Daimon

Part of the pleasure of ordering grilled skewers at Daimon is choosing each cut one by one. Visitors have described the meat as cut into easy-to-eat pieces, enjoyable as it comes off the grill or dipped in a slightly sweet sauce. Another diner noted that the small, bite-sized skewers paired well with the sauce and made it easy to try several different cuts.

The menu ranges from harami, belly and tongue to offal cuts such as mino, tsurami, korikori and sunazuri. Harami is described on the menu as a popular choice, while premium mino is presented for its substantial texture and particularly good match with the sauce. Tsurami, from the cow’s cheek, is noted for its chew and savoury flavour; korikori, made from artery, is another option for diners who enjoy a firmer bite. These cuts offer a good way to explore different textures.

Between skewers, you could try raw dishes such as senmai or kobukuro. One diner recalled enjoying raw senmai with spicy miso and ordering another serving. Adding a small dish like this gives the meal a change of pace while keeping the focus on the different cuts.

The drinks list includes highballs, chuhai and draft beer, making it easy to have a drink alongside the skewers. Reports include diners trying several skewers on their own and others eating and drinking in a short visit, so the restaurant may suit a solo drink or a stop during an evening out.

The restaurant offers dine-in service, and payment is listed as cash only, so it is worth bringing cash.