Jidaiya

Drawn inside by the savoury scent of binchotan charcoal, diners often look first to skewers grilled from Suigo Akadori, a brand chicken raised in Chiba Prefecture. Offerings include juicy thigh and breast skewers, chicken liver praised for its tender cook, limited-availability white liver, and rich tsukune meatballs paired with raw egg. For an overview of how the different cuts perform over the coals, the set platters of 5 or 7 skewers offer an easy start.

From Vegetable Skewers to Sizzling Plates

Beyond standard yakitori, the menu includes a generous array of a la carte skewers and side dishes. Cheese-stuffed bell peppers and minced-meat peppers are frequent choices among regulars, balancing melty cheese with vegetal bitterness. Tables quickly fill out with dishes such as mountain yam grilled on a sizzling iron plate, crisp fried jidori chicken, and tender chicken tenderloin skewers accented with wasabi or sour plum paste.

Sweet Potato Shochu and Refreshing Highballs

The drinks list is notably rich in sweet potato shochu. Accessible standards like Kuro Kirishima and Satsuma Shiranami sit alongside Kuro Isanishiki, Makai e no Izanai, Daimaoh, and Lento, all offered at a uniform price point with various serving styles. For a refreshing opening sip, the house Jidaiya Highball or a tart fresh lemon sour cuts smoothly through the rich fat of grilled chicken.

Found on the 1nd floor of a building along the shopping streets near Kameido Station's north exit, Jidaiya provides an easygoing environment for an unhurried evening. Whether stopping by the counter for a quiet drink or gathering around a table with friends, it serves as a straightforward neighbourhood spot for charcoal-grilled chicken.