AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstDango, minced chicken with salt and hemp seeds and no binder, formed by hand to within two grams and grilled over binchōtan, hard white charcoal. The house's signature skewer, in every course.
Also on our table
Japanese · yakitori · Kyōbashi, Tokyo
1-4-9 Kyōbashi, Chūō, Tokyo 104-0031
A yakitori house in Kyōbashi grilling chicken over hard white charcoal since the 1920s, to the founders' own course. The hand-formed chicken dumpling is its signature.
The proof, in the house's own words
We'd add
Our runner-upNegimaki, thin chicken wrapped round Senju negi, an old Tokyo leek, grilled with tare, the soy glaze. The second generation's addition, in every course too.
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Eaten at Isehiro? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
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