Enjoy yakitori (grilled chicken skewers) around Kyobashi Station! 20 picks from easy-on-the-wallet spots to high-end restaurants

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Ginza Kashiwa is a restaurant where you can enjoy yakitori made with Hinai jidori (premium Japanese chicken) while looking out over the night view of Kyobashi. A certified yakishi (grill master) carefully grills each skewer one by one over high heat using Kishu binchotan (high-grade white charcoal), according to reviews.

Inside, there are white wood counter seats and table seating, creating a calm Japanese-style space. The large windows make a strong impression.

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The yakitori made with Hinai jidori (Akita free-range chicken) from Akita Prefecture is excellent. You can enjoy it either A la carte or in a course. Grilling it over charcoal brings out juicy, high quality fat.

These dishes are perfect for a grown-up meal, especially when paired with the wine specially selected by the owner.

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At lunch, you can enjoy the "tori-mabushi" rice bowl, which lets you experience four kinds of deliciousness in one meal. It is a lunch-only Rice bowl menu item.

After enjoying the springy texture of Hinai jidori (Hinai chicken), you can add condiments and egg yolk to enjoy the change in flavor. To finish, pour over chicken soup and enjoy it ochazuke-style.

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Wine to Sumibi Kushiyaki Ginza Ogi is a restaurant where you can enjoy two kinds of yakitori made with Shinano Jidori (Shinano local chicken) from Nagano Prefecture and Hinai Jidori (Hinai local chicken) from Akita Prefecture. You can also enjoy pairings with about 300 kinds of wine.

The interior has a modern, stylish, and open feel. You can spend a relaxing time at the spacious table seats or the seats by the window.

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They prepare carefully crafted yakitori with Shinano Jidori (Shinano local chicken), whose flavor is concentrated by raising it for a longer period, and Hinai Jidori (Hinai local chicken), said to be one of Japan’s three great premium chickens.

In the course menu, you can enjoy not only a wide range of yakitori but also rich à la carte dishes made with truffle.

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A recommended item is the tsukune (chicken meatball skewers), which is said to have a fluffy and juicy texture. Some reviews also said it bursts with meat juices and fills your mouth with rich flavor.

The tebasaki (chicken wings) also come in a satisfying size and are said to be excellent, with many highly positive reviews.

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Tokyo Imaiya Honten is a yakitori restaurant popular for its "Ultimate! Hinai Jidori (premium Akita chicken) yakitori" grilled over binchotan (high-grade white charcoal). You can enjoy it together with famous sake from around Japan.

The atmosphere inside has a cozy feel with the warmth of wood. There is a wide variety of seating, including fully private rooms and window-side seats.

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Hinai jidori (premium free-range chicken) is a branded chicken raised slowly and freely in vast natural surroundings. It stands out for its sweet fat and springy texture.

Skilled craftsmen known as yakikata-nin (grill masters) who have honed their grilling techniques prepare the final dish. The yakitori is said to be juicy and filled with the aroma of charcoal fire.

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The "oyako-don (chicken and egg Rice bowl)" is one of the popular menu items, and many people order it to finish their meal. The chicken is packed with flavor, and the soft, silky egg makes it especially good, so it goes great with rice.

The dashi flavor soaks in well, and the seasoning is said to be on the richer side. It also pairs well with alcohol.

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Located about a 14-minute walk from Kyobashi Station, Nihonbashi Torikyu is a restaurant where you can enjoy charcoal grilled yakitori, including its specialty Torikyu dango (chicken meatballs). They also serve rare seasonal sake.

The interior has a calm atmosphere. At the counter seats, you can dine right in front of the grill and enjoy the lively cooking scene.

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You can enjoy yakitori (grilled chicken skewers) here as a course or à la carte. The popular "Torikyu Dango" is made with a carefully prepared mince that blends several kinds of chicken and different cuts.

They shape it by hand using their own method, and the overflowing juices and texture are said to be impressive.

You can also try Katsuura Tantanmen, a local ramen specialty from Katsuura City in Chiba Prefecture. This bowl comes with plenty of chopped onions and ground meat. The homemade chili oil and garlic are said to make it especially good.

To finish, many people add rice and an egg to mellow it out and enjoy it that way.

