Urababa

The signature liver roll wraps fresh pork liver in aromatic chicken skin, grilled slowly and finished with a house-made tare sauce. Set along the historic Tokaido road in Kita-Shinagawa, Urabamba (裏馬場) features a menu that reaches well beyond standard yakitori, offering wild game skewers such as venison and boar alongside an inventive selection of small plates to accompany drinks.

An early companion at the table might be the house-made chicken skin salami, concentrated with distinct savory depth, or a freshly prepared potato salad prized for its warm, fluffy texture and inviting aroma. Carefully rolled to order and gently infused with bonito dashi, the dashi-maki tamago omelet makes for an appealing interlude while skewers take shape on the grill.

The skewers arriving from the grill include yakitori mainstays like negima, chicken skin, and tsukune meatballs, alongside wild game selections such as Kozagawa venison thigh from Wakayama Prefecture, boar belly, and pheasant thigh. The rich, lean flavor of the game meats and the sweet, rustic character of their fat find natural counterparts in dry regional sake and sharply effervescent highballs.

Substantial finishes are also on hand, including fried rice seasoned with the smoky aroma of duck ham, as well as onigiri stuffed with minced chicken mayonnaise or a combination of pickled plum and crunchy takuan radish. Whether dropping by alone for a quick drink or sharing plates at a table, diners encounter an easygoing izakaya suited to lingering over drinks.