01 / ABOUT THE PLACE
About this place
Behind the red lantern signaling a classic yakitori spot, Yakitori Icchan in Yotsuya reveals another culinary focus: wild fish caught personally on line. The seafaring owner hooks species like kurosoi black rockfish and spear squid, presenting them as sashimi or light carpaccios paired with sweet Awaji Island onions. Starting with thinly sliced Awaji onions dressed in Osaka ponzu, or snacking on crisp, deep-fried dried squid surume-ten, sets a relaxed pace for drinks right away.
When your focus shifts to chicken, the skewers arrive straight off the grill with careful attention to seasonings. Standard cuts like mi thigh and kimo liver share the bill with chicken tenderloin, which comes in varied toppings including yuzu kosho, ume shiso, wasabi, and mentaiko so you can taste contrasts across bites. Substantial options like tsukune meatballs blanketed in 4 cheeses or Kansai-style grilled akasen beef abomasum skewers provide hearty companions for a drink.
Drinks match the food naturally, from Naniwa ume chuhai crowned with large Wakayama pickled plums to Hoppy and medium bottles of Sapporo Lager Beer. The interior holds both counter stools and dining tables, making it just as welcoming for solo visits as for casual meals with friends. Dinner seatings from early evening fill up easily, so booking ahead is the safest route.
