Hironoya

One diner who spotted the chicken sashimi platters and ordered the five-variety selection called it “delicious”, enjoying it with beer, hot sake and strips of yam. Hironoya’s menu offers three- and five-variety chicken sashimi platters, alongside individual cuts and dishes such as thigh, tenderloin, gizzard, liver, heart and chicken with wasabi. Choose a platter or try the cuts one by one; the selection suits an evening of drinks and small plates.

Yakitori options include skin, harami, chicken wings, mature chicken and tsunagi, with some items available by the skewer. Some diners say they return for tsunagi and stem wasabi, while others mention ordering several salted chicken tails to share as a couple. Stem wasabi is not listed on the menu, but it does come up repeatedly in diners’ accounts. Tsukune is available with tare or salt, as well as cheese, a raw egg yolk, or grated daikon with shiso and ponzu. It is said to be popular with children dining with their families, too, making it easy to share and compare different seasonings.

For something between skewers, consider salted kelp cabbage, spicy cucumber, gizzard tendon with ponzu, or sliced tomato. There is a broad choice of salads, including a generous serving of daikon salad, tofu salad, pork shabu-shabu salad, and a salad with chicken and spinach. To finish, diners recommend the grilled rice balls or yakitori rice bowl.

Hironoya is described as suitable for dining alone or in a group, with table service and reservations available. Beer and other alcoholic drinks are served. Its relaxed atmosphere lends itself to an evening of choosing small plates at an unhurried pace.