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Yakitori Takahashi
Yakiton (grilled skewered pork intestine) specialty restaurant, open since 1950
Yakiton (grilled skewered pork intestine) specialty restaurant, open since 1950 This yakiton restaurant has been around for 70 years. The second generation proprietor, I became independent about 30 years ago and took over the shop. My father, the first owner, did not train me much but often said during my apprenticeship at the restaurants, “steal cooking techniques with your own eyes, don’t rely on a master.” Now, I made Yakiton’s “Hiroha” in my own way.
I hone this kitchen knife every day. At first, it was more than 20cm, has been worn down over the years
Crowds come in before we open
Even before opening, customers come in without permission and the counter may be full even before we begin our day. At 17:30, I stand in front of the charcoal grill and orders come in one after the other. We may not politely ask, “what would you like?” but we do hear you. So, please do not hesitate to order.
There is a room in the back besides the counter seat
During the mid-shift lull, I relax and have a drink
During the mid-shift lull, I relax and have a drink When we find our rythym and we reach the midpoint of our day, I like to relax and have a drink as I work the grill. I like shochu that I can control the alcohol content. Lately, I tire easily (laughs), so I sometimes close early. So, you may want to visit us in earlier than later.
Please, enjoy our charcoal-grilled Yakiton
We serve nine kinds of Yakiton (small intestine, cheek meat, tongue, heart, lever, fatty intestine, stomach, uterus and cartilage). All are 150 yen