Enjoy near Kanda Station! 20 recommended yakitori spots

Photograph:みづもぐ

Tori to Chuhai Torisu is a yakitori restaurant run by an Osaka-based group that specializes in chicken dishes, and it is about a 4-minute walk from Kanda Station Exit 3.

Inside, there are counter and table seats with chairs designed for comfort, making it easy to use for all kinds of occasions, whether on your own or with friends or coworkers.

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The main menu item, yakitori (grilled chicken skewers), is made with fresh chicken sourced every day, and the newly arrived chicken is carefully skewered by hand one piece at a time in the restaurant.

You can order either a course or à la carte, and the chicken, grilled over charcoal until fragrant, is said to be tasty no matter which cut you choose.

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The menu also includes doteyaki (beef tendon stew), an izakaya dish loved in Osaka, along with carefully prepared chicken dishes.

They also seem to offer a wide variety of chuhai (shochu highball made with soda). You can even try chuhai in unexpected combinations like “hiyashi-ame (chilled ginger malt syrup drink)” and “shio tomato (salted tomato).”

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Toricchu Kanda Otemachi Ten is an izakaya (Japanese pub) about a 7-minute walk from the west exit of Kanda Station, specializing in yakitori (grilled chicken skewers) and shochu (Japanese distilled spirit).

The interior is said to be a cozy space with the warmth of wood. If you want to enjoy your meal while chatting with the staff, the counter seats are recommended.

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The menu centers on chicken dishes made with jidori (free-range local chicken) raised in Kumamoto and Miyazaki. For yakitori (grilled chicken skewers), you can order an Omakase assortment or choose à la carte.

The "shiro reba (white liver)" is one of the popular items. It is plump and nicely grilled with a melt-in-your-mouth texture, and many people seem to order more.

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They also have a full lineup of appetizer dishes that pair well with seafood and alcohol.

A wide variety of shochu (Japanese distilled spirit) is lined up on the shelves behind the counter, and people say it is fun from the moment you choose—whether you pick by the label or ask the staff for a recommendation.

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Hiranoya is a yakitori restaurant about a 6-minute walk from Exit 6 of Kanda Station, and it is by reservation only, where you can enjoy dishes prepared by a chef with more than 30 years of experience as a yakitori craftsman.

From the entrance, the place has a distinctly Japanese feel. In addition to about 10 refined counter seats, there is also a Private room.

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There are about three kinds of Omakase courses. They use Special jidori (local chicken) selected by cut and grill it over charcoal.

A popular item is the "sasami (chicken tenderloin)." It uses jidori from Kyoto, and even though it is barely browned, it is cooked just right, with wasabi adding a nice accent.

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The dishes made with chicken and ingredients unique to that time of year are also popular. The plating brings out the season, making the meal enjoyable to look at as well. They also change the sauce for the after meal dessert with the seasons.

They also offer alcohol that pairs well with yakitori (grilled chicken skewers), including wine, Japanese sake, and Domestic whisky.

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Nono Tori Nihonbashi is a yakitori restaurant on the 6th floor of a building in Kajicho 1-chome, about a 5-minute walk from Kanda Station, and among its multiple restaurants mainly in Osaka and Tokyo, this one has a more upscale feel.

It has a large counter, where you can watch the skewers being grilled right in front of you. There are also Semi-private room table seats.

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You can enjoy yakitori made with jidori (free-range chicken) from Kyoto, grilled over premium Kishu Binchotan (high-grade Kishu charcoal) for a nice fragrant finish. Many people also seem to add a la carte dishes to their course.

The meal starts with the house specialty, "toriwasa (lightly seared chicken sashimi)," and from the plump, carefully grilled chicken to the soup, you can experience many different kinds of chicken goodness.

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A Special course that pairs yakitori (grilled chicken skewers), chicken dishes, and the alcohol recommended by the restaurant is also popular. It is limited to one group per day.

The restaurant is also particular about its drinks, including rare Japanese wines and Special Japanese sake, and guests say they can take their time enjoying the delicate flavor pairings.

