Best Dishes at Omoide Yokocho

Tachan's signature tsukune is widely considered the best in Tokyo. The chicken meatballs are tender and flavorful, with nira (Chinese chives) adding sharpness. The sauce balances sweetness with umami, and the raw egg yolk breaks into it. This single skewer encapsulates why yakitori matters - simplicity elevated by precise charcoal grilling and a sauce that tastes homemade.

Horumon (offal) is Omoide Yokocho's calling card, and a mixed platter gives the full experience. Each piece is grilled over Binchotan charcoal until it has a slight char outside and stays tender inside. The variety of textures - from tender heart to crispy intestines - and the slightly gamey, umami-forward flavors show why this alley became famous. Purists order horumon moriawase as their first skewer.

If horumon feels too adventurous, negima is the bridge. Tender chicken breast alternates with charred leek pieces that caramelize during grilling. The leek's sweetness complements the meat's simplicity. It's approachable, but cooked properly over charcoal, it's still better than most yakitori you'll find elsewhere. Nearly every counter offers this, and there's no bad version at Omoide Yokocho.

At most yakitori spots, reba is a standard order. But at Omoide Yokocho's best stalls, the sourcing is meticulous and the grilling is fast and hot. The liver finishes slightly burnt on the outside, creamy within. Tare (sweet sauce) brushed on at the last moment catches the char. This is comfort food that tastes impossibly fresh because it's being grilled to order by someone who's been doing it for decades.

Kabuto, founded in 1948, focuses exclusively on eel (unagi). You can order various parts: the head, back fin, belly fin, liver, and tail - all grilled separately over Binchotan charcoal and finished with their house tare. Each part has its own texture and fat content. The rarity of a single-focus restaurant in this alley of generalists makes it worth seeking out.