Around Roppongi Station, a lively neighborhood! 19 great places for delicious yakitori (grilled chicken skewers)

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Yakitori Shinohara is a quietly tucked away yakitori restaurant behind Aoyama Park, offering a pocket friendly course made with Special jidori (local chicken).

The atmosphere is refined down to the interior, decor, and even the tableware, and the L-shaped counter seats are said to let you enjoy the lively action at the grill.

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The biggest focus here is the quality of the chicken. They use Kurotei, a rare jidori (free-range chicken) from Kagoshima Prefecture. It is known for being thick and tender, with fat that melts at a low temperature.

The yakitori (grilled chicken skewers), carefully grilled over high-heat binchotan (white charcoal), is said to melt in your mouth with a sweet and refined richness.

Photograph:カフェモカ男

The course brings out a mix of yakitori (grilled chicken skewers) and a la carte dishes. It is styled like a kaiseki course, making generous use of seasonal vegetables and peak-season ingredients from all over Japan.

The "tsukune (chicken meatball skewer)" is a skewer made by shaping ground meat into a ball. It is said to have amazingly smooth springiness and a melt-in-your-mouth texture, followed by a rich wave of umami.

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Yakitori Hirako is a yakitori restaurant located in a quiet residential area of Nishiazabu, about a 7-minute walk from Roppongi Station. It is by reservation only, and you can enjoy an Omakase course filled with chicken dishes.

The space is chic with black as the main tone. There are only 10 counter seats, and the atmosphere is said to be calm and quiet so you can focus on the food.

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The owner runs a poultry farm and mainly uses Hirakodori (brand jidori chicken), a branded local chicken he developed.

The biggest feature is that the yakitori (grilled chicken skewers) is served without being put on skewers. They also carefully explain the best way to eat each cut.

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They offer two types of Omakase courses. Each is built around yakitori (grilled chicken skewers) and includes about 20 items in a well-balanced lineup.

They also place great importance on pairing with alcohol, and they will suggest the best drink for each dish.

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Yakitori Kumawaki is a sister restaurant of Kumano Yakitori, a membership only yakitori restaurant from Osaka. It is located inside the commercial complex Azabudai Hills Tower Plaza.

This restaurant accepts reservations easily even if you are not a member. The main seating is at the counter, and there is one Private room. It is said to have a calm, grown-up atmosphere.

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The owner uses Special Domestic branded chicken sourced from around Japan, choosing different cuts for each part.

They grill it using a method called ibushi-yaki (smoke grilling), intentionally letting the chicken fat drip onto the charcoal and using the smoke that rises as seasoning. The yakitori (grilled chicken skewers) takes on an elegant smoky aroma, bringing out the best in the ingredients.

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For both lunch and dinner, they offer only the Omakase course. It also includes assorted à la carte dishes besides chicken, making for a course that keeps things interesting.

For the final rice dish, you can choose from 3 kinds. The “oyako-don (chicken and egg rice bowl)” is a dish where the rich flavor of the chicken is wrapped up with egg, matched by the deep taste of the dashi broth.

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Torikami is a restaurant run by a chef who trained at Torishiki, the famous yakitori restaurant in Shinagawa Ward. You can enjoy a top quality yakitori (grilled chicken skewers) course that carries on its traditional grilling technique.

It is located on the 5th floor of Roppongi Hills West Walk. The counter seating puts yakitori center stage and creates a live atmosphere.

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This yakitori is known for being grilled over a strong fire at close range. Using delicate technique, they lock in the full flavor of the ingredients.

The chicken used is Suigo Akadori (red chicken), a well marbled breed from Chiba Prefecture. To keep the rich flavor of the fat from escaping, they recommend eating it straight off the skewer.

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They offer Omakase courses only, centered on about 10 yakitori (grilled chicken skewers). The course also includes vegetable skewers such as broccoli and shishito peppers, so you can enjoy a wide variety of items.

At the end, freshly cooked Clay Pot rice is served. It is said to be especially good when mixed with tsukune (chicken meatball), egg, and yakumi (condiments).

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Sumiya is a restaurant with its own style, centered on top quality yakitori (grilled chicken skewers) made with brand name chicken, while also offering à la carte dishes such as seafood.

It is about a 2-minute walk from Roppongi Station, and despite being right near the station, it has a quiet presence and a hidden gem feel. You can watch the chefs’ skillful work up close with plenty of live atmosphere.

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Rather than sticking to one chicken production region, they Special select the most delicious branded chicken from across Japan at any given time. It gets high praise for the precise cooking, with heat adjusted perfectly to suit the character of each cut.

Along with standard yakitori (grilled chicken skewers) such as thigh, skin, and tsukune (chicken meatball), they also offer many rare cuts.

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The Omakase course includes seafood dishes, which is unusual for a yakitori restaurant, and follows the flow of a traditional kaiseki (traditional multi-course Japanese meal).

