01 / ABOUT THE PLACE
About this place
Stepping past the noren curtain tucked along an alley in Kameido, diners are greeted by the smoky aroma of charcoal and a relaxed, unpretentious setting. At the yakitori shop Keichan, one of the first dishes to catch the eye on the menu is the signature sesame-salt liver, prepared via low-temperature cooking for a tender, moist finish. Free of any gamey odor and enveloped in sesame oil and salt, this smooth-textured house specialty makes a welcome companion for a first drink.
The skewers that arrive hot from the grill highlight the distinct qualities of each cut. Generously portioned liver is plump and tender, hearts offer a pleasant, juicy chew, and tsukune chicken meatballs can be enjoyed coated in rich tare sauce or egg yolk, each skewer offering satisfying substance. Diners can tailor their selection to the moment, from limited-quantity hatsumoto (aorta) with its sweet fat, to fragrant negima chicken and scallions, to lean sasami chicken breast served with a refreshing touch of wasabi.
In between skewers, side dishes prove handy companions, including crisp cucumber with salted kombu, potato salad accented with seared bacon, and sasami marinated in wasabi soy sauce that can be nibbled gradually. The drinks selection complements the meal with Kirin Ichiban Shibori draft beer, substantial mega highballs, Hoppy, and dry junmai sakes such as Kure and Shichisei.
To conclude the meal, warming tori tanuki udon steeped in savory dashi broth and fragrant yaki udon provide a satisfying, well-paced finish. With both counter and table seating, the shop welcomes solo diners easily and also accepts advance reservations. Because payment is cash only, checking your wallet beforehand ensures a seamless time settling in to enjoy these carefully grilled chicken specialties.
