Beron-ya

Among the skewers grilled over high heat, the chicken liver and tori-reba teki (pan-seared liver) stand out for their luscious, melt-in-the-mouth texture, making them an ideal starting order for an evening meal. The menu spans staples like chicken thigh (tori-momo), negima (chicken and scallion), and tender neck meat (seseri), right through to chef's choice omakase platters that highlight the savory depth of chicken. Creative tsukune meatballs also feature prominently, offering distinct flavors on each skewer with options such as ume-shiso, melted cheese, or basil.

Beyond the skewer selection, Beron-ya shines through its extensive spread of drinking fare. Fatty otoro shime-saba (cured mackerel) is served raw as sashimi or lightly seared, while bubbling skillets of ajillo made with kamaage shirasu (boiled whitebait) or spicy pollack roe, alongside teppan-grilled eggs with customizable toppings, provide comforting side dishes to suit any mood. The drink list supports the table with junmai sake from regional breweries like Hidakami, Shigemasu, and Tedorigawa, complemented by highballs, fruit liqueurs, and hoppy.

At midday, the tavern draws daytime diners with generous teishoku sets, including fried karaage accompanied by tabletop condiments like salt and chili sauce for adjusting seasonings, as well as daily rotating specials. With counter seating well suited to solo dining alongside tables for group toasts, and yakitori takeout also available, it serves as a dependable neighborhood stop for everyday meals.