Yakitori Go Main Branch 야키토리 고우 본점

Unfrozen Korean chicken comes in daily, gets broken down by cut in the kitchen and goes onto skewers over long-burning binchotan charcoal. The beef daechang skewer, large intestine, is brushed with salty-sweet tare as it grills, so its fat turns rich and nutty. Nagasaki champon, a pork-and-seafood noodle soup, fills the gap when you want broth.