Tetori Ashitori

Arriving at the table steaming inside a shallow wooden tub, the sizzling okeyaki Daisen chicken thigh is a natural starting point at Tetori Ashitori. Chicken thigh and vegetables are seared hot on an iron plate and coated in a savory soy-based glaze, matching effortlessly with a first round of beer or highball. Charcoal-grilled cuts extend to neck meat (seseri), tail (bonjiri), and wings, letting diners explore a variety of textures.

The other pillar of the menu is chicken-broth oden, simmered slowly until the ingredients are saturated with rich poultry dashi. Ordering the chef’s assortment brings piping-hot staples accompanied by yuzu kosho and shichimi to add zest as you eat. Morsels include jidori chicken meatballs, chicken back ribs, fried tofu, and Busan-style fish cakes; to finish, the leftover broth can be turned into ramen noodles or an egg rice porridge (tamago zosui).

The chicken theme runs throughout the smaller courses as well. Diners can open with refreshing Daisen chicken skin in ponzu or chicken tossed with kimchi, move to a domestic chicken sashimi platter, and graze on crisp deep-fried chicken liver. More substantial plates include a whole fried chicken thigh cutlet and gizzards sautéed in garlic butter.

The dining space is centered on roomy table seating, suitable for group dinners as well as late-night drinking sessions thanks to extended night hours. With a hot-water shochu like Kuro Kirishima or a chilled highball in hand, it is an inviting setting to gather over bubbling oden and sizzling chicken dishes.