Want to eat yakitori (grilled chicken skewers) around Bashamichi Station? Here are 20 recommended places.

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Yakitori Mitori is a yakitori restaurant on the second floor of a building, about a 6-minute walk from Bashamichi Station toward Yokohama Stadium. It is a sister restaurant of Riyotei, a yakitori restaurant that has been loved in Yokohama for more than 70 years since it first opened.

The ventilation system is well equipped, so even at the counter seats close to the grill, you can enjoy your meal without worrying about the smoke.

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Inside, there are also table seats for families and groups. This place is also recommended when you want to enjoy a quiet meal.

The menu consists only of à la carte dishes and the yakitori Omakase course. They grill everything over binchotan (high-quality charcoal), and diners praise the perfect cooking on every cut.

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The "tebasaki (chicken wings) Kara-age" made with carefully selected chicken and deep-fried in oil is also popular. Some reviews said they enjoyed the crispy outside and juicy meat.

They also stock several labels of wine and Japanese sake, which are said to pair well with the flavor of the yakitori.

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Yakitori Kankodori is a chicken specialty restaurant on the 4th floor of a building west of Sakuragicho Station, near Momijizaka. The restaurant serves courses that run from Appetizers to dessert.

The interior has stone walls and a chic, calm look based on black and gray. Counter seating is the main style, and there are about 14 seats in total.

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The restaurant mainly uses Akita Hinai Jidori (premium chicken breed from Akita), a popular brand of chicken, selecting birds that are in the best condition for the season. The chicken is dried and aged to concentrate its flavor.

The yakitori (grilled chicken skewers) course is said to be highly creative. It has some surprising touches, and every skewer is said to be delicious.

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The course also includes a mousse made with chicken liver. It is sandwiched in macarons with charcoal powder added, giving it a playful touch.

The drink menu is also extensive, including non-alcoholic options as well as wine and Japanese sake. They seem to have a good selection of labels that pair well with chicken dishes.

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Kagura is about a 10-minute walk from Bashamichi Station. This yakitori restaurant is located on Noge Koji, in the heart of an area packed with restaurants and bars of many kinds.

The interior is compact, with about 14 seats in total, including counter and table seating. It has a calm atmosphere, making it a great place to take your time and enjoy yakitori.

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You can order either a course meal or à la carte. If it’s your first time, they recommend adding a few dishes to the Kushiyaki Course.

One of the highlights is that they grill Hinai jidori (free-range chicken from Akita) and fresh chicken liver over binchotan (high-grade charcoal) charcoal. They also offer skewers of rare cuts from Hinai jidori.

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A popular way to finish off a course meal is the "tori soba (chicken noodle soup)." The soup is made from the bones of Hinai jidori (premium Japanese chicken) after it has been cut up for yakitori (grilled chicken skewers).

This salt-based ramen is well liked for its rich chicken umami flavor. It also comes in a half size, so it is easy to order even after a full meal.

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Daruma is an izakaya near Sakuragawabashi Bridge, which spans the Ooka River flowing close to Bashamichi Station. It mainly serves kushiyaki (grilled skewers), made by skewering meat and vegetables and grilling them.

There are about 20 seats in total, with counter, table, and zashiki (tatami seating) seats. It is an easy place to stop by even on your own.

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The menu consists only of the "Omakase course." It is a course centered on chicken the owner has Specially selected, and also includes seasonal vegetables plus grilled skewers of beef and pork.

A key feature is that they butcher the meat only after an order comes in and then skewer it. The yakitori (grilled chicken skewers) is of course excellent, and every dish on the menu is said to be good as well.

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The kushiyaki (grilled skewers) served in the course are seasoned differently, with the amount of salt and flavoring adjusted to suit each ingredient. The tebasaki (chicken wings) also use spices, so you can enjoy some variety in flavor.

On some days, the course also includes dishes like lamb and beef stew, so it seems you can find different flavors each time you visit.

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Yakitori Shirube is a yakitori restaurant located about a 13-minute walk from Bashamichi Station, near the Noge 3-chome intersection. It is a sister restaurant of the popular nearby yakitori spot Tori Shirube.

This restaurant stands out for its calm Japanese modern atmosphere. You can take your time enjoying yakitori in an interior that also incorporates traditional Japanese architectural styles.

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The yakitori here uses Date-dori (premium branded chicken) raised in Fukushima Prefecture. They carefully skewer each piece and grill it over high quality binchotan (white charcoal), which gives it a great aroma.

The course includes several skewers of yakitori using different cuts, chawanmushi (savory egg custard) steamed with egg and dashi, and liver pâté.

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Some reviews say the stylish serving dishes and presentation make the food enjoyable to look at as well.

In the second half of the course, they serve "seasonal Clay Pot rice," cooked fresh for each group. It makes quite an impression, and with duck added, the rice soaks up the broth and has a strong savory flavor.

