Although it can get very busy, diners can choose to either sit at the bustling bar and see their food get expertly grilled, or opt for a more private table away from the main room. But even here, most tables are merely divided by ...

Hashidaya specializes in chicken -- not any old broilers but free-range fowl from designated areas of the country. These include Nagoya kochin bantams; Hinai jidori from Akita Prefecture; and the more generic, but still excellent, russet akadori from nearby Chiba. Whether cooked up in ...

The food is based around simple, traditional fare -- yakitori; beef tongue grilled over shichirin burners; pork shabu-shabu; simple nabe hotpots; plenty of vegetable dishes -- but all produced using ingredients of unimpeachable quality from rural Kyushu.

You can order the chicken in quarter or half sizes (to eat in or to go), with a side of french fries, onion rings, rice or corn. The other exciting thing on the menu is the Maui Wowie, a hot sandwich of shredded chicken ...

The waiting time for hinadori and oyadori is about 15 minutes as the bird is put through the fire, which leaves plenty of time to order (and finish) drinks and bites from the menu; we had torimeshi (chicken-rice) and clear chicken soup, which whet ...

The menu focuses on the spicy specialties of Thailand and other parts of Southeast Asia. But you don't have to have a full meal; you can just install yourself for an hour or two nursing a Singha beer or a Vietnamese coffee.

Notice: Event and location information is subject to change.