Mitsuyoshi

Step past the rope noren curtain into Mitsuyoshi, where an unpretentious buzz and welcoming neighborhood atmosphere greet diners. The first order of business is motsuyaki, pork offal skewers priced affordably and ordered piece by piece. Cuts range across heart, cartilage, intestines (shiro), cheek and temple (kashira), and tongue. Those undecided can start with the chef's choice 5-skewer platter to sample a balanced assortment off the grill.

In addition to grilled offal, the kitchen offers regular chicken yakitori and vegetable skewers. House-made tsukune meatballs can be customized with cheese or an egg yolk dip, while stuffed skewers such as green peppers and shiitake mushrooms filled with minced meat offer hearty bites. Fried dishes like liver cutlets and deep-fried gizzards, alongside wok dishes such as spicy karashiyaki and stir-fried liver with garlic chives, make it easy to graze across several small plates.

These savory bites pair naturally with classic Tokyo working-class drinks. The house Shitamachi highball leads the selection, joined by Hoppy with custom shochu-to-mixer ratios, pickled ginger chuhai, and crimson baisu sours. For a longer drinking session, tables often share full bottles of shochu, including Kinmiya or Kurokirishima.

Mitsuyoshi is open from Monday through Saturday, from 16:00 until 0:00 the following morning, and is closed on Sundays. The late hours make it convenient whether dropping in for a single drink after work or settling in for the night. Payment is strictly cash only, so keep bills and coins ready before tucking into freshly grilled skewers.