Mokutan Yakitori & Oyster Izakaya

Yakitori Skewers

Charcoal-grilled over binchōtan with a choice of tare or shio — the smoke and char are the whole point, and Mokutan delivers both

Tsukune

Hand-formed chicken meatball skewer with a springy, juicy texture and a sweet tare glaze — a reliable must-order at any serious yakitori counter

Raw Oysters

Fresh oysters served cold on the half shell — clean, briny, and well-sourced, the backbone of their oyster program

Grilled Oysters

Oysters finished over charcoal, often with a butter or ponzu preparation — the smoke adds a dimension that raw can't match

Negima (Chicken and Leek Skewer)

Alternating chunks of chicken thigh and scallion on charcoal — the fat from the thigh renders into the leek, a simple skewer done right

Chicken Skin Skewer

Folded and grilled until lacquered and crackling — one of the benchmarks of any yakitori counter worth its salt

Izakaya Small Plates

The rotating assortment of non-skewer izakaya sides — pickles, cold tofu, and seasonal snacks that pace the meal between rounds from the grill