Robbie Swinnerton

"The platter will feature slices of sasami, the lean, tender meat from the inner breast, together with fattier chunks of breast meat (mune), and also slivers of chicken heart (hatsu). The chicken is superbly fresh. It comes from a heritage breed of gamecock known as Amagi Shamo, raised on the Izu Peninsula, and the flavor is outstanding. Order a round of sake, just as you would with fish sashimi, and savor the contrasting flavors and textures."

Robbie Swinnerton

"Then, finally, the first yakitori appear: among others, a rare sasami meat with dabs of wasabi. This was a good, satisfying meal and excellent value."

Robbie Swinnerton

"There’s no mistaking the kind of cuisine offered at Yakitori Ogawa. All 15 seats in this compact, one-counter grill look directly onto the open kitchen where skewers of premium poultry are slowly, carefully tended to over glowing charcoal. Classic Negima, juicy chunks of thigh meat alternating with lengths of leek."

Robbie Swinnerton

"The platter will feature fat chunks of breast meat (mune). On the side, you will find grated wasabi, a wedge of lemon, a saucer of salt and a soy sauce dip. The chicken is superbly fresh. It comes from a heritage breed of gamecock known as Amagi Shamo, raised on the Izu Peninsula, and the flavor is outstanding."

Gary Suen

"And for a good, original taste of the chicken, the sashimi platter was not to be missed with three different parts being served, some slightly grilled on the skin and to be eaten with a light dip of salt, lemon juice or soy sauce. Only in Japan will I dare eat chicken in the raw and I love its texture and balanced flavor."

Richard McCracken

"The heart is dipped in a bit of rock salt and eaten. To my surprise though not only was it super tasty it was also much less off putting texture wise than expected. It was like a chicken marshmallow. The raw chicken breast was eaten with soy sauce and wasabi and was AMAZING!"

Francisco Cardoso

"Ogawa can be found in the famous Arakicho district of Shinjuku, which is packed with bars and restaurants that are usually only open to locals. But don't worry because Ogawa is open to all, just make sure to make a reservation. Ogawa was awarded the prestigious Bib Gourmand seal of approval due to its unique course featuring chicken sashimi, which may challenge even the most adventurous of eaters."

Richard McCracken

"In the middle, we have my all-time favorite skewer, Sasami Wasabi. It's pieces of chicken fillet, salted and served with a dollop of wasabi. You'll want more of these. That green thing..."

Gary Suen

"I would say the restaurant serves modern-style yakitori cuisine and they excelled in it. There were traditional courses like sasami (white meat), that was delightful, and there were also some western-inspired dishes. I am usually not a fan of white meat, but the sasami skewer was flavorful and moist, and enhanced by the freshly-grated wasabi."