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Kushiemon Muromachi Ten is a yakitori and Kara-age restaurant located about a 12-minute walk from the south exit of Kanda Station, near the Nihonbashi Mitsukoshi Department Store.

The interior has the warmth of wood and a kominka-style (traditional Japanese house-style) atmosphere, and it has been loved by people working nearby for about 40 years. Many people also seem to stop by casually on their way home from work.

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The yakitori is seasoned with natural salt made in Hakata, Ehime Prefecture, and carefully grilled over bincho-tan (high-grade white charcoal).

The time-limited evening "Banshaku Set" is popular. It is a good-value set that includes a drink, two skewers of yakitori, and snacks such as sashimi (raw fish slices).

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Kara-age is also popular as a snack to go with alcohol. They marinate thin, large pieces of chicken in sauce, coat them in batter, and deep-fry them.

At lunchtime, many people come by for the set of this Kara-age and rice. Many also enjoy it with beer.

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Ise Honten is an izakaya centered on chicken dishes, located under the elevated tracks about a 1-minute walk from the East Exit of Kanda Station.

The first floor has a counter and is standing style, while the second floor has a layout with small tables, and both floors are said to make it easy to stop by casually for food and drinks.

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For the yakitori (grilled chicken skewers), they use Date-dori (chicken from Fukushima Prefecture), which has few off notes and a nice bite. They cook it without using charcoal so they do not mask the chicken’s natural aroma.

The yakitori is said to be full of flavor and juicy across the board. It seems to be plenty tasty with just salt.

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The "oyako-don (chicken and egg rice bowl)" made with Date-dori (Date chicken), egg, and dashi stock is also popular. It is said to mix two kinds of chicken, breast and thigh, so you can enjoy the difference in texture as well.

You can have oyako-don at lunchtime, and at night there is a course where you can enjoy yakitori and other dishes along with a small sized oyako-don.

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Saga Fumoto Akadori (red chicken) Sakaba Takashina Kodenmacho Honten is an izakaya themed around ingredients from Saga Prefecture in Kyushu, about 1,200km from Tokyo, an area blessed with rich nature.

The restaurant is about a 10-minute walk from the south exit of Kanda Station, and it has the lively feel of a Showa-era taishu sakaba (casual Japanese pub), making it just right when you want to enjoy drinks in a casual setting.

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They carefully skewer fresh Mitsuse-dori (local chicken) delivered every morning from Saga Prefecture, then grill it over charcoal.

It is said to have a pleasant springy texture and rich flavor. Another nice point is that the assortment is served on a small warming stand, so you can enjoy it before it gets cold.

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They also serve skewers made with rare cuts of Mitsuse-dori (Mitsuse chicken), as well as tori shumai (chicken shumai). The shumai is made by steaming ground chicken wrapped in a thin skin, and it is said to be juicy.

They use many vegetables and seasonings from Saga Prefecture as well, and you can also enjoy Japanese sake and shochu from Saga Prefecture.

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Sumibiyaki Esuto Kanda is an izakaya (Japanese pub) about a 3-minute walk from the west exit of Kanda Station, and it has a hideaway feel tucked away in the basement of a building.

The Japanese-modern space has counter and table seating, with a relaxed layout that makes it easy to sit back and unwind. Private room are also available for an additional fee.

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The yakitori uses Special branded chickens selected for each cut, making the most of each bird's character. They grill it all at once over the strong heat of charcoal.

The popular shiro reba (chicken liver) uses Shingen-dori (Shingen chicken) from Yamanashi, while the plump bonjiri (tail) uses Nagoya Cochin, so part of the fun is getting to taste different kinds of chicken.

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In addition to the grill used for yakitori (grilled chicken skewers), there is another grill where they also cook seasonal fish and vegetables over charcoal.

Courses that let you enjoy a variety of kushiyaki (grilled skewers), as well as courses centered on Hot Pot dishes, are also popular. People say even the soba at the end is delicious.

