The scent of charcoal grilling draws you in

It’s a five-minute walk from the north exit of Fuse Station. Beyond the neon lights, a noren curtain glows solitary. “Yakitori Dai” has the kind of unassuming exterior that’s easy to walk right past if you’re not paying attention. But anyone who stops in front of it, drawn by the scent of charcoal, has already stepped halfway through the noren.

Even at 1:00 a.m., the tables are filled with steam and laughter. The sizzling sound of charred skin mingles with the clink of chilled glasses. Here, the night is still alive.

The “parent thigh,” sourced fresh that morning, wins you over with its texture and lingering flavor

“Try this first,” the server says, bringing out the “Tata-ki Adult Chicken Thigh.”

Served with finely chopped aromatic vegetables, the umami flavor seeps out with every bite. It’s not greasy, yet it’s deeply satisfying. That’s likely due to the freshness of the “morning-slaughtered” chicken.

Another dish highly praised even among regulars is the “Oyadori Kago-yaki.”

The rich aroma of charcoal hits you right away, and the more you chew, the more the firm, meaty texture characteristic of an adult chicken unfolds. Add just a touch of yuzu kosho. That alone, strangely enough, makes you want to order another glass.

The Perfect Balance of Green Peppers and Meat Miso

Skewers are great, but on nights when you want a little break from the meat, I recommend the “Green Peppers Stuffed with Meat Miso.” It’s simple—just crisp, raw green peppers stuffed with homemade sweet-and-spicy meat miso. But the combination works surprisingly well.

When I took a bite, it almost felt like I heard a “sizzle” in my mouth. If there were a ranking for “snacks you want to eat while tipsy,” this would definitely be near the top.

A touch of gentleness to finish

Both “Yakitori Don” and “Tsukune Don” offer that hearty, satisfying feeling. But tonight, I was in the mood to finish with “Sudachi Nyumen.”

A clear broth with soft, thin noodles.

The scent of sudachi gently wafts up through your nose, slowly washing away the grease and alcohol from earlier. The rich flavor of the tsukune broth follows gently behind.

This is probably less about something to eat at the end of a night out and more of a “memory” I want to hold onto for the night.

A place anyone can drop by

Drinking alone at the counter. Relaxing by the sunken kotatsu. There are also groups gathered around tables, laughing together.

It’s unpretentious; everyone spends their time just as they like. Friday and Saturday nights are especially lively, yet the atmosphere remains laid-back, with moments of quiet.

“Yakitori Dai” opened in 2019.

The owner, Kenji, and the manager, Daru, were drinking buddies who each ran their own separate bars. When Daru decided to close his place, Kenji said, “Why don’t we do this together?” And that’s how this bar began.

It was a relationship that arose naturally, rather than through any specific plan. The relaxed, comfortable atmosphere surely stems from that. Ever since then, the two have been working side by side around the same charcoal grill.

The lingering warmth of that final feast

“Yakitori Dai” sits right in the heart of Fuse’s “never-ending night.” It’s a stopover for those who want to drink until morning, a place you might spontaneously pop into on your way home from USJ, and a spot where locals drop by for “just one drink.”

The savory aroma of yakitori and the gentle comfort of nyumen. It’s not just one or the other—it’s both. That balance might just be this place’s greatest charm.

“Should we head home today?” you say, only to end up ordering one more skewer—that’s the kind of happiness you’ll find here at 3 a.m.