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Yakiton Hachijuugo Kyobashi Ten is in a great location just a 1-minute walk from Kyobashi Station, where you can enjoy yakitori (grilled chicken skewers) and yakiton (grilled pork skewers) in the lively atmosphere of a casual izakaya.

There are 110 seats in total, giving the place a spacious feel. The interior is bright and lively, with stylish red paper lanterns.

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The yakitori, which you can choose with shio (salt), tare (sauce), or miso (soybean paste), is popular. You can also enjoy it as Omakase, with seasoning that matches each cut.

The pork version, "yakiton (grilled pork skewers)," also comes recommended. They also have a wide range of drinks, and many people say they enjoyed it with alcohol.

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The side menu is also diverse. The slowly simmered “motsu nikomi (stewed offal)” is a popular dish that also goes well as a snack with drinks.

They also have hearty single dishes such as “Chicken Nanban,” a dish of fried chicken seasoned with sweet vinegar and tartar sauce.

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Zantei Kobikicho Ten is a restaurant where you can enjoy top quality yakitori (grilled chicken skewers) and chicken dishes. They use fresh chicken prepared every morning.

Inside, the refined space is softly lit with indirect lighting. The seating features single slab Japanese horse chestnut wood, giving the space a warm natural feel and making it a relaxing place to spend time.

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The yakitori (grilled chicken skewers) are carefully grilled one skewer at a time by skilled chefs. They are known for their firm texture and juicy taste. The restaurant uses binchotan (high-grade white charcoal), so you can enjoy the dripping fat and aroma with all five senses.

The Omakase 5-skewer and 8-skewer courses also come recommended.

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The "Tori-soba (chicken soba)" is one dish many people order to finish off the meal. It is said to have a rich chicken broth and taste incredibly good.

It also comes in a half size, which is a nice touch when you are already full but still want to eat it.

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Kyobashi Toriyasu is a Japanese restaurant with a long history in Kyobashi, centered on chicken dishes. They serve a wide variety of chicken dishes, including yakitori (grilled chicken skewers). It is a 1-minute walk from Kyobashi Station.

The restaurant has counter, table, and zashiki (tatami room) seating. It has a calm atmosphere where you can relax and take your time.

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They serve only Special young chickens from Kyushu under the Toriyasu brand. The yakitori (grilled chicken skewers) also come in a wide variety of cuts.

Negima is a skewer with thigh meat and green onion threaded alternately. The meat has a nice springy texture, and the sweetness is said to balance well with the green onion. The skin is crisp, and some say it is so good they want to order it again.

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The "Chicken Kara-age" is the Most Popular item on the menu. It is seasoned with a soy sauce base, and the coating is said to be nice and crispy. It is also large in size, making it a filling dish.

Some reviews say the seasoning goes great with alcohol, and many people enjoyed them together.

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Saga Mitsuse-dori (Mitsuse chicken) Sakaba Takashina Kyobashi Ten is a restaurant where you can enjoy dishes made with Mitsuse-dori, a branded chicken from Mitsuse Village in Saga Prefecture. It also offers a wide range of menu items made with carefully selected ingredients from Saga. It is a 5-minute walk from Kyobashi Station.

The restaurant has counter seats, table seats, and Semi-private room seating. You can enjoy your meal in a lively atmosphere.

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"Mitsuse-dori (Mitsuse chicken)" is delivered fresh every morning, so the freshness is outstanding. There is a wide variety of yakitori (grilled chicken skewers), which you can enjoy A la carte or as an assortment.

The signature "dakhanmari-nabe (Korean chicken Hot Pot)" can be enjoyed either A la carte or as part of a course. This Korean dish features a whole chicken simmered boldly, making it a warming dish.

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The Homemade "tori shumai (chicken shumai)" comes recommended too. It is served piping hot straight from the steamer, and each bite fills your mouth with rich chicken flavor.

For drinks, they offer Special local sake and shochu, including well-known sake from Saga. Many people enjoy them with the food.

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Yaktorii Haretsubame Torasuto Tawaa Ten, about a 14-minute walk from Kyobashi Station, is a yakitori restaurant known for its signature kamo-kushi (grilled duck skewers) cooked with a special sansho tare (Japanese pepper sauce).

