Makitori Shinkōbe

Intimate 13-seat yakitori counter in Shibuya from chef Kaneko, grilling six varieties of premium chicken (Hinai Jidori, Ikoku Shamo, Nagoya Cochin, and more) plus Ibaraki duck. Recognized as one of Tabelog's top yakitori spots.

Roppongi yakitori counter where a French-trained chef grills 180-day-raised Ehime Himekko and Miyazaki jidori chicken on an omakase set that opens with smoked chicken or foie-gras terrine and a consommé-like chicken soup.

Michelin-starred 14-seat counter yakitori near Tokyo Skytree from a chef who trained for years at Torishiki, building generous skewers of brand-name chicken finished over high flame with salt.

Hidden 16-seat Ginza counter from chef Takehiko Kato grilling premium Date-dori chicken over binchotan in multi-course set menus, including rare cuts like chochin.