ユラユラ高円寺 (Yurayura in Koenji, Tokyo)

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ユラユラ高円寺

Casual yakitori shop Yurayura, which kind of sounds like You Love You Love, follows the recent trend of high-end yakitori shops to serve simple chicken ramen at the end of the meal. By using leftover chicken scraps and bones you can satisfy customers with the carbs that your regular menu just doesn’t have. You can still get other carb dishes like soborogohan (そぼろご飯), but if you’re reading this, you’ll probably want the torinikomi soba (とり煮込みそば). Bonus, it’s made with help from the Nagi group.

Yakitori is basically chicken meat on sticks. It’s one of Japan’s most popular cuisines, with shops ranging from cheap 80 yen skewers to upper-level courses that cost over 10,000 yen and will take you a few hours to finish. Yurayura lies somewhere in between. The above tsukune chicken meatball was spiked with green herbs for flavor.

Negima (lit. green onion between) is a standard order at places like this.

Chicken liver pate with pepper berries and dried fruit.

Seared breast with pecorino cheese and a fried wing.

Tonyuhi (豆乳ハイ), a cocktail made with soy milk and shochu, was surprisingly tasty. I didn’t think hard booze and soy milk would mix, but they do.

Another one of Koenji’s cool spots you could just drop into for a drink and snack, or go for a whole meal. Just make sure you end the meal with the Nagi-created toripaitan ramen.

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