Nagiya

Part of the fun of Nagiya’s grilled skewers is choosing the seasoning one piece at a time: salt for pork jowl, sauce for liver, for example. Diners who have tried that combination have praised the skewers. The menu lists tongue, heart, pork intestines, liver, pork belly and pork jowl, priced from 140 to 200 yen. You could start with a few cuts that catch your eye and see which seasonings you prefer.

There is more to the menu than skewers: you can also gather around a hot pot. The choices listed include classic miso, rich white miso and soy-sauce motsunabe, each priced at 1,100 yen. One diner who visited for the motsunabe said the offal had no unpleasant odour and the soup was seasoned to their taste, making it a good option for an unhurried meal centred on the hot pot.

Drinks include Kirin Ichiban Shibori draft beer and Hoppy sets, available with white or black Hoppy. For something to nibble between skewers or hot-pot servings, there are small plates such as cucumber with edible chilli oil and charcoal-seared mature chicken with ponzu.