The seating also gets good reviews, with a wide range of options from Semi-private room seating for small groups to large Private rooms, and all seats are Sunken kotatsu seating, so guests can relax and enjoy their time.

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Among the yakitori grilled over charcoal, the recommended choice is the kamo kushi (duck skewer). The photo shows the “kamo nama tsukune kushi,” served with a rich egg yolk sauce for dipping. It is a carefully made specialty, hand prepared from coarsely ground duck mince.

It is said to be grilled until plump and juicy, with plenty of flavorful juices overflowing from inside.

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A popular way to finish the meal is the "Rich Duck Broth Seiro." The soup, made by combining duck bones and kombu kelp, is said to be excellent. For the duck, they grill sode-niku (a cut from around the wing) with seaweed salt, and they also use the good flavor of the fat.

Many reviews said the aroma of the soba is lovely the moment you slurp it, and that it tastes great.

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Tare Yakitori・Clay Pot Gohan Aokiji, about an 11-minute walk from Kyobashi Station, is known for its tasty yakitori served on sizzling Teppan-yaki plates.

The restaurant has open-kitchen counter seating, and the dining room is said to be filled with a savory aroma. It also has a lively atmosphere where you can enjoy chatting with the chef while you dine.

You can enjoy the yakitori (grilled chicken skewers) with four kinds of sauce, including the restaurant’s special "aotogarashi-dare (green chili sauce)" and "ninniku shio-dare (garlic salt sauce)." The "aotogarashi-dare" brings out the flavor of green chili peppers and is said to go well with skewers like negima (chicken and scallion skewer), where the rich taste of the fat stands out.

For organ cuts like Heart and Outside skirt, they recommend the "ninniku shio-dare."

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They also offer plenty of dishes made with kuresson (watercress), including kuresson-nabe (watercress Hot Pot) and tempura. Grown with Mt. Fuji spring water, it is said to be crisp, fresh, and tasty.

The "Clay Pot rice" with toppings is an appetizing dish that goes well with a variety of side dishes. The grains stand out, and it is served piping hot.

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Yakitori Ittori is a popular spot known for yakitori (grilled chicken skewers) cooked over carefully selected binchotan (high-grade white charcoal), which gives the food a great finish with its far-infrared effect. They carefully skewer each piece one by one.

There is one large round table in the center of the restaurant. Around it, table seating is arranged, making it easy to use for all kinds of occasions, from dining alone to meals with friends.

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The "yakitori (grilled chicken skewers)" made with carefully selected Domestic young chicken is grilled over binchotan (high-grade Japanese charcoal), which keeps the inside juicy and the outside crisp.

They season it with a tare sauce that has been added to and refined since the restaurant first opened, or with their carefully selected salt. The "Gokuuma Kawa" is a skewer of chicken fat wrapped in chicken skin, and its sweet rich fat is said to be excellent.

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The set meal menu served at lunchtime is also popular. The "Sumibiyaki Oyako Rice bowl set meal" is a dish topped with charcoal grilled chicken and soft eggs.

It is finished with a rich Japanese style dashi broth, giving it a gentle flavor that lets you taste the good flavor of the chicken.

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Ichinokura Yaesu Ten, located a 5-minute walk from Kyobashi Station, is an izakaya where you can enjoy dishes such as sumibiyaki (charcoal-grilled) yakitori. They also offer a lineup of original alcoholic drinks from around Japan.

There are plenty of seats in total, including table seating and zashiki (tatami floor seating). Private room are also available, so you can enjoy your meal in a relaxed atmosphere.

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The yakitori is also perfect as a snack with drinks and uses Suigo Akadori (free-range red chicken) from Chiba Prefecture. It features tender meat with rich depth of flavor and aroma.

They offer more than 20 kinds of local sake made around Japan, and many people enjoy it along with the food.

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The wide variety of a la carte dishes is another draw. For sashimi, they recommend the eye-catching "Unkai-mori (cloud-sea assortment)." It uses fresh seafood shipped directly from Uwajima in southern Ehime Prefecture, with dry ice creating a cloud-sea effect.

Another nice point is that you can enjoy seasonal ingredients, so it is full of a real sense of the season.

