01 / ABOUT THE PLACE
About this place
Some diners return to Hirachan in Asakusabashi specifically for the liver. One visitor praised its soft texture, the fragrance of charcoal grilling and the flavour of the sauce. Alongside liver, the menu lists gizzard, negima, chicken neck and tsukune, as well as less common cuts such as chochin and sori-resu.
Choose skewers individually or leave the selection to the restaurant, with omakase options of 5, 7 or 10 kinds. One diner who ordered the 7-skewer omakase said staff asked about their preferences and anything they wanted to avoid, then served the skewers one at a time while hot. It is a useful option when you would rather share the kind of things you like than decide on every skewer.
Between skewers, there are small plates such as classic macaroni salad, house-made nukazuke pickles and salt-braised offal stew. Diners have mentioned ordering the macaroni salad and offal stew, making it easy to round out the meal with more than yakitori. To finish, choose chicken-soup ochazuke with plum or nori, or a yakitori rice bowl.
The drinks list includes shochu. Issho Bronze, described as having a citrus aroma and a clean finish, can be served with soda, water or on the rocks. Hirachan suits an evening centred on charcoal-grilled yakitori, or a meal built around skewers and small plates. Reservations are available, and booking is recommended for dinner. Payment is cash only.
