Nakamiguro Iguchi Honten
中目黒 いぐち 本店 / Nakameguro Iguchi
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As you climb the old staircase, you’ll find black walls; open the door, and you’ll step into a softly dimmed space featuring a solid-wood counter reminiscent of a sushi restaurant. We wanted to offer you yakitori in a sophisticated, adult-oriented atmosphere reminiscent of a high-end sushi restaurant. We also have three private rooms available. Our menu features only one option: the Omakase course for 5,980 yen. The course consists of 23 dishes served over two hours, designed so you can savor a variety of delicious flavors in small portions. In particular, the skewers served in the latter half of the course are presented in a pinchos-style format, allowing you to sample a variety of small portions on each skewer. Please search for “Nakameguro Iguchi Toreta.” Online reservations are available. Omakase Course: Foie gras croquette, a small portion of chawanmushi, seasonal ingredients, Iguchi’s handmade liver pâté with homemade bread, luxurious chicken soup simmered for 8 hours, Japanese-style vegetable salad, Grilled Caciocavallo (air-freighted from Nitta Farm in Tokachi, Hokkaido) served with grated daikon radish and green onions ~ topped with delicious wasabi from Gotemba ~ chicken wings, chicken meatballs, and chicken neck meat · Recommended Binchos-style gizzards, skirt steak, hearts, and tail—two types of rare cuts—tomatoes, zucchini, mushrooms, and eggplant *Please note that the menu may vary depending on daily availability.
Thank you very much for your continued support of “Nakameguro Iguchi.” During conversations with our guests, we’ve heard comments such as: “If the portions were just a little smaller, I could actually finish it…” “I’d love to have just a few skewers and some wine late at night!” We’ve listened to these comments and, as a new initiative, have created a slightly lighter version of our signature omakase course. Although this is available only during limited hours—both early and late—we will continue to strive to meet your requests as best we can, and we appreciate your continued support.
The authentic recipe carbonara that does not use heavy cream is known as the 'Charcoal Artisan' due to the finishing black pepper resembling scattered charcoal. This is a seriously made carbonara unique to a yakitori restaurant that handles charcoal. Please enjoy the rich depth and creaminess made with our proud chicken broth.
Chiba Prefecture's Koshihikari Rice Used!
You can add Hyogo Prefecture's top quality eggs for an additional 200 yen. Made with Chiba Prefecture's Koshihikari rice!
Using carefully prepared chicken soup that takes 8 hours to make.
Using the finest eggs from Hyogo Prefecture and Koshihikari rice from Chiba Prefecture!