Mido

Centered on Kumano jidori, a branded free-range chicken from Mie Prefecture, Mido focuses on highlighting the meat's firm bounce and deep savor through straightforward grilling. Tucked away in Higashi-Nihombashi, the intimate dining room offers a calm setting for sipping sake while skewers are grilled to order over the charcoal.

The evening revolves around tasting courses, including a lighter 5-skewer omakase and a more generous 8-skewer option. Before the skewers arrive, the kitchen sends out thoughtful starters to accompany drinks—such as silky liver pâté, jellied wing broth (nikogori), and tangy kawa-su (chicken skin in vinegar). The 8-skewer progression broadens to include grilled vegetables, toasted cheese, and a finishing bowl of seasoned jidori chicken rice, giving the meal a satisfying variety of textures and accents.

The beverage lineup is just as considered, with a notable emphasis on junmai sake suited to warm service, including Shinkame Junmai Karakuchi, Hikomago Junmai, and Shinkame Black Yamahai. Guests will also find Ise Kadoya craft beer from Mie, natural wines by the glass, and craft beer on draft from Craftrock, providing versatile pairings for the chicken's rich character.

Beyond dinner, lunch is well worth seeking out. Alongside a yakitori rice bowl crowned with Kumano jidori, the oyakodon draws loyal regulars for its springy chicken, gentle seasoning, and fragrant whisper of sansho pepper. Because seating is limited, an evening reservation is recommended, though solo diners will find it an inviting counter to drop by for a quiet meal and a pour of sake.