It also brings in a wide variety of washoku (Japanese cuisine), and part of the appeal is the excitement of seeing what you will get to enjoy. Luxurious seasonal ingredients such as crab, unagi (eel), and uni (sea urchin) also make an appearance.

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Yaki Tori no Hachibei Roppongi Ten, about a 4-minute walk from Roppongi Station, is the Tokyo branch of Yaki Tori no Hachibei, a popular yakitori (grilled chicken skewers) restaurant from Hakata, Fukuoka Prefecture. You can enjoy Hakata specialties from one of Japan’s great food cities.

The case in front of the counter is said to be lined with a wide array of fresh ingredients.

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Yakitori here uses high quality Domestic chicken. They grill it quickly over intense bincho-tan (high-grade white charcoal), and it is said to stand out for its rich aroma and great taste.

They offer a course that includes about 10 daily Omakase yakitori skewers and a free flow of drinks. The lineup also includes unusual kushiyaki (grilled skewers) made with seasonal vegetables.

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The restaurant serves Hakata-style grilled skewers and the famous “tonbara (pork belly).” This skewer of pork belly lets you directly enjoy the juicy sweetness of the fat.

They crisp up the outside and lock in the juiciness, so the more you bite into it, the more rich flavor fills your mouth.

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Tori Sho Takehashi, about a 3-minute walk from Roppongi Station, is a specialty restaurant for chicken dishes. The menu centers on yakitori (grilled chicken skewers), with a wide lineup of chicken dishes prepared in many different styles, including à la carte dishes and Hot Pot.

The interior is a modern, calm space for adults. It also has Semi-private room and fully private room seating, so it is said to be ideal for meals where privacy matters.

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Without sticking to any particular production region or brand, they use whichever chicken cuts taste best at the time. They mainly use leading Japanese brands such as Hinai jidori (Hinai free-range chicken), with care taken so you can enjoy the differences in texture and quality.

They use a method of grilling it all at once over strong heat from close to the flame, which is said to concentrate the chicken's flavor.

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Another specialty at this restaurant is "shiro-taki." This is a mizutaki Hot Pot, a chicken rich Hot Pot loved in Hakata, Fukuoka Prefecture.

It features a rich, cloudy white broth. You can enjoy it with jidori (local chicken), meatballs, and plenty of vegetables. One of the best parts is how the soup grows deeper and deeper in flavor as you keep eating.

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Roppongi Toriya Kou is the Roppongi branch of Toriya Kou, a well-known restaurant in Ginza, Tokyo. You can enjoy authentic yakitori (grilled chicken skewers) in a refined setting.

The interior has a modern design based on black tones. It is said to be a clean space without the smoke typical of yakitori restaurants, so you do not have to worry about lingering smells. The atmosphere is said to be elegant and relaxed.

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They use Hinai jidori (premium Japanese chicken), one of Japan’s three great jidori chicken breeds. It is known for its rich flavor, high quality fat, and juicy meat.

They reportedly change how each skewer is prepared depending on the cut, so it is served at its best. The original blended salt is the basic seasoning, letting you enjoy the ingredient’s natural umami directly.

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They offer a full course built around yakitori (grilled chicken skewers).

The "Iwate kamo (duck) roast," which is also included in the course, is popular for letting you enjoy a wild flavor that is different from yakitori. The clean fat and the nice smoky aroma are said to go perfectly together.

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Yakitori Shouchan Roppongi Ten is a place where you can casually enjoy more than about 50 kinds of yakitori (grilled chicken skewers) by ordering a la carte. The interior has a stylish bar-like atmosphere, and it is said to be lively with many people enjoying drinks.

It is right in front of Exit 5 of Roppongi Station, so access from the station is excellent.

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The yakitori (grilled chicken skewers) is made with fresh Domestic chicken ground in the morning, so the freshness is said to be very good. Their main chicken is Kenmidori from Yamanashi Prefecture, a brand that is rare to find in Tokyo.

They also offer a wide range of rare cuts, so you can compare the different textures and flavors each part of the chicken has to offer.

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The menu also offers a wide range of snacks that go well with alcohol. They use organic vegetables delivered directly from farmers, and they apparently have many vegetable based à la carte dishes.

The "otoshi (small appetizer served at the start)" that is always brought out when you enter is fresh vegetables with bagna càuda. The dressings are all Homemade as well.

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Yakitori shin, about a 6-minute walk from Roppongi Station, is a yakitori restaurant known for letting you fully enjoy yakitori and a la carte dishes made with seasonal vegetables. There are 12 seats in total, all at the counter, creating a chic and calm space for adults.

A sommelier is always on site, and one of the highlights is that they Special select wines that pair perfectly with the yakitori. This is a recommended yakitori restaurant for wine lovers.

