Best Dishes at Tagosaku Yakitori

Liver (reba) is offal yakitori - for those brave enough to try it. Chicken liver becomes creamy and rich when grilled properly, with a delicate flavor that shouldn't work but does. At Tagosaku, the liver comes from the same supplier as the whole birds, ensuring quality and freshness. It's finished with the signature tare (sauce) in the final seconds of grilling. The contrast between the creamy liver interior and the charred exterior is what makes this worth ordering. Reviewers note this as a must-try if you want the authentic Yurakucho experience.

Negima is yakitori canon - tender chicken thigh pieces alternating with leek slices on one skewer, grilled over charcoal until the meat is cooked through and slightly charred outside. The leek caramelizes and creates sweetness that balances the savory chicken. At Tagosaku, the meat sourcing is meticulous (they've been grilling the same suppliers' birds for 60 years), and the charcoal temperature is dialed in from decades of practice. One skewer at ¥160-180 is the perfect first order. Reviewers consistently cite negima as the gateway yakitori - the dish that makes you understand why this place is legendary.

Tsukune (chicken meatballs) are made from ground chicken thighs blended with egg, seasonings, and sometimes connective tissue for binding. Grilled over charcoal, they develop a crispy exterior while staying succulent inside. At Tagosaku, the proprietary sauce is brushed on during grilling - the same sauce recipe that's been in the pot for 60 years, continuously replenished. The meatballs are a signature item, and regulars often order several. At ¥170-200 per skewer, it's a steal.

Hatsu (heart) is the most adventurous yakitori offering - a small, tender muscle with a slightly gamey, iron-forward flavor. Grilled over charcoal, the outside chars while the inside stays just cooked through. It's the kind of offal that makes you reconsider what you thought you wouldn't eat. At Tagosaku's counter, watching the chef handle these tiny pieces with precision is part of the performance. At ¥160 per skewer, it's one of the cheapest and one of the most memorable orders.

Shio (salt) yakitori is the minimalist option - charcoal-grilled meat finished with coarse salt and sometimes a squeeze of lemon, no sauce. This preparation lets the quality of the meat and the technique of the grill shine. The char, the smoke, the meat's natural umami - nothing to hide behind. At Tagosaku, shio yakitori is a silent test of how good their meat sourcing and charcoal technique really are. Regulars often order shio, then order the same cut with tare (sauce) to compare. Both are revelatory.