Around Nihonbashi Station, a district of culture and commerce! 16 popular yakitori (grilled chicken skewers) spots

Photograph:Hideaki_壽

Fujiro, an 8-minute walk from Nihombashi Station, is a yakitori (grilled chicken skewers) restaurant that serves Nagoya Cochin chicken. The wood-grain interior has a beautiful Japanese-modern look, with a calm atmosphere that feels like a kappo (traditional Japanese fine dining) restaurant.

From the counter seats, you can enjoy the aroma of charcoal grilling up close and watch the chefs at work, making it a great place to spend a relaxed time.

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The "Kiwami Course," built around Nagoya Cochin (Nagoya chicken), focuses mainly on rare cuts. "Sorerisu" is a skewer known for its firm texture and strong umami.

It is also highly rated for the careful grilling over Tosa binchotan (high-grade charcoal from Tosa), which brings out the best in the ingredients.

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The “jukusei tsukune (aged chicken meatball) with egg yolk” is a dish packed with rich flavor beneath its light and fluffy texture.

Chopped nankotsu (cartilage) and oba (perilla leaf) add a light accent, and it is said to offer layered flavor from the sweet-savory sauce and the richness of the egg yolk.

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Edoji, a yakitori restaurant specializing in tori (chicken dishes), is a 12-minute walk from Nihonbashi Station. It stands quietly in a back alley, marked by the character for “tori.”

At the counter, you can enjoy chatting with the chefs while savoring your meal in a relaxed atmosphere.

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The specialty tsukune (chicken meatball skewer) is made with coarsely ground minced meat and carefully grilled one skewer at a time. It is said to have a fragrant exterior and a tender texture inside, with more of the chicken’s flavor coming through the more you chew.

You can choose either salt or sauce, and its large size and satisfying bite are also part of its appeal.

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The tebasaki (chicken wings) are grilled over charcoal until crisp, making this a dish where you can enjoy the fragrant skin and juicy meat inside.

Each piece has a satisfying presence, and it is popular as a menu item that leaves an impression with how well it is cooked.

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Nihonbashi Torikyu, a yakitori (grilled chicken skewers) restaurant with a calm atmosphere in a basement space, is a 9-minute walk from Nihonbashi Station.

The clean interior has counter and table seating, and guests can enjoy a relaxed meal while watching the chefs work.

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Each skewer is carefully grilled over charcoal one by one, bringing out a nice smoky aroma and the full flavor of the chicken.

The negima (chicken and scallion skewer) is a popular choice, seasoned with just the right amount of salt to highlight the chicken’s taste, with deep flavor that spreads as you chew.

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The signature Torikyu dango (chicken meatballs) is made by combining several kinds of chicken and different cuts, then finishing it without any binder.

It stands out for its meaty texture and natural umami, and people say its flavor leaves a lasting impression because it tastes different from tsukune (seasoned chicken meatballs).

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Kushiemon Muromachi Ten is a yakitori (grilled chicken skewers) restaurant located in the basement of a building along Nihonbashi Sakura-dori, a 7-minute walk from Nihonbashi Station.

The retro, homey atmosphere fills the space, and people say its lively yet somehow calming vibe is part of the appeal. Reviews also mention that the food comes out at a good pace, making it a comfortable place to spend time.

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The grilled items are nice and fragrant, with a lineup of standard skewers such as negima (chicken and scallion skewer), tsukune (chicken meatball skewer), seseri (chicken neck), and bonjiri (chicken tail).

They are said to be cooked just right, with a tender texture that makes them easy to keep eating. The menu also includes yakiton (grilled pork skewers) and sashimi (raw sliced fish), so the wide range of dishes seems to leave an impression.

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The signature Kara-age has a crisp, fragrant coating, and each hearty piece overflows with juicy meat inside.

Despite its flat appearance, it is quite filling, and reviews say it leaves you with a real sense of Manzoku. Its flavor makes you want to pair it with a light, refreshing drink, which is one reason for its popularity.