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They use Special jidori (local free-range chicken) shipped directly from the farm and aim for juicy flavor by putting freshness first.

It is finished with sauces that use French techniques, including truffle, lemon balm, and wine vinegar. The creative seasoning is said to pair well with wine.

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With the Omakase course, you can enjoy everything from Appetizers and vegetable dishes to the finishing dish. They use fresh vegetables delivered directly from farmers, and their creative à la carte dishes, finished with beautiful presentation, are also a big draw.

They are also very particular about the tableware, using Bizen-yaki (Bizen ware) and Shigaraki-yaki (Shigaraki ware), traditional Japanese ceramics that are said to be specially commissioned directly from artisans.

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Yakitori Uzura is a yakitori restaurant in a quiet part of Nishi-Azabu, about a 6-minute walk from Roppongi Station. It serves courses centered on Special chicken aged in-house, along with seasonal dishes.

In the high-quality interior away from the city's hustle and bustle, guests can also enjoy the great live feeling of watching the owner grill right in front of them.

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This place is known for its thorough focus on managing the aging of chicken, and people say the precision of the cooking is outstanding. They are said to be true professionals at judging the best condition for each cut.

They use Kurosatsuma-dori (a premium Japanese branded chicken), one of Japan’s leading branded chickens, and mainly grill it with salt to bring out the full flavor of the ingredients.

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The Omakase full course is the standard option. It features creative Japanese cuisine that incorporates traditional Japanese cooking techniques, and you can enjoy it as a meal of many small plates. The contents change depending on the ingredients they source, and it is said to be full of seasonal appeal.

They also offer a wide variety of Japanese sake, wine, and shochu, and they will suggest drinks to pair with the meal.

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Kushiyaki Ganchan is a yakitori restaurant with more than 45 years of history, located near the entrance to Roppongi Keyaki-dori. It is a small counter-only shop with a homey atmosphere and many regular customers.

The interior has the feel of an old school tavern, keeping its traditional charm intact. The lively calls from the owner make it a comforting place to be.

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These yakitori (grilled chicken skewers) are made with Tsukuba Akane-dori (Tsukuba Akane chicken) from Ibaraki Prefecture and grilled over high heat bincho-tan (white charcoal) until crisp. Skilled chefs carefully control the heat, giving them both a nice smoky aroma and tender texture.

They also offer a wide selection of pork and vegetable skewers, and it is nice that you can easily order from just 1 skewer.

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You can also enjoy shochu (Japanese distilled spirit), with more than 120 varieties available, along with home style a la carte dishes.

The "Ganso Nikujaga (original meat and potato stew)" is said to be a standard order among regulars. It is a simmered dish of meat and potatoes seasoned with a sweet and savory flavor, and the soft onions are said to be sweet and tasty enough to steal the show.

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Toriya is a hidden gem yakitori (grilled chicken skewer) restaurant tucked away on a backstreet just a 2-minute walk from Roppongi Station. At the counter seats, guests can relax and take their time while chatting with the owner.

The restaurant offers a full range of chicken dishes and small plates, centered on yakitori. You can also enjoy pairing them with drinks.

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This is traditional-style yakitori (grilled chicken skewers), carefully grilled one skewer at a time with a focus on the freshness of the chicken and precise control of the heat.

The fluffy tsukune (chicken meatball) comes with egg yolk. The sweet-savory tare sauce mixes with the rich yolk, and the fragrant char makes it a delicious skewer.

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A classic chicken dish, soboro Rice bowl. This Japanese Rice bowl dish features sweet and savory tori soboro (seasoned ground chicken) made with ground chicken over white rice.

When you break up the egg and eat it, it brings the meat and white rice together, making it a perfect way to finish off a drink. It seems to give it a rich taste.

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Enishi, about a 2-minute walk from Roppongi Station, is a place where you can enjoy yakitori made with Date-dori (Fukushima-raised chicken) from Fukushima Prefecture along with rare Japanese sake.

This standalone house has a quiet, old-fashioned feel. Inside, the warmth of wood creates a calm setting for a relaxed meal.

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This restaurant serves yakitori (grilled chicken skewers) prepared by a veteran grill master with many years of experience at well-known Tokyo restaurants. The skewers are grilled over Tosa binchotan (Binchotan charcoal from Tosa), which burns hot and long and brings out the ingredients’ flavor with its far-infrared effect.

The appeal is the soft, tender texture that keeps in the moisture.

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They stock about 15 kinds of local sake from around Japan. The wide selection of Japanese sake is served in wine glasses, so you can enjoy it in a more luxurious way.

Reviews say they offer lots of tasty dishes that pair well with alcohol. They also have some unusual items, and on one day, the otoshi (small appetizer served at the start) in the photo was pickled sweet potato and pumpkin.

