Yoshizawa

At Yoshizawa, the meal gets off to a memorable start with sashimi and a generous selection of appetisers, making the time before the skewers arrive part of the experience. One diner who enjoyed an omakase course with sashimi wrote about pairing gizzard and heart with ginger and wasabi, and sampling different preparations of chicken, including kombu-cured tenderloin and briefly blanched breast. The liver pâté also won praise among the appetisers—a welcome start for anyone who likes to savour each dish before the yakitori begins.

The menu lists an omakase course of 8 skewers. Diners’ accounts describe grilled tenderloin served rare, as well as neck meat, white liver, tsukune and chicken wings; they also mention the seasoning and the way each cut was cooked. One particularly memorable skewer was the tail, described as having a garlic-butter flavour, a satisfying texture and a rich taste without being overly fatty.

There is more to the courses than the skewers, with a choice of dishes to enjoy through to dessert. One diner reported having peach granita as a palate cleanser, while another enjoyed cassata with the texture of dried fruit and nuts. The menu also features a dessert of the month, so a sweet finish can be part of the meal.

Courses that include 2 kinds of appetisers or an appetiser selection are marked as requiring a reservation, and booking for dinner is recommended. The restaurant is open daily from 18:00 to 23:00. It suits an evening spent taking your time over a meal that moves from sashimi to skewers and dessert.