Yuu
Chicken skewers, or yakitori, are almost always served with beer. For sake instead, go out of the way to Tokyo’s Iidabashi district, a ten-minute walk from Nippon Budokan arena. At Yuu, the reward is a sake selection from under-the-radar breweries in Tochigi Prefecture, north of the capital. When ordering a meal, the adventurous should say “omakase” and leave it to the chef to select the different parts of the chicken that are skewered and roasted over Japanese binchotan charcoal, which is made from oak and is known to burn at high temperatures with little to no smoke.
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