Yakitori around Shimbashi Station! 19 popular places where you can enjoy carefully crafted skewers

Photograph:こすぎちゃん♡

YAKITORI HIRANO, quietly tucked away in a peaceful spot a 5-minute walk from Shimbashi Station on the Ginza Line, is a yakitori restaurant known for serving exceptionally fresh jidori (free-range chicken) prepared with great care.

There are 18 seats in total, with 12 at a beautiful whitewood L-shaped counter and 6 in a Private room where you can enjoy yakitori at a relaxed pace.

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Basically, they only offer an Omakase course where you can enjoy 10 kinds of chef selected kushiyaki (grilled skewers).

The yakitori (grilled chicken skewers) uses chicken processed that morning and delivered the same day, then grilled over Kishu Binchotan (high-grade white charcoal from Kishu) until the outside turns crisp. Every skewer is said to be cooked just right, and with each bite, the juices and smoky charcoal aroma fill your mouth.

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The photo shows liver that is highly rated in reviews among Tabelog reviewers.

With no off notes at all, the liver seems to have a smooth, light texture, with a rich savory taste and sweetness. It also gets high praise for pairing perfectly with the rich yet mild and light secret sauce.

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Toranomon Yakitori Kuniyoshi is a yakitori restaurant located on the basement level of a building near Toranomon Hills.

The interior has a Japanese feel, and there are two types of seating in total: a lively hinoki (Japanese cypress) counter and relaxed Private rooms.

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The course menu lets you enjoy a full yakitori (grilled chicken skewers) course.

For the yakitori, they skewer each cut of Kaiji Shamo (gamefowl chicken) separately and carefully grill it slowly over binchotan (high-grade charcoal). The whole Heart has no off notes or distinctive flavor, and when you bite into it, the juices burst out.

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The signature menu item, chochin (grilled chicken ovarian follicles with egg yolk), is said to have an outstanding balance of doneness and sweet sauce.

Reviews also say that when the yolk bursts in your mouth, its rich savory flavor spreads all through your mouth and tastes great.

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Yakkitori Tsukiya, located a 7-minute walk from Shimbashi Station on a street between Namiki-dori and Nishi-Ginza-dori, is known for its excellent yakitori made with Date-dori (Date chicken).

The small interior has 14 U-shaped counter seats made of white wood, creating a calm Japanese-style space.

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You can enjoy yakitori made with Date-dori (brand chicken) that has a gentle, fruit-like sweetness.

The "Meibutsu Date-dori Kashiwa" is said to have perfect seasoning and grilling, with juicy meat juices filling your mouth.

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The standard course includes All you can eat skewers featuring rare cuts of Date-dori (Date chicken).

It is popular because you can enjoy a wide variety of cuts, including Horumon, bonjiri (chicken tail), and chicken wings, until you are full.

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Located on the second floor of Ginza Granbell Square, Ginza Yakitori Kyotanba is a popular restaurant where you can enjoy yakitori made with Kosaka-dori (Kosaka chicken) from Kyotanba.

The Japanese modern interior has a refined atmosphere, and there are 22 seats in total, with counter seating and Private rooms.

Photograph:食いしん坊のコブタ

The restaurant serves course meals only, and among Tabelog reviewers, the Kosaka-dori (Kosaka chicken) Omakase course is especially popular.

Each skewer is cooked to perfection, moist and tender, and the portions are fairly large and satisfying.

Photograph:どすこいクリゲン

The photo shows wara-yaki (straw-seared) chicken tender, which gets high marks in reviews for its exceptionally moist texture.

It is cooked rare, almost as if only the surface has been seared, and the smoky aroma of the straw is said to bring out the good flavor of the sasami.

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Ginza Torishin is a hideaway-style yakitori restaurant tucked one street off Corrido Street, and it is popular for its outstanding yakitori, with careful attention paid to everything from sourcing and skewering to the grilling.

Inside, the restaurant has a grown-up Japanese modern feel based on white, black, and wood tones, and you can choose between counter seats on the first floor or Private room seating on the sixth floor.

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The menu is course-only, and you can enjoy excellent yakitori (grilled chicken skewers) made with Date-dori (Date chicken) slowly grilled over Tosa-bincho-zumi (Tosa binchotan charcoal).

