Abe chan

With the aroma of burning binchotan drifting over the counter, Abe chan puts carefully tended charcoal skewers front and centre. Alongside yakitori staples such as young chicken, negima chicken and scallion, and tender tsukune meatballs, the bill of fare features textural cuts including soft knee cartilage, yagen cartilage, and pork cartilage. Bacon- and pork-wrapped varieties also make a strong showing, from melted tomato-cheese to shiso shrimp and asparagus, making it fun to mix and match whatever strikes your fancy.

Beyond the skewers, the kitchen makes good use of the coals across a wider assortment of grilled items and small plates. Thick slices of atsutage deep-fried tofu arrive nicely charred on the outside—with an option to add natto—while toasted yaki onigiri rice balls and a warming bowl of finishing curry udon round things off satisfyingly. Starting with potato salad, wasabi-dressed chicken, or tuna yamake alongside a frosty white or black Hoppy set or a Kaku highball is an easy way to ease into the evening.

The dining room revolves around the counter, maintaining an easygoing, unpretentious mood that welcomes solo dinners just as smoothly as relaxed rounds of drinks with friends. Near Shimomaruko Station, it stands out as an inviting stop whenever the scent of charcoal fires calls for an unhurried skewer night.