01 / ABOUT THE PLACE
About this place
Once settled at sukebei's lively counter, a natural way to begin is with the Harape Course, a sequential progression of 6 skewers chosen by the chef each day. Fresh off the charcoal grill, the skewers balance cuts such as tender kashiwa (thigh), bouncy seseri (neck), and succulent furisode (shoulder), served 1 at a time to match your pace. A la carte additions reward curiosity: creamy chigimo (chicken liver) and spicy namidayaki—wasabi-topped chicken tenderloin—are standouts, alongside prized cuts like hatsumoto (heart base) and sweet, fragrant baby corn grilled in its husk.
The variety of side dishes bridging the gap between skewers is another highlight. Rich egg yolks or squid liver cured in soy sauce naturally call for a drink, while crunchy fresh zha cai and spiced macaroni salad keep the ordering light and fun. Drinkers can choose from draft beer and blackboard-listed sake to Hoppy sets poured generously with Kinmiya shochu, Baisu sours, or Sui gin and sodas.
For a finishing bite, there are sauce-glazed yakitori rice bowls and ochazuke, followed by a light scoop of whatever mystery ice cream happens to be on offer. The shop opens in the late afternoon from 15:00; with limited seating, booking ahead is advisable whether you are stopping by alone or in company.
