Enjoy yakitori (grilled chicken skewers) in the Asakusa area! 12 popular spots worth stopping by

Photograph:浅草の女no子

They source whole Kaiji Shamo (Kaiji gamefowl) and Okukuji Shamo (Okukuji gamefowl), then prep each part to match the cut before serving it.

The yakitori (grilled chicken skewers) is grilled with expert skill, with everything from classics to rare cuts on the lineup. The seasoning is also a highlight, using a special blend of four kinds of salt, and the tare sauce is said to be excellent too.

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The "Jikasei Chuka Soba (house-made Chinese noodles)" made with chicken bones from whole chicken used in prep is also popular. The original soy sauce tare is simple yet deep in flavor.

You can enjoy it as an a la carte dish or as one item in a course.

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Toriyoshi is a restaurant serving mizutaki (chicken hotpot) and charcoal grilled dishes, about a 6-minute walk from Asakusa Station on the Tokyo Metro Ginza Line.

The first floor has counter and table seating with a casual atmosphere. The second and third floors have four fully private rooms named Matsu, Take, Ume, and Sakura.

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Sumiyaki uses Special chicken with tender meat, a light taste, and plenty of umami.

The lineup ranges from classics like "negima (chicken and scallion skewer)" and "tebasaki (chicken wing)" to rare cuts like "Heart" and "obi (a rare cut of chicken)." They are also particular about matching the seasoning to the ingredient, using sea salt or mountain salt accordingly.

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At lunchtime, the Rice bowl made with jidori (local chicken) is popular.

The photo shows the “Tori-zukushi Rice bowl.” It is generously topped with charcoal grilled chicken, tsukune (chicken meatball), soboro (seasoned minced chicken), and tamagoyaki (Japanese rolled omelet). The freshly grilled yakitori (grilled chicken skewers) is fragrant, juicy, and makes for a hearty dish.

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Torisho is a yakitori (grilled chicken skewers) izakaya (Japanese pub) about a 3-minute walk from Asakusa Station on the Tokyo Metro Ginza Line. This restaurant is popular for its old fashioned downtown atmosphere.

The compact interior has 18 seats in total, with 8 counter seats and 10 zashiki (tatami floor seating) seats. Its casual feel makes it easy to drop in even on your own.

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Oyama-dori (Daisen chicken), raised in the great outdoors, is thick and meaty with no off notes, and the more you chew, the richer its flavor becomes.

Grilling it over binchotan (high-grade white charcoal) brings out a nice toasty aroma while keeping the meat moist. It is said to have the rich taste you expect from jidori (premium local chicken), along with an ideal texture that is not too firm.

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Reviews say the "nama-tsukune (fresh chicken meatball)" made with a rare cut is a hit.

The moment you bite into it, the juices burst out, and the more you chew, the more flavor spreads across your mouth. It is available in limited quantities, so ordering early is recommended.

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"Kushiyaki Bar 1.2.3" is a yakitori izakaya located just steps from Asakusa Station on the Tsukuba Express. The stylish interior has the warm feel of wood.

The restaurant has counter seats where local regulars can casually stop by, as well as table seating that works well for families.

Photograph:グルメ船長⚓️

The skewers here are popular, finished with a homemade sauce that has been added to and used for over 10 years, and made with Special Domestic meat.

The top recommendation is the "shiro reba (white liver)," said to be as rich as foie gras. Many repeat customers come back just for this skewer.

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There is a wide variety of meat dishes, with a lineup of items that also make great snacks to go with drinks.

The “Kiwami Mochi-buta (premium chewy pork) seiro-mushi (steamed in a bamboo basket)” is another nice choice, especially because it comes with plenty of vegetables. The restaurant’s style is to enjoy it lightly with their house-made sauce.

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Torasuzu is a casual izakaya (Japanese pub) located right by Exit 1 of Asakusa Station on the Tokyo Metro Ginza Line. The three-story interior has a relaxed, casual feel, making it easy to use for many different occasions.

