A favorite for those wanting a benchmark Japanese classic. The meatballs are made from a secret house blend of minced chicken and aromatics, grilled until the exterior is lacy and crisp while the interior remains remarkably juicy. They are seasoned with a rich, dark tare sauce that has a building sweetness. Reviewers highlight the perfect texture and the Lack of 'filler' in the meatballs. It's a textbook execution of the style.
Tips from diners
The tsukune here is very substantial. It has a great 'bounce' to it. If you want more richness, ask for a raw egg yolk (kimi) on the side to dip the meatball into—it's the traditional way to eat it.
The absolute signature of Kushiwakamaru and a city-wide cult favorite. A perfectly ripe green pepper is filled with a generous amount of mild, melting cheese and then tightly wrapped in thin slices of premium pork belly before being grilled over charcoal. The result is a study in texture—the snap of the pepper, the savory oils of the pork, and the rich, molten core. Reviewers consistently name it as the most addictive skewer on the menu. It is a brilliant example of the shop's creative approach to yakitori.
Tips from diners
Order two of these immediately! They are the most popular item and can sometimes sell out late in the evening. The combination of the smoky pork and the molten cheese is remarkably satisfying.
A robust and flavor-dense main course highlight. Soft pieces of mochi are wrapped in savory bacon and grilled until the mochi is meltingly tender and the bacon is shatteringly crisp. Reviewers highlight the incredible contrast of the chewy rice cake and the salty pork. It is a favorite for regulars looking for a more indulgent, texture-rich skewer.
A favorite for texture lovers. High-quality potatoes from Hokkaido are cut into thick wedges and grilled over the charcoal until the exterior is golden-brown and crispy, while the center remains fluffy and sweet. They are finished with a generous knob of melting butter. Reviewers praise the superior quality of the northern potatoes and the way the smoky char transforms the vegetable.
Kushiwakamaru is a cornerstone of the Nakameguro food scene, originally achieving fame as one of the first yakitori houses to offer creative, non-traditional skewers. The restaurant is consistently packed with a mix of locals and international visitors, attracted by its vibrant energy and its commitment to high-quality, high-value grilling. It is celebrated for its precise execution, its extensive menu of unusual vegetables and meats, and its status as a city-wide favorite for a casual night out.
The line is almost always long, especially on weekend nights. They don't take reservations. Arrive at 4:45 PM (before the 5:00 PM opening) to walking right into a stool. The line moves fast but expect to wait 30-45 minutes during peak hours.
It's located in a small side street right next to Nakameguro Station. It's a great place to see a more authentic, high-energy side of Tokyo. Combine your visit with a walk along the nearby Meguro River—especially beautiful during cherry blossom season.
The interior is traditional, smoky, and high-energy. It's a quintessential Japanese 'izakaya' vibe. It's best for solo diners or pairs—large groups will likely have to wait for separate seats at the counter.
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