Opened in July 2024, Aramaki is one of Tokyo’s most exciting new entries into the world of refined yakitori. Located in a quiet corner of Higashi-Azabu, this intimate 8-seat counter is the personal project of chef-owner Masashi Aramaki, a former Muay Thai fighter turned chef who trained at legendary spots like Ginza Torishige, 2-star Ginza Kojyu, and Yakitori Omino Kamiyacho, where he served as head chef.

What sets Aramaki apart is its unique format: a seasonal tasting menu that alternates precisely grilled skewers with creative kaiseki-style dishes. The poultry is sourced from top producers like Mikawa Akadori and Kumano jidori and grilled over Kishu binchōtan, giving each skewer incredible purity and depth. Signature items include raw tsukune soup, stuffed chicken wings, chōchin (immature egg sacs), and aged breast, all interspersed with refined small plates—think white asparagus with chicken neck and tofu sauce, or stuffed shiitake with ankake.

Chef Aramaki is also a certified sommelier, and his 150+ bottle list covers grower Champagne, Burgundy, and top-tier sake, making beverage pairings a serious highlight. BYO is welcomed for a corkage fee, and monthly full-menu changes keep things fresh for returning diners.

Despite being new, Aramaki has already entered the OAD Top Restaurants list (#425) and holds a Tabelog score of 3.70, placing it among Japan’s top 5000. In May 2025, it hosted a sold-out Bollinger pairing dinner—a bold sign of its culinary ambitions.

For those looking beyond traditional yakitori or classic kaiseki, Aramaki offers a compelling, highly personal experience that bridges both worlds with finesse, discipline, and an ever-evolving sense of seasonality. A rising star worth booking before it becomes impossible. Less