If You Want to Eat Yakitori (grilled chicken skewers) in Tokyo! 20 Recommended Places by Area, Including Shibuya

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Yakitori Hirano serves yakitori made mainly with fresh Kai Shingen-dori (Kai Shingen chicken) sourced from Yamanashi Prefecture. The interior is a relaxing space with the warmth of wood, and it has counter seats and Private rooms.

It is about a 5-minute walk from Shimbashi Station, making it easy to stop by while strolling around Ginza.

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Kai Shingen-dori (free-range chicken from Yamanashi raised in clean water and air) is known for being juicy with no off flavors. They grill it over Kishu Binchotan (premium Japanese white charcoal) from Wakayama, said to be among the best in the world, so the flavor stays locked in.

The "tebasaki (chicken wings)," grilled until the skin turns nicely fragrant, are said to be excellent, with springy meat and rich flavor concentrated around the bone.

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They offer an Omakase course where you can enjoy 10 skewers and standout dishes. You can also order extra items A la carte.

To finish, you can choose from four kinds of dishes. The photo shows the soboro rice bowl, where you mix finely stir-fried ground chicken with egg yolk before eating. It is said to have a refined flavor.

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Yakitori Tsukiya is about a 5-minute walk from Tokyo Metro Ginza Station, making it an easy place to drop by while strolling around Ginza. This restaurant serves a course of yakitori made with Date-dori (brand chicken from Fukushima Prefecture).

The calm interior has only counter seating, so the chefs can carefully serve each dish face-to-face.

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There are three course options, and each one includes yakitori made with Date-dori (Date chicken). Date-dori is known for its gentle, fruit-like sweetness. The more you chew, the more you can enjoy the sweetness locked inside.

The yakitori is grilled over charcoal with expert heat control, and every skewer is said to be excellent.

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The photo shows "chochin," a combination of himo (oviduct) and kinkan (immature egg yolks) that can only be taken in small amounts from an adult hen, making it a rare cut.

Himo is the part called the oviduct, which the eggs pass through, and kinkan are immature eggs before they are laid. It is said to be very rich and incredibly delicious.

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At Ginza Torishin, you can enjoy an authentic yakitori (grilled chicken skewers) course made with Date-dori (Date chicken), a branded chicken from Fukushima Prefecture. It is located along Hanatsubaki-dori, a 5-minute walk from Tokyo Metro Ginza Station.

The stylish interior, done in black tones, has counter seating and Private room seating. It is said to be a calm space where you can enjoy your meal in peace.

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A standout feature here is that they carefully explain the ingredients while showing you the chicken and vegetables they use. The course also includes skewers and a la carte dishes made with fresh seasonal vegetables.

Both the yakitori (grilled chicken skewers) and vegetable skewers are grilled over high quality Tosa binchotan (Tosa white charcoal) from Kochi Prefecture, which is said to lock in the flavor.

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The yakitori (grilled chicken skewers) is said to be delicious across the board, with a nice char on the outside from the charcoal fire and a juicy finish inside. The skewers are also on the larger side, so they are satisfyingly filling.

The photo shows "seseri (neck meat) with lemon shoyu (soy sauce)." The juicy seseri, lemon shoyu, and nori (seaweed) are said to be a perfect match.

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Just a 2-minute walk from Shimbashi Station, Gensen Yakitori Issekisanchou Honten has a great location. This restaurant serves yakitori made with high quality chicken sourced through its own special route.

The three-story interior has a Japanese modern style. It offers both counter and table seating, and you can also reserve an entire floor for private use.

They offer five courses that let you enjoy everything from Appetizers and grilled skewers to To finish rice dishes and dessert, with a style that also allows you to order additional dishes à la carte.

The grilled skewers, including yakitori (grilled chicken skewers), are carefully grilled one by one over charcoal. The charcoal aroma and the cooking are just right, and the surface is said to be nicely browned and delicious.

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The photo shows tsukune (grilled chicken meatballs made from ground chicken) and Tsukimi Tsukune, which you eat coated with a rich egg yolk. The sweet and savory sauce on the tsukune goes perfectly with the richness of the egg yolk.

After you finish, they serve grilled rice balls so you can mix them with the remaining sauce and egg yolk and enjoy every last bit.

