Tsukune. The best thing ever. Asparagus wrapped in bacon . Pork medallions . Mini sausages . Seaweed salad . Burdock root in some kind of amazing sauce. Pretty much everything.

Get a seat by the bar . Faster service and you get to watch the chefs cook up your skewers . I always get the nanbanyaki, chicken tail and lamb .

Sitting at the bar is best. Takeshi's a great host & a reason this place always feels so welcoming, that & the grill's smoke & the warm woods. But it's the yakitori that rocks, Uzura, Hatsu , Tan etc.

Sit at the bar for a good experience. But if you really rather have a table, make reservations in advance. Its a small place and always packed even on a weekday.

The Lamb with salt (not garlic ) and black cod are a must. Be sure to order an overflowing glass or two or three of kurosawa sake with your meal. I was a nanbankan addict for months!

Enjoyed little plates to share with my friends with warm sake . Authentic taste, excellent service.

Nanbankan is more traditional Japanese cuisine. Try something from the great selection of exotic meats, fish and sushi ! You can get a ton of food for your money! -Candice Kumai, Top Chef

I had a reservation , arrived on time, seated, promptly ordered. I waited over an hour for my food and only got it after several complaints. I went home hungry; had to cook dinner for myself.

Great light and health. A must try, Chilean Sea Bass is really good.

Sit at the bar and enjoy watching the kitchen work magic, then rebel in tasting it.

Pretty much ch everything is good. Come early!

Amazing yakitori and robata!

Great little spot for two. Try the chicken meatballs or the chilean sea bass .

Some favorites are: bonbochi, pork belly , pork sausage , beef tongue . The lamb is also amazing. You can't go wrong here.

Make reservations ! It's an extremely popular joint.

Must Try: Nanbanyaki, Kobe Beef , Chicken Tail (yup) and Lamb

Neck meat, Oyster Mashroom, Rice , Asparagus , Chicken , steak ....All is delicious....

Best yakitori ever!!

Piero Selvaggio, chef of Valentino, eats here on his nights off. He loves the Yakitori . Read more

Opened in 1978.

Wagyu Kobe Beef , Hatsu , Live Scallop , Black Cod . That is all.

Recommend a bottle of Kagatobi if you're a big sake drinker.

Make a reservation unless you want to be treated very rudely

Sit at the bar and try the pork belly and the chicken skin .

Chicken meatballs are surprisingly good

The black cod is a wonderful dish!

Todo es muy bueno