Marumasa

Just off the main Kagurazaka thoroughfare, Marumasa sits in a calm, semi-basement space down a quiet side alley. Guests are welcomed with an otoshi starter of fresh raw vegetables accompanied by rich, savory meat miso, offering a crisp, refreshing interlude while the first skewers hit the grill. A defining feature of the yakitori here is the house-blended pepper used alongside salt; its sharp, tingling aroma brings the natural depth of the chicken into clear focus.

Opting for an omakase skewer course brings a balanced progression, from fragrant pepper-dusted cuts to the signature tsukune meatball coated in sweet-savory tare and rich egg yolk. Ordering a la carte offers plenty of freedom as well, with springy seseri neck meat, snappy gizzard, and coveted cuts such as chochin or rare daily selections whenever available. The kitchen also turns out a rewarding variety of side dishes, including stone-baked potato salad finished in a piping-hot vessel, dashi-rich dashimaki tamago, and a bruleed white liver pate that pairs effortlessly with a drink.

The beverage list complements the charcoal grill with creative pours, led by the signature Marumasa Beer—a blend of ginger liqueur and draft beer—alongside house gins infused with sansho pepper or ginger, regional sakes, and wines. When it comes time to wind down the meal, a comforting bowl of finishing chicken soba with deep, savory broth or a sweet-and-savory minced chicken rice bowl caps off the feast. Whether pulling up a counter seat for an unhurried solo dinner or gathering around a table with companions, the dining room moves at a comfortable, welcoming pace.