For myself, I’d focus on himono, skip the regularly grilled fishes and seafood that one can get in other yakitori-yas, get one or two other items per person, carb, and some drinks. I think they grill non-himono items ok, but their raison d’etre is himono. Himono is to me better value, less easily found in the Bay Area and more interesting tasting than the rest, which can be found in other fine yakitori-yas in SF/ San Mateo, East Bay. With that said, I am not very aware of many other good yakitori-yas in the South Bay so if one wants non-himono yakitoris, Iroriya, and its sister restaurant Sumika do an adequate job.
What did you like there? And what fell flat besides the sashimi? But bones in sashimi- that’s just not good. Perhaps because they focus their energy on the robata cooking that sashimi is an after thought for them. Bones aside, how’s the fish?
We got very nice servers that evening. So the service was cheery and efficient. I noticed that they were very well-staffed that evening, maybe even surprisingly so for a dining room of that size.
