Tanakaya

Tanakaya’s gote-yaki takes its name from a Kagoshima term for grilled chicken thigh. The chicken is cooked over Tosa oak charcoal from Kochi Prefecture, seasoned with natural salt and a little black pepper, and served rare. It can be enjoyed with yuzu pepper; if you prefer it well done, let the staff know when ordering. Some diners specifically mention the gote-yaki and chicken tenderloin sashimi, making the dish a standout choice for a dinner centred on yakitori.

Among the skewers, diners who have tried grilled liver and heart remember the cooking and the heart’s tender, juicy texture. Liver sashimi and chicken tenderloin sashimi are also on the menu if you’d like to add something different from the grilled dishes. There is a range of drinks, and one diner appreciated being advised on the labels available, adding another enjoyable choice to the meal.

Chicken hot pot is another central option. Its broth is simmered for hours with chicken bones and several kinds of vegetables, then seasoned with soy sauce sent directly from Kagoshima. The pot also includes cabbage, garlic chives, aburaage (thin slices of fried tofu) and burdock, and is served with sesame at the table. One diner was pleased to be able to order a single serving and, although they had planned to finish with noodles, ended up drinking all the broth because it suited their taste. The hot pot can be ordered to suit the size of your party, with ramen or rice-and-egg zosui (rice porridge) as possible finishes. It works as the centrepiece of a meal or alongside a few skewers. Dinner reservations are available and recommended; the restaurant is also described as suitable for dining solo.