🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
A classic “tsukimi” tsukune at a cozy yakitori bar in Togoshi-Ginza — minced chicken skewers paired with an untouched raw egg yolk, offering a glossy, irresistible finish.
Last updated: 2026-04-19
Introduction
In Japanese dish names, the word “tsukimi” usually means that a raw egg yolk is served intact, without being broken. Tsukimi tsukune is a perfect example — grilled minced-chicken skewers served with a bright, unbroken yolk that instantly enhances their visual appeal.
The photo shows tsukimi tsukune from Togaya, a popular yakitori spot in Togoshi-Ginza. It’s a warm, neighborhood-style restaurant, loved by regulars and filled with a friendly, local atmosphere.
💡 Did You Know?
The "Moon" in Your Dish
The word "Tsukimi" literally means "Moon Viewing."
In Japanese cuisine, a raw egg yolk is often used to symbolize a Full Moon floating in the night sky. The contrast between the dark savory sauce (the night) and the bright orange yolk (the moon) is a poetic visual enjoyed in various dishes like udon, soba, and yakitori.
(Note: Japanese eggs are strictly processed and safe to eat raw, so please enjoy the "moon" without worry!)
What to Try
Tsukune Skewers
At most yakitori restaurants in Japan, you’ll almost always find tsukune skewers on the menu. Tsukune are made by mincing chicken, shaping it onto a skewer, and grilling it — a true staple of Japanese yakitori culture.
While other yakitori items are grilled by chicken part (thigh, skin, negima, etc.), tsukune is unique because it is made by kneading minced meat into shape. This gives it a different texture and character from other skewers.
Tsukimi Tsukune (Egg Yolk)
If a restaurant offers a tsukimi version of tsukune, you should absolutely try it. Yakitori is typically seasoned with either salt or tare sauce, but for tsukimi, tare is the clear winner.
The egg yolk is served whole, so break it gently with the skewer and coat the tsukune as you eat. The sweet-savory tare combined with the rich, mellow egg yolk multiplies the flavor dramatically.
Negima Skewer
The undisputed king of yakitori is the Negima.
If you are new to yakitori, you should definitely try this one—and I recommend ordering it with tare (sauce).
The balance between the juicy chicken thigh and the negi (Japanese leek), which becomes incredibly sweet when grilled over charcoal, is simply perfection.
Mugen Celery (Infinite Celery)
Every great restaurant has a hidden gem loved by regulars. At Togaya, it is the Mugen Celery.
Mugen means "Infinite" in Japanese. The name comes from the idea that it’s so addictive you could eat it forever.
Though it looks simple—crisp celery tossed in a special dressing—the bitterness is magically gone. Its refreshing crunch makes it the perfect palate cleanser between rich yakitori skewers. True to its name, once you start, you can't stop.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
Tsukune skewers can be enjoyed anywhere in Japan. But when you eat tsukimi tsukune in a small neighborhood yakitori bar — surrounded by regulars and the bustle of a local shopping street — it becomes something special.
If you’re exploring Togoshi-Ginza, this is the kind of casual, satisfying dish that pairs perfectly with a relaxed evening stop.
Explore Nearby
- Oimachi Ramen Guide — Authentic & Deep Bowls near Oimachi Tracks 🍜
- Nichinan-Dori Oyakodon in Togoshi-Ginza — A Refined Take on Japan’s Classic Chicken-and-Egg Bowl 🍗
- Hakata Motsunabe in Togoshi-Ginza — Charcoal-Seared Offal Hotpot Comfort 🥘
- Toyosu-Fresh Chutoro at a Hidden Izakaya in Togoshi-Ginza — Tokyo’s Market Craft 🐟
- Osaka-Style Kushikatsu in Tokyo (Asachan, Togoshi Ginza) — No Double Dipping 🍢
- Kansai-Style Kitsune Udon in Togoshi-Ginza — A Bowl of Clear, Elegant Dashi 🍲
Similar Dishes
- Tsukiji Tamagoyaki at Marutake — A 100-Year-Old Taste of Tokyo’s Morning Market 🥚
- Butasama, Yoyogi — Tokyo’s Must-Try Brand-Pork Yakiniku Experience 🐷
- Miso Katsu at Yabaton, Nagoya — Hatcho-Miso Cutlet on a Sizzling Iron Plate 🥩
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.