01 / ABOUT THE PLACE
About this place
At Yakitori Souten, part of the appeal is choosing what to eat after working your way through the skewers. The chef’s selection of 6 skewers combines 5 meat skewers and 1 vegetable skewers, starting with a small appetiser and soup. For the final dish, the options include chicken-soup ochazuke, rice with raw egg and ramen. Diners who have tried the course have praised the grilling and the way the selection is put together. On another visit, a diner chose rice with raw egg to finish, pairing firm-cooked rice with a rich egg yolk.
One approach is to begin with the chef’s selection, then add any cuts that catch your eye. Individual skewers listed include chicken neck, gizzard, chicken and spring onion, and tsukune; one visitor particularly enjoyed adding the oyster-shaped chicken thigh cut known as sori. The course finishes with a choice that goes beyond rice with raw egg: chicken-soup ochazuke and ramen are also options. Among diners who ordered the skewer course, some enjoyed chicken soba as a final dish, noting its easy-drinking broth and manageable portion, while another recommended finishing with curry.
Drinks range from sake and shochu to wine. Shochu can be served on the rocks, with water, with hot water or with soda. The menu also features a limited-edition sake, Miyama Nishiki “Bird Label” Shukyukai Limited, described as savoury and dry with a touch of acidity, and as a good match for yakitori. Whether you start with a drink or choose one to accompany the skewers, there is scope to shape the meal to suit.
Yakitori Souten is in Minami-Otsuka, Toshima City, Tokyo. It is open Monday to Friday from 17:30 to 23. Reservations are recommended for dinner.