The 1st and 2nd floors mainly have counter and table seating, while the 3rd floor comes with fully private rooms.

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The à la carte dishes, with a focus on production regions and cooking methods, are well liked. The yakitori (grilled chicken skewers) are the real deal, made with Daisen-dori (Daisen chicken) and Satsuma Waka Shamo (young Satsuma gamefowl).

The "pork belly skewers," made by wrapping vegetables in pork belly, range from standards like lettuce and tomato to more unusual skewers with menma (seasoned bamboo shoots) and gari (pickled ginger).

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They always stock more than 50 kinds of Japanese sake, which makes choosing even more fun.

From famous labels to rare varieties you do not often come across, the lineup changes weekly. Their tasting set and All you can drink plan, which you can enjoy for up to 5 hours, are also popular.

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This yakitori restaurant is located in Asakusa Chikagai (Asakusa Underground Shopping Street), connected to Asakusa Station on the Ginza Subway Line. Even though it sits in a deep, old school underground arcade, the interior has lighting at each seat and a great atmosphere.

There are calm counter seats and table seats with a bar-like feel, so you can relax and enjoy your meal.

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They serve a range of dishes made from young chicken carefully butchered from birds raised in nature-rich Iwate Prefecture.

The yakitori (grilled chicken skewers), cooked over house-made charcoal, are known for being plump, fragrant, large, juicy, and delicious. The well-fatted and springy seseri (neck meat) is said to be a popular skewer, with more flavor coming out the more you chew.

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The drink selection is extensive, so you can pair it with the wide variety of chicken dishes.

They offer authentic shochu in barley, sweet potato, chestnut, and brown sugar varieties, branded Japanese sake, and awamori (Okinawan distilled spirit), and some reviews say that just looking at the menu is exciting.

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A yakitori izakaya tucked away in a back alley about a 1-minute walk from Asakusa Station on the Shuto Ken Shintoshi Tetsudo Tsukuba Express.

The interior has a calm feel that makes you forget the bustle of the city. They recommend enjoying your meal at the spacious counter while watching the grill.

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The carefully butchered and skewered yakitori (grilled chicken skewers) can be enjoyed in the Omakase course.

The top recommendation is the "Hachi Course," where 8 Special meat skewers and 2 kinds of grilled vegetables are served fresh off the grill one by one. Items like furisode (part of the shoulder), salted tsukune (chicken meatball), teba (chicken wing), and chochin (immature egg and oviduct) are said to be cooked to perfection with just the right amount of salt.

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The “dango tsukune (chicken meatball skewer)” branded with the “8” mark comes with egg yolk. Some say they could really taste the strong flavor of the chicken, one that stands up well to the rich yolk.

It is also served as part of the course, but many people order an extra one. It is also recommended to compare it with the shio tsukune (salt-seasoned chicken meatball skewer).

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This izakaya (Japanese pub) is right by Exit 4 of Asakusa Station on the Tokyo Metro Ginza Line. Its appealing location lets you spend time while looking out over the Sumida River.

The two-story interior is designed so you can enjoy the view, and the decor, which uses reclaimed wood and natural materials, is also worth noting.

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You can enjoy Japanese food such as teuchi soba (handmade buckwheat noodles), kushiyaki (grilled skewers), and nori temaki (hand-rolled seaweed wraps), all recognized even by VIPs from around the world.

The yakitori lineup features classic items like chicken thigh, chicken wings, and sasami (chicken tenderloin). They grill them over charcoal, giving them a nice smoky aroma and bringing out the flavor of the meat.

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There is also a wide drink menu that pairs well with Japanese food.

In addition to beer, highballs, and Japanese sake, the colorful special cocktails come highly recommended. Limited cocktails with a theme, such as "Grilled Fruit Sangria" and "Yuzu Mojito," are said to be popular.

