Let’s enjoy delicious yakitori (grilled chicken skewers) around Ikebukuro Station! 17 recommended spots

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Gunkeiichi Ikebukuro Ten is a chicken restaurant on the 3rd floor of a building, about a 2-minute walk from the West Exit or North Exit of Ikebukuro Station. The spacious interior has a calm, grown-up atmosphere.

Here you can fully enjoy the great taste of Sainokuni Jidori Tamashamo (premium free-range chicken from Chichibu) in many forms, including yakitori (grilled chicken skewers), Hot Pot, and sashimi.

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Raised slowly in the lush natural surroundings of the Chichibu region, Tamashamo (a local chicken breed) is known for its pleasant bite and meat with rich umami and depth.

The yakitori (charcoal grilled chicken skewers) made with that Tamashamo is said to be crisp on the outside, moist and juicy inside, with more savory flavor coming through the more you chew.

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The "Shamo Suki Hot Pot," enjoyed in a sweet and savory soy sauce-based warishita broth, lets you fully enjoy the springy bite and lean, clean umami of Tamashamo (Tokyo gamefowl).

For the finish, choose zosui (rice porridge) or oyako-don (chicken and egg Rice bowl). In particular, the oyako-don made with broth infused with the good flavors of the meat and vegetables is very popular.

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Yakitori Kara-age Highball is a stylish chicken specialty restaurant on Nishi Ichibangai Chuo-dori, about a 1-minute walk from the West Exit or North Exit of Ikebukuro Station.

Inside, the calm interior makes use of natural wood grain, and they serve tasty yakitori and Kara-age made with fresh chicken.

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The "Ultimate Soy Sauce Kara-age" is hugely popular for its crispy and juicy bite. People say the coating is light and easy on the stomach.

They season the chicken well, then fry it slowly over time. Along with the simple soy sauce flavor, you can enjoy 6 different flavors.

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The yakitori (grilled chicken skewers) is a standout dish that shows off the freshness of the ingredients and the skill of the chefs. They carefully skewer each piece in-house, and the chefs slowly grill them to perfection.

The grilling is said to be spot on. The reba (liver) is rich and creamy, the thigh has a nice bite, and the skin is crisp.

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Aodori is a yakitori restaurant about a 5-minute walk from the West Exit of Ikebukuro Station, and it is also popular for its hideaway-like mood along Rikkyo-dori (Rikkyo Street).

Inside, the space feels calm with jazz playing in the background. There are counter seats where you can enjoy the live feel of the yakitori being grilled, as well as Private rooms with a relaxed atmosphere, so it works well for many different occasions.

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The "yakitori (grilled chicken skewers)" uses springy Daisendori from Tottori, which skilled chefs grill over binchotan (high-grade charcoal) until fragrant.

The carefully controlled heat and perfect seasoning make it excellent. You can enjoy a wide menu ranging from classics like "negima (chicken and scallion skewer)" and "sasami wasabi (chicken tenderloin with wasabi)" to rare cuts.

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The Kodawari Tamago no Dashimaki is popular for its rich egg flavor and soft, fluffy texture.

It is said to be so tender it nearly falls apart when you lift it with chopsticks, and the gentle sweetness of the dashi (soup stock) that spreads in your mouth is a big part of its appeal.

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"Yu" is a charcoal grilled yakitori restaurant located about a 3-minute walk from the West Exit of Ikebukuro Station, along Romance-dori (Romance Street).

The spacious interior has counter and table seating, with a bright and casual atmosphere. It is an easy place to visit whether on your own or with a group.

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For its yakitori (grilled chicken skewers), the restaurant uses Shingen-dori (Shingen chicken), known for being healthy and rich in flavor. The sasami (chicken tenderloin) has a soft texture, while the gokujou reba (premium liver) offers a rich, smooth umami taste.

The fragrant and juicy buta-kushi (pork skewer) is also popular.

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"Tori-kawa ponzu (chicken skin with ponzu sauce)" has a light, refreshing taste. You can choose how the skin is prepared, either "boiled" or "fried," based on your preference.

The "boiled" version makes the chicken skin soft and melty, while the "fried" version has a crisp texture like a snack. Both pair well with ponzu sauce.

