Kushigin

Kushigin, situated in the Adachi neighborhood of Tokyo's Adachi Ward, is an izakaya anchored by fragrant skewers alongside a broad array of small plates. The skewered meats come hot off the grill, ordered with salt or tare glaze. Standouts include tsukune chicken meatballs that strike a balance of tenderness with a pleasant bite, and tan negi—pork tongue topped with a generous mound of seasoned scallions. Classics such as tori negima, kashira pork temple, and rich liver share space with milder cuts like abura, giving diners a satisfying cross-section of yakitori and motsuyaki across the counter.

From Simmered Offal to Baked Gratin: A Varied Izakaya Repertoire

Beyond skewers, izakaya staples hold their own, led by slow-simmered motsuni stew and bouncy, refreshing sumotsu (vinegared offal). Unexpected Western-style comfort dishes have also earned a following, notably a bubbling mixed gratin with a browned crust and a nostalgic plate of ketchup-sauced spaghetti Napolitan. Seafood offerings such as bluefin tuna sashimi and split atka mackerel, alongside grilled lamb jingisukan and crisp, whole pickled cucumbers, let patrons tailor a spread to whatever mood strikes.

Signature Highballs and an Unhurried Evening

Drink orders often start with the house namesake Kushigin Ball, complemented by cold draft beer, assorted sours, and Hoppy. Seating accommodates solo drinkers at an L-shaped counter as well as small groups at dining tables, providing an unhurried setting to linger through to a finishing bowl of curry udon or a yakitori rice bowl.