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A master of yakitori who skillfully grills six different types of chicken, enhanced in flavor through long-term raising.

After 12 years in business, "Tori Chataro" has become a popular spot that’s hard to book, capturing the hearts of yakitori lovers. This is all thanks to the unwavering passion for yakitori from the ow...ner, Takuya Kaneko.

Currently, the course features six types of chicken: Hinai Jidori, Ikoku Shamo, Gassan Shamo, Nagoya Cochin, Holoholo Chicken, and Kasumi Duck from Ibaraki. Each chicken is raised longer than usual to enhance its flavor. The yakitori, grilled vigorously over high heat, offers an exceptional aroma. The smoked platter and other side dishes are also outstanding.

Specialities

Chef

Takuya Kaneko - A Yakitori Lover Since Kindergarten

Food

"Expressing Subtle Differences in Texture of the Same Cut in One Skewer: The Appeal of Tasting Comparisons"

Food

"Only at a Yakitori Restaurant: A Luxurious Soup with Clams as the Star Supporting Actor"

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Review？

食べムロTokyo

Review 1,759 postsFollowers 4,211 people

High-level Yakitori and exquisite di...

【Check Points】 ■ Enjoy exquisite yakitori with a variety of local and branded chicken, exp...View details

Visited on January, 2026

9 times
foodie_m.cTokyo

Review 190 postsFollowers 900 people

Japan's Best Yakitori. This year Sil...

This yakitori restaurant is truly the best in Japan, and I can confidently say that. In 20...View details

Visited on January, 2026

5 times
meguです！！Fukuoka

Review 1,851 postsFollowers 903 people

Outstanding!

It's hard to find anything that surpasses the excitement of my first experience here... T...View details

Visited on January, 2026

2 times

View more reviews （692）

Restaurant information

Details

Restaurant name	Tori Chataro
Awards & Recognitions	The Tabelog Award 2026 Silver winner The Tabelog Award 2026 Silver winner The Tabelog Award 2025 Silver winner The Tabelog Award 2025 Silver winner Selected for Tabelog yakitori EAST "Tabelog 100" 2025 Selected for Tabelog yakitori EAST "Tabelog 100" 2025 Selected for Tabelog Yakitori EAST "Tabelog 100" 2024 Selected for Tabelog Yakitori EAST "Tabelog 100" 2024 Selected for Tabelog Yakitori EAST "Tabelog 100" 2023 Selected for Tabelog Yakitori EAST "Tabelog 100" 2023 Selected for Tabelog Yakitori "Tabelog 100" 2022 Selected for Tabelog Yakitori "Tabelog 100" 2022 Selected for Tabelog Yakitori "Tabelog 100" 2021 Selected for Tabelog Yakitori "Tabelog 100" 2021 受賞・選出歴閉じる The Tabelog Award 受賞歴 2026年Silver受賞店 The Tabelog Award 2026 Silver 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店百名店選出歴焼き鳥百名店 2025 選出店食べログ焼き鳥 EAST 百名店 2025 選出店焼き鳥百名店 2024 選出店食べログ焼き鳥 EAST 百名店 2024 選出店焼き鳥百名店 2023 選出店食べログ焼き鳥 EAST 百名店 2023 選出店焼鳥百名店 2022 選出店食べログ焼鳥百名店 2022 選出店焼鳥百名店 2021 選出店食べログ焼鳥百名店 2021 選出店
Categories	Yakitori (Grilled chicken skewers)
Phone number (for reservation and inquiry)	03-6416-0364
Reservation availability	Reservation only * Please note that any changes to the reservation date, time, or number of guests will incur a cancellation fee as specified in our cancellation policy, based on the number of days from the time the change is requested. * We are currently not accepting reservations by phone. 【Regarding reservations at 20:45 made online】 Although the reservation shows as 20:45 online, it will actually start at 20:40. Please be careful not to confuse the time.
Address	東京都渋谷区鶯谷町7-12 TAKビル 1F Show larger mapFind nearby restaurants
Transportation	About a 10-minute walk from Shibuya Station. 550 meters from Shibuya.
Business hours	Wed, Thu, Fri, Sat, Sun 17:30 - 20:30 20:40 - 23:30 L.O. 22:50 Mon, Tue Closed
Average price	JPY 20,000 - JPY 29,999
Average price（Based on reviews）	JPY 20,000 - JPY 29,999 View spending breakdown
Payment methods	Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted

Seats/facilities

Number of seats	11 seats （ 11 counter seats）
Private rooms	Unavailable
Private use	Unavailable
Non-smoking/smoking	Non smoking
Parking	Unavailable There is a coin parking lot nearby.
Space/facilities	Stylish space, Relaxing space, Counter seating

Feature - Related information

Occasion	Friends This occasion is recommended by many people.
Location	Hideout
Service	BYO drinks
Family friendly	We kindly ask customers with small children to refrain from entering.
The opening day	2013.6.9
Remarks	Bringing in alcohol: Wine 4,400 yen (including tax) per bottle Please call the restaurant between 10:00 AM and 4:30 PM.

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03-6416-0364

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ChefTakuya Kaneko - A Yakitori Lover Since Kindergarten

Born in Tokyo in 1975. For over 40 years, since I first encountered yakitori as a kindergarten child, I have continued to love it. My passion led me to change careers at the age of 29. I trained for four and a half years each at "Ebisu" in Nishi-Ogikubo and "Souten" in Otsuka, and in 2013, at the age of 37, I proudly became independent. I opened "Tori Chataro" in Shibuya. Initially, there were table seats, and the style included both à la carte and two course options, but after two renovations, it is now counter-only. I have shifted to offering just one course.

Food "Expressing Subtle Differences in Texture of the Same Cut in One Skewer: The Appeal of Tasting Comparisons"

Between the long green onions, on top is the upper thigh meat of Hinai chicken, and below is the lower thigh meat of the same Hinai chicken. Among the thigh meats, the upper thigh is juicier and more tender, while the lower thigh has a firmer texture and a richer flavor. Even within the same thigh meat, the subtle differences in texture depending on the part provide a delightful experience. The seasoning is simply salt. When you take a bite of the crispy, perfectly grilled skin, the hot, dripping meat juices that fill your mouth are a true delight. The long green onions soaked in that meat juice are also delicious.

Food "Only at a Yakitori Restaurant: A Luxurious Soup with Clams as the Star Supporting Actor"

The final meal offers three options: soboro rice, tamago kake gohan (rice with raw egg), and ramen. Among these, the recommended dish is the ramen, where the clear broth beautifully clings to the thin noodles. According to Mr. Kaneko, "The broth is made using about 40 birds of the Horo Horo chicken as the main ingredient," and it is simmered for over five hours, reducing from 12 to 14 liters to about 10 liters. Clams are then added to enhance the depth of flavor. The clams used for the broth are cooked with rice and served alongside the ramen.