Sumibiyakitori Ikoka would like you to experience as many different cuts of chicken as possible, so a recommended start to your order is a five- or seven-piece omakase. Rather than insist on a particular brand, the owner-chef chooses poultry on quality and freshness alone. Chicken tail drizzled in yuzu and chicken skin covered in oroshi ponzu are a finishing touch. Chicken pieces prepared with slight twists are mixed together to offer a variety of flavours.