01 / ABOUT THE PLACE
About this place
After trying a selection of skewers seasoned with salt, switch to sauce and explore different cuts. At Genya in Senbon Minami, yakitori is the focus, with plenty of scope to put together a meal by varying both the cut and the seasoning. One diner ordered soresu, chicken skin, tail, liver, heart and back liver with salt, then tried tsunagi and the edge of the gizzard with sauce. They also remembered the springy texture of chicken skin with ponzu. The range includes harder-to-find cuts, too.
Shochu is another part of the restaurant’s character. Diners have been surprised by the range, and one reported that a shochu recommended by the owner after they described their preferences paired well with the food. Someone who tried the chicken sashimi also praised its firm texture and savoury flavour. Choosing a shochu with a little guidance and adding a dish that shows a different side of chicken makes for another way to enjoy the menu.
Other dishes include a chicken-breast tataki carpaccio, sasami yukhoe, vegetable namul and charcoal-grilled zucchini. There are options for a meal centred on yakitori, as well as for picking at small plates and vegetables along the way. One diner noted that yakitori orders were written on paper; with shochu bottles lining the wall, deciding what to pour next can be part of the fun. Counter seating is available, making the restaurant a good fit for a solo meal of yakitori and shochu.
