01 / ABOUT THE PLACE
About this place
When the craving hits for the fragrant smoke of grilling skewers and a cold glass in hand, Dogen's basement entrance in Edogawabashi is an easy door to open. The unpretentious dining room features counter and table seating, creating a comfortable atmosphere suited just as well to dropping in solo after work as it is to sharing rounds of drinks with close friends.
Charcoal-Grilled Skewers and First-Round Small Plates
The core of the menu is a broad lineup of skewers grilled patiently over charcoal. It covers all the classic chicken cuts, from tender, juicy negima (chicken and scallion) and thigh to textured tsukune chicken meatballs, rich neck meat (seseri), and chicken liver (kimo). The selection goes beyond chicken as well, offering options like salted pork belly with scallion, coarse-ground sausage, and vegetable skewers such as shiitake mushrooms or asparagus grilled in butter. While waiting for skewers to cook, simple small plates like refillable cabbage, chicken skin with ponzu, or cream cheese with salted kelp pair naturally with a drink.
Drinks and Substantial Finishes
The drink list covers the izakaya essentials with draft beer, Hoppy sets, chuhai and sours made with Kinmiya shochu, highballs, and sake. After sipping drinks alongside sizzling iron-plate grated yam or lightly seared cured mackerel, there is plenty to close out the meal. The kitchen offers substantial rice and noodle options centered around chicken, including chicken soboro rice bowls mixed with raw egg yolk, chicken chazuke steeped in gentle broth, and hot chicken ramen.
With fair prices and an approachable setting where you can enjoy grilled skewers and a drink without ceremony, Dogen is a dependable neighborhood perch from early evening well into the night.
