The liver is cooked until just set on the outside while staying pink and creamy inside. Multiple reviews compare the texture and richness to foie gras. This is one of the signature preparations that showcases the quality of the chicken and the precision of the grilling technique.
Tips from diners
The liver tastes like foie gras when cooked this way — if you're hesitant about organ meats, this is worth trying anyway.
Eat this while it's hot off the grill — the creamy texture is best when the liver is still warm.
The off-menu pasta program changes based on available ingredients but typically features items like mentaiko cream sauce or uni pasta. Multiple reviewers say the pasta here is better than many dedicated Italian restaurants in Bangkok. You need to ask about availability when you reserve or when you arrive.
Tips from diners
Ask about pasta when you make your reservation — it's not on the menu but many regulars consider it the best thing here.
One pasta serves one person — order it alongside yakitori skewers for a complete meal.
The set includes chicken skin, heart, liver, chicken sashimi (lightly cooked), chicken meatball, pork with okra, pork with baby corn, pork with asparagus, quail egg, and pork with burdock. This gives a comprehensive tour of the kitchen's grilling techniques and lets you experience both the rare-cooked and fully-cooked items.
Tips from diners
Order the 5-stick omakase if you're not very hungry, or the 10-stick version if you want a full meal — each person should get their own set.
Some chicken will come out medium-rare unless you specify otherwise — this is intentional and safe at quality Japanese yakitori restaurants.
The skin is stretched on the skewer and grilled over charcoal until it crisps up and the fat renders out. The result is crackling-crisp skin with minimal grease. This is a classic yakitori preparation that depends on timing and temperature control.
Tips from diners
Order this even if you think you don't like chicken skin — the grilling transforms it completely from the boiled or fatty versions.
Eat it immediately — crispy skin gets chewy as it cools down.
Hearts are skewered and grilled over high heat to char the exterior while keeping the inside moist and tender. The texture is similar to a dense, chewy meat with a slightly mineral flavor. This is a classic yakitori item that tests the skill of the chef.
Tips from diners
If you've never had chicken heart, the texture is chewy but not tough — more like a firm muscle meat than a soft organ.
This is less intense than liver — a good introduction to offal if you're curious but cautious.
Ground chicken is formed into balls, skewered, and grilled with a tare (sweet soy-based) glaze. The meatballs stay juicy inside while developing a caramelized exterior. The texture is tender with small bits of cartilage for contrast.
Tips from diners
This is one of the milder options if you're hesitant about the rare-cooked items — it's cooked through and has a familiar flavor.
The tare glaze is sweet — balance it with salt-grilled items like the chicken breast.
A simple salad of mixed greens tossed in a creamy sesame dressing. This is served at the beginning of dinner to refresh the palate before the grilled items arrive. The sesame dressing is rich and slightly sweet.
Tips from diners
This comes at the start of your meal — share one per 2 people rather than ordering individually.
A kushiyaki restaurant focused on flame-grilled chicken prepared with Japanese precision. The restaurant is known for cooking certain chicken cuts medium-rare, including the breast and liver. Reservations are essential at this small space. An off-menu Japanese pasta program has become a hidden specialty.
Reservations are mandatory — the restaurant is small and fills up every night. Book via Line (@aburi_ishida) or phone at least a few days ahead.
Some chicken items come medium-rare by default — this is normal at Japanese yakitori restaurants using high-quality chicken. Specify if you want everything fully cooked.
Expect 600-1,000 baht per person for a full meal with omakase skewers, sides, and drinks.
Ask about the off-menu pasta when you arrive — it's become one of the restaurant's signature items despite not being listed.
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