Yakitori around Jimbocho Station! 14 popular spots where you can enjoy amazing skewers

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Located a 5-minute walk from Jimbocho Station, Jinbocho Gokita offers a course meal of charcoal grilled yakitori (grilled chicken skewers) made with jidori (premium local chicken) from around Japan, as well as French squab and duck.

The interior is said to be a high-quality space that balances calm and elegance. It has counter seats, table seats, and Private room seating.

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A key feature here is yakitori (grilled chicken skewers) cooked over binchotan (high-grade Japanese charcoal) for a rich aroma, then enjoyed with French sauces.

There are several kinds of courses. The most popular is the "Yakitori Course," where you can enjoy a total of 11 yakitori dishes and specialties. They also offer more than 300 kinds of wine Special selected by the chef, and you can enjoy pairings as well.

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Every yakitori (grilled chicken skewer) is said to be carefully prepared and delicious.

The photo shows Ikazumi no Paeria, a chicken wing stuffed with squid ink paella. It is a signature dish included in almost every course. The skin is crisp, the meat is juicy, and the rice still has a nice bite, making it an excellent dish.

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Located on Senshu-dori just a 1-minute walk from Jimbocho Station, Kaminarimon Kisuke Jimbocho Ten is on the first basement floor of a building. This hideaway-style izakaya lets you enjoy sumibiyaki yakitori (charcoal-grilled chicken skewers) made with jidori (premium local chicken) from around Japan.

The interior is said to be a calm space with a classic Japanese feel. It has table seating and a variety of Private rooms.

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They say every yakitori (grilled chicken skewer) is large, satisfying, and delicious. Each one is grilled so the outside is nice and fragrant while the inside stays juicy.

For the jidori (free-range chicken) yakitori, they offer different kinds depending on the day, such as Akita Prefecture Hinai jidori and Fukuoka Prefecture Hakata jidori. The thigh meat, packed with flavor, is simply grilled with salt.

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The yakitori made with Abe-dori (Iwate brand chicken) is something you can enjoy casually, with a wide range of cuts on offer. Every skewer is said to be rich in flavor and juicy. You can choose either salt or tare sauce for seasoning.

Another popular specialty is oden (a traditional Japanese dish of ingredients simmered in dashi broth and seasonings).

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Re Tokiya is a yakitori restaurant founded in 2005, serving yakitori (grilled chicken skewers) carefully prepared one by one by skilled chefs. It is about a 10-minute walk from Jimbocho Station.

The interior, with both counter and table seating, has a warm and relaxing atmosphere. Reservations are recommended.

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You can choose either the "Tori 5-hon Course" or the "Kushi 7-hon Course," both of which let you enjoy freshly grilled skewers one by one, then add à la carte items as you like. They offer a wide variety of skewers, from classics to more unusual options.

The yakitori (grilled chicken skewers), made with chicken selected with a strong focus on freshness, is said to be delicious with perfectly judged grilling.

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The "7 Skewer Course" also includes seafood, vegetable, and pork skewers. The photo shows the grilled rice ball skewer served To finish, "Yakitaiko." It is said to be fragrant and delicious.

The "5 Chicken Skewer Course" ends with chicken soup. You can also change it to soup chazuke (rice in soup) for an additional fee. They also offer a range of a la carte dishes.

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Hijiribashi Torifuku is a chicken specialty restaurant where you can enjoy charcoal grilled yakitori made with Special Domestic chicken. The interior is stylish and calm, and it has table seating, fully private rooms with Sunken kotatsu seating, and Semi-private room sofa seating.

It is on the 6th floor of a building along Meikei-dori, about a 10-minute walk from Jimbocho Station.

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For its yakitori (grilled chicken skewers), the restaurant uses high-grade binchotan (Japanese white charcoal). Each skewer is carefully grilled one by one, giving it a fragrant outside and a juicy, tender inside. The quality of the meat is said to be excellent, and the grilling is just right.

You can enjoy it either with a course that includes All you can drink and a range of other à la carte dishes, or by ordering à la carte.

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They also offer a wide range of chicken dishes beyond yakitori (grilled chicken skewers).

The photo shows the "Bonetsuki Momo Spicy Sanzokuyaki," a spicy dish that pairs well with alcohol. It is a house specialty made with bone-in chicken thigh marinated in 20 spices and baked in the oven.

It takes about 30 minutes to prepare, so it is best to order early.

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Kushiyaki Hakata Matsusuke Kanda Ten, located on the 1st floor of Kanda Square, is a 10-minute walk from Jimbocho Station Exit A9. This kushiyaki restaurant serves yakitori (grilled chicken skewers) and other local specialties from Hakata, Fukuoka Prefecture.

The interior, with both counter and table seating, is said to be a stylish space with the warmth of wood.

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The photo shows the restaurant's specialty, "Matsusuke Tokusei Neri (Matsusuke special kneaded chicken meatball)," made by kneading and shaping ground chicken, then simply grilling it with only rock salt. It is said to be an excellent dish that bursts with juices the moment you take a bite.

You can order it a la carte, of course, and you can also enjoy it in any course. It is also possible to add All you can drink to the course.

