01 / ABOUT THE PLACE
About this place
Order an assortment of skewers or choose your favourite cuts one by one. At Kushirō, yakitori is the focus, but you can shape the meal to suit the evening. The chef’s selection of 6 skewers combines 1 vegetable skewers and 5 meat skewers, a handy place to start if you’re unsure what to pick. Ordering individually lets you try gizzards, chicken and spring onion, and house-made chicken meatballs, as well as rarer cuts such as soliles and white liver. One diner who came specifically for the white liver remarked on its tenderness. It appears on the menu as a skewer with a choice of salt and sesame oil, plum and wasabi, or sauce, and as white-liver sashimi prepared at a low temperature—two ways to enjoy it.
Between skewers, try chicken skin with ponzu or fried chicken wings. One diner praised the chicken skin’s charred aroma and springy texture, balanced by ponzu that was not too sharp; the wings, they noted, stood out for their sauce. For a more substantial finish, chicken rice cooked in a pot is another option. Diners have enjoyed it with chicken broth, or added broth afterwards for an ochazuke-style finish. It makes a satisfying rice dish to round out an evening built around skewers.
Kushirō suits a solo meal of skewers and beer as well as a group dinner over yakitori and rice cooked in a pot. Courses with all-you-can-drink are listed, and reservations are recommended for dinner.
