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Start with the sashimi platter, which brings together seared thigh and breast with tenderloin sashimi. Some diners have commented on the freshness and satisfying texture of the chicken sashimi, and liver sashimi is another option to order alongside it. The menu also lists liver sashimi separately. Try the three cuts in the platter, then order another portion of a favourite.

Yakitori options include heart, skin, liver, tsukune, cartilage and more; you can order from 1 skewers, or choose a platter of 5. One diner described the cartilage as chewy, with a little meat still attached, while another noted the rich, springy texture of seseri (chicken neck). Sample the different cuts and add more of the skewers you like. Between skewers, there are chicken gyoza, rolled omelette and spring rolls filled with chicken tenderloin and shiso. One diner praised the spring rolls' soft chicken filling and crisp wrapper, served with plum-paste and soy-based sauces—a good option when you fancy something fried.

For a final dish, choose egg-on-rice made with Ryu no Tamago eggs, a yakitori rice bowl or keihan, a chicken-and-rice dish. Some diners have returned to the egg rice and soup, making these dishes a satisfying way to round off the meal rather than stopping with skewers. Drinks include draft beer and highballs, chuhai flavoured with lemon, sudachi or shikuwasa, and shochu. One diner chose the shikuwasa chuhai; the selection offers plenty of options to sip alongside skewers and small plates.

The dining room has been described as small, and one solo diner ate at the counter. Reservations are available for seats alone, so consider booking if you plan to settle in for several dishes or are concerned about busy periods.