Tori Chataro

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.

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.

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.

Walk-in Nakameguro yakitori counter from Inomata, an originator of Tokyo's upscale yakitori scene, grilling Fukushima Date-dori chicken over binchotan and using every part of the bird including the prized chochin.