Keishicho

Rather than sticking strictly to standard yakitori fare, Keishicho distinguishes itself with playful twists and clever combinations. The eye-catching standout is the "yukimi tsukune," a minced chicken skewer blanketed in a mellow layer of melted cheese that begs to be paired with a drink. Herbs, citrus, and aromatic seasonings also feature heavily across the skewer lineup, from chicken shoulder brightened with tart sudachi and shiso, to succulent neck meat laced with the cooling tingle of green sanshō pepper, and tender chicken sasami fragrant with citrusy kabosu pepper. Creative seasonings such as basil mustard on heart or cracked black pepper on gizzard sit comfortably alongside classics like thigh, liver, and chōchin, offering diners the fun of exploring cuts through varied flavor profiles.

Small Plates Between Skewers and a Diverse Drink Selection

While waiting for the next round of skewers, the izakaya's cold and hot small plates keep things interesting. Dishes such as a basil-and-cheese potato salad, savory shutō fermented fish innards paired with mild ricotta, and a texture-rich tobiko spaghetti salad strike an appealing balance between pub informality and careful seasoning. The beverage list is equally versatile: diners can choose from Sapporo Red Star medium bottles and draft Malt's, tea-mixed highballs infused with hojicha or jasmine, soy-milk highballs, and fruit sours, making it easy to match glasses to the flavors on the table.

Located on the 2th floor of a building just a short walk from Gakugei-daigaku Station, the dining room has a calm, inviting feel centered around natural wood. With both counter stools and dining tables, the layout suits solo diners dropping in for a few quick skewers and a drink just as well as small groups sharing a table of varied plates.