01 / ABOUT THE PLACE
About this place
Charcoal-scented skewers sit alongside sashimi-style chicken and Kawachi duck at Kagoya. You can build a meal around a platter to compare different cuts, then add skewers as you go. The kokoro, grilled close to the charcoal over high heat, costs ¥120 per skewer; the hand-formed tsukune with sauce, served with a Ran-oh egg, is ¥240. The menu says the tsukune is shaped from raw meat and kneaded more than 100 times, and it is also available with cheese or tartar sauce. Some diners have singled out the rare cooking of the kokoro and chicken tenderloin. One tenderloin option is cooked medium rare with a choice of flavouring tucked inside, so it is worth considering the different degrees of cooking when choosing yakitori.
Kawachi duck offers another set of choices beyond the skewers. The menu includes sashimi, seared and tataki preparations, as well as skewers with white leek. The assorted chicken sashimi platter includes gizzard, liver, heart, tenderloin and Kawachi duck, across 5 varieties; one visitor was pleased with its generous portions. The Tamba jidori thigh tataki with leek and ponzu uses half a chicken thigh, cooked medium rare and served with leek and ponzu. For a more substantial dish, consider the Tori Toro Don, topped with seared tenderloin and white liver.
To finish, there is grilled rice-ball soup chazuke made with chicken stock, or a dessert of warm grilled daifuku with cold vanilla ice cream and kinako. It is a welcome way to round off a meal centred on skewers and duck. Drinks include sake and shochu; one visitor also mentioned trying Minoh Beer. Dinner reservations are available, and the restaurant is presented as a good option for a meal with a group.
