If you're going to eat yakitori (grilled chicken skewers) in Kanagawa Prefecture! 20 picks by area, including Yokohama City

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This yakitori specialist lets you enjoy the owner’s Omakase course. It is a 5-minute walk from Kannai Station, in an area packed with many restaurants.

The counter seats offer a front-row view of the chef grilling skewers right in front of you, for a full Special feel. There are also Semi-private room seats in the back, and the refined hideaway atmosphere is part of the appeal.

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The "Yakitori Omakase course" combines yakitori (grilled chicken skewers) with a selection of individual dishes. It features the best cuts sourced that day.

By grilling over high heat binchotan (high-grade white charcoal), the skewers come out crisp and juicy. You can enjoy classic yakitori that brings out the aroma of the charcoal and the good flavor of the ingredients.

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The tsukune (chicken meatball), made by carefully kneading ground chicken, gets high praise. It has a light, airy texture and an amazing smoky flavor that grows with each bite.

To pair with it, they offer a lineup of leading Japanese labels such as Domestic whiskies Hakushu and Yamazaki, as well as the rare Japanese sake Juyondai.

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This restaurant serves authentic yakitori (grilled chicken skewers), shochu, and Japanese sake. It is in the Noge area, home to many izakaya, about a 6-minute walk from Sakuragicho Station.

The small interior has 14 seats in total. With the kitchen and neighboring seats close by, the casual space seems to make conversation flow naturally even among guests.

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They serve kushiyaki (grilled skewers) cooked over binchotan (high-grade Japanese charcoal), including yakitori made with Hinai Jidori (premium Japanese local chicken), one of Japan’s three great jidori chicken breeds. You can enjoy them à la carte starting from just one skewer.

The most popular item is the "Shiro Reba," made with chicken fatty liver. It has a creamy texture and a refined liver flavor that is said to be almost like foie gras.

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The menu also offers a wide variety of kushiyaki (grilled skewers), made with seasonal ingredients skewered and grilled until fragrant.

Depending on the time of year, they serve seasonal seafood such as sanma (Pacific saury), a classic taste of autumn, along with mushrooms and vegetables that match Japan’s four seasons.

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This restaurant centers on Akita Prefecture's Hinai jidori (free-range chicken), serving creative dishes that blend yakitori (grilled chicken skewers) and French cuisine. It is a 3-minute walk from Sakuragicho Station, in an area packed with sightseeing spots.

The interior is chic and grown-up. At the counter seats, you can watch the chefs' grilling skills up close, giving the place a great live feel.

The menu consists of a single course that changes with the season. You can enjoy chicken in its best condition that day, with its flavor brought out through drying and aging before being carefully skewered.

The hinai jidori (Hinai local chicken) is known for its rich umami and firm texture, and its real appeal is the luxurious flavor that deepens with every bite.

The course also features creative and unique à la carte dishes. This macaron-like item is the restaurant's specialty, "reba pesuto (liver paste)."

This dish sandwiches liver paste with a good hit of black pepper between sweet meringue made from egg whites. Its black appearance, made with bamboo charcoal, is distinctive too.

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A yakitori restaurant centered on Koshu Kenmi Dori (Koshu Healthy-Taste Chicken), which is produced in Yamanashi Prefecture. It is a 2-minute walk from Kannai Station, in one of Kanagawa's leading entertainment districts, and the interior has 35 seats in total.

This popular restaurant offers a full lineup of fresh chicken dishes made from chickens processed that morning, and draws customers even from far away.

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The yakitori here is popular for bringing out the best in each cut, such as hatsu (heart) with its springy bite and reba (liver) with a creamy, soft-centered texture.

The classic thigh skewer, known as seiku. They intentionally leave some of the skin on, so you can enjoy both the crisp texture and the juicy meat.

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One menu item that gets a lot of rave reviews is the "tori-nabe (chicken Hot Pot)." The chicken broth, simmered for a long time, turns into a rich, thick soup. Inside are bone-in chicken pieces cut into chunks, fluffy chicken meatballs, and plenty of vegetables.

To finish, add rice or noodles and enjoy every last drop of the soup.

