Today, I got a chance to check out one of the top yakitori restaurants in Tokyo. The restaurant is in the Otsuka area of Tokyo. For those of you who already know, I did a feature on a Michelin Star Restaurant in Tokyo. This new restaurant that my friend recommended is called Souten Minamiguchi and it’s a Michelin star yakitori restaurant. Yakitori is Japanese style grill or skewered chicken pieces: gizzard, stomach, liver, etc. It is usually eaten with groups of people along with sake or beer. Souten specializes in delicious free-range chicken for their yakitori as well as their craft sake.
I had walked past this restaurant previously, but never noticed its existence. There are no signs to let you know that it’s a Michelin yakitori restaurant. You pretty much have to know that it’s there via online or through a friend which I was lucky enough to have.
Once I arrived to the restaurant with my friend, the host asked us if we had a reservation. The restaurant looked busy but there were still a few tables available. Could they be for other guests? After a couple minutes, we got lucky and were seated. I will definitely make a reservation next time I visit.
To be forewarned, there is a table charge of 800 yen per person. This includes a delicious appetizer at the beginning of the meal. Mine had a delicious cream cheese and other side dishes. Unfortunately, I was too hungry to take a photo but I made sure to take pictures of the other dishes I ate.
The restaurant staff went out of their way to make sure which dishes we wanted to come out first. This shows the attention to detail of the restaurant which in Japan they usually don’t ask which dishes one would like first.
I also ordered other assortments of yakitori like grilled tomato and chicken skin which were delicious.
After finishing the yakiudon and yakitori, next arrived the torinabe which is a Japanese hot pot. It was cooked in a traditional pot while it cooked in front of us. Since it was quite cold outside the warmth of the broth and chicken cooked were just delicious. What was even better after we were finished the torinabe the server asked if we would like rice added on. After 10 minutes, there was rice and egg added to the broth.
This gourmet feast ended with some homemade ice cream. Within seconds I was treated to a bowl of sweet potato ice cream. It was just delicious. Words couldn’t describe the incredible dinner I just had.