01 / ABOUT THE PLACE
About this place
A small charcoal brazier brought to the table and a platter of fresh-looking meat are among the pleasures of dining at Yakiton Nagara NAGARA. The signature grilled sashimi assortment features cuts such as heart, tongue, liver and cheek, which diners sear on the mesh to their liking. Salt and lemon, sesame salt and soy-based sauce are among the seasonings provided. There is also a half-size portion for solo diners, making it easy to savour the meat at your own pace.
The skewers, grilled in the kitchen, make the most of each cut’s character. There is a good range, from shiro, with its sweet, rich fat, to springy cheek and crunchy hatsumoto. Ask for the seasoning to be left to the kitchen, and the staff will finish each cut with an appropriate touch, which may include olive salt or sesame as well as salt or sauce. The side dishes have their own thoughtful touches. The tangy house-made shibazuke tartare makes a snack in its own right, and is also popular alongside dishes such as fried tama konnyaku.
There is plenty to drink with the snacks, from classic Sapporo Akahoshi beer and Kirinzan sake to Hoppy and a generously sized Mega Jim Beam Highball. In addition to indoor seating near the railway tracks, the restaurant has a terrace where diners can feel the breeze. It stays open throughout the day, from 12:00 until 3:00, so it suits both a daytime toast and a late-night stop.