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This yakitori restaurant is located inside the commercial complex Yokohama MORE'S, a 2-minute walk from Yokohama Station in central Kanagawa Prefecture. You can enjoy a wide range of charcoal grilled dishes.

This is a small restaurant with counter seats right in front of the grill and a few tables, with upbeat jazz playing inside.

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By grilling Tottori-grown "Daisendori" over binchotan (high-grade white charcoal), the chicken turns out with juicy fat and a smoky aroma all the way through. Each part is served either simply seasoned with salt or with the house-made sauce.

The owner’s Omakase assortment is said to be a must-order menu item.

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The lunch-only "Yakitori-ju (stacked box of grilled chicken over rice)" is a popular menu item that lets you enjoy yakitori in a jubako-style box. Four kinds, including sasami (chicken tenderloin) and thigh, are served on top of piping hot white rice.

The yakitori is seasoned with salt, and it is said to be best enjoyed with a little yuzu kosho (yuzu chili pepper paste). The refined seasoning also lets you fully appreciate how good the rice is.

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This yakitori (grilled chicken skewers) restaurant grills each skewer over binchotan (high-grade Japanese charcoal) by skilled chefs. It is a 2-minute walk from Kamiooka Station, with easy access from central Yokohama.

The interior is quiet and makes for a relaxed meal. The savory aroma of charcoal grilling fills the air, and this local favorite is highly rated by people in Kanagawa Prefecture.

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You can enjoy more than 10 kinds of classic yakitori (grilled chicken skewers), along with daily skewers of rare cuts and vegetables.

The "hiden no kawa (secret chicken skin skewer)" is a carefully crafted skewer, made by soaking chicken skin in paitan (rich chicken broth) before grilling. With each bite, the juices and flavor spread through your mouth, with a mild and tasty finish.

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The "shiro reba (white liver)" has been a popular menu item since the restaurant first opened. Its rich, creamy texture and complete lack of off notes let you really taste its freshness.

They also have a full lineup of Special local sake from Kanagawa Prefecture, which you can enjoy with Japanese sake and shochu.

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A creative yakitori restaurant located on the basement first floor of a building, just a 1-minute walk from Yokohama Station. In addition to chicken, they offer a lineup of skewers made with kamo (duck).

The interior is bright and clean, and it has horigotatsu (sunken floor seating) where you can relax at ease. The seating has a partitioned Semi-private room feel, so you can also enjoy a sense of privacy.

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Assorted varieties of yakitori, finished with a special sauce made with sansho (Japanese pepper) that brings a sharp, tongue-tingling heat.

The signature "kamo nama tsukune (fresh duck meatball)" is made by mincing duck meat and slowly grilling it from a raw state to lock in the juices. When coated in egg yolk, it becomes richer with a smooth, melt-in-your-mouth texture.

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The menu focuses on à la carte dishes, and in addition to yakitori (grilled chicken skewers), it also offers a full lineup of individual dishes. Obanzai (traditional Japanese side dishes made with seasonal ingredients) are also perfect as a nice break between bites of yakitori.

With the assortment, you can enjoy small portions of dishes prepared in a range of styles, including dressed dishes, simmered dishes, and sashimi.

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A signless yakitori (grilled chicken skewer) restaurant located right near Mizonokuchi Station in the Mizonokuchi Nishiguchi Shotengai (Mizonokuchi West Exit Shopping Street). It has a hidden gem feel known only to those in the know, and the softly lit interior is said to have an excellent atmosphere.

The menu focuses on yakitori and chicken dishes, and they also offer a good selection of drinks including shochu and fruit liqueurs from Kanagawa Prefecture.

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Yakitori grilled all at once over binchotan (high-grade Japanese charcoal) at ultra high heat exceeding 1000 degrees, the maximum heat binchotan can produce, is the specialty.

You can enjoy it either with the aged tare (sweet soy-based sauce) that has been added to since the restaurant first opened, or simply with salt to bring out the ingredients. The "nama yasai (fresh vegetables)" served as the otoshi (table appetizer) is another highlight, since you can get free refills. It is perfect for refreshing your palate between bites of yakitori.

