A note on the words: yakitori are grilled chicken skewers, served here as an omakase course, with the offal course laid out pintxos style. Menchi-katsu is a breaded, deep-fried minced meat patty, here made with chicken, and chawanmushi is a delicate savory steamed egg custard. Negima pairs chicken with scallion, while dakimi is, apparently, chicken breast. Shime is the closing carb dish of a drinking session, offered here as an optional add-on at the end.
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Nakameguro Iguchi Azabujuuban ten on Tabelog (English) — opening hours, payment details and the Japanese address are kept up to date there, not here.
Hello, this is Hangover Meshi. The place I visited today was Nakameguro Iguchi Azabujuuban ten, a yakitori spot in Azabu-juban. As the name suggests, it is the Azabu-juban branch of the yakitori shop Iguchi in Nakameguro! It is tucked a little way off the Azabu-juban shopping street. But when I reached the spot on the map, I could not find anything that looked like it. Looking around and wondering where it could be, I finally spotted it. The entrance might be a bit tricky to find! After all, there is no signboard out at all, ha.
Stepping inside, the interior was dimly lit. I wonder if all the seats are private rooms — the atmosphere was very nice.
Walking all the way down the hallway, I finally saw the restaurant’s name written, confirming I had the right place, ha.
Omakase yakitori course — 5,480 yen
Winter-only grilled tori-nabe course — 5,480 yen
The omakase yakitori course and the grilled tori-nabe course.
This time, I decided to go with the omakase yakitori course.
Once seated, the course started right away.
A round, bite-sized chicken katsu. The breading is very fine, and very tasty.
There was salt placed on the lower left, but plated so stylishly on the black dish that I did not even notice it at first, ha.
A dainty little chawanmushi (steamed savory egg custard). Topped with yurine (lily bulb), this was delicious too.
Liver pate and bread. It looked like ordinary white bread, but this was house-baked bread too. The liver pate was delicious!
A rich, concentrated chicken soup.
A salad of shungiku (garland chrysanthemum). The slight bitterness of the shungiku paired wonderfully with the dressing. Being a fan of shungiku, this was a salad I was very happy to have.
Grilled caciocavallo cheese. This was exceptionally good. I could easily have eaten two more slices!
From here, the yakitori section begins. First, negima (chicken and scallion). Tender and wonderfully juicy chicken — delicious!
Dakimi. Wondering what dakimi was, it turns out to be breast meat, apparently. Topped with wasabi from Gotemba, it was light, clean, and delicious.
The seseri (neck meat) was delicious sprinkled with a bit of sansho pepper.
Next came the offal cuts, served in a pintxos style where you pick them up to eat! It really makes the drinks flow!
From front to back: sunagimo (gizzard), harami (diaphragm), hatsu (heart), and bonjiri (tail), maybe?
Rare cuts: segimo and furisode, they said.
Hmm, this was delicious too. By the way, after this they told me that shime dishes were available for an additional charge,
introducing soboro rice, oyakodon, tamago kake gohan, and truffle-salt onigiri, but I was already full, so I passed this time!
Or rather, because so many different varieties kept coming out in small bites, I was completely full!
With this variety of dishes for 5,480 yen, it is very satisfying! For drinks, I stayed with mugi shochu with soda from start to finish, and since the dishes pair so well with alcohol, the drinks kept going down easily. Sometimes you just don’t have room for a shime, so I liked that it wasn’t included in the course from the start. It was quiet in the private room, and I think I might use it again when something comes up.
Nakameguro Iguchi Azabujuuban ten (Yakitori / Azabu-juban Station, Roppongi Station, Akabanebashi Station)
Tabelog dinner rating ★★★☆☆ 3.5
I ate here and paid for it myself. Nothing on this site is a comped meal.
One more for the road?