The tsukune (chicken meatball) kneaded with dried shiitake mushroom powder is known for its light, airy texture. It lets you really taste the rich flavor of the chicken itself.

Photograph:おきくグルメ

The skewer in the photo is an unusual one, wrapping negi (green onion) in bonjiri (chicken tail), and word is that the sweetness of the green onion blends perfectly with the rich sweetness of the fat.

Some reviews also said that adding sansho (Japanese pepper) sharpens the flavor and makes it even better.

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Torisato is a yakitori restaurant, a 5-minute walk from the Karasumori Exit of Shimbashi Station, tucked away on a quiet side street with a hidden gem feel.

Wrapped in soft lighting, the interior has a calm atmosphere. There are 17 seats in total, with 13 counter seats and 4 table seats.

Photograph:おきくグルメ

The photo shows kashiwa (chicken thigh) made with Date-dori (Date chicken).

It is said to be cooked slowly so the surface gets a fragrant sear, and the more you bite into it, the more juices come out. The sweet and savory sauce coats it just right and fully brings out the rich flavor of the chicken itself.

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The course also includes 2 skewers of rare cuts, and the contents change depending on the season.

The chicken gizzard "seni (part of the stomach)" is popular among Tabelog reviewers for its springy texture and slight bitterness like liver.

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Special Yakitori Isseki Sanchou Honten is a yakitori restaurant in a great location, just a 2-minute walk from the Karasumori Exit of JR Shimbashi Station.

Inside, the restaurant has a charming space created by renovating a kominka (traditional Japanese house), and its warm hospitality and attentive service are also said to be part of its popularity.

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The food is served as a course, and the popular choice is the “Kiji (pheasant) Course,” which includes 8 kinds of kushiyaki (grilled skewers).

The specialty “Ran-o no Tsukimi Tsukune” is said to be popular for its pleasantly firm texture that is not too soft, and the sweet-savory sauce goes perfectly with the rich egg yolk.

Photograph:たいと 東京デートグルメ

It seems many people also add yakitori (grilled chicken skewers) to their course order.

The photo shows the popular à la carte item “chochin (chicken ovary and immature egg yolk skewer).” Many reviews say the kinkan (immature egg yolk) pops in your mouth and its rich flavor spreads across your palate, making it delicious.

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Yakitori & Belgian Beer Hop Duvel Shinbashi is tucked away on a quiet side street, a 4-minute walk from the Karasumori Exit of Shinbashi Station.

The cozy interior has only 15 counter seats. Since it is a popular restaurant and often full, booking ahead is recommended.

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The most popular option is the “Yakitori Short Course,” where you can enjoy 6 yakitori skewers.

Each skewer is carefully grilled over bincho-zumi (high-grade white charcoal), and they are said to be juicy and fragrant, packed with rich flavor.

Photograph:蔵田ほたる

The photo shows the "chochin," which lets you enjoy fresh Aorta and chicken egg yolk together.

Many reviews say the creamy kinkan (immature egg yolk) and the crunchy himo (oviduct) are coated well in the sweet and savory sauce, making it very tasty.

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Jidoriya Gokuu Hana, a sumibiyaki (charcoal grilled) yakitori specialist, stands in a back alley just a 3-minute walk from Shimbashi Station.

The seating is mainly at the counter, but there are also table seats and fully private rooms, so you can enjoy your meal in a relaxed atmosphere.

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They bring in chicken from the butcher every morning, and a dedicated grill master carefully cooks each skewer one by one.

Many people seem to be taken with the "Premium reba (liver)," which has a gentle, tender bite and a rich, creamy taste.

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The photo shows the well liked sasami (chicken tender) that is popular among Tabelog reviewers, and you can choose either wasabi or ume (plum) for the flavor.

It is said to be cooked just right, with a crisp surface and a rare center that is not overcooked, making it tender with no dryness at all.

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Yakitori Ginza I is a yakitori restaurant about a 5-minute walk from Exit 3 of Shimbashi Station, along Kenban-dori in Ginza 8-chome, and it is also popular for its hideaway-like atmosphere.

The lighting is dim, creating a moody atmosphere, and there are 14 seats in total, with 8 counter seats and a 6-seat Private room.

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By using far infrared and near infrared heat differently during cooking, the flavor of Kishu Binchotan (Kishu white charcoal) and the rich taste of jidori (local chicken) come together in perfect balance.