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The yakitori that gets a lot of high praise is the restaurant’s original ami-kimo-kushi (chicken liver skewer wrapped in caul fat). Each skewer grills chicken liver sealed inside abura (caul fat), a net-like layer of fat.

It is advertised with a 39-second best-before time, and it also comes with a timer for a unique presentation. The fresh-off-the-grill heat and melt-in-your-mouth texture are said to fill your whole mouth.

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This yakitori izakaya is located in Kawasaki Ekimae Nakamise-dori Shotengai, a 5-minute walk from Kawasaki Station. It has a lively, easygoing local atmosphere where groups can have a fun time together.

They serve yakitori made with Domestic branded chicken, using different cuts for each skewer and grilling them all at once over high heat with binchotan (high-grade Japanese charcoal).

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The standard yakitori made with Domestic chicken includes more than 20 kinds, from classics like negima (chicken and scallion skewer) and tsukune (chicken meatball skewer) to vegetable skewers.

“Kokoro (rare cut from around the chicken heart)” is a rare part from around the chicken heart, known for its springy bite and rich flavor. The simple salt seasoning is said to bring out the freshness of the ingredient.

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Another thing that makes this place feel like a true izakaya (Japanese pub) is its wide range of side dishes. They offer all kinds of options, including chicken skin dressed with ponzu sauce and fried chicken dishes.

They also have a "highball tower," which pours whisky and strongly carbonated soda all at once, and they offer an All you can drink plan as well.

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This yakitori izakaya is about a 10-minute walk from Kawasaki Station. It has a stylish, cafe-like space and uses smokeless roasters, so you do not have to worry about the smell of smoke.

They offer a wide lineup of rare shochu and local sake from Kanagawa Prefecture. This is a place where you can enjoy pairing drinks with yakitori.

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The menu has a simple lineup centered on courses. The standard “Zuicho Course” includes 7 yakitori (grilled chicken skewers) selected by the chef as Omakase, along with 4 a la carte dishes.

The skewers are seasoned with a well balanced blend of natural salt, and each cut is grilled to match the part for a juicy finish with excellent doneness.

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You can also order additional yakitori (grilled chicken skewers). The "sasami (chicken tender) kombu kelp-jime" here is a rare skewer made with kombu-jime, a cooking method usually used for seafood.

By sandwiching the chicken between kombu kelp and letting it rest, they draw out excess moisture and boost the flavor, making it into a tasty piece of yakitori.

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This restaurant serves a wide variety of sumibiyaki (charcoal grilled) yakitori (grilled chicken skewers) and kushiyaki (grilled skewers). It is a 4-minute walk from Musashi-Kosugi Station.

Inside, the retro atmosphere has a nostalgic feel, with rows of clean table seats. They also say that all the many menu items posted on the walls look tempting.

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For the yakitori (grilled chicken skewers) cooked over charcoal, they recommend enjoying it with their tare (sweet soy-based sauce), which has been added to continuously since the restaurant first opened. The sauce is quite sweet and rich, and it is said to pair perfectly with any kind of alcohol.

Their motsuyaki (grilled pork offal skewers), such as shiro (large intestine) and reba (liver), is also popular, and you can enjoy the different textures of each cut.

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One popular snack to go with drinks is the “gyu-motsu nikomi (stewed beef offal).” It contains beef offal and vegetables such as carrots and daikon radish, and is said to be packed with rich flavor.

The rich miso-based soup is said to simmer the ingredients until they turn soft and melty.

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This restaurant is popular for yakitori (grilled chicken skewers) finished over high quality white charcoal called Tosa Binchotan (premium binchotan charcoal from Kochi). They are also said to be particular about their ingredients, including Kamakura Yasai (vegetables from Kamakura) from Kanagawa Prefecture.

With its calm atmosphere, the interior is said to be ideal for occasions when you want to enjoy a slow meal. It is divided between the first floor and the second floor, which is by reservation only.

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You can enjoy Kyoto-produced "Tanba Akadori (Tanba red chicken)," known for its pleasant bite and rich flavor, in a course meal. The skewers in every course are the chef's Omakase. They are served with three kinds of house-made French sauces.

