Kawanakajima

Lifting the lid of the lunch box reveals chicken thigh grilled over charcoal, glazed in sweet-savory soy sauce, and arranged alongside seasoned minced chicken and a thick slice of rolled omelet. Served at Kawanakajima near Yushima Station in Ueno 1-Chome, the midday kijiyaki-jū features sauce-soaked rice over shredded nori seaweed, delivering firm chicken texture and rich flavor in every bite. Accompanied by piping-hot, dashi-rich miso soup and pickles, it makes for a satisfying, efficient midday meal.

Another lunchtime favorite is the oyakodon, cooked so the half-set egg remains soft and creamy. Lightly scooped with a spoon alongside dashi-seasoned rice and tender chicken, this bowl offers a mild, comforting alternative to the smokiness of the charcoal grill.

Evening Skewers and Freshly Ground Sansho

At night, the focus shifts to yakitori, spotlighting premium chicken varieties including Akita’s Hinai jidori. The signature tsukune meatball blends minced neck meat with collagen-rich Hinai jidori chicken. Guests grind fresh green Japanese pepper berries in a small mortar at the table, letting the tingling spice balance the rich chicken fat. Other skewers feature deliberate seasoning: chicken liver glazed in a red wine and balsamic reduction, negima paired with Senju scallions, and tender chicken breast accented with freshly grated raw wasabi.

Guests can watch the grilling from counter seats on the 1st floor, while table seating on the 2nd floor offers a more relaxed pace. Alongside skewers, the kitchen serves small dishes such as fresh vegetable sticks with a house miso paste crafted for over 50 years and gizzard ajillo, complemented by bamboo-chilled sake, white wine, or highballs. From quick midday rice boxes to relaxed evening dinners, careful craftsmanship shapes the experience throughout.