Since my last visit on March 25 (Wednesday) at 6 PM, I wanted to come back before summer, making this my fourth visit."YAKITORI Moe es" opened in June 2021 as a sister restaurant to the popular yakitori spot "YAKITORI Moe" in Roppongi, which has been in business since 2002. The interior is stylish, featuring a U-shaped counter with 12 seats surrounding the grill, as well as private rooms.Chef Daisuke Numano, who has experience in French cuisine, is known for his exceptional grilling skills. His yakitori and French-inspired course meals have received high praise, earning selections in the Michelin Guide Tokyo for 2024-2026, as well as being listed among the top 100 yakitori restaurants from 2022 to 2025, and receiving the Award Bronze for both 2025 and 2026 consecutively.The yakitori is made from long-term raised "Himekko Jidori" chickens, which are specially raised for 180 days, longer than the usual 130 days, to enhance the meat's flavor. The meat is also rested in the refrigerator for about a week before cooking to ensure tenderness. Additionally, seasonal brand chickens such as Ibaraki's Horohoro chicken and Tohoku's Date chicken are used.The restaurant operates on a reservation-only basis, currently offering OMAKASE (for one person) and TableCheck (for two or more). The 6 PM and 7 PM slots feature a course (JPY 15,000) that includes four dishes, 11 skewers, and chicken soba, with options for additional items. The 8:40 PM slot is based on appetizers and 10 skewers (JPY 8,000).In my previous three visits, I had the courses from 6 to 7 PM, but after seeing reviews, I wanted to try the yakitori-focused slot at 8:40 PM. This OMAKASE slot is often available for 1 to 4 people, and typically has openings two weeks in advance, sometimes even a week prior. I made my reservation for the 8:40 PM slot on June 16 (Tuesday) on June 12 (Friday) at 7 PM.Interestingly, just before I booked, there were 2-3 spots available for the 8:40 PM slots from June 16 to June 18, but they were all filled shortly after I made my reservation. I arrived at the restaurant around 8:30 PM, and at 8:35 PM, the usual female staff member opened the door for me to enter. There were still four guests from the 7 PM course (who left around 8:50 PM), and by 8:40 PM, eight guests had gathered for the 8:40 PM course.The 6-7 PM slots often have many international guests, but it seems that the 8:40 PM slots are mostly filled with Japanese patrons.**2026.06.16.Tue ◆ Skewers** ◇ Appetizer: Chicken Rillettes with Crackers and Aonori, Sake Lees and Seasonal Vegetable Potage Soup ◆ Horohoro Chicken Tender with Wasabi ◆ Neck Meat ◆ Asparagus from Hokkaido Jet Farm (the third skewer is a vegetable) ◆ Horohoro Chicken Thigh ◆ Tsukune ◆ Himekko Jidori Chicken Gizzard ◆ Turnip ◆ Ibaraki Horohoro Chicken Liver ◆ Shiitake Mushroom ◆ Himekko Jidori Chicken Thigh (Inner Thigh) Total: 10 skewers **Add-ons** ◆ Kurumi Negima (Chicken and Green Onion wrapped in Chicken Skin) ◆ Heart ◇ Homemade Chicken Soba (Ramen) ◇ Oita Premium Brand Egg "Ranou" Pudding ◇ Jasmine Green Tea (included in the course) The chicken rillettes and crackers, along with the soup, are standard first dishes in the 6-7 PM course.1) The skewers started with the Horohoro chicken tender, which was incredible! The tender melted in my mouth, and the flavor was outstanding!2) The neck meat had a great texture and flavor, perfectly finished.3) I was personally delighted to see asparagus.4) The Horohoro chicken thigh, with its crispy skin and tender meat, is a great skewer that you can find in various restaurants.5) Tsukune is often associated with the specialty from Nihonbashi TORI8, but I believe the tsukune at Moe es is also a specialty with exceptional flavor and texture.6) The Himekko Jidori chicken gizzard had a delightful crunch and perfect seasoning.7) The turnip was also excellent.8) The Horohoro chicken liver is one of the popular skewers at yakitori restaurants, and Numano's liver is among the best in Tokyo, with a rich flavor and melt-in-your-mouth texture.9) The shiitake mushroom, grilled to release its umami, was one of the standout skewers of the day!10) The Himekko Jidori chicken thigh was wonderfully elastic and flavorful, reminding me of why I love yakitori.**Add-ons** 1) Kurumi Negima: A popular creative skewer in recent years, where chicken and green onion are wrapped in chicken skin. The visual presentation is KO-worthy, and the taste is absolutely divine—definitely one of my favorites today!2) Heart: This is one of my favorite parts, and Numano's heart is a masterpiece with incredible flavor!**Drinks** - Tokyo White (Draft Beer) - Indo no Ao Oni IPA (Draft Beer) - Chita Highball - Reishi Gin Soda The homemade chicken soba, with perfectly aligned noodles, tasted better than many ramen shops! ⭐︎ This was also my first time trying the pudding on my fourth visit, and I highly recommend it! ⭐︎I always find that Moe es offers an excellent casual yakitori experience, but this 8:40 PM slot had a unique atmosphere, likely attracting various industry professionals, and I noticed a lot of Moët & Chandon being ordered (laughs).It was delicious! ✨ It was a great meal!
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