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Miyazaki Jidori Sumibiyaki Kuruma Marunouchi Ten is a yakitori restaurant known for grilled chicken made with jidori (free-range chicken) from Miyazaki Prefecture. With a history of more than 30 years since it first opened, it has long been loved in Kyobashi.

The interior is a spacious Japanese-style space with a refined feel. There are also Semi-private room seats, so guests can relax without worrying about the people around them.

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They serve Kagura-tori (chicken) raised at a dedicated poultry farm in Miyazaki Prefecture. It is known for its thick, springy texture, and the yakitori (grilled chicken skewers) cooked over charcoal are said to be excellent.

The grilling is spot on, and with every bite the flavor grows deeper, letting you enjoy the natural sweetness of the fat directly.

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This is chicken nanban, a local specialty from Miyazaki Prefecture. It features fried chicken coated in a sweet sauce, and one of its signature touches is aurora sauce on top. It is said to be a hearty dish with a nice balance of tangy and sweet flavors.

They also offer a good selection of All you can drink courses, so you can order as many drinks as you like.

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Yakitori Kufuraku Ginza Sohonten, conveniently located just a 1-minute walk from Kyobashi Station, is a popular spot where you can enjoy yakitori made mainly with Seiryu-dori (Iwate chicken) from Iwate Prefecture.

Inside, all the seating options, including table seating, Sunken kotatsu seating, and Semi-private room seating, are spacious. The stylish atmosphere also makes it a calm and comfortable place to spend time.

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The yakitori available à la carte or as part of a course uses Michinoku Seiryu Dori (free-range chicken from the Michinoku region), known for its rich taste and umami. Skilled chefs finish it over binchotan (high-grade white charcoal), for deeply flavorful yakitori.

They always offer several kinds of drinks, including the world-famous Japanese sake "Aota." You can also enjoy pairing them with the yakitori.

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They also offer a full range of course meals. You can enjoy 7 or more Special skewers, and they also serve rare cuts.

Single dishes such as sakizuke (small appetizer) and kobachi (small side dish) come in small portions, so you can enjoy a little at a time, and they are just right as snacks with drinks.

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Yakitori Uchiyama is a popular spot for yakitori made with Special Domestic chicken and local sake from Niigata. All courses come with All you can drink.

Lit with soft lighting, the interior is a refined Japanese modern space. It has both counter and table seating, so it works well for many different occasions.

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For its yakitori (grilled chicken skewers), the restaurant uses three kinds of chicken: Kinso-dori from Chiba Prefecture, Kinso-dori from Yamanashi Prefecture, and Awaodori (Awa chicken) from Tokushima Prefecture.

The "Today’s Yakitori Omakase Five-Skewer Set" is a great choice when you are not sure what to order. It is also popular because it comes with the recommended skewers of the day and tori soup (chicken soup).

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One item people often order to finish a meal or for lunch is the “Yakitori Rice bowl.” It is a Rice bowl topped with yakitori chicken mixed with sauce, served over rice instead of on skewers.

The rich chicken is said to pair perfectly with Koshihikari, a branded rice from Uonuma in Niigata Prefecture.

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Kuromatsuya Yaesu Minamiguchi Ten is an izakaya centered on yakitori (grilled chicken skewers), located on the basement level 1 of GranTokyo South Tower. It focuses on Domestic meat and Domestic vegetables, and you can enjoy them with a wide selection of Japanese sake specially chosen from around Japan.

Despite its location beneath Tokyo Station, the interior is said to feel calm and away from the bustle.

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This is a directly operated restaurant of Showa Shokuhin, one of Japan’s top producers of yakitori (grilled chicken skewers). They serve yakitori made with Koshu-dori (Koshu chicken), delivered straight from their own factory.

The “Te-gone Tsukune Skewer” is a skewer of hand-kneaded chicken meatball with shiso leaf and chicken cartilage mixed in. It is said to have a soft texture, with just the right bite and the fresh aroma of shiso as an accent.

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They offer a range of meat dishes made with branded meats. This one is the "Roast Pork with Hakkinton pork." Hakkinton pork is also known as platinum pork, and is said to be pork with rich umami packed into it.

By cooking it slowly at a low temperature, the dish brings out the ingredient's natural flavor to the fullest.