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This yakitori restaurant is located in Section I on the 4th floor of the Tokyo Rakutenchi Building, about a 1-minute walk from Asakusa Station on the Tsukuba Express.

The open atmosphere makes the interior easy to enter even on your own. It also has premium terrace seating with a sweeping view of Tokyo Skytree and the streets of Asakusa.

Photograph:すずめちゅん

The chicken, selected with a focus on freshness, is carefully prepared from skewering to the grilling.

The yakitori (grilled chicken skewers) cooked over charcoal is popular for items like crispy torikawa (chicken skin) and bonjiri (tail), which fills with juicy fat in every bite. Other well liked choices include meat wrapped skewers with light fat and vegetable skewers.

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Reviews praise the colorful looking drinks and à la carte dishes.

The photos show the “Tabisuru Potesara (traveling potato salad)” and “Nama Fruit Sour (fresh fruit sour).” The sour, packed with chunky pieces of fruit, is said to be refreshing and satisfying to drink.

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Ikkushi Nyukon Yakitori Sakura is a yakitori izakaya located about a 3-minute walk from Tawaramachi Station on the Ginza Subway Line. The interior has large windows and an open, airy feel.

It has counter seats that are comfortable even for solo diners, as well as box seats that are easy to use for families.

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They serve yakitori made with Domestic chicken called Sakura Hime, grilled over authentic charcoal.

You can choose from three seasonings for the juicy chicken: a secret tare sauce, an original blended salt, or garlic flavored miso. Popular choices include the classic "tebasaki-kushi (chicken wing skewer)" and "momo-negima-kushi (chicken thigh and scallion skewer)," as well as the rare cut "tori-furisode-kushi (chicken shoulder skewer)."

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They offer a wide range of chicken dishes, including “Sakurahime (brand chicken) Fuwatoro Liver” and “Sakurahime no Cheese Chiritori Hot Pot.”

The Kara-age lineup includes salted, black vinegar, chicken nanban, and yangnyeom chicken. Since you can order from just 1 piece, it’s said to be easy to enjoy casually.

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This is an izakaya chain located right outside Exit 8 of Asakusa Station on the Tokyo Metro Ginza Line.

The interior has a natural feel with a wood based design using solid wood and logs. There are tables and box seats, and it is popular with a wide range of age groups.

They use Domestic chicken and carefully skewer each one by hand before serving.

The popular signature item since the restaurant first opened, momo kizoku-yaki (grilled chicken thigh skewer), comes in three varieties: tare sauce, salt, and spice. It is said to be a healthy skewer, with sweet negi (Japanese leek) pairing perfectly with it.

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A uniform price across the menu is one reason for its popularity. In addition to yakitori (grilled chicken skewers), you can also enjoy chicken dishes such as "tori-ten (chicken tempura)" and "torikawa chippu (crispy chicken skin chips)".

The gently flavored "tori kama-meshi (rice cooked in a pot with chicken)" is especially popular. The rice is slowly cooked in chicken stock, so each grain is said to be filled with the rich flavor of chicken.

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Yakkitori no Ougiya Asakusa Ten is a yakitori izakaya located about a 3-minute walk from the North Exit of Asakusa Station on the Tobu Isesaki Line, and it is part of a nationwide yakitori chain.

The interior has a lively atmosphere, with a good balance of counter and table seating. Its casual feel makes it easy to drop in and relax.

Photograph:ぱんだちゃ

You can enjoy yakitori (grilled chicken skewers) made to bring out the quality of the ingredients, finished with expertly judged heat.

The yakitori, slowly grilled with far infrared heat, has an excellent savory aroma. They use saishikomi shoyu (twice-brewed soy sauce) for the tare sauce, and blend natural rock salt with black pepper for the salt seasoning.

Photograph:※たっちゃん※

The snack that goes especially well with alcohol is the highly recommended "Bariteba."

These chicken wings are fried until nicely fragrant, then slowly coated with a secret sauce for a rich flavor. The black pepper comes through just right, giving this dish a nice punch.