00:02 Barry Can't Swim - Jazz Club After Hours [SHALL NOT FADE]
05:00 Session Victim - Shadows [DELUSIONS OF GRANDEUR]
07:00 Gigi Testa - Jinja
09:53 Freddy da Stupid - Back To Pangea Part II [BATAKARI]
13:45 Liquid People - Son Of Dragon [SOUL HEAVEN]
18:00 Mara Court - Clark St
21:22 Kaffe Crème - Kapo Choc
24:49 Cheaper Shepherd - Fish & Sheep [FORECAST]
28:22 Fantastic Plastic Machine - TODOS OS DESEJOS [AVEX TRAX]
32:50 E. Live & Chesta Blake - Make Me Move (Boogie Version) [STAR CREATURE UNIVERSAL VIBRATIONS]
37:29 Lee M Kelsall - On The Road (Matt Fear Remix) [HOT WAVES]
41:09 Dachshund - Mysterious [BAR 25]
44:26 HNNY - For The Very First Time (Dirtytwo Midas Touch Version) [LOCAL TALK]
46:44 Dubtribe Sound System -Do It Now
51:06 The Funkin' Machine & Daniel Monaco & Extrapolo - Tengo Paura D'A Morte [STAR CREATURE UNIVERSAL VIBRATIONS]
54:27 Bawrut - Rumba
1:01:00 The People In Fog & DJ Sodeyama - Dance To The Air [SOUND OF VAST]
Tracklist:
With roots tracing back to the late Edo and early Meiji periods, when street-side food stalls began grilling inexpensive cuts of chicken for the working class, Yakitori, or grilled chicken skewers, have become an art of transforming humble ingredients into a piece of ritual stitched into everyday Japanese life. As refrigeration and poultry farming spread in the postwar era, yakitori counters flourished across Japan, becoming fixtures of station alleys and neighborhood shotengai. The simple act of grilling chicken over charcoal came to embody values central to Japanese food culture: respect for ingredients, mastery through repetition, and the beauty of affordability without compromise. From after-work stops to late-night conversations with drinks, yakitori has long been a place where time softens and everyday life quietly gathers.
That spirit lives on at 鳥勢 (Tori Sei), tucked into a corner of the Showa-dori shopping street in Koiwa City. Founded around 1965, this nearly 60-year-old yakitori staple has kept things beautifully unchanged: every skewer is ¥80, drinks are self-serve cans from the fridge under the counter, and bringing your own is not just allowed, it’s encouraged. Regulars grab drinks from the Seven-Eleven across the street, jot their orders on paper, and wait for their name to be called as skewers come off the grill. An embodiment of Koiwa’s virant community, everday, office workers, locals, and newcomers alike stop by for one last lively drink enveloped in the warm atmosphere of smoke and the owners welcoming hospitality
