１丁目, 押上 · Tokyo
Seiryu Building 1F, 1-38-4 Oshiage, Sumida-ku, Tokyo, Japan
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.
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.
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.
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.
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.