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This restaurant is near the north exit plaza of Kannai Station. Here you can enjoy dishes made with brand chicken from around Japan.

The interior has a calm wa-modern (Japanese modern) feel, with 35 seats in total, including counter and table seating. It is often fully booked, so reservations are recommended.

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A popular yakitori choice is the Koshu Kenmidori (Koshu Kenmi Chicken) thigh. This chicken is raised in Yamanashi Prefecture and is said to be light yet juicy.

Besides the à la carte menu, you can also enjoy it in a course meal, including one where you can taste several popular yakitori skewers and a few individual dishes.

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You can enjoy jidori (local free-range chicken) such as Hinai Jidori from Akita Prefecture, Yamato Nikudori from Nara Prefecture, and Satsuma Jidori from Kagoshima Prefecture in dishes that match the natural umami of each ingredient.

They also put a lot of care into their chicken broth, and the Hot Pot of chicken and vegetables simmered together is also popular. They also offer a menu item that lets you enjoy the chicken broth on its own.

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Yakitori Wakatake is a yakitori restaurant about a 10-minute walk from Bashamichi Station. Founded in 1952, it has been loved for more than 70 years.

The interior still keeps the atmosphere from when it first opened. The first floor mainly has counter seats, and the second floor has zashiki (tatami seating where you remove your shoes).

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True to the founder’s words, “For grilled items, only chicken,” the grilled menu uses chicken, with no pork or beef.

They are also particular about the charcoal, grilling over Tosa Binchotan (binchotan charcoal from Kochi Prefecture). A key feature is how the strong heat of the charcoal fire crisps up the surface.

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On the table, there is a house-made miso tare (miso sauce). This sauce is aged with garlic, ginger, chili pepper, and other ingredients added to the miso, and they say the flavor has remained unchanged since the restaurant first opened.

They recommend eating the yakitori (grilled chicken skewers) with the miso tare. It gives the skewers a deeper flavor, and it has a tasty reputation for pairing well with alcohol.

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Shichiseido Bashamichi Ten is located along Otamachi-dori, about a 3-minute walk from Exit 3 of Bashamichi Station. At lunchtime, ramen is the main focus, but from the evening they also operate as an izakaya (Japanese pub) where you can eat yakitori (grilled chicken skewers).

It is a casual place you can stop by with ease. The bright white wood also gives it a warm feel.

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This restaurant focuses on local specialties from Hakata in Fukuoka Prefecture. The yakitori assortment sometimes includes Hakata style grilled pork skewers, a local classic.

The yakitori made with fresh chicken sourced from a chicken specialty shop in Yokohama is also popular for its great taste.

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The specialty Nanahoshi Hakata Ramen is a bowl of Hakata-style ramen with tonkotsu (pork bone) broth. Another Hakata-style touch is that you can choose how firm you want the noodles cooked.

The drink menu is extensive, with a focus on sours with shochu, and they also offer non-alcoholic cocktails.

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Ponkichi Kannai Ten is about a 7-minute walk from Bashamichi Station toward Kannai Station. Here you can enjoy original skewered dishes grilled on a teppan-yaki (iron griddle).

Located in the basement of a building, the entrance is said to be decorated with a large paper lantern. The seating mainly consists of tatami rooms with Sunken kotatsu seating, where guests take off their shoes.

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The restaurant offers a wide range of kushiyaki (grilled skewers), including yakitori (grilled chicken skewers), made by skewering chicken and grilling it with either salt or tare sauce. It also serves "Shinsen Sasami Aburiyaki," lightly seared fresh chicken tenderloin topped with a sauce made from wasabi and mayonnaise.

It is well known for offering a broad selection of grilled skewers, from classic options to creative skewers with a Western twist.

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The creative grilled skewer “lasagna” wraps bacon and cheese in flat pasta, while the “carbonara” is flat pasta topped with an egg yolk sauce.

It’s a good idea to compare and enjoy all kinds of grilled items, from Japanese style kushiyaki (grilled skewers) to Italian and French varieties.

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About a 6-minute walk from Bashamichi Station, Sumiyaki Shiki Torishirube sits along BayStars-dori (BayStars Street) and is a yakitori izakaya serving charcoal-grilled dishes made with binchotan (high-grade Japanese charcoal).

The casual space has large windows and an open feel. It has a lively atmosphere that is great when you want to eat and drink in a fun setting.

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The signature items are momo from Date-dori (brand chicken from Fukushima Prefecture) and “chochin,” a rare skewer made from the area around the chicken’s ovaries.

They grill them over Hyuga Bincho-zumi (binchotan charcoal made in Miyazaki), which gives the surface a nice aroma while keeping the inside tender and juicy. Every skewer has a great reputation for being tasty.