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Yakitori Shinohara is about a 7-minute walk from Tokyo Metro Roppongi Station, near Roppongi Heliport. This restaurant serves chicken kaiseki (traditional multi-course Japanese cuisine) made with jidori (free-range chicken) specially selected by the owner and seasonal ingredients from all four seasons.

The calm interior, lit with soft lighting, has counter seats and Private rooms.

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The counter seats are appealing because you can watch each skewer being carefully grilled one by one.

The yakitori uses Kurotei (a rare jidori chicken) and Kyoto's Kousaka-dori (chicken), and is grilled over Kishu binchotan (high quality charcoal) from Wakayama Prefecture. They carefully finish each cut while gauging the heat for every part.

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They serve only an Omakase course, which starts at the same time for all guests at the reservation time. You can enjoy a variety of dishes, including yakitori (grilled chicken skewers) that is nicely charred on the outside and moist on the inside.

The "seseri (neck meat)" in the photo comes from the chicken neck and is known for its springy texture and rich fat. It is said to be juicy and excellent.

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Yakitori Hirako stands in a quiet residential area about a 7-minute walk from Roppongi Station. Here, you can enjoy yakitori made with Hirako jidori (free-range chicken), raised by the owner himself, along with a carefully chosen selection of drinks.

The stylish and refined interior has only 10 counter seats and is by reservation only.

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They offer the “Special rare cuts course” and the “Hirako-dori (Hirako chicken) Omakase charcoal-grilled course.” The number of dishes is the same in both, but the cuts served are different.

The yakitori (grilled chicken skewers) here uses jidori (local chicken) prepared in their own style without skewering it, finished with a unique grilling technique. There is also a course where you can enjoy pairings with Japanese sake and wine.

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While the menu may change from time to time, the restaurant is known not only for its yakitori (grilled chicken skewers) but also for every dish being excellent and showing real care.

The photo shows the "Tori Ramen (chicken ramen)," which has earned rave reviews from people saying they have never had ramen this good. It is said to let you fully enjoy the rich flavor of the chicken broth.

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Torikami is located on the 5th floor of Roppongi Hills West Walk, about a 5-minute walk from Tokyo Metro Roppongi Station. Here you can enjoy yakitori (grilled chicken skewers) made with Suigo Akadori, a branded chicken the owner selected for being well suited to yakitori.

The stylish interior features counter seats and Private room seating.

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They offer an Omakase course with 11 skewers and an Omakase short course with 6 skewers, available only at lunchtime. Both include standout dishes as well, and you can also order additional items à la carte.

The yakitori (grilled chicken skewers) are said to lock in their flavor over the high heat of binchotan (Japanese white charcoal), and every skewer is excellent.

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One thing that stands out is that the skewers served toward the end of the course can be enjoyed with freshly cooked Clay Pot rice. It also comes with four small side dishes, including tsukudani (seaweed simmered in a sweet and salty sauce).

The rice is known for being cooked to perfection and tasting really good. A big draw is that you can also finish it off as ochazuke (rice with tea or broth poured over it).

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About a 5-minute walk from Roppongi Station, Kushiyaki Ganchan sits near Keyakizaka-shita Hiroba. Here you can enjoy yakitori (grilled chicken skewers) made with Akane-dori (a branded chicken from Ibaraki Prefecture), along with drinks carefully selected by a kikizakeshi (sake sommelier).

The interior has a retro Japanese feel, with mainly counter seating, and it also comes with Semi-private rooms with Sunken kotatsu seating.

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Akane-dori (red chicken) is known for its fine textured meat. The yakitori made with Akane-dori and grilled over binchotan (high-grade charcoal) at just the right heat is said to bring out deeper and deeper flavor with every bite.

The photo on the left shows the "negima," with juicy thigh meat and green onion skewered alternately. The one on the right is the creamy "reba (liver)," which melts in your mouth.

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In addition to yakitori (grilled chicken skewers), they offer an extensive menu that includes kushiyaki (grilled skewers) made with fresh vegetables and Kuroge Wagyu, as well as carefully prepared home-style dishes.

The photo shows the “Asupara-maki,” fresh green asparagus wrapped in kurobuta (Berkshire pork) belly. It is said to be an excellent dish to enjoy with drinks.

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Teppen Shibuya Onna Dojo is a place in Tokyo where you can enjoy authentic yakitori made with Daisen-dori (Tottori brand chicken) from Tottori Prefecture. They also offer more than 40 kinds of Japanese sake.

