01 / ABOUT THE PLACE
About this place
At Masayoshi, tsukune and liver are a natural place to start; both are mentioned in reviews. The menu includes tsukune with spring onion, salt and ginger, tsukune served with fresh green pepper, and liver with salt and wasabi, offering a different seasoning for each skewer. Other charcoal-grilled yakitori options include chicken thigh with spring onion, salt and ginger, chicken tail, and chicken skin with grated daikon and ponzu. Choose skewers one at a time, or add an assorted selection of kushikatsu for a change of pace with something fried.
For a drink alongside the skewers, draft beer comes in medium and small sizes. Sake is grouped by style—umami-rich, sweet, dry and aromatic—giving diners a guide to pairing it with their food. Options include the dry Kirakucho Junmai Ginjo and the sweet Fuo Junmai Ginjo. Among the small plates, the deep-fried garlic has been singled out as a dish worth ordering again. The menu works for a light evening of skewers, or for a more substantial meal with steamed rice, a yakitori rice bowl or chicken rice porridge.
To finish, there is vanilla ice cream or the ice cream of the day. The restaurant is listed as suitable for solo diners and groups, and reservations are available.