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Sumibi Yakitori Ikebukuro Nagomiya is a charcoal grilled yakitori restaurant located in the basement of a building, about a 3-minute walk from the West Exit of Ikebukuro Station. The restaurant is said to be popular for its shiro reba (chicken liver), often called the foie gras of chicken.

Inside, the calm atmosphere features table seating as well as counter seats and Private room options, so you can enjoy yakitori at a relaxed pace.

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The popular “shiro reba (white liver)” is the liver of a rooster raised with plenty of nutrition. People like its smooth texture, similar to foie gras, and its rich flavor.

Because it is a rare cut, each person can order only one skewer. It can turn firm easily from residual heat, so they recommend eating it while it is still hot.

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The “potato salad” is a well liked dish made with a blend of smooth, creamy potatoes and roughly mashed potatoes, giving it a fun texture.

The topping of bacon chips adds a nice accent, and it is said to have a light taste with just a little mayonnaise.

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Yakitori Dining Issui is a stylish yakitori restaurant located in the basement of a building facing Sunshine Chuo Dori, about a 2-minute walk from Ikebukuro Station's East Exit.

The interior, inspired by a forest and a cave, has a chic hideaway feel. The restaurant is popular for its plump, nicely grilled yakitori (grilled chicken skewers) and well-seasoned oden (Japanese stew).

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The yakitori (grilled chicken skewers), nicely browned over charcoal, are also popular for their satisfying size.

The tsukune (chicken meatball skewer) is said to be light and juicy. The reba (liver), also popular, is said to have no off notes and a melt-in-your-mouth texture.

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The broth-soaked oden (Japanese stew) is one of the popular dishes. You can order it A la carte starting from a single item.

The daikon radish is especially huge, about the size of three servings. It is said to have a gentle flavor, with the seasoning soaked all the way through to the center.

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Negima Sanzo Ikebukuro Nishiguchi Ten is an izakaya about a 3-minute walk from the north exit of Ikebukuro Station, and it has a good reputation for its tasty yakitori (grilled chicken skewers).

The interior has a bright and lively atmosphere. It also has Private rooms and box seats, making it easy to use for a wide range of occasions. In addition to yakitori, it also offers a full lineup of Hot Pot dishes and snack menu items.

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The "jukusei negima skewer with Domestic chicken" is said to be a popular menu item, made by marinating the chicken in sauce overnight to age it.

The generously cut chicken is said to be grilled to a fragrant and juicy finish. The great harmony of the chicken's savory flavor and the sweet negi (Japanese leek) has earned high praise.

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The “Jo-tan green onion salt lemon” is a refreshing dish of thinly sliced tongue layered with the savory taste of green onion and the tartness of lemon.

The tongue, finished to a tender texture with low-temperature cooking, becomes more flavorful the more you chew, and it pairs perfectly with the sweetness of the green onion. The black pepper topping adds a nice accent to the flavor, making it very tasty.

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Yakitori to Sake Kigiya Ikebukuro Nishiguchi Honten is a casual yakitori restaurant about a 3-minute walk from Exit C6 on the west side of Ikebukuro Station, where you can enjoy grilled chicken skewers with ease.

The spacious interior has 92 seats in total and an open feel. Strollers are also welcome inside. Along with yakitori, you can enjoy hearty menu items such as "Kara-age" and chicken nanban.

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The generously cut yakitori (grilled chicken skewers) are very satisfying to eat. The momo (chicken thigh) in particular is said to be 1.5 times the usual size, with each skewer weighing 70g.

It has a juicy taste that pops pleasantly in your mouth. People also praise the fragrant aroma from grilling it over charcoal.

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The rare cut chochin (immature egg yolk and oviduct) has a rich taste. It is made by skewering and grilling the yolk before it becomes an egg together with the oviduct.

The yolk melts smoothly in your mouth and pairs perfectly with the deeply savory oviduct. A light touch of sansho (Japanese pepper) brings out the chicken’s flavor.

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Kamidori Ikebukuro is a yakitori restaurant about a 3-minute walk from the west exit of Ikebukuro Station.

In the bright and lively interior, you can enjoy a wide range of chicken dishes, including large skewers of yakitori, mizutaki (chicken hot pot), and hanmi-age (half fried chicken).

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The yakitori (grilled chicken skewers) uses Domestic chicken and is grilled over binchotan (high-grade charcoal) for a nice, toasty finish. The cooking brings out the quality of the ingredients.