The interior has a Japanese feel and includes both counter and table seating. It is about a 7-minute walk from Shibuya Station.

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The yakitori made with Daisen-dori (Daisen chicken) is hand-skewered fresh every day by the staff with care, then carefully grilled over binchotan (high-grade charcoal).

The grilling is said to be spot on, and each skewer is plump, satisfying, and delicious, with a nice charcoal aroma. It also has a good reputation for pairing well with Japanese sake.

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The menu also has plenty to offer beyond yakitori. One of the restaurant's recommended items is the “shumai (steamed dumplings),” and you can choose from several kinds. The photo shows the “BIG! Ebi Shumai,” topped with a large shrimp.

Shumai is usually made with pork, but this one stands out for using chicken instead. The chicken is said to be very juicy, and the wrapper soft and bouncy, making it very tasty.

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Yakoritori Tsukada Shibuya is a 3-minute walk from Shibuya Station, along Cerulean Tower-dori Street. This yakitori restaurant lets you enjoy rare cuts of miyazaki jitokko (Miyazaki free-range chicken), a jidori chicken that makes up only about 1% of Japan’s chicken distribution.

The restaurant has counter seats, table seats, and Private room. Since it is a popular spot, making a reservation is recommended.

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They offer several kinds of courses, and you can add a la carte orders after the course.

Depending on the course, you can enjoy yakitori (grilled chicken skewers), Appetizers, and chicken dishes. They simply grill the yakitori over charcoal so you can enjoy the sweet, rich flavor of the high quality fat from Miyazaki Jitokko (Miyazaki free-range chicken).

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One of the big draws is the chance to enjoy the pairing of high quality yakitori (grilled chicken skewers) and wine Special selected by a sommelier.

The photo shows the very popular "Tsukimi Tsukune." Tsukune is made by kneading and shaping ground chicken. You eat it coated with fresh egg yolk and sauce. It also goes great with wine.

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Yakitori Torino Su is a hidden gem yakitori restaurant where you can enjoy jidori (premium local chicken) and seasonal vegetables.

About a 5-minute walk from Shibuya Station, it is located on the 11th floor of a building along Koen Dori, and one of its big draws is that you can enjoy high-quality food while looking out over Shibuya’s night view. It has both counter and table seating.

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If you want to enjoy your meal while watching the chefs grill over charcoal, the counter seats are recommended.

For the yakitori (grilled chicken skewers), they use the rare Amami kuro horohoro-dori from Kagoshima Prefecture, known for being low in fat, tender, and rich in flavor. Every skewer is said to be excellent, packed with the full umami of the chicken.

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The signature makura-chochin is a standout skewer dish featuring tsukune (chicken meatball) made from a mix of ground chicken and cartilage, wrapped with nira (garlic chives), along with kinkan (undeveloped egg yolk). Kinkan refers to the yolk in a chicken's ovary before it takes the shape of an egg.

The rich chicken flavor goes perfectly with the nira, and adding the kinkan makes it even better.

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Kushiyaki BISTRO Fukumimi Shibuya Ten is a restaurant where you can enjoy carefully prepared kushiyaki (grilled skewers) cooked by skilled artisans certified as yakishi (grill masters).

The calm interior, with the warmth of wood, includes counter seats, table seats, and Private room seating. It is located along Dogenzaka Koji, a 2-minute walk from Shibuya Station.

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Of course they serve yakitori (grilled chicken skewers), but they also offer a wide variety of skewers with pork, vegetables, and more. The skewers are carefully grilled over binchotan (high-grade charcoal), and all of them have a great reputation for taste.

If you are not sure what to order, the photo shows the recommended "Special Skewer Set," where you can enjoy five kinds of chicken and pork skewers. It is said to be a better deal than ordering A la carte.

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The menu goes well beyond grilled skewers, and one of the big draws is being able to enjoy standout dishes centered on Japanese cuisine along with drinks.

The photo shows the "mentai dashimaki," a rolled omelet made with dashi broth and topped with mentaiko (pollock roe). It is a perfect match for Japanese sake.

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Torike Ueno Hirokoji Ten is a 1-minute walk from Exit A4 of Tokyo Metro Ueno-Hirokoji Station. This restaurant lets you enjoy yakitori (grilled chicken skewers) with the chef’s Omakase course. One of its highlights is that you can pair it with wine specially selected by the sommelier.

