Ajiyoshi

Ordering at Ajiyoshi still follows an old-school tavern routine: guests jot their skewers and preferred seasoning down on slips of paper. Over charcoal, each skewer develops its distinct appeal, whether brushed with savory-sweet tare sauce or simply seasoned with salt. Tender young chicken skewers alternate bite-sized morsels with shishito peppers, while an affordable offal-skewers selection features rich, flavorful pork cheek (kashira), pleasantly resilient pork tongue, and crisp pork heart. Fluffy tsukune meatballs glazed in aromatic tare and fragrant chicken skins remain staples of the counter.

While waiting for skewers to finish grilling, settling in with a chilled bottled beer and a few side dishes is the customary path. Well-cured pickled Chinese cabbage and homemade nuka-zuke (rice-bran pickles) offer refreshing salinity between bites, joined by unfussy izakaya snacks such as chilled tofu and boiled edamame. The grill menu also accommodates seafood and heartier cravings, serving scallop skewers alongside garlic-and-pork stamina skewers.

Opening from late afternoon, the shop sees a steady rhythm of dining at the counter as well as local regulars picking up takeout orders of freshly grilled skewers. Settlement is cash only, making advance preparation wise. Beneath its unpretentious neighborhood atmosphere, Ajiyoshi provides an easygoing setting to unwind over cold beer and charcoal-fired skewers.