Faiya Bado

Departing from skewered yakitori, Faiya Bado serves tori yakiniku grilled over an irori charcoal hearth, letting each cut cook to its individual character. Located on the 3th floor of an Ebisu building near the station, the restaurant cooks chicken over charcoal to create a fragrant, crisp exterior around tender, succulent meat. Sleek black interior accents frame the tables and counter seats, setting a calm stage slightly removed from the bustle outside.

Charcoal-Grilled Free-Range Chicken and Duck

The menu features chicken cuts paired with distinct seasonings, including green onion-grilled free-range breast loin, neck meat, and miso-marinated offal. Duck selections feature Kasumi duck shipped directly from Nishizaki Farm in Ibaraki Prefecture and house-made duck meatballs, with hearth heat drawing out sweet fat and deep red-meat savor. Multi-course plans round out the grilled dishes with organic vegetable salads, seasonal vegetables, duck broth ramen, and raw egg rice using fertile eggs.

Purity of Flavor in Hakata-Style Mizutaki

Alongside grilled chicken, the kitchen centers its offering on classic Hakata-style jidori mizutaki. Built strictly with free-range chicken, water, and salt, the broth deepens gradually as bones and meat simmer, shifting character with each passing cup. After savoring the chicken cuts, coarsely ground meatballs, and vegetables, diners finish the hot pot with rice porridge that absorbs every drop of the concentrated broth.

Evenings Paired with Wine and Sake

Wines by the glass, regional sake, and house-made craft lemon sours complement the smoky grilled meats and warming hot pot. Diners often round out the meal with house-made pudding and seasonal tea. Given the focused dinner service, advance reservations are recommended when planning a visit.