So, what makes a yakitoriya good enough to be rated by the Tokyo Food File (and the Michelin guide too)? Well, it's more than just about producing excellent yakitori. Obviously prime ingredients are essential, and an overall concern for quality. But a certain panache in presentation also helps. That's certainly the case at Yoshicho.
Here's a better photo of Yoshimoto-san's remarkable (and very tasty) ontama-soboro-don, featuring savoury soft-cooked minced chicken meat and a chilled onsen-tamago (coddled egg) — and topped with a matterhorn of shredded daikon and nori seaweed...
