Foodle

Tori Chataro is an intimate, counter-only yakitori restaurant in Shibuya’s quieter Uguisudani district. Chef-owner Takuya Kaneko, born in Tokyo in 1975, studied business and worked in several fields before entering the yakitori profession at 29. He trained at Yakitori Ebisu in Nishi-Ogikubo and the respected Souten in Otsuka, opening Tori Chataro in 2013.

Kaneko’s philosophy sounds simple: excellent grilled poultry accompanied by excellent drinks. What makes his restaurant exceptional is the range of birds presented within one course. Depending on availability, he uses Hinai-jidori, Nagoya Cochin, Ikkoku Shamo, Gassan Shamo, guinea fowl and Kasumi duck, many raised longer than conventional poultry to develop firmer texture and deeper flavor. Each requires different heat, distance and time over the charcoal.

The modest eleven-seat room focuses attention on Kaneko’s grill. The atmosphere is serious but comfortable, animated by glowing charcoal, drifting smoke and the quiet rhythm of skewers being turned. Service is warm, knowledgeable and precisely paced.

The meal becomes a comparative study of poultry. Lightly seared guinea-fowl and Hinai-jidori breast reveal contrasting textures and levels of sweetness. Smoked white liver is exceptionally rich and creamy, sharpened by salt and a controlled perfume of smoke. Duck thymus brings a softly elastic texture and concentrated savory flavor.

The familiar skewers demonstrate Kaneko’s technique most clearly. Negima combines blistered skin, succulent thigh and sweet, smoke-softened leek. Tsukune remains juicy beneath its caramelized exterior and gains further richness from egg yolk. The signature chicken wing stuffed with sansho rice is a memorable conclusion: thin, crisp skin surrounds rice saturated with rendered chicken fat, while Japanese pepper provides fragrance and a gentle numbing lift.

Rather than treating poultry as trophies, he uses their differences purposefully, allowing diners to taste how breed, maturity, muscle and fat shape flavor and texture.

Tori Chataro received Silver at the Tabelog Awards in 2025 and 2026 and has repeatedly appeared among Japan’s top yakitori restaurants. The recognition feels deserved. This is powerful, generous cooking, but never merely heavy or luxurious. Kaneko turns different breeds, ages and cuts into a coherent progression, preserving yakitori’s elemental pleasure while giving it unusual depth and personality. Less

This restaurant is known for its difficulty in securing reservations, and I had been curious about it for a long time. I finally had the chance to visit for the first time.Honestly, when I made the reservation, I wondered, "What kind of experience can I expect at this price point?" However, by the end of the meal, I completely understood its value. It was not just a delicious meal, but a truly moving experience.【✨A Unique Restaurant】 Restaurant Naz feels like a cozy house filled with the passion of the Suzuki couple. Inside, there is a large table where all guests enjoy their meals together in the same space.Outside the big windows, vibrant greenery and flowers spread out, creating a breathtaking view that captures the natural beauty of Karuizawa.【A Series of Surprising Dishes】 Each dish is crafted with incredible attention to detail. Listening to the explanations, I was constantly amazed, thinking, "They’re combining these ingredients together?!" I was truly impressed by Chef Suzuki's creativity.The presentation is beautiful, and the experience of enjoying the aromas, textures, and flavors was a feast for the senses. Before I knew it, time flew by.【Enjoyable Pairings】 The non-alcoholic pairings were also exceptional. Each drink was thoughtfully crafted to complement the dishes, keeping me excited about what would come next.I had the chance to try ingredients like pheasant, bear, and horse meat, which are not something I usually encounter. I was a bit nervous about trying pheasant for the first time, but it was incredibly delicious.【An Experience Worth Having】 What left a lasting impression was that it wasn’t just about the food; the atmosphere and the flow of time felt like a work of art. The sight of more staff than guests all serving dishes at once was breathtaking, creating a truly special moment.This is not just a place to eat, but a "restaurant to experience." It was an unforgettable visit that made the trip to Karuizawa worthwhile!✨ Less

お店に行ったら「うどんが主食の口コミを見て来た」とお伝えください。毎回毎回・・・めっちゃ楽しいね。鮨は当然うまいけど、齋藤さんの人間力、素晴らしい。カウンター商売が何たるか、よくわかります。鮨さいとう、素晴らしい。オフ会LINE公式アカウント　https://lin.ee/M97scKk「うどんが主食」instagram　https://instagram.com/alwaysudon/うどんが主食のTikTok @alwaysudon公式ブログ　https://alwaysudon.com/" target="_blank">https://www.tiktok.com/@alwaysudon公式ブログ　https://alwaysudon.com/ Less

Recommended bowl: No extra talking

Jiro style ramen at Ramen Jiro Nishidai Ekimaeten in Itabashi-ku, Tokyo. Strong shoyu-tonkotsu soup is less emulsified compared to most Jiro shops, noodles also cut slightly thin. Regular size ramen here is quite large, noodles house-made on the customary Ebisu brand machine. Pork chashu is cut from the shoulder. Extra toppings available via ticket machine include ginger, green negi, white negi and quail eggs. No extra talking allowed, no eating ramen too slowly. Originally open since 2010, moved to the current location in 2018. Run by master Fujisawa-san. Twitter: @jiro_nishidai Less

When you visit the restaurant, please mention that you came after seeing the review about "Udon as a staple food."Mr. Hoshino, the first young chef to become independent from the Kyomi Ichimon group, has an incredible passion for cooking. He incorporates new techniques while preserving the traditions of Kyomi.Every time I visit, there’s no compromise in quality, even down to the finishing rice dish—it's always exceptional. Less

The service was exceptionally attentive, allowing me to enjoy a pleasant experience throughout my visit. The sommelier's attention to detail was remarkable, and I felt that this restaurant truly values the time spent with wine.However, when it comes to the flavors, I found them to be somewhat different from my personal preferences. While I could sense the high level of skill in the composition and execution that respected the ingredients' natural qualities, I did not encounter a dish that left a lasting impression on me.Considering the price range, my expectations naturally increased, but when factoring in those expectations, my level of satisfaction did not necessarily correlate with the price.That said, the service and commitment to wine are very appealing, and I believe this place could offer a special experience for those whose tastes align with it. Less