Yakitori Okiraku

Ready to try something new in the yakitori department? Check out this Hanzomon spot, opened in October 2017 and specialising in rare chicken parts paired with sake and wine. The bird bits are procured fresh every morning and turned into three types of omakase (chef's choice) menus of seven, ten and 12 skewers each. The staff are happy to recommend a specific sake or white wine for each skewer, if you're really looking to go all out. At lunchtime, head over early for a chance to try the oyakodon, a bowl of rice covered with runny scrambled eggs and charcoal-grilled Kyo-beni jidori brand chicken. It usually sells out long before closing time.