This is truly a local, neighborhood, gem. The chef is fun and interesting, for those who don't speak/read Japanese they have an English menu, and the food is out of this world. I watched him carve up at least 7 chickens in the hour and a half I was there, all of which were super fresh. I highly recommend the hearts, giant chicken thigh, chawanmushi (egg custard), and the knee cartilage (hiza nankotsu) which, is not on the menu. Make reservation though (it's packed) and ask for the counter (it's more fun to watch).
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