Ippuku

Tsukune

Hand-formed chicken meatball skewer with a tender, barely-set center, finished with tare glaze over binchotan — the benchmark dish to judge any izakaya by

Negima

Classic chicken thigh and scallion skewer where the fat renders slowly over white charcoal, the leek just charring at the edges

Kawa (Chicken Skin)

Layered skin skewer grilled until crackling-crisp with a deeply savory tare — addictive and impossible to stop at one

Momo (Chicken Thigh)

The workhorse of the yakitori lineup — juicy, lightly charred, served either tare or shio, both versions worth ordering

Liver Skewer

Chicken liver cooked to a barely-set, creamy center — polarizing for the uninitiated but a litmus test for izakaya seriousness

Japanese Highball

Whisky, soda, and ice — properly diluted and served cold, the canonical izakaya drink and a natural pairing for the charcoal smoke

Edamame

Salted and simply served — the right reset between skewers and a reliable opener while you settle into the space