Fukunaga

Hidden down an alleyway building in the Daimon and Hamamatsucho neighbourhood, Fukunaga serves carefully grilled skewers and thoughtfully composed small plates in course format. Centred around a compact counter, the dimly lit dining room lets guests take in the charcoal grill at close quarters as the meal progresses.

The backbone of the menu is the Inoshikacho course, tailored by skewer count. It opens with an appetiser, seasonal diced vegetables served with a savoury miso bagna càuda, and a soothing chicken consomme soup, before moving into skewers turned over the coals with precision. Alongside staples such as thigh, minced meatballs, and skin-on thigh, less common cuts like oppai appear, each cut drawing out distinct textures and savoury flavours. Interspersed bites like free-range chicken tempura expand the meal well beyond standard yakitori.

An enticing complement to the course is the fresh local chicken platter. Featuring lightly seared thigh and breast tataki alongside raw minced chicken seasoned with wasabi and salt, the assortment highlights the supple bounce and natural sweetness of high-quality local poultry. To close the meal, guests can choose between minced chicken rice glazed in a sweet-savoury sauce or chicken salt noodles in a rich, dashi-infused broth, delivering the flavour of chicken right down to the final bite.

The drinks list covers beer, wine, selected sake, and highballs, inviting diners to match each pour to the dishes as they arrive. With seating limited, reserving ahead is recommended, whether dropping by after work or settling in for an evening with good company.