Waraiori

Among the skewers coming off the grill at Waraiori in Itabashi 3-chome, the signature chicken liver is an obvious place to start. Known for its melt-in-the-mouth, velvety texture, it consistently earns praise from regulars. The wider yakitori selection includes tender chicken breast tenders (sasami), fragrant negima (chicken with scallions), and juicy chicken thigh skewers, each available to order individually. Guests can choose between salt or a savory tare glaze, or leave the grilling style to the kitchen to match each particular cut.

Beyond the grill, the menu features a wide selection of fried snacks and small plates. Crispy deep-fried chikuwa fish cake in aonori batter (chikuwa isobe), chicken nanban topped with tartar sauce, and sweet-and-sour yurinchi chicken sit alongside limited-quantity fried nikuman pork buns, made entirely by hand from the wrapper to the filling. Paired with draft beer, a Kakubin highball, a refreshing lemon sour, or an ocha-wari tea cocktail, it makes for an easygoing drinking session.

The spot is just as dependable for midday dining or an afternoon drink. Lunch options include daily changing teishoku sets, karaage sets, and rice-ball sets where fillings range from tuna mayonnaise seasoned with homemade shio-koji to spicy mapo meat paste. With quick ordering available via smartphone, Waraiori serves just as well for a solo set meal in the neighborhood as it does for unwinding over drinks with friends in the evening.