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They also offer a wide range of menu items beyond yakitori (grilled chicken skewers), with the potato salad topped with a soft-boiled egg and the slowly simmered beef motsu (offal) dish being especially popular.

The drink menu is also well stocked, including the highly carbonated "cho-tansan highball (extra-carbonated highball)" and fruit liqueurs. It is also perfect when you just want to eat and drink a little.

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Yakitori Koyuri Noge 5 Bangai Ten is a yakitori restaurant located about a 12-minute walk from Bashamichi Station, near the Noge 2-chome intersection. It mainly serves dishes made with ingredients from Kyushu and shochu (Japanese distilled spirit).

It is one of the many izakaya lined up along Noge Gobangai. With an atmosphere that makes it easy to drop by, it is a good choice when you want to spend casual time with someone close.

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You can enjoy yakitori made with Kirishima-dori (branded chicken from Miyazaki Prefecture in Kyushu). This chicken is known for its firm bite and juicy meat.

The chicken is butchered into large pieces, skewered, and carefully grilled over charcoal. Every cut is said to be delicious.

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They offer a wide range of drinks, including shochu and Japanese sake, with an especially strong lineup of more than 50 kinds of Kyushu shochu.

They also serve "honkaku cha-wari (authentic tea with shochu)," which blends matcha and shochu, as well as tea with shochu served in small Japanese-style pots and kettles.

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Yakitori Ebisu Yokohama Kannai Ten is a yakitori restaurant located about halfway between Bashamichi Station and Kannai Station. It is on the first floor of a building, marked by a red signboard and a lattice-style exterior.

The interior has a Japanese feel. There is a long counter and table seating for groups.

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The yakitori here is said to be the result of repeated trial and error. They use fresh chicken and change the seasoning and grilling for each cut, and every skewer is said to be good.

The signature item is “Ebisu-yaki.” It uses Aorta, the base part of the chicken heart, and is said to have rich, slightly sweet fat.

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The yakitori menu offers a wide variety. You can also enjoy skewers such as pork wrapped around cherry tomatoes or green onions.

They also stock a wide range of Japanese sake labels. From dry to fruity, there are many options, and the staff can also tell you their recommendations.

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Yakitri Nao is a yakitori restaurant on the second floor of a building, about a 5-minute walk from Bashamichi Station. The standard menu is a course where you can enjoy about six kinds of yakitori.

The interior has the warmth of wood and is put together with antique style decor. It is a great fit when you want to relax and enjoy your meal in a calm setting.

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The chicken used here is Awaodori (a brand chicken from Tokushima Prefecture). This branded chicken is known for its springy texture and rich umami.

They cut each part into easy to eat pieces and grill them over Tosa binchotan (binchotan charcoal from Kochi Prefecture). It has a great aroma, and you can enjoy its juicy flavor.

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The advance reservation only course combines yakitori (grilled chicken skewers) with chicken dishes. To finish, they serve ramen that makes the most of the chicken broth, which gets good reviews as well.

They also offer a wide selection of alcohol, including wine, Japanese sake, and whiskey, so you can enjoy pairing them with yakitori.

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Kotaro is an izakaya (Japanese pub) located about a 10-minute walk from Bashamichi Station, near the Hagoromocho 1-chome intersection. They serve a wide range of dishes, and you can also enjoy yakitori (grilled chicken skewers).

The place has a casual atmosphere that makes it easy to drop in. There are counter seats that are comfortable even for solo diners, as well as table seating for groups.

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The menu is packed with items like yakitori (grilled chicken skewers) and pork skewers grilled over charcoal. You can also enjoy yakitori made with Nichinan-dori (Nichinan chicken), known for its firm texture.

There is a wide variety of chicken sasami skewers. Some are topped with cheese, wasabi, or avocado, so it could be fun to compare the different kinds.

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This yakitori izakaya is located about a 7-minute walk from Bashamichi Station, along Kannai Sakura-dori Street. It is open from the evening.

The interior is simple, with exposed concrete and wooden tables. It has an easygoing atmosphere that makes it easy to drop in, and it is also a good choice when you want to enjoy a lively drink with friends.

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Yakitori HIGASHI is a yakitori izakaya located about a 7-minute walk from Bashamichi Station, along Kannai Sakura-dori. It is open from the evening.

The interior is simple, with exposed concrete paired with wooden tables. It has a casual drop-in feel, so it is also a good pick when you want to enjoy lively drinks with friends.

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They cut the yakitori (grilled chicken skewers) into slightly larger pieces, skewer them, and grill each one with care.

The "Gokujo Momo-niku (premium chicken thigh)" is popular because it keeps the skin on, so you can enjoy the crisp, fragrant skin and the juicy flavor of the thigh meat.

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The house made “nama-tsukune (fresh chicken meatball)” is made by blending several kinds of ground meat. The moment you bite into it, the rich flavor of the meat fills your mouth.

