01 / ABOUT THE PLACE
About this place
At Kuchibashi Modern, the omakase course moves from 7 grilled items and 3 small dishes to a choice of ramen, rice or pudding. Rather than choosing each skewer yourself, you can settle in and follow the chef’s recommendations. One diner said they were able to mention cuts they didn’t care for at the outset; another recalled choosing between sasami (chicken tenderloin) and chōchin (ovary and fallopian tube) for the final skewer.
Part of the pleasure is noticing how the different chicken cuts vary. The extra skewers include familiar options such as seseri (neck), sunagimo (gizzard), liver and heart, as well as chōchin and duck. One diner remembered the crisp texture of the skin and tsukune, a chicken meatball served with egg yolk. Another named the chicken wing as a favourite, describing it as a particularly substantial skewer. If you’d like to add a skewer after the course, sasami is served with wasabi, and duck and negima (chicken and leek) are also options.
There are three ways to round off the meal, whether you want something savoury or would rather end on a sweet note. The ramen is a simple bowl made with noodles supplied by Menya Inoichi and the restaurant’s chicken-bone broth. Diners who chose pudding for the final course have recalled its smooth, pleasantly chewy texture and pronounced egg flavour.
Some diners finish with ramen after the skewers; others opt for pudding. Drinks include beer, cocktails and sours, while those avoiding alcohol can choose homemade lemon soda or plum soda. For an unhurried dinner centred on the omakase, the appeal lies not only in the skewers but also in being able to choose how to finish.
