Sakataya

Choose a few yakitori skewers, add a fish dish or a small hot pot, then finish with rice. Sakataya’s menu offers plenty of ways to shape a meal, whether you’re stopping by for a few bites or sitting down for dinner. The skewers range from charcoal-grilled chicken thigh and negima to chicken tenderloin topped with plum paste or mentaiko mayonnaise. One diner ordered gizzard, thigh and negima skewers, and praised their cooking and careful preparation.

For a small dish to start, there’s tataki cucumber. One guest found the dipping sauce rather rich and said it went well with drinks. Alongside grilled chicken, the menu also offers chicken sashimi: options include seared thigh, tenderloin sashimi and chicken heart sashimi, as well as a set for sampling four varieties.

The fish selection goes beyond sashimi to include grilled and simmered dishes. Choices include miso-marinated black cod, grilled yellowtail collar with salt, and sea bream and tofu simmered in a light broth. One diner said the sea bream and tofu dish left an impression. For something warming, there are small hot pots of local chicken or duck, both made with a dashi-based broth. Another guest enjoyed the steamed sea bream with sake. Whether fish or hot pot takes centre stage changes the shape of the meal.

For a more substantial finish, choose a seafood rice bowl or yakitori rice bowl; for something lighter, there’s ochazuke or kasu udon. Beer and wine are also available, making it easy to share small dishes over dinner with a group. Sakataya opens at 18:00 from Tuesday to Sunday and stays open until 2:00 the following day, so it can work for a late dinner too.