bite of chicken curry and rice with my companion, and we also shared grilled rice balls. Despite the large number of dishes, every single one was of high quality, and the skewers were particularly outstanding. Even a cup of tea costs several thousand yen (not listed on the menu), so it might be wise to be prepared for some expensive drinks. Less

I loved it and made a reservation to come back.It was the second round, but even when the time came, they didn’t open, and I couldn’t help but chuckle at the chaos I could hear from outside the restaurant.I started with a pre-meal drink of Jikon ✧⁠◝⁠(⁠⁰⁠▿⁠⁰⁠)⁠◜⁠✧Then, I began with a soup made from Odawara onions.The first skewer had a unique skin texture... were they brushed with chicken fat? I found it a bit off-putting.The only downside was that the last piece I had was tough and hard to chew.Initially, I was shown a beautifully plump liver, and having it sashimi-style was simply the best! It melted in my mouth~ (*´ｪ`*)♡The "Yodare Chicken" is prepared the same way at a certain top 100 Chinese restaurant.You eat it as is, then use the leftover sauce for water dumplings, and finally, noodles! It was delicious and offered three different ways to enjoy it (๑´ڡ`๑).I truly realized that it’s not just about the yakitori; everything was delicious!The skewers were also tasty.The tsukune was fluffy, the thick fried tofu had an unusually crispy exterior, and I was delighted to find quail eggs from Elf France! As an egg lover, I was thrilled to see them a bit larger.For the finale, I could choose from several options like clay pot rice, curry, and noodles.Of course, you could have all of them!The portions were adjustable.The rice with sakura shrimp was topped with kumquat, and it was absolutely amazing!!! I was blown away...The dessert pudding had a strong egg flavor, and it was lavishly topped with fruit, but I felt the crunchiness was a bit distracting.It was just too delicious for its own good.Due to the timing, I had to take the local train home, which made my journey longer, but I’m so glad I came—completely satisfied! Less

As always, it was delicious! I could only make a reservation for 20:40, so I was really hungry but held off until I arrived.The incredibly tasty soup and the first grilled dish were outstanding. I can feel the craftsmanship improving every day.The white liver was also amazing, and the soup offered a delightful change with wontons and tantanmen, which were equally delicious.The chōchin (grilled chicken tail) and ginkgo nuts were exquisite, and the heart was perfectly tender.The thick fried tofu was truly exceptional, leaving me speechless.The sakura shrimp rice was the best, and the ramen and curry were all delicious too!! ^_^ Less

