5 editor picks across Japan.
5 yakitori restaurants worth the trip across Japan, editor-ranked. All cuisines in Japan.
Toshihiro Wada's Bird Land in Tokyo Ginza grills Ibaraki shamo over binchotan, the basement that invented elevated yakitori. One Michelin star.
OrderThe omakase course closing with the oyakodon rice and silken liver pate as the opener.
TipClosed Sundays, Mondays and public holidays. Reservation by phone only, six weeks out.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
OrderTsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
TipCounter only; book a week ahead. Sake list weighted to Hokkaido breweries like Otokoyama.
A Susukino yakitori counter working Hokkaido jidori chicken over white binchotan. Skewer-by-skewer omakase and a sake list weighted to Hokkaido breweries.
OrderTsukune meatball with quail-egg yolk and a thigh-skin (kawa) finisher.
TipCounter only; book a week ahead. Hokkaido-only sake list, ask for Otokoyama or Kunimare.
A Hosui-Susukino room pairing yakitori and Hokkaido crab in one menu. The three-crab platter lands alongside jidori-chicken skewers at the counter.
OrderThree-crab platter with a six-skewer yakitori set.
TipReserve via Tabelog; counter seats look across into the open grill.
A bright Susukino yakitori counter three minutes from the subway. Bin-chotan grill stays low and slow; sake list pulled almost entirely from Hokkaido.
OrderSet of negima, tsukune and kawa skewers to start; finish with chicken-broth soba.
TipWalk-ins after 21:30 most nights; counter only, 12 seats Walk-ins usually OK.
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