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Hakata Torikawa Nagamasa Kanda Minamiguchi Ten is a yakitori restaurant about a 1-minute walk from the south exit of Kanda Station, where you can enjoy torikawa (grilled chicken skin), a specialty often eaten in the Hakata area of Fukuoka in Kyushu, right here in Tokyo.

Reviews also say the warm interior with natural wood accents creates an easygoing atmosphere that makes it convenient for everyday dining.

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The signature Hakata torikawa (grilled chicken skin skewers) is a yakitori made over the course of 5 days. They wrap chicken skin around skewers and grill it, soak it in an original sauce and grill it again. Then they let it rest and grill it once more.

With the extra fat rendered out and the flavor concentrated, it is said to be so good that you can easily eat around 10 skewers.

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You can also enjoy classic menu items found at izakaya (Japanese pubs) in Fukuoka, such as pig's trotter, mentaiko (spicy pollock roe), and goma-saba (mackerel dressed with a sweet sesame soy sauce), made with a distinctly sweet soy-based sauce.

They offer several kinds of Kyushu shochu, and their house-made coffee shochu is said to be popular for its nice aroma.

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Located about a 1-minute walk from the West Exit of Kanda Station, Kanda Yakitori Nonki is the Kanda branch of an izakaya centered on yakitori (grilled chicken skewers) with multiple restaurants mainly in Tokyo.

Inside, this Japanese-modern space has seating on the first and second floors of a glass-fronted building, including counter seats where you can dine while watching the grill.

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The yakitori (grilled chicken skewers) cooked over high quality binchotan (white charcoal) is known for its great aroma, with a nicely browned surface and a juicy, tasty center.

They also serve kushiyaki (grilled skewers) made with Aichi-gamo (duck raised in Aichi Prefecture), which is said to have rich flavor that melts in your mouth.

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They also offer easy-to-eat items you can pick up with your hands, such as "French fries" and "shiroi reba muse (white liver mousse)," along with a full lineup of casual dishes you can enjoy like snack foods.

"Nonki Ball," which is said to recreate the taste from when the restaurant first opened shortly after the war, is shochu with soda and no ice, and is popular for its retro feel as well.

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Torikakoi is about a 7-minute walk from Akihabara Station. Tucked away in the basement of an apartment building, this restaurant is known for its nice hideaway feel, and it focuses on chicken dishes such as yakitori (grilled chicken skewers) and tori-shabu (chicken shabu-shabu).

The monochrome interior creates a calm space. It is compact, with about 13 seats in total, including counter and table seating, and it seems to have a relaxed atmosphere.

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For its yakitori (grilled chicken skewers), the restaurant uses branded chickens such as Daisendori from Tottori Prefecture and Iwaidori from Iwate Prefecture. Binchotan (high-grade charcoal) is said to give off far infrared heat, leaving the outside crisp and the inside juicy.

They also use salt from Hokkaido to bring out the flavor.

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The “Torotoro Oyakodon Rice bowl” made with chicken thigh and Aichi-grown Mangetsu Tamago (full moon eggs) is also popular. The chicken is grilled over binchotan (high-grade charcoal), which gives it a nice smoky aroma and pairs well with the rich-tasting eggs.

The udon made with carefully prepared dashi from their selected chicken, as well as the Hot Pot dishes, are also well liked.

Photograph:あきたこまちMisaki Kumagai

◯Tori -Marudori- Kanda Honten is a restaurant in a building basement about a 1-minute walk from the west exit of Kanda Station, specializing in yakitori (grilled chicken skewers) and Japanese sake.

The interior has a warm wooden feel. There are counter seats that are easy to use even when dining alone, as well as table seating for groups.

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The yakitori menu offers all kinds of standard cuts and rare parts, and if you go with the "Omakase skewer assortment," you can enjoy the popular yakitori selections. Each one is fairly large and satisfying to eat.

A popular choice is the "shiro reba (white liver) skewer." It is plump and nicely grilled, with just the right level of doneness.

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They also offer an "Omakase course" that comes with about 8 popular menu items and All you can drink, as well as courses built around Hot Pot dishes for Banquets.

