Kinchan Kamata

Pork belly, aubergine, shiitake mushrooms and onion make a tempting introduction to the kushiage at Kinchan Kamata: each skewer is coated and deep-fried, ready to order one at a time. Diners who have tried the pork, chicken and vegetable skewers have praised the tender meat and the way they’re fried. The selection ranges from aubergine, onion and yam to chicken tenderloin, negima and pork belly. If choosing feels difficult, there’s also an assorted platter of 6 skewers, combining vegetables, seafood and meat.

For a more substantial meal, move from the skewers to a hot pot. Options include standard motsunabe, spicy mala motsunabe and mizutaki; each is available from 2 serving. To finish, add a rice-porridge or ramen set to the pot. Some diners come specifically for the hot pot, but it also works well as the centrepiece of a meal shared with kushiage and small plates.

Diners have also mentioned enjoying edamame, rolled omelette and shiso-wrapped cheese, while one review calls out plum wine with soda. An all-you-can-drink option includes draft beer, and guests can eat at the counter or at a table. The restaurant opens in the evening and stays open until 5:00 the following morning, with orders accepted until 2:00.