01 / ABOUT THE PLACE
About this place
Situated in a quiet backstreet near the west exit of Akabane Station, Bincho draws diners seeking carefully grilled chicken skewers and warming hotpots. The charcoal grill produces classics such as negima (chicken and scallion), chicken wings, and tsukune meatballs, alongside sasami with plum and perilla, bacon-wrapped asparagus, and meat-stuffed shiitake mushrooms. Grilled over binchotan charcoal, the skewers take on a crisp exterior and deep aroma while keeping the meat succulent. Diners seeking an effortless selection can opt for the Suehiro or Bincho multi-course menus, which offer a balanced tour of wings, liver, and other specialties.
Beyond the skewers, many guests come specifically for the duck hotpot (kamonabe). Tender duck slices and sweet leeks simmer in a robust dashi broth before being dipped into raw beaten egg for a rich, warming finish. Adding udon noodles to soak up the remaining savory broth at the end is the customary routine. Raw preparations such as chicken sashimi, chicken yukhoe, and lean red duck sashimi also feature, making excellent starters alongside early rounds of drinks.
The drinks list ranges from cold draft beer to glasses of regional sake and premium shochu such as Maou and Seiko Udoku. Guests can sip along with bottomless shredded cabbage from the table charge, and wind down with toasted onigiri or minced chicken soboro rice served with soup. With its rustic kominka-style wood interior and limited seating, booking ahead for dinner is strongly advisable.