The thigh and breast meat, aged for 14 days, are finished with wara-yaki (straw-fire searing) before being served, filling the air with a soft, pleasant aroma.

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The photo shows the original menu item "foie gras bo-tsukune (chicken meatball skewer)."

The tsukune is said to be filled with plenty of rich, juicy foie gras paste. The Dijon mustard is mild, and you can also add truffle as an option.

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Ginza Yaki Niigataya, tucked away in an alley behind GINZA SIX, has been a hot topic since this well-known shop with more than 70 years of history in Higashi-Jujo opened a location in Ginza.

Inside, the black-toned interior features beautiful whitewood counter seats as well as Private room seating. It looks like a place where you can quietly take your time and enjoy yakitori (grilled chicken skewers).

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The restaurant mainly serves course meals, where you can enjoy excellent yakitori (grilled chicken skewers) cooked while carefully managing changes in temperature, humidity, and the charcoal fire.

The "Kyo Beni Jidori (Kyoto Red Native Chicken) Reba Kushi (liver skewer)" is said to be cooked to perfection, with a springy surface and a rich, creamy inside. It also pairs perfectly with the secret sauce, which brings out its balanced sweetness and deep flavor.

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The “shimofuri Beef Tongue skewer” is said to have a green onion salt sauce on top whose flavor brings out the rich taste of the Beef Tongue.

The Beef Tongue is rich and tender, and even though it is thick cut, it is well reviewed for having a pleasant bite with little toughness.

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Yakitori Shifuku Shinbashi Ten is a place where you can enjoy yakitori (grilled chicken skewers) in a lively atmosphere, with cheerful and energetic service from the staff.

It is located on a quiet side street a 5-minute walk from Shinbashi Station, and there are counter and table seats, as well as Semi-private room seating for a more private setting.

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Each skewer is carefully grilled one by one, with a nice smoky aroma, a juicy center, and a refined level of salt.

The photo shows the popular "sasami (chicken tenderloin)" among Tabelog reviewers. By soaking it in kombu kelp water, it turns out amazingly moist.

Photograph:カレーライス三郎

They also offer a wide range of rare cuts, each seasoned to suit the cut.

Many reviews say the "harami (skirt steak)" topped with spinach Genovese sauce is juicy and tender.

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Takujo Lemon Sour & Highball Yakitori All you can eat Kanpai 500 Sakaba Shinbashi Ten is a yakitori restaurant with great access, just a 1-minute walk from Shinbashi Station.

The spacious interior has a Japanese modern feel with the warmth of wood. There are 104 seats in total, with counter seats, table seats, and Private room seating.

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The yakitori (grilled chicken skewers) are carefully prepared one by one in-house every day, then slowly grilled over binchotan (high-grade white charcoal).

Reviews also say they are crisp on the outside, juicy and tender inside, with a smoky charcoal aroma that really whets the appetite.

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There are 5 kinds of yakitori (grilled chicken skewers) on the "Sumibi Yakitori All you can eat Course," and they change daily. You can choose from 2 flavors: tare (sweet soy glaze) and salt.

The popular bonjiri skewer is said to be crispy on the outside, with just the right amount of fat inside and a plump, springy texture.

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Kuromatsuya Hibiya Ten is located in Hibiya Gurumezon, the dining area under the elevated tracks between Yurakucho Station and Shimbashi Station.

It is also easy to get to, just a 4-minute walk from Shimbashi Station, and you order by scanning a QR code. There are 104 seats in total, making the space quite roomy, and it also has Semi-private rooms where you can relax.

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They carefully grill fresh chicken delivered directly from their own factory over binchotan (high-grade Japanese charcoal), and it is known for bringing out the full flavor of the ingredients.

The chicken is cooked with just the right amount of heat so the moist texture stays intact, and the portions are large and very satisfying.

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The "Today's Recommended 5-skewer assortment," whose contents change depending on the day's supply, can be chosen with either salt or sauce.

The popular Koshu-dori (Koshu chicken) white liver skewer is said to be so fresh that it still has a faint trace of blood, with a mild taste.

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Located on Sukiyadori, a 5-minute walk from Shimbashi Station, Tokyo Yakitoritei Ginza Honten is well known for serving dishes made with Special Nagoya Cochin (Nagoya Cochin chicken), from sashimi to yakitori and oyako-don (chicken and egg Rice bowl).