When I enjoyed yakitori at the members-only salon "Sou," I mentioned that the next place to visit was the popular yakitori restaurant "1000" in Yokohama's Kannai. Well, I ended up going there too! The reason is that I received an earlier invitation for an Omakase experience here, while the date for yakitori at "Sou" came later. (Perhaps I just noticed it late...) As I mentioned in my review of yakitori at "Sou," the prices there are considerably higher compared to what each restaurant typically charges. For "1000," the Omakase price in Kannai is JPY 16,000, while at "Sou," it’s JPY 27,500 for just the meal and JPY 33,000 with alcohol pairing. Of course, the contents of the courses may differ, but still, considering the transportation and accommodation costs to visit the main location in Yokohama, it doesn’t quite add up. However, this restaurant has already become quite difficult to book, even though it opened in 2021, and I had hesitated to go right after it opened. So, I decided to visit this time. The unique name "1000" comes from the owner, Kensuke Chida. He trained at the renowned "Rihotei" and its sister restaurant "Yakitori Bikyoku" right after graduating from middle school, and he opened his own place at the young age of 25. I was excited to enjoy the yakitori prepared by this young chef. Oh, at yakitori "Taniguchi," I was seated on the opposite side, so I’m not sure, but didn’t they add another shorter grill next to the one used by Taniguchi? Did they bring that from the restaurant? Are they using both a tall and a short grill? By the way, I chose the alcohol pairing course again, and the drinks served were the same as before. - Shimonaka onion potage from Odawara: Mild, creamy, and delicious. - Sori (chicken skin): Lightly grilled skin with just the right amount of salt, very tasty. - Cream cheese with smoked daikon and cherry white miso: The cherry white miso should be enjoyed while cold. Both are delicious and perfect for snacking. - Presentation of Takasaka chicken liver: - Takasaka chicken liver and chicken breast? This is also Takasaka chicken. Dip it in sesame oil powder and enjoy with salt or soy sauce. The sesame oil powder is not salty. Oh, this sesame oil powder tastes like sesame oil… which is expected! All parts are delicious, whether with salt or soy sauce. - Takasaka chicken "Yodare Chicken": It might be a bit dry. The sauce is delicious. After finishing, I was asked not to drink the soup yet because they would add wontons. - Yodare chicken soup with truffle wontons: The aroma of truffles is wonderful. Smooth and delicious. Then, they added noodles. - Yodare chicken soup with noodles: The firm, thin noodles are delicious! Now I can drink the soup! It’s full of sesame. - Heart: Topped with ginger. It’s piping hot. The heart has a good amount of elasticity. - Ginkgo: Slightly sticky with a bit of bitterness. - Steamed tsukune chawanmushi with fava bean puree on top: The puree is smooth and interesting. When you scoop it, you get the texture of chawanmushi. There’s a large piece of tsukune inside, and it’s delicious. - Tsukune: It’s grilled rare, so please enjoy it while it’s hot. Indeed, the inside is creamy and delicious! - Seseri (neck meat): Wow, this is another large portion. It has a good chewiness and a nice texture, making it very tasty! - Hokkaido green asparagus: It has a nice aroma. It’s fragrant yet retains its juiciness, making it delicious. - Thick fried tofu: Served with grated daikon. Crispy on the outside and soft on the inside, very tasty. - Liver: It’s grilled rare. At this point, they asked for my order for the final dish. After this, two skewers will be served, followed by the meal. I can choose one or all from chicken curry, grilled rice balls, shoyu ramen, or rice cooked with new ginger and sakura shrimp. They also mentioned that half portions are available for everything except the grilled rice balls. Also, they have a bento that lasts until tomorrow afternoon, so I can order that too. - Elf France (quail egg): Oh, when you bite into it, the yolk bursts out. Delicious! - Thigh meat: The skin is crispy and juicy. The meat is well-cooked yet tender, and when you chew it, the flavor comes out, making it delicious! - Meal: - Grilled rice balls warmed over charcoal: The surface is crispy and fragrant from the charcoal. They perform a little show by pressing butter onto it. Enjoy it wrapped in nori. - Chicken curry (regular size): Quite delicious. I didn’t order it, but the rice cooked with sakura shrimp is topped with kumquat, so they suggested breaking it up before eating. Refills are free. - Dessert: Crème brûlée: Instead of the type that hardens with caramel on top, this one has a crunchy topping. But it’s delicious. - Souvenir: Chicken soboro bento: It’s a two-color soboro bento with chicken and egg. I heard it’s good to warm it in the microwave for about 2.5 minutes, but… did I just eat it as is?! I thoroughly enjoyed the rare Takasaka chicken yakitori here. It was delicious. It was a great meal. On my way out, I asked if I could make a reservation for the restaurant, and they said yes, so I’ll be able to visit the restaurant as well. I’m looking forward to that day! Less

I had the pleasure of enjoying the renowned Kanagawa restaurant, 1000, at "Sou" in Higashi-Kanda, which invites hard-to-book local gems that I've been wanting to visit for a while.Chef Chida has been in the yakitori world since he was 15, honing his skills at a famous restaurant in Yokohama. He was very attentive and had a wonderful smile!Every yakitori was truly delicious, making it hard to choose favorites. The chouchin (chicken tail) and heart were on another level.The real shocker was the chicken sashimi. It was by far the best chicken sashimi I’ve ever had.The raw liver from Kousaka chicken had no unpleasant odor, a strong sweetness, and a melt-in-your-mouth texture reminiscent of foie gras. It paired perfectly with the sesame oil powder.For the finale, I indulged in shoyu ramen, takikomi gohan (seasoned rice), and even curry.If you love yakitori, this is a must-visit place. I’ve already made a private reservation for October, and I can’t wait! Less