01 / ABOUT THE PLACE
About this place
Liver with tare sauce and a shitamachi highball: one diner’s account of this combination at Komadori left a lasting impression. Liver appears on the menu as “kimo” and is served two skewers for 280 yen; tsukune is also two for 320 yen. You can add an egg yolk to the tsukune for an extra 50 yen.
The grilled skewers are sold in pairs, including chicken thigh, negima, pork cartilage and shiro. Rather than ordering a single skewer of each, diners choose the ones that appeal and order two at a time. Some diners have singled out the yakitori’s cooking and tare sauce, making liver or tsukune a natural place to start before exploring other favourites.
Small plates make good companions between skewers. One diner particularly enjoyed the pork atarime with mayonnaise. The fried chicken comes in portions of two or four; another diner found each piece large and well seasoned. The choice lets you tailor the order, whether you want a little to nibble or a more substantial plate.
For drinks, the menu includes a shitamachi shochu highball for 400 yen, lemon sour for 380 yen and a medium Kirin draft beer for 580 yen. Some diners also mention the Hoisu highball as a house speciality. For a lighter meal, there is potato salad or blanched komatsuna; yakisoba, at 580 yen, can round things off as a more filling option.
Diners have enjoyed the yakitori, liver and tsukune here on their own, making Komadori an option for a solo drink and meal. It suits an evening in Aoto when you feel like sharing several dishes, with grilled skewers at the centre of the order.