This luxurious course lets you enjoy not only chicken, but also skewers of beef and seafood.

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The specialty oyako-don (chicken and egg rice bowl), which you can choose, gets high marks in reviews. Thick pieces of chicken slowly simmered are coated in soft, runny egg.

The chicken is said to be surprisingly tender while still having a nice bite. The sauce soaks in well and really whets the appetite.

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A restaurant where you can enjoy Special branded chicken. It is located on the second floor of the commercial complex "La Cittadella" in Kawasaki. It is said to be a grown-up space with a hideaway feel and jazz playing in the background.

There are counter seats where you can fully enjoy the live atmosphere, as well as table seating where you can relax, so it works well for many different occasions.

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You can enjoy various brand chickens in a course centered on Shingendori (brand chicken from Yamanashi Prefecture). Many say every skewer is large and delicious, with a perfect level of grilling.

For Japanese sake, the owner personally Special selects everything from well known labels to hard to find bottles.

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"Chochin" is a yakitori skewer made with chicken kinkan (egg yolk) and himo (oviduct). It is said to be superb, with the crunchy texture of the himo and the rich coating of the egg.

With the course meal, guests can also order extra, and this is said to be one dish that many people end up ordering again because it is so good.

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This yakitori restaurant is particular about jidori (premium free-range chicken), which meets the strict standards set by the Japanese Agricultural Standards. It is located just across the railroad crossing from Hirama Station.

They offer counter and table seating, and there is also a raised tatami seating area where you can stretch out and relax.

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The signature yakitori (grilled chicken skewers) is so popular that it often sells out. In particular, the “Heart” gets high praise for its perfect grilling, which leaves a nice bite, and its moist texture.

They also offer courses with All you can drink, where you can enjoy seasonal kushiyaki (grilled skewers) of the day.

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The lineup also includes plenty of creative grilled skewers, such as kushiyaki (grilled skewers) with lots of cheese stuffed inside green peppers and skewers of tomato wrapped in bacon.

The vegetables wrapped in meat are said to have a great balance of fat, good flavor, and sweetness, making them very juicy.

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This yakitori restaurant is a 2-minute walk from Ofuna Station on the Shonan Monorail. It is a little away from the busy downtown area and has a cozy atmosphere that draws lots of locals.

Inside, there are counter and table seats, and the spacious layout is another nice touch.

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The restaurant is particular about its kushiyaki (grilled skewers) made with carefully chosen ingredients. The “Tsukimi Tsukune with Donguri Tamago (acorn-fed egg)” is made with their own blend of aged chicken and cartilage. The Special rich egg is said to add deep flavor and coat the meat well.

The “hatsu (chicken heart),” with its plump and springy texture, is also one recommended skewer.

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Motsu-nabe (offal Hot Pot), which warms you to the core, is a rich soup hot pot based on Domestic jidori (free-range chicken) bones and soy sauce. It is a local dish from Fukuoka Prefecture, where meat is simmered together with vegetables such as garlic chives and cabbage.

It uses Domestic Wagyu beef offal, and is said to be packed with collagen.

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This yakitori restaurant lets you enjoy jidori (free-range chicken) from Iwate Prefecture. It is a 1-minute walk from Ofuna Station. It has a good old-fashioned feel, and the atmosphere is said to be enjoyable not only for friends and families but also for solo diners.

At the counter seats, chatting with the owner is part of the fun. The homey space is said to be exceptionally comfortable.

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The yakitori (grilled chicken skewers) is cooked over binchotan (high-grade white charcoal), which provides stable, intense heat. That gives it a crisp outside and a tender inside.

The most popular item is the "reba (liver)." Because it is very fresh, it has little bitterness, and even people who do not usually like liver can enjoy it.

The small dishes you can snack on little by little are said to be a good palate cleanser between bites of yakitori (grilled chicken skewers).

They have a wide range of dishes that go well with drinks, including shiokara (salted seafood innards) made with squid guts. You can also enjoy pairing them with a Japanese sake tasting set.

