I have long been a customer at Isehiro yakitori in Kyōbashi since my days working as a sommelier at Takashimaya depachika. The original shop dates to 1921.

Only recently did I discover that Isehiro has a branch in the basement of the Shinbashi Daiichi Hotel. I stopped by and the third-generation son said that his father, the second generation, is behind the grill here in Shinbashi. He is a shokunin who grills the chicken expertly over bincho charcoal keeping the meat juicy. The dango meatballs are meaty. The kawa skin is cooked until crispy. I also love the wings which could be a meal in itself.

There are several tables and a side tatami room. Staff run out the skewers as they come off the grill. It’s busy at the main noon lunchtime with what seemed to be office workers from the area.

I love local spots like this, especially with a history going back over 100 years and with the second generation still in the house.

Here with chef Maria Sinskey in the Shinbashi district which is filled with many drinking spots, many open from lunchtime.

Isehiro

Daiichi Hotel basement level one

Minato-ku, Shinbashi 1-2-6

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