Nakamura
The yakitori counter in Shinjuku that every chef in Tokyo references. Counter seating, charcoal grill, nose-to-tail chicken — the tsukune here is the standard by which all others are measured.
This listing was written by Foodtree and has not yet been confirmed by the restaurant.
Dishes
Kawa (Chicken Skin)
Yakitori
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.
Tsukune
Yakitori
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.