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A 3-minute walk from Nihombashi Station, Tanba Akadori Torinoya Honten is a popular restaurant where you can enjoy chicken dishes made with Tanba Akadori (Tanba red chicken).

The refined interior has counter seats and seats with a night view, and you can enjoy yakitori (grilled chicken skewers) in a calm atmosphere.

Photograph:yuto Adachi

The yakitori (grilled chicken skewers) are carefully grilled over charcoal, bringing out a nice smoky aroma and the full flavor of each cut.

In particular, the sasami (chicken tenderloin) stands out for its juicy texture, and some reviews say you can really taste the natural flavor of the chicken.

Photograph:けんてぃー@グルメ録

The oyako-ju (chicken and egg rice box) is a popular dish, with silky eggs layered over springy Tanba Akadori (Tanba red chicken), and people say it has a very smooth texture.

The flavor of the chicken soaks well into the rice, making it light and fluffy yet highly satisfying.

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Saga Fumoto Akadori Sakaba Takashina Tokyo Eki Gado Shita Ten is located under the railway tracks, a 7-minute walk from Nihombashi Station, and serves yakitori made with Mitsuse-dori (chicken from Saga Prefecture). A lively space centered around an open kitchen is one of its key features.

Counter and table seating are arranged throughout, making it a place where you can enjoy the live feel of the cooking as you spend your time there.

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The yakitori uses Mitsuse-dori (Mitsuse chicken), known for its springy texture and rich flavor, and people say you can enjoy the distinct taste of each cut.

The skewers are served on a charcoal-lined warming stand, which is another appealing point since you can enjoy them hot to the very end. They also say the liver, Heart, tsukune (chicken meatball), and other items are delicious in a way that shows the careful attention to how they are grilled.

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The "reba-teki (thick cut liver steak)" comes in thick slices, making it a rich dish best enjoyed with sesame oil and salt.

It has a melt-in-your-mouth texture and a flavor that keeps you coming back for more, and reviews also said the hearty portion makes it very satisfying.

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Nihonshu to Kushiyaki Minatoya Dai1 Yaesu Ten is a yakitori restaurant about a 2-minute walk from Nihombashi Station, tucked away in a back alley with a storefront that has a nostalgic feel.

The 1st floor has counter seating, and the 2nd floor has koagari (raised seating area) seating, creating a calm space where you can enjoy Japanese sake and kushiyaki (grilled skewers). They have a good selection of well-known sake labels, and it is also considered a nice place when you want to spend time quietly.

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The kushiyaki (grilled skewers) made with jidori (premium regional chicken) from around Japan are carefully grilled over binchotan (high-grade white charcoal), bringing out the character of each cut.

The sasami (chicken tenderloin) is said to be moist, the Heart has a clean bite, and the liver has a smooth texture. The precise grilling leaves a strong impression.

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The signature tsukune (chicken meatball skewer) is large, with a nicely browned outside and a soft texture inside. The meat mixture has a good ginger flavor, and the scallions and sauce coat it well, making it satisfying without feeling too heavy.

It is a filling skewer with real presence, yet one that makes you want to order it again.

Photograph:Mr.tetten

Chicken Place Kobunacho, tucked away on a side street an 8-minute walk from Nihonbashi Station, is a small but clean yakitori (grilled chicken skewers) restaurant.

With a calm space that has a touch of Western style, it is popular for its attentive service and comfortable atmosphere.

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The yakitori (grilled chicken skewers) lineup includes tebazaki (chicken wings), negima (chicken and scallion), and sasami (chicken tenderloin), and each skewer is finished with clear care and attention.

The tebazaki in particular is juicy, and is especially popular as a skewer that really brings out the nice char and the rich flavor of the meat.

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The "Special Chicken Curry" has a rich taste, where several spices blend with the deep flavor of sauteed onions.

The chicken is so tender it falls apart, and the mild spice level makes it easy to enjoy. It offers just the right sense of Manzoku to finish a meal and is known as a memorable dish.