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This is a restaurant where you can enjoy dishes made with jidori (premium free-range chicken) from across Japan together with drinks. It is in a location just a 1-minute walk from Ofuna Station.

The interior has a retro kominka (traditional old house)-style feel, with a stylish space that opens up like a bar.

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The "yakitori (grilled chicken skewers)" uses Asaichi-dori (fresh chicken processed early in the morning) shipped directly from Shinshu Azumino in Nagano Prefecture. It is said to be freshly processed meat handled in the early morning, with a moist and juicy taste.

The "yakiton (grilled pork skewers)" made with Domestic pork delivered straight from the market also comes in a variety of cuts. The popular "Kushibei 6-skewer set" lets you enjoy both at the same time.

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The "buta Hatsu (pork Heart tataki)" is slowly cooked at a low temperature and is a rare cut that you will want to try. It has few off notes, a tender texture, rich flavor, and goes great with alcohol.

The drinks selection is wide, including Special Japanese sake from around the country and local sake from Kanagawa.

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This yakitori (grilled chicken skewers) restaurant has an elegant, purely Japanese-style interior. It also feels very clean, making it easy even for first-time yakitori diners to stop by. Along with yakitori, they offer a good lineup of tasty à la carte dishes, so you can also enjoy it as an izakaya (Japanese pub).

The spacious table seating is Sunken kotatsu seating, so you can relax and take your time.

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The yakitori here features Amakusa Daio-dori (Amakusa Daio chicken), which is served at only a handful of places even within Kanagawa Prefecture. It is known as one of Japan’s top-ranked jidori (free-range chicken).

Its juicy, sweet fat and the meat juices that spill out more and more with each bite are said to make it taste outstanding.

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One dish that many reviews say you should try when you visit this restaurant is the "oyako-don (chicken and egg rice bowl)" shown in the photo.

The soft-cooked eggs have a perfect creamy texture, and the chicken locks in plenty of flavor, making it easy to keep eating the rice. They also offer a half-size portion, so it is perfect To finish as well.

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This restaurant lets you enjoy sumibiyaki tori (charcoal grilled chicken skewers) made with carefully selected meigara-dori (branded chicken) grilled over binchotan (high-grade white charcoal). It is in a great location, just a 4-minute walk from Chigasaki Station, and has a calm space lit with stylish lighting.

In front of the counter seats, rows of alcoholic drinks are lined up. Many people seem to enjoy them with yakitori as a snack.

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The yakitori uses Special brand chickens such as Soshu Kobakudori (a branded chicken from Chiba Prefecture) and Mio-dori (a branded chicken from Yamanashi Prefecture). It is finished with excellent heat control, and they also offer a wide range of cuts.

The rare cut sekimo (kidney) comes in only a very small amount from each chicken. Its rich flavor and firm texture seem to make it a popular choice.

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The "Chicken Tataki" made with daimazakura (a branded chicken) from Kagoshima Prefecture is a rare menu item. Tataki is a cooking method in which only the surface is seared, leaving the inside rare.

It is said to be very good when eaten simply with salt or wasabi soy sauce, which brings out the meat's natural flavor.

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A yakitori (grilled chicken skewers) restaurant located in the rotary in front of Chigasaki Station. It also serves à la carte dishes that pair well with drinks, making it a popular izakaya for locals.

There are about 29 seats in total in the compact interior, and it is said to have a lively, bustling atmosphere that feels comfortable.

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Among the yakitori, the low temperature cooked reba (liver) and Heart are especially popular. This cooking method slowly cooks them at a low temperature, giving them a moist texture.

The "rebasashi" is said to have a rich, melt in your mouth texture, while the "hatsusashi" has a plump, springy bite. They recommend trying both and comparing them.

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There are usually about 10 kinds of yakitori (grilled chicken skewers) available at all times, and rare skewers like the "Jo Reba (premium liver)," which has few off notes, and the "Aorta," with its addictively crunchy texture, are likely to sell out.

The drinks are also carefully selected, with local sake from Kanagawa Prefecture and fruit infused drinks such as "Nama Fruit Tsukekomi Highball (fresh fruit infused highball)" on the lineup.