For the finale of the course, guests can choose from three options: "Kakesoba" (soba noodles in a clear broth), "Soborogohan" (rice topped with seasoned minced chicken), or "Tamagokakegohan" (rice with a raw egg). Among these, the "Kakesoba" stands out as a highly popular choice. The meticulously prepared soup and the Chinese-style noodles made from whole wheat flour create a delightful combination. As dessert, guests can enjoy the renowned "Kodama Pudding," a popular homemade pudding made with the owner's carefully selected eggs. It is a delicacy that one should definitely savor after the meal.

Chef of Yakitori Kodama, Masahiko Kodama

The owner chef Kodama was born in 1966 in Niigata Prefecture, Japan. He spent 8 years mastering his skills at the fruit parlor "Senbikiya" and then gained further experience at various yakitori and Japanese cuisine establishments for 5 years. At the age of 36, he opened "Yakitori Masayoshi" in Musashi-Koyama, which was selected for the "Michelin Bib Gourmand" award for 5 consecutive years. In May 2018, he established "Yakitori Kodama," which focuses on course-based dining. He has made numerous appearances in international media and collaborated with renowned chefs.

Yakitori Kodama’s Atmosphere

Yakitori Kodama's ambiance exudes a special charm and offers a tranquil and sophisticated atmosphere. The restaurant also provides a hidden and intimate retreat, making it a perfect choice for those looking for a sophisticated and adult setting for their birthday celebration, different from the usual mainstream options. Yakitori Kodama offers both semi-private rooms and counter seating. The counter seats with armrests have ample space between them, ensuring a comfortable dining experience. The half-private rooms, available in 8-person and 4-person capacities, exude a sense of privacy and offer a luxurious and relaxing dining environment.