Best Dishes at Yakitori Takahashi

The omakase course runs approximately two hours and includes about 16 dishes: grilled yakitori skewers, appetizers, à la carte selections, palate cleansers, and chicken soup. The chef selects pieces showcasing different parts of the bird and different cooking techniques, with game fowl prized for its supple texture and rich flavor.

The negima (chicken and green onion skewers) is consistently highlighted as exceptional. Reviewers note the crispy skin and tender meat paired with fresh leeks. The char from the charcoal adds depth without overwhelming the delicate chicken flavor.

The tsukune (chicken meatballs) are hand-formed by the chef and grilled with care. Reviewers consistently praise them as 'bursting with taste' and note the balance of meat, binding, and seasoning. The exterior develops a glaze from charcoal while the interior stays tender.

The sasami sabi (seared/cured chicken breast) features the Tanzawa Shigekuro Shamo chicken. It's prepared with minimal intervention to let the quality of the meat shine. The searing creates a delicate crust while the interior remains tender and juicy.

The hatsu (heart) appears in the omakase course and delivers a unique texture. Reviewers describe it as 'crispy and flavorful' with a slight chewiness that contrasts with other pieces. The charcoal imparts subtle smokiness.