Photograph:しみったれたアラサー

Sumibiyakitri Hoteison, about a 12-minute walk from Nihonbashi Station, is a yakitori izakaya marked by its purple neon sign.

The interior has a warm wood feel and a modern Japanese style, and you can also enjoy the lively view of the grill from the counter seats.

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The signature "tsukune assortment" offers a range of flavors including salt, tare sauce, shichimi mayo, green chili pepper, cheese, and basil.

Because they grill the fresh tsukune (chicken meatballs) after you order, it is said to have a soft, light, and juicy texture that really stands out.

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A popular menu item, the “Ochobo Gyoza,” is a bite-sized grilled gyoza that is easy to eat. It is finished to a fragrant crisp on a special Teppan-yaki plate, and is said to be packed with rich flavor.

Despite the light size, it is considered a highly satisfying dish.

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The yakitori (grilled chicken skewers) comes in an Omakase format of 7 or 10 skewers, with each one served freshly grilled.

They use tare sauce, salt, or aodogarashi-dare (green chili pepper sauce) depending on the cut, and it is said to stand out for its satisfying size and juicy finish.

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The signature kiji-tama Clay Pot rice is made by carefully cooking rice in a Clay Pot, then topping it with an egg yolk marinated in green chili soy sauce.

Its rich depth and the savory taste of chicken come together in one dish, and it is filling as well. It is known as a highly satisfying dish that leaves a lasting impression as the finishing course.

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Kuromatsuya Yaesu Minamiguchi Ten is a yakitori restaurant about a 10-minute walk from Nihombashi Station, with direct access to Tokyo Station as well, giving it an excellent location.

In the calm interior, you can enjoy kushiyaki (grilled skewers) shipped directly from the company's own factory along with local sake from around Japan. They also support mobile ordering, and service is said to be smooth.

Photograph:孤独のグルメサラリーマン

The yakitori made with Domestic Koshu-dori (Koshu chicken) is carefully grilled over charcoal, bringing out a nicely smoky aroma and juicy texture.

Among them, the negima (chicken and scallion skewer) is said to have a great balance of chicken flavor and sweet-savory sauce, letting you really taste the quality of the ingredients.

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"Bonjiri (chicken tail) and Garlic Shichimi-yaki (grilled with seven-spice blend)" is known for the sweet richness of its plump fat and its savory aroma.

The bold flavor of chunky garlic overlaps with the kick of shichimi, making it rich yet clean on the finish, and it is praised as a dish that leaves a lasting impression with its strong aroma and depth.

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Ningyocho Shosuke, a 12-minute walk from Nihombashi Station, is an izakaya where you can enjoy both yakitori (grilled chicken skewers) and fish dishes.

The interior, with counter and table seating, is said to have a lively yet calm atmosphere.

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Each yakitori skewer is carefully grilled, bringing out a nice smoky aroma and the full flavor of the meat.

The momo (thigh) is juicy and satisfying, while the liver stands out for its rich, melt-in-your-mouth texture. The furisode (shoulder meat) has a tender bite, and people also like that they can enjoy the differences between each cut.

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One feature of the sashimi is that you can enjoy seasonal fish based on that day’s deliveries. Many people say they are surprised by the thick cuts and freshness, and that it offers a level of Manzoku that goes beyond what you would expect from a yakitori restaurant.

There are also toppings like Beni Fuji Salmon that really bring out the character of the ingredients, making it a popular menu item alongside the yakitori.

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Just a 1-minute walk from Nihombashi Station, Kyushu Jidori Private Room Jidori Sho Yaesu Nihombashi Ten is an izakaya where you can enjoy Kyushu jidori (free-range chicken from Kyushu) grilled over charcoal, and it also has a full lineup of Japanese sake to enjoy with the food.

The restaurant has fully private rooms with doors at every seat, creating a calm Japanese-style space where you can relax and enjoy your meal.