The torikawa (chicken skin) is nicely fragrant, while the momo (chicken thigh) has a plump, springy bite. The rich, fatty bonjiri (chicken tail) is also popular.

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The hanshin-age (deep-fried half chicken) is crisp on the outside and tender and juicy inside. They apparently use 2-month-old young chicken.

The coating is light and not greasy. It is said to have a healthy taste that makes the most of the tenderness of the young chicken.

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Yakitori MOZU is a yakitori restaurant about a 3-minute walk from the West Exit of Ikebukuro Station, near Nishi-Ikebukuro Koen (Nishi-Ikebukuro Park). You can enjoy authentic yakitori grilled over charcoal here.

The interior has a stylish feel, like a cafe by the sea. The art painted on the walls and the banana leaves with the menu written on them are said to make you feel as if you were at the beach.

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The yakitori (grilled chicken skewers), grilled over charcoal until fragrant, are said to be juicy and full of flavor. The salt seasoning is just right, and each skewer is said to show real craftsmanship.

The original menu items are also fun, with the aonori (green laver) flavored "kawa" and the popular "yakitori fondue," where you dip yakitori in cheese.

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The popular "mentaiko (spicy cod roe) ajillo" is one of the restaurant's signature dishes, with a generous amount of mentaiko packed into the garlic oil.

The piping hot oil picks up the mild heat and salty taste of the mentaiko, making it really good. Dipping the baguette into the oil lets just the right amount soak into the bread, and it is said to be delicious.

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"Sumibi Yakitori Torizen" is a yakitori restaurant about a 2-minute walk from Ikebukuro Station, just outside Exit 35.

The interior, which makes the most of the natural wood grain, has a calm atmosphere. They serve yakitori (grilled chicken skewers) carefully grilled over charcoal, along with skewers of beef and pork.

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The grilled skewers come in a wide variety, centered on torigushi (chicken skewers), along with butagushi (pork skewers) and yasai-gushi (vegetable skewers). You can also enjoy original menu items such as butamaki uzura (pork-wrapped quail eggs).

The yakitori is said to use high-quality meat with plenty of flavor. The sunagimo (gizzard) and Heart are known for their nice crunchy texture, while the tsukune (chicken meatball skewer) is popular for being soft and tasty.

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The "Hinai jidori (Hinai chicken) sumibiyaki (charcoal grill)" is an assortment of several cuts. Even while in Ikebukuro, you can enjoy the fresh taste delivered direct from the production region.

The meat is firm with a satisfying bite, and the skin has just the right amount of fat. The seasoning is light on salt, which lets the chicken's flavor stand out.

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YAKITORI BIRD NINE is about a 3-minute walk from Ikebukuro Station's C3 Exit, where you can enjoy yakitori (grilled chicken skewers) while watching sports.

The compact interior has a cozy, homey feel. There is also terrace seating where pets are welcome, so you can enjoy yakitori with your pet.

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They use Beni Fuji-dori (a chicken breed) for the yakitori, known for its nice bite and clean flavor, and grill it over charcoal until tender and juicy.

The plump chicken goes perfectly with the slightly sweet soy-based tare sauce, and people say the juicy grilling makes it really tasty.

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"Yamagata inaka soba (Yamagata-style rustic buckwheat noodles)" is a popular dish To finish. It is a local Yamagata specialty made with cold soba topped with mature chicken and green onion.

The slightly thick noodles are nicely firm and have a great bite, making them go down smoothly. Reviews also say the mildly sweet broth pairs perfectly with the good flavor of the mature chicken, making it amazingly tasty.

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Shinjidai Ikebukuro Sunshine 60-dori Ten is a spot where you can enjoy drinks and yakitori (grilled chicken skewers), located on the 4th floor of Maru Building along Sunshine-dori, about a 5-minute walk from Ikebukuro Station, Exit 34.

This restaurant is popular for its signature Denkushi, made with chicken skin. Along with the yakitori menu, you can also enjoy classic izakaya snack dishes.

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"Denkushi" is a popular item made by skewering chicken skin and frying it at high heat until crisp. It starts out crunchy, and the more you chew, the more chewy it becomes, giving it a nice new texture.

Its spicy flavor has made it popular, and people say they can eat several skewers on their own.

