01 / ABOUT THE PLACE
About this place
Looking through the skewer menu, the 3-variety tasting set immediately draws the eye, featuring thigh meat from Kyo-beni Jidori, Suigo Akadori, and Seiryu Wakadori. Sampling them side by side highlights the distinct differences in texture and fat content across the breeds, showing just how nuanced yakitori can be. There are also neatly arranged options such as the 3-skewer Kyo-beni Jidori set and the 5-skewer Seiryu Wakadori set, alongside individual skewers like neck meat (seseri), gizzard, and tsukune meatballs to order as you like.
Among the a la carte dishes, the chicken sashimi is a standout. Served with a generous spread of aromatic condiments—spring onion, myoga ginger, grated ginger, daikon radish sprouts, and wasabi—it makes for a clean, refreshing bite between skewers. The kitchen also prepares satisfying small plates such as charcoal-grilled thick fried tofu, daikon salad with wasabi, and the house liver paste.
The drink selection is just as thoughtful. Draft beer sits alongside local Tokyo sakes such as Sawanoi, Okunokami, and Edo Kaijo, as well as shochu from renowned distillers like Satsuma Chaya and Kanehachi. When it comes time to wind down, you can finish with fragrant grilled rice balls, comforting dashi-rich tori soba, or a light salmon ochazuke.
Inside, the atmosphere is calm and understated, equally suited to unwinding alone over a drink or catching up quietly in a small group. Tucked into the residential streets of Honjo, Sumida Ward, Kushishin offers an unhurried evening centered on carefully grilled chicken and fine drinks.