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The grilled skewers are served as an Omakase set by number of skewers, and they are said to be popular for letting you enjoy a wide range of cuts such as thigh, seseri (neck meat), gizzard, and bonjiri (tail).

They are said to be large and satisfying, with a nice charcoal aroma and memorable differences in texture from cut to cut. The good balance is also well regarded, including vegetable skewers such as quail eggs and shiitake mushrooms.

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The jidori (free-range chicken) charcoal grilled dish is this restaurant’s signature item, quickly cooked over high heat to lock in its toasty aroma and rich flavor.

It is said to have a pleasantly firm texture, with more flavor coming out the more you chew. Reviews also praised it as a dish you can enjoy to the last bite without getting tired of it, especially with yuzu kosho (yuzu pepper paste) and the side of cabbage.

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Hancho Kayabacho Ten, a 10-minute walk from Nihombashi Station, is a charcoal grilled yakitori specialist centered on Nagoya Cochin (Nagoya chicken).

The spacious wa-modern space with large windows is said to feel comfortable, with calm lighting and sofa seating. It also has Private room and terrace seating, so guests can relax and spend time at ease.

Photograph:琥珀@親友に紹介したいグルメ

The charcoal grilled yakitori skewer "Kyo kamo negi (Kyoto duck and scallion)" is a popular item that layers the rich flavor of duck and the sweetness of its fat with the aroma of fragrant grilled scallion.

The aroma from the charcoal stands out, and it is said to have a satisfying, meaty bite. The fat is moderate, and its light finish is another reason people like it.

Photograph:taku@グルメと旅の記憶

The "Nagoya Cochin (Nagoya chicken) Aburi Sumibiyaki (charcoal-seared grill)" is a signature dish known for the toasty aroma from its bold grilling over charcoal.

It is said to have both a firm bite and juicy texture, with more flavor coming out the more you chew. Many people also enjoy it with yuzu kosho (yuzu pepper paste) on the side for a change of flavor.

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A 10-minute walk from Nihonbashi Station, Yakitori Kushihacchin Shinkawa Ten stands along the Shinkawa riverside and is known as a place where you can enjoy authentic binchotan (high-grade charcoal) grilling.

In a calm location overlooking the river, the spacious interior features Sunken kotatsu seating and Private room options. They say you can relax and spend your time comfortably in its retro atmosphere.

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The kushiyaki (grilled skewers) leave a lasting impression, with Domestic chicken grilled over binchotan (high-grade charcoal) until plump and juicy. The meat is said to have a springy bite, and the fragrant char brings out its good flavor.

The tare (sweet soy-based sauce) gets a nice accent from its slight char, and reviewers say it lets you fully enjoy the taste of the ingredients.

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The tori paitan ramen (creamy chicken broth ramen) has a gentle flavor with a clear taste of chicken stock. It is small and easy to eat, and its smooth texture also gets good reviews.

It is said to be a bowl often chosen as the finishing dish, enjoyed while savoring the lingering flavors of the skewers.

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Toriko Yaesu Honten, a 2-minute walk from Nihombashi Station, is well located and known for its tasty sumibi yasai-maki (charcoal-grilled vegetable-wrapped skewers) and yakitori (grilled chicken skewers).

The interior, lined with chochin (paper lanterns), has a nice level of lively energy and also offers fully private rooms. People say it strikes a good balance between relaxed and casual.

Photograph:あらさま3150グルメ

The kushiyaki (grilled skewers) are cooked over Tosa binchotan (high-grade Japanese charcoal), bringing out a nice smoky aroma and the different textures of each cut.

The bonjiri (chicken tail) is said to spread a sweet richness of fat across the palate, while the sunagimo (gizzard) stands out for its crisp bite. The wide variety, including vegetable wrapped skewers, is also popular.

The "sashimi assortment" is a popular dish featuring seasonal fish such as tuna and salmon, and many diners are said to be surprised by the thickness of the slices and their freshness.

The fish with a light aburi (searing) has a standout fragrant aroma, letting you fully enjoy the rich flavor of the fish.