In addition to counter seats where you can enjoy the live cooking atmosphere, it also has table seating and Private rooms.

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They offer the “Toriei Course” and the “Toriei Premium Course,” and both include Special signature dishes from the restaurant.

For the yakitori (grilled chicken skewers), they grill carefully selected jidori (local free-range chicken), such as Kogen Cochin from Aichi Prefecture and Daisen-dori from Tottori Prefecture, over charcoal.

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By letting the smoke rising from the charcoal coat each skewer and add a smoky aroma, they bring out a deep flavor. Every yakitori (grilled chicken skewer) is said to be cooked just right, so you can fully enjoy the chicken’s savory taste.

The "kawa (chicken skin)" in the photo is said to be excellent, with a sweet and savory sauce and a springy texture that keeps you coming back for more.

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About a 2-minute walk from Ueno Station, Sai tori is located along Showa-dori Avenue. This yakitori restaurant centers on Suigo Akadori (red chicken from the Suigo area) from neighboring Chiba Prefecture, Tokyo’s next-door prefecture, and also offers rare cuts and seasonal vegetables.

The compact interior is a calm and refined space, with both counter and table seating available.

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The counter seats are a big draw, letting you enjoy with all five senses the live feeling of watching yakitori (grilled chicken skewers) finished right in front of you over binchotan (high-grade white charcoal) and firewood. Reservations are recommended.

They use a style where you choose from several course options and add extra a la carte dishes. There is a yakitori-only course, as well as a course with yakitori and additional specialty dishes.

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The yakitori (grilled chicken skewers) range from ones that are crisp on the outside and juicy inside to others with a soft, melty texture. It also has a great reputation for pairing perfectly with carefully selected Japanese sake and wine.

The photo shows tebasaki (chicken wings), browned nicely while being smoked over firewood. They are said to have a great aroma and plenty of rich fat, making them absolutely delicious.

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This chicken specialty restaurant is located in Asakusa Chikagai (Asakusa Underground Shopping Street), a 1-minute walk from Tokyo Metro Asakusa Station. You can enjoy yakitori (grilled chicken skewers) made with young chicken raised in lush Iwate Prefecture.

There are about 20 seats in total, with counter and table seating. The interior has a Japanese modern feel, and guests say they can relax and enjoy their meal while listening to jazz.

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The yakitori (grilled chicken skewers) is cooked over house made charcoal, made by felling wood and firing it in Nagano Prefecture, giving it a fragrant outside and a juicy inside so you can fully enjoy the chicken's flavor.

The photo shows the recommended "Today's Omakase 5-Skewer Set" if you are not sure what to order. They also offer 8-skewer and 10-skewer sets that include vegetable skewers as well.

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The "Reba" features fresh young chicken liver in large, satisfying pieces. It is served with a carefully made house sauce using kombu kelp, soy sauce, and other ingredients.

It is grilled fragrant on the outside and tender inside, and is said to be juicy and delicious. It also pairs perfectly with alcohol.

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Torikizoku Asakusa Ten, with excellent access just steps from Exit 8 of Tokyo Metro Asakusa Station. You can enjoy yakitori (grilled chicken skewers) made from carefully skewered Domestic chicken, all at the same price.

The calm interior, with its wood grain design, has both counter and table seating. One nice point is that it stays open until early morning.

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On the left in the photo is the "Momo Kizoku Yaki (tare)," made with juicy and tasty thigh meat. The sauce used for the yakitori is a traditional house-made sauce that has remained unchanged since the restaurant first opened.

On the right in the photo is the "yagen Cartilage," a yakitori skewer made with cartilage from the tip of the breastbone. It is known for its addictive, crunchy texture and unique bite.

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While the yakitori is grilling, the quick menu items are a great choice.

The photo shows Ajitsuke Nitamago (seasoned simmered egg) made with dashi soaked into the egg, Hokkaido-san Tako Wasabi (Hokkaido octopus with wasabi) that pairs Hokkaido mizudako (giant Pacific octopus) with the heat of wasabi, and Horumon Negi-mori Ponzu, which lets you enjoy chicken innards with ponzu, a seasoning made by mixing citrus juice and vinegar.