The interior has a calm atmosphere where you can enjoy your meal at a relaxed pace. In the front of the restaurant, there are counter seats with a view of the kitchen, while the back has table seating and Private room options.

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They carefully grill each skewer of fresh Nagoya Cochin (Nagoya chicken), delivered daily straight from the production region, over Kishu Binchotan (high-grade white charcoal).

The outside is crisp and the inside is juicy, letting you really taste the chicken’s natural flavor and umami.

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Yakitori is served in a style where you order extra items à la carte in addition to the course.

The most popular Yakitoritei Course includes five kinds of yakitori. The tsukune (chicken meatball skewer) with the house special sauce brings out more flavor with every bite, and it also pairs perfectly with the rich egg yolk of Nagoya Cochin (premium Japanese chicken), according to reviews.

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Jo, a yakitori restaurant on the 3rd floor of a building just a short walk from Exit A1 of Shimbashi Station, serves course meals centered on Date-dori mesu (female Date chicken) and delicately prepared seasonal ingredients.

The restaurant is compact, with only 13 counter seats. The interior has a refined and stylish atmosphere, and it is also known for its high level of hospitality.

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The most popular Standard Course lets you fully enjoy yakitori (grilled chicken skewers) made with Date-dori mesu (female Date chicken), from the classic cuts to rare parts.

The yakitori is said to have a tender bite, with just the right grilling and seasoning.

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The Date-dori (Date chicken) female chochin (connected undeveloped egg yolk and oviduct) is a striking dish made with low-temperature cooked chochin topped generously with summer truffle.

The Creamy yolk is rich and said to bring out the good flavor of the truffle.

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Ii Toko Dori Yurakucho Ten is a chicken specialty restaurant located along the train tracks, about an 8-minute walk from Shinbashi Station toward Yurakucho Station.

The restaurant has fully private rooms at every seat and a calm Japanese modern atmosphere throughout, and orders are placed using a touch panel.

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You can enjoy yakitori made with jidori (local chicken) from around Japan, including Domestic brand Iwaidori chicken.

The skewers are grilled over Kishu Binchotan (Kishu white charcoal) for a nice, toasty finish, and reviewers give high marks to their juicy texture. The seasoning brings out the natural flavor of the ingredients, and they seem to leave diners highly satisfied.

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The photo shows the "seseri (chicken neck)" that gets great reviews in customer posts.

The balance of just the right amount of fat and the tender texture is spot on, and among Tabelog reviewers, the sauce seems to be the favorite. The Creamy sweet sauce coats it well, which seems to bring out even more flavor.

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Kushiyaki BISTRO Fukumimi Ginza 5 is located on the basement level of a building facing Miyuki-dori (Miyuki Street).

The restaurant has a take off your shoes style interior, with 56 seats in total including counter seating, Sunken kotatsu seating, and Semi-private room seating.

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They say the restaurant Special selects chicken from different production regions for each cut, and the grill chef carefully cooks them over binchotan (high-grade Japanese charcoal).

Every yakitori (grilled chicken skewer) is known for perfect grilling and seasoning with salt, with tender, juicy meat and great flavor.

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The photo shows the signature "Fukumimi-yaki," an original skewer made by wrapping Daisendori breast and thigh meat in neck skin.

The surface is grilled until crisp, and some reviews say the sweetness of the fat from the skin really comes through and makes it very tasty.

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Located next to the railway tracks just a 1-minute walk from Shimbashi Station, Chikara Shimbashi Ten is a popular spot where you can enjoy authentic sumibiyaki (charcoal grilling) over binchotan (high-grade white charcoal) at reasonable prices.

The interior has the warmth of wood and a bright, lively atmosphere. There are 50 seats in total, and the friendly service is also said to be a plus.

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Yakitori is ordered in sets of 2 skewers.

The binchotan (white charcoal) grilling is said to be excellent, leaving the skin crisp and the meat moist. There are two seasoning options, salt and tare sauce, with the salt bringing out the sweetness of the fat and the tare said to leave a long lingering aroma.

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It seems many people visit for the grilled fish skewers.

Slowly grilled over charcoal, they have a nice smoky aroma and bring out the natural flavor of the ingredients. Reviews also say the fish is rich with fat, nicely salted, and very tasty.