Yakitori Daikichi

Yakitori Daikichi offers a broad selection of yakitori, ranging from time-tested cuts to inventive signature skewers. Liver ("kimo") is a standout favourite that can be seasoned to order, including a salt finish or "kimo shio" paired with scallions and fragrant sesame oil. The grill also turns out "Negi Bang Bang", heaped generously with green onions, alongside juicy chicken thigh ("mi") and crisp-skinned chicken wings ("tebasaki").

Creative seasoning choices add further variety, such as chicken tenderloin topped with grated daikon and ponzu ("sasami oroshi ponzu"), "namidayaki" featuring chicken neck wrapped in shiso leaf with wasabi, and "tsukune cheese", combining skewered meatballs with melted cheese and a house mayonnaise sauce. Between skewers, guests can choose from fried side dishes like deep-fried mountain yam ("nagaimo no karaage") and crunchy fried gizzard skin, as well as refreshing bites like Hoshiyama's mild kimchi.

For a more substantial meal, the kitchen serves rice dishes such as the pork belly bowl in savoury salt sauce ("buta bara shiodare-don") and the garlic-infused "Special Don" drizzled with house mayonnaise sauce, both available in smaller portions. The drink list covers beer, highballs, and assorted fruit sours, along with "Gari Chu", a shochu highball garnished with pickled sweet ginger.

Open for dinner from the late afternoon, the casual space accommodates solo guests at the counter as well as groups around tables. The dining room can fill up quickly right after opening, making advance reservations or takeout orders practical options.