Hinotori

Hinotori’s signature tsukune is a natural place to start. One diner recalled a slightly coarse bite and said staff explained that the chicken is hand-cut in-house. Others have praised its soft texture and the chew of cartilage, and the menu includes raw tsukune with cartilage as well as a flavour that changes monthly. Mentaiko cheese tsukune is another option for anyone looking to try something beyond the classic.

If yakitori is the focus, you could begin with a set of four skewers and a drink. One diner who ordered it noted the grilling, while another singled out the salted bonjiri (chicken tail). Choose your preferred seasoning for the skewers, then branch out to tsukune and other dishes. Reviews of the four-variety tsukune platter may also help if you would like to compare styles.

Between skewers, diners also order fried cartilage from the chicken’s knee joint, known as yagen, or fried chicken. One review described the fried-chicken rice bowl as tender and juicy. For a more substantial finish, options include chicken rice porridge, which one diner said had a pronounced chicken flavour, along with rich chicken soup or grilled rice balls.

Beer is available, and kabosu citrus chu-hi is another menu option. Start with skewers and a drink, then decide what to order next as you go; it’s an easy way to pace a meal from tsukune and fried dishes through to a final bite.

Hinotori’s 天下茶屋 branch is in 岸里. It serves diners on the premises and can accommodate groups and all-you-can-drink plans. Visitors have mentioned seating at the back of the first floor and on the second floor, so it may be worth checking seating options when you book.