Gamushara

Some diners at Gamushara say the skewers are best tried with salt first. One review describes the negima as tender and juicy, without a trace of dryness—a reminder of the pleasure of choosing each skewer individually. The chicken-skewer selection includes negima, gizzard, heart, tsukune, liver and chicken neck. Liver is marked as a recommendation, while the tenderloin is also available grilled with wasabi or ume plum. For a little variety, there is a set of 5 skewers; if you are in the mood to try more, a set of 10 lets you choose according to your appetite. One diner went back for more tenderloin and liver, suggesting that both made an impression. You could compare the recommended liver with the tenderloin grilled with wasabi and see which appeals most.

Between skewers, one diner enjoyed miso-marinated cheese on crackers with shochu. Small plates include miso-marinated pork stomach, chicken-wing gyoza and yam grilled with black pepper, so there is plenty to snack on beyond the yakitori. The octopus rice on the menu is another option for the end of the meal: diners have remarked on its moist texture, and one said they were impressed by its flavour. Put together a meal that starts with skewers, moves on to a few small plates and finishes with rice. Drinks include draft beer and lemon sours, as well as Biwamin sours. At this Umejima yakitori restaurant, you can set your own pace and choose how many skewers, small plates and rice dishes to order.