Nabechan

Tucked into an alleyway in Shin-Koiwa, Yakitori Nabechan provides a relaxed setting where charcoal-grilled skewers can be ordered individually by the stick. A notable highlight on the bill of fare is the liver skewer, a menu fixture that routinely draws orders for its plump, tender texture over the coals. Guests can explore different skewer preparations, from garlic-and-sesame-oil liver to handmade tsukune seasoned with either salt or tare, as well as tsukimi tsukune served with raw egg yolk for dipping.

The shop's appeal extends well past yakitori, supported by a broad selection of small plates brought out in brisk succession. Drink-friendly fare is well represented, including an egg scramble spiced with green chilies, a crisp toss of chicken gizzard and cucumber with mild heat, and fried horse mackerel (aji fry) served with tartar sauce. The kitchen also turns out tempura such as eggplant, green pepper, and Japanese whiting (kisu), alongside shrimp and broccoli ajillo and mapo tofu, making it easy to tailor an order to whatever sounds best that evening.

For drinks, cold draft beer stands ready alongside refreshing options like tart Kodama Baisu Sour, pickled ginger shochu highballs (gari chu), and fragrant Uji matcha high. The interior provides both a standing counter and table seating, accommodating quick solo visits for a couple of drinks just as comfortably as unhurried sessions over skewers. Opening in the evening on weekdays and from 1:00 p.m. on Sundays, the shop also serves customers stopping by for takeout yakitori.