The Hot Pot, where chicken and plenty of vegetables are simmered in chicken broth, is also well liked. The ramen in the chicken broth after you finish the ingredients is said to be delicious too.

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Torimitsukuni Akihabara Akiba Trim Ten is on the 5th floor of Akiba Trim, directly connected to Akihabara Station Exit A1, the station next to Kanda Station, and is a place where you can enjoy yakitori (grilled chicken skewers) and Japanese sake.

The interior is a Japanese modern space with plenty of wood. There is a large counter, as well as Sunken kotatsu seating by the windows with a view overlooking the area around Akihabara Station.

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You can enjoy yakitori (grilled chicken skewers) made with chicken sourced fresh from different production regions for each cut, skewered one by one at the restaurant, and carefully grilled over charcoal.

The liver from jidori (free-range local chicken) from Miyazaki Prefecture, cooked to a plump finish, is also popular. It has a nice springy texture, and the fragrant charcoal aroma makes it easy to eat, according to reviews.

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They also serve dishes such as yasai-maki (vegetable rolls) made by wrapping pork around lettuce, avocado, and other vegetables, as well as Hot Pot based on chicken soup.

They also carry rare Japanese sake through collaborations with sake breweries in Kyoto. They serve the Japanese sake in wine glasses so you can better enjoy the aroma.

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Yakitori Kinzan Kanda Ten is about a 1-minute walk from the south exit of Kanda Station. It is the Kanda branch of a yakitori and chicken dishes restaurant that has its Honten in Aichi Prefecture.

The space has a modern Japanese feel, with stylish counter seats on the first floor and bright table seating on the second floor.

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You can enjoy yakitori (grilled chicken skewers) made with fresh jidori (free-range chicken) butchered that very morning and grilled over the intense heat of binchotan (high-grade charcoal). For seasoning, many of the skewers come with a choice of salt or tare sauce.

Along with standard cuts like the thigh meat skewers "shoniku" and "negima," they also offer limited-quantity rare cuts, and on some days the popular skewers sell out.

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They also serve kushiyaki (grilled skewers) with ingredients like tomatoes and beef grilled on skewers. The shiitake mushrooms and quail eggs are said to use anchovy as a flavor accent.

They also offer meal menu items such as the "Oyakodon (chicken and egg Rice bowl)," made with Special chicken, and "Tori Soboro Gohan," with sweet and savory stir-fried ground chicken served over rice.

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Tokyo Kushiyaki Club Kanda is a popular spot about a 2-minute walk from the south exit of Kanda Station, known for its yakitori (grilled chicken skewers) and wide selection of dishes that go well with alcohol.

It has a casual atmosphere where you can easily drop in for drinks and a meal. Since it stays open straight through from daytime to night, you can visit whenever it suits you.

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They carefully skewer Koshu-dori (chicken from Iwate Prefecture) at their own factory, then carefully grill it at the restaurant. It is said to be seasoned on the richer side.

In addition to yakitori (grilled chicken skewers), they also serve yaki-ton (grilled pork skewers), so you can enjoy a variety of kushiyaki (grilled skewers).

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Many people come at lunchtime for dishes made with chicken and rice. A popular choice is the "yakitori-ju (grilled chicken rice box)," with nicely browned grilled chicken.

For those who want to drink plenty, they also have a "Mega Mug," which is said to hold more than two regular mug glasses' worth.

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About a 3-minute walk from Exit 5 of Kanda Station toward Akihabara, Akihabara Kushigin 3-go Ten sits under the elevated tracks and is known for a lineup of dishes that go well with drinks, including yakitori (grilled chicken skewers), Wagyu motsu-nabe (offal Hot Pot), and mochi-buta (glutinous pork) shabu-shabu.

The first floor has counter seats and small table seating, with a lively atmosphere where you can watch the grill in action, and the second floor also has zashiki (tatami seating).

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The yakitori here uses Shingendori (local chicken) raised in Yamanashi Prefecture, known for its thick, juicy meat, and the skewers themselves are said to be on the larger side.

The "Gokujo Reba (premium liver)" is a rare and popular skewer, limited to one per person. They also serve skewers of beef and lamb, and all of them are said to be delicious.

