Sasamoto

Start with the simmered cabbage skewer, made with a piece of cabbage, and the simmered skewers, served several to a plate. One visitor described the cabbage as tender with a pleasing crispness still intact, and recalled that the skewers were soft and came with plenty of broth. The cabbage can take some time to prepare, so order it early if it catches your eye and enjoy it at an easy pace alongside the simmered skewers.

The grilled-skewer menu includes pork belly prepared in the restaurant’s simmer-then-grill style, as well as beef and pork skirt steak and other pork cuts. A particular speciality is the beef skirt steak tendon skewer, which is simmered before grilling and limited to one per person. A diner who tried it noted the contrast between its soft and chewy parts, along with its flavourful fat. If you are ordering one, you might choose other skewers for their contrasting textures: shiro, or large intestine, is described as having a texture like chicken skin, while kobukuro, or uterus, is pleasantly springy and mild in flavour.

Between skewers, one visitor picked out the lemon sour as a refreshing drink to cut through the richness. Budō-wari, listed as the restaurant’s most popular drink, combines Kinmiya shochu with red wine in a specified ratio; it is a shochu drink that is not sweet. It is another option to consider alongside simmered skewers and grilled offal.

Counter seating is available, making the restaurant suitable for solo diners. Payment is cash only, so come prepared.