At Nakamura ($$), our food critics consistently recommend: Tsukune, Kawa (Chicken Skin). Tsukune scores 97.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Minced chicken meatball on skewer, grilled over binchotan charcoal, finished with tare glaze and raw egg yolk for dipping. The reference tsukune in Tokyo — no fillers, pure chicken fat and thigh meat.
"The best tsukune in Tokyo. Pure thigh and fat, no binders, the raw egg yolk dip is not optional. The reference point every yakitori cook in this city knows and uses."
Chicken skin skewer, slow-grilled until the fat renders completely, the skin crisps without burning. Technique-dependent: the chef rotates the skewer every 30 seconds for 8 minutes.
"Eight minutes of rotation over binchotan. The fat renders completely without burning. The skin crackles like lacquer. This is the technique argument for why yakitori is a precision cooking form."
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