Omino

At this yakitori restaurant, there is more to enjoy than one skewer after another: the dishes served between them deserve attention, too. One diner who tried the chef’s selection recalled the tsukune, with its crisp texture and a pinch of salt, the meaty character of the kashiwa, and the pleasantly springy liver they ordered as an extra. Another diner noted that cartilage added a textural accent to the first tsukune, while the blood liver at the end was rich and intense. Part of the pleasure is discovering how each skewer differs and finding a favourite.

Small plates set the pace of the meal, appearing between the yakitori. Menu listings include dishes with a different character from the skewers, such as liver pâté, okahijiki seaweed with ponzu jelly, and matsutake mushrooms with glutinous rice. One diner’s account mentions being surprised by a seaweed-wrapped chicken thigh, and enjoying the alternation between skewers and small plates. Another course, meanwhile, included mozuku seaweed with green vinegar dressing and rice topped with minced chicken and egg yolk. Course contents vary by visit, so the changing selection is part of the experience.

Drinks include Shirohonoka beer, Sapporo Lager Beer (Akaboshi), red and white wine, non-alcoholic beer and green tea. There is a range to suit a meal with wine as well as a dinner shared with someone who does not drink. Lunch is served, and reservations are recommended for dinner.