５丁目, 千駄ヶ谷 · Tokyo
1-5-5 Sendagaya, Shibuya-ku, Tokyo, Japan
A modern Sendagaya yakitori counter run by a chef with 20 years of Tokyo yakitori experience, grilling skewers around an open grill in a sleek white-walled, red-noren room.
Haven't been here myself — came recommended from someone I trust.
A 12-seat Michelin-starred yakitori counter near Meguro Station where chef Yoshiteru Ikegawa has been grilling some of Tokyo's most celebrated chicken skewers since 2007.
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.
Reservation-only 12-seat omakase yakitori counter in Akasaka where chef Yoshiki Furukawa grills chicken over a wood fire instead of charcoal, earning Tabelog Silver and Yakitori EAST Top 100 honors.
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.
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.