Charcoal

Located in the Kannon-ura area north of Senso-ji Temple, this restaurant specializes in yakitori and wine. The premises were created by renovating the owner's family home, which was formerly a local workshop.

The owner and chef, Hisako Takahashi—affectionately known as "Chako"—studied photography at university and worked in that field before entering the culinary world. For 13 years starting from 2000, she managed the charcoal grill at "Bancho," a revolutionary yakitori restaurant in Asakusa founded by Chef Masanori Taguchi of the renowned French restaurant "La Chèvre." Bancho redefined the dining scene by grilling French-inspired ingredients such as French Bresse chicken, Barbary duck, and quail over charcoal with salt, pairing them with wine. Having served as the core artisan of that acclaimed establishment, she went independent to open "Charcoal" in her hometown of Asakusa.

The restaurant features Amagi Shamo, a premium free-range chicken brand from Izu, allowing diners to experience the distinct flavors and aromas of different cuts. The menu also includes charcoal-grilled guinea fowl, quail, Barbary duck, and seasonal game meats. Key dishes include the "Quail Half-Side Roast" (a popular item since the Bancho era), Barbary duck yakitori seasoned with Cambodian green peppercorns, and "Tsukune" (chicken meatballs) made from Jiyodori leg, breast, and cartilage. The tsukune and the "Grilled Rice Ball with Duck Soboro" are accompanied by a house-blend shichimi spice mix containing black shichimi, kombu seaweed, and dried tangerine peel. Original vegetable-and-meat wraps are also available, such as the "Bakudan Tomato" (pork belly wrapped around a core of basil paste and cheese) and pork-wrapped Yanaka ginger.

A specific culinary technique involves brushing oils onto vegetables during grilling to retain moisture and create a glaze without competing with natural flavors. Scentless Taiko sesame oil is used for Japanese vegetables, while pure olive oil is selected for Western-style vegetables. Additionally, premium extra virgin olive oil is utilized to finish salads and skewers.

At the counter seating directly in front of the grill, guests can enjoy their meal while listening to stories of old Asakusa and the charms of the area shared by Chef Takahashi, who was born and raised in Kannon-ura—a unique element that completes the restaurant's intimate dining experience.