01 / ABOUT THE PLACE
About this place
Charred over binchotan coals until the skin turns fragrant and the sweet-savory tare sauce caramelizes at the edges, the Daisen chicken tare is the signature plate to start with at Sei-bē. Using Daisen chicken from Tottori Prefecture, the meat remains tender and juicy, seasoned in a balanced sauce that calls for mouthfuls of rice. Squeezing over the wedge of lemon or adding seasonings from the table introduces a bright, refreshing change of pace.
Those craving a sharper, fruity acidity can opt for the Daisen chicken with pickled plum and shiso, while other grilled proteins extend to domestic pork loin, hamburger steak, and beef tongue. Grilled fish is equally popular; thick cuts of salted salmon or mackerel and fish marinated in saikyo sweet miso draw diners who appreciate charcoal cooking applied to seafood.
The supporting ensemble around the main dish is another reason the shop enjoys steady affection. The miso soup that accompanies each set meal carries pronounced dashi depth, while small side dishes such as salads, blanched seasoned greens (ohitashi), and pickles lend vibrant variety to the tray. Rice is served in generous portions, so you can adjust your order according to your appetite.
A notable convenience is that the full teishoku meal sets are served at dinner just as they are at lunch. Evenings also accommodate izakaya-style lingering, with beer, shochu sours, or Hoppy enjoyed over a la carte dishes like shrimp-and-egg stir-fry or butter-sautéed squid legs. With counter and table seating inside, solo guests can settle in comfortably for a relaxed meal.
