Description
Slip off your shoes and sit cross-legged in the tatami room for that
authentic Richard Chamberlain-in-Shogun experience, even if your legs lose circulation before the food arrives. And then order like you've never
seen a teriyaki bowl before. The list is long and illustrious. Just about
everything Honda Ya grills, steams, stir-fries, deep-fries and stews is a buffer for
the ample amount of Japanese ales and sakes you'll throw back with the
abandon of a salaryman after a hard day. Yakitori is the specialty of the
house, a subset of the kushiyaki that threads onto wooden skewers every
part of the chicken, from neck to tail. Gizzards squeak like edible
plastic; dark meat is paired with scallions. All are flipped
ever-so-carefully just slightly above white-hot coals called bincho tan, a
premium fuel that that imprints on the morsels a smoky carbon sweetness.
