Iitokodori

Daikon is simmered until it has absorbed the broth, then fried. Iitokodori’s “Juicy Fried Simmered Daikon” is a little different from a typical izakaya snack. The menu describes daikon cooked until it can be cut with chopsticks, then coated in a crisp batter. Diners who have visited have also praised the fried daikon. It makes an appealing bite while you wait for the skewers, or an extra dish to add to the table.

Yakitori can be chosen one skewer at a time, too. The house-made tsukune, or chicken meatball, is made with minced meat mixed with cartilage and grilled from raw. Options include a “moon-viewing” version served with egg yolk, and one wrapped in shiso leaf and ume plum. Some diners have singled out the tsukune as a favourite; try the classic first, then compare it with another flavour. For a lighter skewer, there is tender chicken breast with yuzu kosho, a citrus-chilli paste. Those keen to explore different cuts can try gizzard, with its firm, crunchy texture, or seseri, a springy, fatty cut from the neck. If choosing feels difficult, start with the day’s assortment of 5 skewers, available with salt or sauce.

There are several lemon sours to pair with the chicken. The “Classic Ice-Cold Premium Lemon Sour” uses frozen lemon instead of ice, with a whole 2 lemons’ worth of fruit; you can keep enjoying it with a refill sour. Other options bring out the gently bitter flavour of lemon peel or add honey jelly for a change in taste. For dessert, try the fondant au chocolat with vanilla ice cream: a moist cake with chocolate inside. With that sweet finish, the restaurant suits an evening of sharing a few skewers or gathering around a spread of dishes.