Gin-chan

Rather than waiting for skewers cooked in the kitchen, gather around a charcoal brazier and grill them yourselves. At Gin-chan, part of the pleasure is watching the charcoal do its work and choosing how each piece is cooked. Go for a crisp, well-done finish or keep it springy and juicy; the choice is yours. Visitors recommend chicken neck, heart and cartilage, while the menu also lists gizzard, chicken wings, mature hen (hine) and tsukune meatballs with garlic.

Ordering a few cuts at a time and trying them at different levels of doneness is another way to enjoy the meal. One visitor says they used the sweet sauce, spicy miso sauce and garlic sauce according to their preferences. Others favour salt, and there are several seasoning options to choose from.

For something different from the charcoal-grilled skewers, you could begin or break up the meal with chicken sashimi-style dishes. The menu includes chicken tenderloin, gizzard and heart, as well as a special sashimi platter. Charcoal-grilled vegetables and small plates are also available. To finish, choose from grilled rice balls, ochazuke (rice in broth or tea), oyakodon (chicken and egg over rice), somen served hot as nyumen, kasu udon or duck soba and udon. One visitor enjoyed a grilled rice ball with egg soup, while another ordered soba to finish. There are options to suit your appetite and mood after the grilled dishes.

Drinks include draft beer, sake, shochu, sour cocktails and non-alcoholic beer. The restaurant can suit a group dinner around the charcoal brazier, and reservations are accepted.