They also serve skewers of grilled pork and vegetables. The alcohol menu is extensive, and courses for Banquet with All you can drink are also popular.

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Den Kannai Ten is located about an 8-minute walk from Bashamichi Station toward Yokohama Stadium. This yakitori (grilled chicken skewers) restaurant feels like a hideaway, with a black door welcoming guests.

Inside, there is only a straight counter made of white wood. You can fully enjoy your meal while watching the owner grill the skewers.

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This restaurant uses Date-dori (premium chicken known for its rich umami). The menu consists only of an Omakase course that mixes in seasonal cuts that change throughout the year, and they serve around 10 skewers centered on kushiyaki (grilled skewers) and vegetable skewers.

The cuts included change depending on the day, so it is fun no matter when you visit.

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To finish the course, they serve rice topped with soboro (sweet and savory seasoned ground chicken), or ramen.

The ramen in the photo is a well-reviewed dish made with a soup that blends Date-dori (Date chicken) broth and fish stock, paired with noodles made from Domestic wheat.

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"Sandaime Torimero Sakuragicho Noge Ten" is an izakaya located on the 4th floor of a building near the Hanasakicho 2-chome intersection, about a 12-minute walk from Bashamichi Station. This chicken-focused restaurant has restaurants all over Japan.

The casual interior has more than 100 seats. It is perfect for families and groups when they want to have a lively time.

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There are many kinds of yakitori (grilled chicken skewers), and you can order either individual skewers or an assortment.

A signature feature here is the secret "purupuru tare (jelly-like sauce)," made by simmering it together with chicken combs and the tips of the feet. You can also choose a salty seasoning made with kombu kelp dashi.

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In addition to a wide range of menu items such as grilled skewers, fried dishes, and seafood dishes, the drink selection is also extensive. They have a full lineup of beer, sours, cocktails, and soft drinks.

Many groups also use the Banquet courses, which seem to let you enjoy a variety of dishes centered around Hot Pot dishes such as chicken and vegetables simmered in broth.

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Kushi Bistro Nodori Yokohama Bashamichi Ten is located on the 1st floor of PROSTYLE Ryokan Yokohama Bashamichi, about a 7-minute walk from Bashamichi Station.

The calm interior has counter seats, table seats, and Private rooms. The restaurant's signature menu item is gamecock skewers made with Tanzawa Jigoku Shamo (free-range black gamecock from Tanzawa) breast and thigh.

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The photo shows “Tanzawa Jigokko Shamo (free-range gamefowl) thigh from~ topped with shiso flowers~”.

This is one of the restaurant’s popular dishes, where you can enjoy shamo with its rich umami packed in. You can really smell the shiso and truffle, which add a nice accent.

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They also have a wide selection of drinks that go well with the food. In addition to red wine, white wine, and sparkling wine, they also offer local Yokohama craft beer.

A course where the staff suggest recommended pairings also seems to be popular.

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Yakitori Miyako is a yakitori restaurant about a 9-minute walk from Bashamichi Station toward Kannai Station. Marked by its wooden lattice door, this place has the feel of a hidden retreat.

The interior is a calm Japanese modern space. It has counter seats where even solo diners can relax, as well as box seats for groups.

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You can enjoy yakitori made with Daisen-dori (chicken raised in the foothills of Mt. Daisen) from the rich natural surroundings of the Mt. Daisen foothills in Tottori Prefecture. The chickens are raised and managed over time, and are known for their well balanced fat and umami.

The main option is an Omakase course, and each part is served with different seasonings such as salt, tare sauce, or wasabi.

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For people who want to try a variety of yakitori (grilled chicken skewers), the course with the "Omakase stop system" is recommended. After the first 7 skewers are served, the restaurant keeps bringing chef selected kushiyaki (grilled skewers) until you say stop.

Each skewer is on the larger side, so it sounds like about 10 skewers will leave you feeling full.

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Sumibi Yakitori Ogiya Yokohama Kannai Ten is a yakitori izakaya located about a 13-minute walk from Bashamichi Station, near the stone plaza in Odori Park.

The restaurant has a casual atmosphere that makes it easy to stop by. It is just right for a lively drink with close friends.

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The yakitori (grilled chicken skewers) here stand out for being quickly grilled over high heat from charcoal, giving them a nice, toasty aroma. The flavor stays locked in, and the far infrared effect is said to make them juicy.

Many of the yakitori can be ordered with either tare (sweet soy sauce glaze) or salt, and the skewers of lamb seasoned with special spices and grilled vegetables are also popular.

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The chicken wing Kara-age called "Bariteba" is also popular. It is said to start with a crispy bite, followed by the rich flavor of the chicken.

The alcohol menu is also quite varied. They also offer the restaurant’s original shochu (Japanese distilled spirit), along with low-alcohol and non-alcoholic drinks.