Masakichi

A night at Masakichi in Musashi-Koyama is best approached as a gradual progression: savor skewers grilled to distinct textures cut by cut, then finish with the shop’s signature noodles. From the charcoal grill come skewers that make the most of contrast—sori (chicken oyster) with crisp, fragrant skin giving way to an abundance of rich juices, and chigimo (liver) with a plump, delicate mouthfeel coated in savory tare sauce. Minced-chicken tsukune offers a firm, satisfying bite sharpened by Japanese pepper, while the prized tsunagi (heart-aorta connector) delivers a mix of tender softness and clean snap. For newcomers, ordering the omakase (5 skewers) course provides a curated starting point, leaving room to add favorites based on the day’s recommendations.

Small side plates between skewers are thoughtfully handled as well. Dishes such as chicken with avocado and wasabi, blending moist meat with creamy richness and a touch of heat, alongside a liver pâté bearing Western undertones, provide compelling companions for a drink. The beverage list complements the food with regional junmai sake from across Japan, including Jikon from Mie and Senkin from Tochigi, alongside domestic bottled wines from Yamagata and Niigata.

No meal here is quite complete without the tori chuka soba that draws so many diners through the door. Thin noodles catch a clear, golden broth steeped in concentrated chicken essence, bringing the deep savor of a specialist yakitori counter to a crisp, refreshing close. With a warm setting focused on counter seating, it is well suited for solo dining, but seats fill quickly in the evening, making advance reservations well worth arranging.