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Bangai Toribaka Ichidai Ginza is a restaurant that serves Special chicken sourced from different parts of Japan and grilled over binchotan (high-grade Japanese charcoal). The 1st floor has counter seats right in front of the grill, while the 2nd floor has Private room-style seating.

Both floors have a modern space with a pure Japanese feel, and the soft lighting creates a grown-up atmosphere.

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The yakitori uses fresh jidori (local free-range chicken) delivered directly every day. They Special select chickens with rich fat and great texture, including Hinai Jidori (premium Akita chicken).

Many people say the bonjiri (tail meat) is excellent. It is juicy with fat, yet leaves a clean finish, and the fragrant char goes very well with it.

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In addition to yakitori (grilled chicken skewers), they also offer courses that combine chicken dishes and Wagyu dishes.

This is one of the plates served in the "Tori to A5 Wagyu Course." It is a flavor-packed steak made with A5-ranked Domestic beef and cooked rare.

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"Minatoya Daiichi Hanare" is a Japanese restaurant where you can enjoy jidori (free-range chicken) yakitori and Edomae-zushi (Tokyo-style sushi) all at once. The counter seats on the first floor are designed around the chefs, so you can really feel the live energy of the cooking.

The yakitori made with Special selected brand-name chicken and the very fresh seafood dishes are both uncompromising, letting you fully enjoy dishes made with carefully chosen ingredients.

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For the yakitori (grilled chicken skewers), they Special select ingredients from around Japan, including Daisen-dori (chicken from Tottori Prefecture) and Hinai Jidori (premium free-range chicken), one of Japan's three major jidori breeds. They use high heat from binchotan (high-grade white charcoal) to seal in the flavor.

The liver is said to be outstanding, with a rich, deep taste. It seems the secret to its great flavor is grilling it while dipping it in the tare sauce again and again.

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The sushi follows the traditional Edomae-style (traditional Tokyo-style sushi). They make the most of fresh ingredients brought in daily from the market, using techniques such as aging and sujime (vinegar curing).

In addition to nigiri sushi, they also offer sashimi and a range of à la carte dishes, so you can fully enjoy the great taste of seafood.

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Sumibi Jidori Koshitsu Izakaya Jidori Hinamru Tokyo Eki Yaesu Ten is an izakaya centered on authentic yakitori made with jidori (premium local chicken). It also serves local sake from around Japan and original Japanese dishes.

The interior features Japanese style decor and a stylish space lit with indirect lighting. There are plenty of Private room style seats, making it a good choice for private occasions.

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The yakitori (grilled chicken skewers) is quickly grilled over high heat using binchotan (white charcoal) and fresh jidori (free-range chicken). This seals in the flavor without letting it escape, with just the right level of grilling to give it a nice, fragrant char.

The lineup is varied, including "negima" made with thigh meat and green onion, and "sunagimo ninniku no me," which pairs gizzard with garlic chives.

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They offer a full lineup of courses that come with All you can drink alcohol. The “Hagoromo Course” includes 8 dishes in total, featuring yakitori (grilled chicken skewers) along with chicken dishes and appetizers.

The “Jidori Noko Shio Chanko Hot Pot” is said to have a rich flavor, with the good taste of jidori (local chicken) and the sweetness of vegetables melting into the soup, letting you fully enjoy the appeal of chicken.

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Taishu Izakaya Toriichizu Yurakucho Ten is a popular izakaya specializing in chicken dishes, with restaurants across Japan. It offers a wide range of chicken dishes, including yakitori (grilled chicken skewers), mizutaki-nabe (chicken hot pot), and Kara-age.

The restaurant has a casual interior where groups can have a lively time. It is a large restaurant with more than 100 seats.

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The biggest feature here is Imabari yakitori, a local yakitori style from Ehime Prefecture. Instead of being put on skewers, it is pressed and grilled on a Teppan-yaki griddle, then served on a plate.

This cooking method lets the extra fat drip away and gives it a nice, fragrant finish. Another nice point is that it is easy to share.

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Another signature dish is the mizutaki-nabe (chicken Hot Pot) made using only chicken bones and water. By simmering it for more than 8 hours, the soup becomes rich and cloudy white.

It is said to be packed with collagen, with an amazingly smooth and velvety texture. At the end, you can add white rice to soak up the soup and enjoy every last drop.