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Nishi-Shinjuku Imaiya Honten is a restaurant where you can enjoy yakitori made with Hinai jidori (premium free-range chicken) from Akita Prefecture, known as the ultimate jidori, along with famous sake from across Japan. It is located about a 3-minute walk from Shinjuku Station, along Kokusai-dori.

The interior is filled with the warmth of wood and comes with counter seats and Private room. There are also table seats that can be made into Semi-private room.

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Hinai jidori (Japanese premium chicken) is known for its firm red meat and sweet fat. The yakitori (grilled chicken skewers), cut to a size that lets you enjoy the texture and flavor of the meat, are grilled over charcoal and are all said to be excellent.

The "negima" in the photo, made with thigh meat, is one of the popular menu items. It is skewered alternately with sweet Domestic green onions.

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The menu also has a full lineup beyond yakitori, including small side dishes, fried items, and sweets.

The photo shows the “Hinai Jidori (Hinai chicken) Oyako Rice bowl.” Oyako Rice bowl is a rice bowl dish made with chicken simmered in seasoned broth and finished with beaten egg. The charcoal-seared Hinai Jidori and soft, silky egg are said to be very delicious.

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Torien is an izakaya where you can enjoy carefully made menu items such as yakitori (grilled chicken skewers) and sashimi. It is located in Omoide Yokocho, a traditional dining alley that grew out of the postwar black market, just steps from the West Exit of Shinjuku Station.

The interior also has a retro Japanese feel, and it is said to be spacious, comfortable, and calm enough for a relaxed meal.

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The yakitori (grilled chicken skewers) and yakiton (grilled pork skewers) here are quickly grilled over charcoal and served at their best to match each ingredient.

If you are not sure what to order, the recommended choice is the "Tori & Buta Mori-awase (chicken and pork assorted platter) (10 skewers)," which lets you enjoy both chicken and pork. You can choose from two seasonings: house-made tare sauce and salt.

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The most popular item, “shamoji tsukune (rice-paddle-shaped chicken meatball),” is the restaurant’s signature dish with a big visual impact. It is made with ground chicken, cartilage, and oba (perilla leaf), and you eat it mixed with raw egg.

There are also four kinds in total, including “shamoji tsukune (rich cheese)” topped with cheese.

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Yakitori Yaro Shinjuku Honten is a place where you can enjoy their famous yakitori (grilled chicken skewers) along with a wide range of izakaya dishes. The spacious interior has a retro Japanese feel, but it is usually lively, so making a reservation is recommended.

It is about a 3-minute walk from Shinjuku Station, on Kabukicho Sakura-dori.

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The yakitori (grilled chicken skewers) are carefully prepared in house every day, then quickly grilled over high quality Kishu Binchotan (high quality charcoal originating in Wakayama Prefecture).

The restaurant offers a wide range of skewers, including standard picks like momo (chicken thigh), kawa (chicken skin), and chicken liver, as well as unusual options such as quail eggs. There is also a wide selection of beef, pork, and vegetable skewers.

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If you want to enjoy not just yakitori (grilled chicken skewers) but also a range of other dishes at a good price, the courses are a great choice. The available courses vary by day of the week, but there are two options: All you can eat 30 items or All you can eat 50 items, and both also come with All you can drink.

Every dish is said to be delicious and to pair perfectly with the drinks.

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Sosaku Kushi o Kushitaro Nishi-guchi Ten serves maki-kushi made with Domestic pork belly wrapped around vegetables, along with yakitori (grilled chicken skewers) and more. It is just a short walk from the West Exit of Shinjuku Station, on the basement level of the Nishi-Shinjuku Building.

The small, cozy interior has a calm feel and comes with counter and table seating.

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The classic maki-kushi (vegetable wrapped skewers) come in a wide variety. They grill them at ultra-high heat on a custom-made grill, sealing the pork fat and the vegetables' flavor inside.

The “Aspara-maki” on the right in the photo is a popular item that lets you enjoy the good flavor of asparagus wrapped in pork fat. On the left is the refreshing “Shiso-maki,” made with shiso (perilla leaf).

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The photo shows tsukune (chicken meatball skewers), one of the popular standard skewers along with the maki skewers. This creative skewer features shaped ground chicken with cheese wrapped in nori (seaweed) inside, and it has a reputation for being very delicious.

The yakitori (grilled chicken skewers) uses only high quality Domestic chicken, and they carefully skewer it by hand every day as part of the daily prep.