After having a wonderful time visiting Kamakura, we were pretty hungry. We arrived back in Tokyo and freshened up. We had one more night left and the Missus still hadn't had Her share of Yakitori yet. Isehiro had been a recommendation I received and we even tried to get in on our first evening in Tokyo, but they were strangely closed. So we decided to give it another try.
My understanding is that all the tables upstairs are usually reserved, but the tables and counter downstairs are not. There was not a single soul in the place when we arrived.
But the gentleman behind the grill was cooking like crazy, then placing items in containers. The Missus and I looked at each other and got a feeling that this wasn't going to be a particularly stellar meal. Items are precooked, then reheated.
Next little thing. We were told that there were two "set" menus available.......you can do extras, but no a la carte. The full course was 6480 ¥ (about $60/US at the time) and the "healthy" course was 5832 ¥ (about $54/US). Man, that's not cheap. Each course had 9 skewers, the healthy course had some vegetable items.
We decided to stay the course and just go for it. Though at this point, I'm thinking this better be good. I decided to get a Highball to start.
We both got the Sasami (Chicken Breast) to start. This has never been a big favorite of mine and this version was dry and needed much more salt as well. I first thought that this might be tori-wasa, which would be tender and medium rare, but this was overcooked.
One item that I thought was good here is the Kimo; the chicken liver. The Missus loves this, but I'm not too fond of it. However, this was very good, not too minerally in flavor, without that mushiness I'm not a big fan of.
The tare added a nice sweet-saltiness that deflected all the flavors in chicken liver that I don't like.
We both also received Sunagimo, chicken gizzards.
I usually enjoy how gizzards really absorb the smokiness of the bincho; but instead of being crunchy, this was hard, and strangely didn't have that smokiness I enjoy.
Next up for the both of us was the negi-maki, thigh meat wrapped in scallion.
Next up for the both of us is one of my key favorites when it comes to yakitori; tsukune (chicken meatball).
In complete contrast to other items that were basically burnt, this needed a bit more color. What little tare was used on the meatball brought nothing to it. The meatball was toughr than I prefer and there were hard bits as well.
Next up for the Missus, Cherry Tomatoes.
Innocuous, tart, could have used a bit more time on the grill.
I received another of my usual favorites; "kawa", chicken skin.
The burnt bits were crisp, but the rest dry and gummy. This needed more saltiness, or at least a good tare.
The Momoniku (thigh) was quite good.
Except for the scallion being burnt bitter again. Great sweet-salty flavors for the toothsome but not tough chicken thighs. The slightly smoky flavor lifted the dish.
Next for the Missus, Shiitake.
This was fine, but really didn't have any seasoning....it was almost like it hadn't been grilled. Check out the skewers, no blackening on it. Odd.
I received the Aigamo (Duck).
This needed more seasoning and was overcooked for our taste, making it tough and rather stringy.
The Missus finished up with Nankotsu; chicken cartilage.
This was decently prepared, if a bit on the dry side. The amount of salt used was perfect.
My last dish was another favorite of mine; Teba, chicken wing.
Dried out, rubbery, and too salty. Not my favorite combination of textures and tastes.
The Missus and I left somewhat disillusioned. I've always said that it's hard to get a bad meal in Japan and while this wasn't terrible, it wasn't close to being good. I'm wondering if it was just a bad night? Luckily, we'd get some great yakitori later on during this trip.
Isehiro Kyobashi Honten
1-5-4 Kyoashi, Chuo 104-0031