01 / ABOUT THE PLACE
About this place
One pleasure of dining at Shindori is choosing chicken sashimi or seared mature chicken before the yakitori arrives. Diners have praised the freshness of the sashimi and the flavour of the seared chicken. Some who recommend the latter suggest enjoying it soon after it is served. It makes a change of pace while you wait for the skewers to cook, and a distinctive start to the meal.
Seseri—chicken neck meat—ranges from the classic salt or tare seasoning to wasabi-grilled, plum and shiso, spring onion with salted sauce, and garlic options. You could start with a simple seasoning, then try another skewer with a more aromatic or punchy accompaniment. The menu also includes lightly grilled liver and chicken tenderloin, and some diners come for the cooking style. If you try one of these skewers, consider the seasoning too: the tenderloin is available with salt or tare, while the liver can be paired with spring onion and salted sauce.
Beyond the skewers, diners have singled out the omurice, including as a dish to enjoy with a drink. It is a useful option when you want a more substantial meal at a yakitori restaurant. One diner also enjoyed mushrooms stuffed with cream cheese and wrapped in bacon—a good change between skewers. Small plates and beer are available, so you can build the meal gradually.
The restaurant is described as suitable for solo dining, and reservations are accepted. Payment is cash only, so it is worth preparing before you go.