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They also offer grilled skewers of beef, pork, and vegetables. They also have a good selection of drinks that pair well with the skewers.

The "Ganso Hakata Torotama" in the photo is a creative skewer made by wrapping a soft-boiled egg in pork belly. You can enjoy the harmony of the rich yolk, the fragrant grilled pork, and the sweet-savory sauce, and it goes great with drinks.

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Standing a 9-minute walk from Jimbocho Station, Suidobashi Taishu Sakaba Gassho. You can casually enjoy a wide range of izakaya dishes, including yakitori (grilled chicken skewers) and yakiton (grilled pork skewers) prepared in-house.

The casual interior is fully equipped with counter seats, table seats, and Sunken kotatsu seating. Reservations are recommended.

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Both yakitori (grilled chicken skewers) and yakiton (grilled pork skewers) are skewered one by one in-house and grilled over charcoal. You can choose between tare (sweet soy glaze) and salt for seasoning. They are said to be nicely charred on the outside, juicy inside, and very tasty.

If you are not sure what to order, the "Omakase skewer assortment" is a great choice. You can choose either 6 or 10 skewers.

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They also offer skewers of vegetables and beef Horumon, as well as kushikatsu (deep-fried skewers). You can order any of them from just one skewer.

The photo shows their signature “Sauce! Pork Kushikatsu.” It is said to be a kushikatsu skewer made by coating rolled thin slices of pork in batter and deep-frying them, then covering them with plenty of sauce. You eat it with the mustard served on the side. It is said to be so tasty that the drinks go down easy.

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Yakitori Midori is a yakitori restaurant tucked away in a back alley, a 3-minute walk from Jimbocho Station Exit A5. They serve charcoal-grilled yakitori as a course meal, using three kinds of jidori (premium Japanese chicken breeds) depending on the skewer.

The calm, modern interior is said to be a compact space with 12 seats in total, including 11 counter seats and 1 table.

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They offer two options: the "kushi course" centered on yakitori (grilled chicken skewers), and the "Omakase full course," which also lets you enjoy a wide variety of à la carte dishes. You can also order additional items à la carte.

Every yakitori is said to be tender, juicy, and excellent. They grill it over Kishu Binchotan (high-grade white charcoal) from Wakayama Prefecture for a fragrant finish.

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Both the yakitori (grilled chicken skewers) and the a la carte dishes are carefully prepared, high in quality, and very satisfying. If you sit at the counter, you can also watch the cooking right in front of you and enjoy the experience with all five senses.

Another draw is the wide selection of drinks that pair well with yakitori, including wine Specially selected by the sommelier owner.

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About a 10-minute walk from Jimbocho Station, Ochanomizu Toridori is located on the basement first floor of a building along Kobaidori Street.

This yakitori restaurant serves sumibi-yakitori (charcoal-grilled chicken skewers) made with branded chicken, along with Japanese sake and wine, in a stylish space. It has lively counter seats, table seating, and Private room options.

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The chicken uses Special cuts selected with a focus on freshness. They grill it over charcoal, using the far infrared effect to lock in the flavor.

The salt is a blend of two kinds, one from Niigata and one from Italy. For the sauce, they use two original types that bring out the chicken's flavor. You can order either a course with All you can drink or from the à la carte menu.

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Many people come here for the lunch-only Yakitori Hitsumabushi set meal. This dish comes with plenty of chicken grilled with two kinds of sauce, stir-fried ground chicken, and a soft-boiled seasoned egg served over rice.

You eat the first half as is, then pour on your choice of yakumi (condiments) and dashi (broth) for the last half.

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Tori Ichiban is a yakitori restaurant just a 1-minute walk from Jimbocho Station Exit A4. You can casually enjoy charcoal-grilled yakitori made with Domestic chicken along with drinks.

The interior has a retro feel and includes counter seats, table seats, and Semi-private room seating. It is said to be easy to visit even on your own.

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The yakitori (grilled chicken skewers) is grilled over binchotan (high-grade Japanese charcoal), giving it a fragrant outside while sealing in the flavor inside. You can also enjoy the toasty aroma of the charcoal. For seasoning, you can choose either salt or tare sauce.

The photo shows the "Yakitori 5-type assortment (tare sauce)," which is a good pick when you are not sure which cuts to order.

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The photo shows tsukune (chicken meatball skewers), made by kneading and shaping ground chicken, and it is one of the restaurant's recommended dishes. It also contains nankotsu (cartilage), which gives it a nice bite and lets you fully enjoy the rich flavor of the chicken.

They also offer a wide selection of beef and pork kushiyaki (grilled skewers) and A la carte dishes. There is also an A la carte All you can drink plan, which is great for people who want to enjoy plenty of drinks.

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"Nobunaga Suidobashi Ten" is an izakaya where you can enjoy charcoal grilled yakitori made with Special Domestic chicken.

The Japanese style interior, with lanterns hanging throughout, has both counter and table seating. It is always lively and has an atmosphere that makes it easy to visit even on your own. It stands about a 10-minute walk from Jimbocho Station.