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Sumibikushiyaki Senkushiya Roppongi Ten is about a 1-minute walk from Roppongi Station, and serves yakitori (grilled chicken skewers) made with Special Domestic chicken grilled over high-grade binchotan (Japanese white charcoal). To make sure you can enjoy each skewer at its best, they serve them one by one at just the right timing.

The interior is a chic space that makes the most of washi (traditional Japanese paper). All seats are zashiki (floor seating), so you can relax and enjoy your time.

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The signature yakitori is "hatsu (chicken heart)," a special dish that also marked the beginning of the restaurant. It has a plump, springy texture and a juicy taste with rich meat juices.

"Seseri (neck meat)" is a popular menu item with a striking amount of green onions piled on in Large size. They recommend enjoying it with their wide lineup of drinks.

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The "Cheese Pi" is a menu item that many people in the reviews were also ordering. It is a skewer with lots of cheese stuffed inside piman (green pepper), then wrapped in meat. Many people say it tastes even better than expected.

The rich, melted cheese is also said to pair perfectly with alcohol.

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Birds Akasaka is a Hakata yakitori (grilled chicken skewers) restaurant tucked away on a backstreet in the Akasaka area. It is also within walking distance of Roppongi Station.

The layout has 20 counter seats surrounding the kitchen. The place is said to have a friendly, lively mood where you can also enjoy chatting with the staff and regular customers.

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Yakitori made with fresh Domestic chicken prepared that morning and carefully grilled over charcoal. They bring out the natural flavor of the ingredients with just the right level of heat.

With the "Omakase 5-Skewer Set," they grill a chef's choice selection of the recommended cuts for the day. It's also nice that they can take into account any cuts you do not like.

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The "tsukune (chicken meatball)" has a unique shape that looks like a slice of shortcake. They knead egg into the ground chicken, giving it a mild and tasty flavor.

They also tuck in chicken cartilage, which adds a crunchy texture as an accent.

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Torigishi is a restaurant where you can enjoy charcoal grilled yakitori made with Hinai jidori (premium Japanese chicken), one of Japan's leading branded chickens.

The interior is modern and stylish, and it also has Private rooms. For small groups, the counter seats are recommended so you can fully enjoy the live cooking experience.

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The restaurant uses Hinai jidori (Hinai chicken), shipped directly from a poultry farm in Akita Prefecture. Because it is so fresh, the flavor of the organ meats really stands out.

The liver has no off notes at all, and its sharp-edged presentation is said to be stunning. Some reviews say its creamy texture is so impressive that it feels just like foie gras.

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For a first visit, the "Jidori Otameshi Course (free-range chicken trial course)" is just right. It also comes with All you can drink.

The yakitori (grilled chicken skewers) includes 7 daily changing skewers. The photo shows the "Dakimi-kushi," made by wrapping mild chicken breast in chicken skin and grilling it. You can enjoy the harmony of the crisp texture and the springy bite of the meat.

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Yakitori Motsu Nabe Motsufuku is an izakaya in Roppongi Grand Plaza that is popular for yakitori and motsu-nabe (offal Hot Pot). It offers a full lineup of Hakata's specialty foods from Fukuoka Prefecture.

The restaurant also has Private rooms, and the lively yet relaxed interior sounds appealing. It's nice that you can enjoy Hakata's traditions right in Roppongi.

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The yakitori lineup includes more than 15 standard cuts alone. You can order by the skewer, so it is fun to compare different ones.

Rather than sticking to one chicken brand, they source Domestic chicken in good condition On-the-Day. Even rare cuts that are hard to grill are served with excellent control over the heat.

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The most popular item is Hakata mentaimotsu-nabe (Hakata cod roe offal Hot Pot), one of Hakata’s signature local dishes. It is a Hot Pot loaded with Domestic beef offal, vegetables, and mentaiko (spicy cod roe).

As the mentaiko melts into the pot, the flavor changes into an addictive mildly spicy taste. The beef offal soaked with the soup is plump and delicious, according to reviews.

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Yakitori Rin is an authentic yakitori restaurant tucked away on a quiet backstreet behind Tokyo Midtown. In contrast to the bustle of Roppongi, it offers a calm and relaxing atmosphere.

There are counter seats, table seats, and Private room seating, and each area is said to offer a setting where you can focus on the yakitori and drinks.

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This authentic yakitori (grilled chicken skewers) is said to bring out the full potential of chicken. They mainly use Tanba Kurodori (Tanba Black Chicken) from Kyoto Prefecture, and apparently choose different brands depending on the cut.

The owner’s many years of experience show in the grilling, with each skewer said to come out fragrant on the outside and moist inside.

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The sasami (chicken tenderloin) is highly praised for being moist with a pleasantly satisfying bite. The sharp heat of wasabi pairs very well with it and brings out its mild savory flavor.

Other popular yakitori include the rich chikimo (liver) and the tebazaki (chicken wings), which are boneless and easy to eat.