Originally published on metropolis.co.jp on November 2011

Sakura Komichi, Gotanda’s brand spanking new eatery alley, features neo-yakitori-ya Michiko (1-12-1 Nishi-Gotanda, Shinagawa-ku; http://rangmang.com), where instead of charcoal-grilled chicken skewers, you order horumon (giblets) to cook on your mini-DIY griddle and dip in three types of sauce. Acquire a taste for the comb, esophagus, kidneys, ovaries and other parts, and you might start salivating at the sound of a mere cluck. Start with the rare foie gras-like fatty liver. Though conveniently close to the station, its out-of-the-way spot under the Tokyu tracks keep prices down and make this a great anaba (hidden gem).