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The Kara-age made with Shingendori (brand chicken), as well as the popular “Dashi Daikon Radish Kara-age,” featuring daikon radish simmered in dashi stock, seasoned, and then quickly deep-fried until crisp, are also popular.

The alcohol menu is extensive, and there are plenty of dishes with flavors that pair well with drinks, making it a great fit when you want to enjoy a lively night out.

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Their specialties include yakitori (grilled chicken skewers) and ham made with Oita Kanjidori (Oita Crowned local chicken), a chicken said to be rich in glutamic acid, the compound behind umami.

The yakitori is well known for its fragrant, crisp surface and tender center, and is said to be very tasty.

Photograph:taku@グルメと旅の記憶

They also offer recommended dishes for chicken lovers, such as jidori (free-range chicken) Kara-age and "Tori Nagumo no Amazu Tartar," which is fried, then soaked in sweet vinegar and topped with tartar sauce.

The "Jidori Keema Curry," made with ground chicken stir-fried with spices, is also popular. It is said to have a different kind of good flavor from pork keema curry.

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Kushiyoshi Kanda Higashiguchi Ten is an izakaya centered on yakitori (grilled chicken skewers), located about a 1-minute walk from the East Exit of Kanda Station. It is open on weekdays only, and you can visit from early evening until late at night.

Inside, in addition to counter and table seating, it also has zashiki (tatami seating) that works well for groups.

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You can enjoy yakitori (grilled chicken skewers) made with Mitsuse-dori (chicken from Saga Prefecture). It is said to have just the right firmness and rich flavor.

The popular items are liver and tsunagi (the aorta connecting the heart and liver). The more you chew, the more umami you get, and they often sell out.

Photograph:食べるの大好き女子

One of the specialties is the black colored yakisoba called kuro yakisoba (black yakisoba). The squid ink black noodles are seasoned with Japanese sake, spices, and sauce, and they say it has a taste that makes you want to come back for more.

It seems many people have been coming here for years, drawn by the taste and atmosphere that have stayed the same for a long time.

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Sumibi Kushiyaki Bar YTD is a popular spot under the railway tracks about a 3-minute walk from the North Exit of Kanda Station, where you can enjoy delicious sumibi (charcoal-grilled) yakitori (grilled chicken skewers) in a stylish setting.

The restaurant has a homey and comfortable atmosphere. The first floor has a standing counter, and the second floor has table seating.

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The yakitori (grilled chicken skewers) made with Domestic chicken comes in many different cuts. The popular choice is the daily recommended 5-skewer set.

Multiple reviews say the liver is especially good. They use only liver from oyadori (mature laying hens) raised for a long time, which seems to give it a rich flavor.

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They offer a wide variety of kushiyaki (grilled skewers), including vegetables, cheese, and shrimp, as well as plenty of easy snack-style dishes. The "aigamo roast (roasted duck)" is also one of the popular menu items.

They also have Banquet courses with All you can drink, and you can ask about meal gatherings to fit your budget. It also seems like an easy place to drop in for a drink even if you come alone.

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Ganso Yakitori Kushihacchin Nihonbashi Honcho Ten is the Nihonbashi Honcho restaurant of a yakitori restaurant chain with multiple locations across Tokyo, and it is about a 5-minute walk from the south exit of Kanda Station.

A traditional storefront with red lanterns and a noren (shop curtain) welcomes guests. Inside, there are counter and table seats, creating a casual atmosphere that makes it easy to stop by whether alone or with a group.

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The staff who grill the yakitori (grilled chicken skewers) over charcoal are said to have passed an in-house test to learn the proper skills. You can enjoy yakitori that is carefully grilled to match each type of skewer.

There are skewers grilled with salt, others with miso flavor, and some topped with cheese, so you may end up wanting to try all kinds.

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The drink menu includes shochu mixed with Vice, a shiso-flavored carbonated drink, as well as original shochu-based drinks.

There were also several reviews saying this is a comfortable place where you can casually stop by for drinks and small bites.