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Each yakitori skewer is carefully hand-skewered one by one, with close attention paid to the ingredients. They use high quality binchotan (white charcoal), whose far infrared heat is said to lock in the flavor. You can order from just 1 skewer, and choose either salt or tare sauce for the seasoning.

The photo shows the "yakitori assortment, 10-skewer assortment," a good value way to enjoy 10 Omakase skewers.

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Yakitori (grilled chicken skewers) is also included in every course that comes with All you can drink. There is also a course with All you can eat Kara-age and fries, as well as an A la carte All you can drink plan available only on weekends, so you can choose based on your taste and budget.

They also offer a full lineup of side dishes. In particular, the “Kara-age” is said to be satisfyingly filling and delicious.

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Yakitori Toritan Suidobashi Ten is about a 10-minute walk from Jimbocho Station, and this yakitori spot lets you casually enjoy authentic yakitori made with Domestic chicken.

The interior has a casual feel. It offers counter seats where you can enjoy the live cooking atmosphere, along with table seating recommended for groups.

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Each yakitori skewer is carefully hand-skewered one by one. Skilled chefs grill them with great care.

The photo shows the specialty Tsukimi Tsukune, which is prepared by hand every day. The tsukune (chicken meatball) is made by shaping ground chicken and cartilage, then grilling it and eating it with tare sauce and egg yolk. It is said to be a fragrant and juicy dish.

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They also offer a wide variety of a la carte dishes. There are also courses with All you can drink, so you can enjoy yakitori (grilled chicken skewers) and a la carte dishes at a good value.

In the front of the photo is their signature "Atsugiri Gyutan Kushi," made with well marbled gyutan (beef tongue) from the tongue root sourced through their own route. Orders start from 2 skewers, and since quantities are limited, it is best to visit early.

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"Hakata Kawaya Suidobashi Ten" is a yakitori izakaya serving grilled chicken skin skewers and other gourmet dishes from Hakata, Fukuoka Prefecture. It is located an 8-minute walk from Jimbocho Station.

The interior has a calm Japanese style and is equipped with counter and table seating. It is said to be lively at all times.

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The signature "Nadai Torikawa (famous chicken skin)" in the photo is the restaurant’s specialty, made by carefully wrapping each piece of chicken skin around a skewer, soaking it in a secret sauce, letting it rest, and then grilling it, repeating this process over 6 days.

It is said to be crisp on the outside and pleasantly chewy on the inside. You can order from 1 skewer, and the 5-skewer assortment and 10-skewer assortment are a better deal.

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The restaurant's “meibutsu shigi-yaki (house specialty shigi-yaki)” shown in the photo is chicken tender yakitori served with a special wasabi soy sauce. It is said to have an addictive taste. You can also enjoy both house specialties in some courses.

They also offer grilled skewers with pork, seafood, and vegetables. There is also an A la carte All you can drink plan, which is great for people who enjoy alcohol.

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Located on the second floor of a building along Mejiro-dori, a 6-minute walk from Jimbocho Station, Sumibi Yakitori Kushi Hachichin Yasukuni Sohonten lets you casually enjoy authentic charcoal grilled yakitori (chicken skewers).

The interior has a warm wooden feel, with lively counter seats full of live kitchen action and relaxed table seating. It is said to always have a lively, energetic atmosphere.

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The yakitori (grilled chicken skewers) is grilled over binchotan (high-grade charcoal), sealing in the flavor. You can order from 1 skewer, and the available seasonings are tare sauce, salt, and miso tare sauce.

The yakitori, scented with charcoal smoke, is said to be cooked to perfection and taste great. You can also enjoy it with the "Hachin Course" that comes with All you can drink.

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They offer everything from the classics to more unusual items. The photo shows the unique "natto maki (fermented soybean roll)." It is a yakitori skewer made by adding natto to ground chicken, shaping it into tsukune (chicken meatball), and wrapping the surface with nori (seaweed).

They also have grilled skewers with pork and vegetables, as well as a range of a la carte dishes. They also offer a wide selection of drinks, including original sours and Japanese sake.

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Located about a 3-minute walk from Jimbocho Station on the second floor of a building along Hakusan-dori, Teketeke Jimbocho Ten is an izakaya (Japanese pub) where you can casually enjoy yakitori (grilled chicken skewers) with careful attention paid to the cooking.

The casual interior has both counter and table seating. It is said to have a lively atmosphere that makes it easy to drop in, even on your own.

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The yakitori (grilled chicken skewers) is carefully grilled with close attention to doneness so it can be served at its best.

The photo shows the shop’s signature Shojiki Shio Tsukune, which is skewered by hand in-house every day. Made from freshly ground chicken and grilled so the outside is nice and fragrant while the inside stays tender, this tsukune (chicken meatball skewer) is simply seasoned.

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The yakitori at Do Konjo Kushi, known for its careful grilling and generous volume, is also popular. You can choose the seasoning you like, either tare sauce or salt.

They also offer courses with All you can drink, so a course is recommended if you want to enjoy the popular menu items. Some courses also include the "Shojiki Shio Tsukune."