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Offal Dish
Kawa yakitori
at Takechan
Chūō, Tokyo, Japan
Recommended by Andrew Knowlton and 1 other food critic.
Recommendations
"Yakitori is everywhere, but my pick is Takechan in Ginza. Another chicken-skin skewer and Asahi, please!"
"Then there was Kawa, a skewer with bits of chicken neck with soy sauce, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."