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I’ve lengthy been a buyer at Isehiro yakitori in Kyōbashi since my days working as a sommelier at Takashimaya depachika. The unique store dates to 1921.
Solely just lately did I uncover that Isehiro has a department within the basement of the Shinbashi Daiichi Lodge. I finished by and the third-generation son mentioned that his father, the second era, is behind the grill right here in Shinbashi. He’s a shokunin who grills the rooster expertly over bincho charcoal protecting the meat juicy. The dango meatballs are meaty. The kawa pores and skin is cooked till crispy. I additionally love the wings which may very well be a meal in itself.
There are a number of tables and a aspect tatami room. Workers run out the skewers as they arrive off the grill. It’s busy on the important midday lunchtime with what appeared to be workplace staff from the world.
I like native spots like this, particularly with a historical past going again over 100 years and with the second era nonetheless in the home.
Right here with chef Maria Sinskey within the Shinbashi district which is crammed with many ingesting spots, many open from lunchtime.
Isehiro
Daiichi Lodge basement degree one
Minato-ku, Shinbashi 1-2-6
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