Tokyo Food Page
Shamoroku/
Koshigaya Laketown:
Yakitori
₯0489-89-7180
€Data
Shamo, a type of
chicken that was
originally bred in
Thailand for cock-
fighting, is pre-
pared here using the
traditional "waraya-
ki" cooking method,
where meat and fish
are quickly seared
over burning straw
at temperatures of
800-900C. The
izakaya-style res-
taurant also serves
warayaki-grilled
katsuo (bonito), and
plus a nice selec-
tion of craft sake
from Aomori Prefec-
ture.

If you're just here
for a quick and
inexpensive meal
after shopping, the
menu offers various
donburi and teishoku
options starting at
around Y1200 and
featuring grilled
chicken or fish
along with rice,
miso soup and side
dishes. Or you can
treat the place as
an izakaya, sampling
the excellent
grilled wings, sasa-
mi (chicken breast)
grilled in ume
paste, and crunchy
tsukune (chicken
meatballs) served
with a raw shamo
egg.

The fast grilling
process leaves the
center of the chick-
en meat tender and
juicy, and imparts a
nice grassy aroma.
Crunchy chunks of
raw cucumber in
garlic dressing make
a nice side dish.
There are five va-
rieties of Aomori's
Mutsu Hassen sake
served by the glass
or ichigo-sized
flask, to go with
your food, along
with the usual sho-
chu and beer. Budget
Y1200-3500 at din-
nertime.
₯Photo
₯Google Map
₯Map for AU phones
₯Map for DoCoMo
₯Nearest restau-
rants

₯Nearest cafes/
bars


Saitama-ken
Koshigaya-shi, Azu-
macho 2-8, Aeon
Laketown Mori 1F. 
Open 11am-10pm (LO)
daily.
 Tokyo Food top