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Along with the kushiyaki (grilled skewers) menu, they also have a full lineup of unique snacks. The oden assortment in the photo is said to be made with Homemade dashi.

You can also enjoy original snacks such as potato salad served warm and the "Ganso Curry Pork Kushi Katsu (Original Curry Pork Cutlet Skewer)."

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Sumi Maki Yakitori Hinoka is a hideaway yakitori (grilled chicken skewers) restaurant tucked quietly into a residential neighborhood, about a 7-minute walk from Ikebukuro Station.

The interior, done in black tones, has a stylish and grown-up feel. The menu is available only as an Omakase stop-order course. This is a place where you can take your time and enjoy a carefully prepared course menu.

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The chicken used here is Kisa Kagayaki Jidori (local free-range chicken), known for its springy texture and rich umami. It is grilled over charcoal and firewood.

The sasami (chicken tenderloin) is popular for its light, soft doneness. The delicate seasoning, which brings out the natural flavor of the ingredients, is also well liked.

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The ramen served To finish comes with tori paitan (creamy chicken broth) soup. It has a rich, potage-like taste, yet the finish is light.

It also pairs perfectly with the firm-cooked noodles. The wonton topping made with chicken is popular too.

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Sumibi Kushiyaki Ake is a charcoal grilled skewer restaurant about an 8-minute walk from the west exit of Ikebukuro Station, where you can spend a quiet time away from the bustle in front of the station.

The red lantern glowing at the entrance gives it the feel of a traditional Japanese izakaya. In the relaxed, unpretentious interior, you can enjoy yakitori (grilled chicken skewers), yakiton (grilled pork skewers), and yasai-gushi (vegetable skewers).

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The yakitori (grilled chicken skewers), nicely grilled over charcoal, are carefully skewered in-house. The slightly sweet soy-based tare sauce pairs well with the yakitori and brings out more savory flavor and aroma.

Besides yakitori, they also offer distinctive kushiyaki (grilled skewers) such as piman cheese butamaki (green pepper and cheese pork roll), so you can enjoy a wide range of flavors.

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The seasonal grilled items are also popular. The photo shows ayu (sweetfish) grilled with salt. They grill summer season ayu over charcoal until nice and fragrant.

In autumn, they offer sanma (Pacific saury), and in spring, takenoko (bamboo shoots), so you can enjoy seasonal ingredients and the changing of the four seasons.

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Yakitori Fujii is about a 6-minute walk from Ikebukuro Station Exit 1b, and is known for its top-quality yakitori made from carefully selected jidori (free-range chicken) and expertly grilled over Tosa binchotan (high-grade white charcoal from Tosa). You can also enjoy pairing it with wine.

The small interior has 16 seats in total, and is said to be a refined space with a black-based design.

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The yakitori (grilled chicken skewers) is cooked differently depending on the cut to bring out the full flavor of each ingredient. One of the pleasures here is pairing it with the wide selection of drinks.

The restaurant also has a large wine cellar, making it a great place to enjoy a high quality yakitori experience.

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To finish, the "tori soba" uses a soup made with Nagoya Cochin (Nagoya Cochin chicken) bones. A thick layer of chicken oil covers the surface, giving it a rich body and deep umami.

The thin noodles mix well with the soup, and people also like the smoky flavor of the chashu.

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Yakoritoriya Sumire Ikebukuro Higashiguchi Ten is a yakitori restaurant facing Toeikai Honcho Dori, about a 3-minute walk from Ikebukuro Station.

The wood-toned interior has a stylish feel. In addition to yakitori made with Daisendori, this restaurant offers casual kushiyaki (grilled skewers) such as grilled eel skewers and kawari-kushi (creative skewers).

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For its yakitori (grilled chicken skewers), the restaurant uses Daisendori, known for its rich umami. Its pleasant bite and deep flavor are part of its appeal.

The precise grilling is also well regarded. The tsukune (chicken meatball skewer) is soft and fluffy, while the yagen Cartilage has a crunchy bite, so you can enjoy a range of textures.

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The "Homemade Tartare Black Vinegar Chicken Nanban" is a popular dish of Kara-age coated in black vinegar and topped generously with tartar sauce.

It uses Daisendori breast meat, and the combo of light yet juicy chicken breast and rich tartar sauce is said to be a hit.