Nanachome Tokyo

At Minami Aoyama Nana Chome, you can enjoy not only yakitori but also dishes like fried corn, chicken sashimi, and a bomb of natto, green onions, and avocado.As someone who loves to eat a lot, I really appreciated being able to choose from a variety of yakitori and rice dishes to finish off my meal.Options included:- Tamago Kake Gohan (Egg over Rice)- Oyakodon (Chicken and Egg Rice Bowl)- Chicken Broth Ramen- Dandan Noodles without Soup- Chicken Paitan RamenI wanted to try everything, but the staff advised me that the portions are quite large, so I settled on the Oyakodon, Dandan Noodles, and Chicken Paitan Ramen. All of them featured delicious chicken and eggs, and they were absolutely exquisite. Less

The portions of yakitori are generous. The El France is grilled after being made into a soft-boiled egg, and it was the most delicious I’ve had at any yakitori restaurant so far.After two courses, I chose one skewer of my preference and the final dish. Since it’s served last, you need to choose wisely to avoid overloading yourself. It’s easy to pick too much when you’re hungry.The chicken paitan noodles are incredibly rich.For drinks, everyone except me chose the homemade fresh lemon sour. I opted for a non-alcoholic fresh lemon squash. The fresh lemon is frozen and used as ice, so when I ordered a refill, I just used the same glass.- Dakimi - Corn Tempura - Seseri - El France - Homemade Chicken Rillettes (with bread) - Grilled Cheese - Green Onion Roll - Shoulder - Nana Chome Bomb (A hand roll with avocado, white onion, natto, pickled daikon, chicken sashimi, and a soft-boiled egg wrapped in seaweed.) - Chicken Thigh - Homemade Thick Fried Tofu - Chicken Soba (Soba from Yamagata Prefecture) - Tsukune Preferred Skewer: - Liver Final Dish: - Chicken Paitan Noodles Less

I finally visited this place after years of anticipation. My expectations were quite high, but it far exceeded them and was absolutely amazing.I was blown away from the very first skewer. This is incredible. No wonder it's hard to get a reservation.The surprises and delights just kept coming.I couldn't hear about half of the dishes being explained due to the loud voice of the man at the next table, but honestly, they were so delicious that explanations weren't even necessary.That day, I managed to snag a last-minute cancellation and drove here, so I couldn't drink alcohol, but the lemon sour with plenty of lemon looked delicious.I had about three non-alcoholic drinks along with the food, and the total came to around JPY 20,000. For this quality, the price is incredibly reasonable.It was absolutely delicious. It was a great meal! Less

It's been a while since I visited Nana Chome! As expected from a restaurant that's hard to book, I managed to get a reservation at the last minute.I went for the "Full Stomach Course". I hadn't eaten anything since morning, eagerly waiting for the yakitori.At Nana Chome, the portions are generally on the larger side.I tried the "Nana Chome Bakudan"—a mix of natto, chicken breast, avocado, and more, all wrapped in seaweed. This was my first time trying it, and it was delicious.I also had two small bowls of ramen and an oyakodon, but I couldn't finish it all.There are plenty of places in Tokyo that serve great yakitori. Tokyo really is amazing!It was a great meal. Less

I visited Minami Aoyama Nana Chome, a yakitori restaurant located along the Red Cross Street in Hiroo. The interior, featuring an L-shaped counter, was recently renovated this year and is simple yet very clean. The owner’s mother provides warm and attentive service, making you feel like you want to lean on her like a mother figure! The meals are served as a course and start all at once, but you can add extra skewers and choose your finishing dish from options like egg over rice, oyakodon, or noodles, along with today’s dessert. The egg over rice is prepared right in front of you by the owner’s mother, who mixes the egg with care.Here’s the course we enjoyed:- Daki-mi- Chilled eggplant and sweet long peppers- Seseri (neck meat)- El France- Homemade chicken rillettes- Grilled cheese- Negitoro (tuna with green onion)- Kata (wing)- Nori rolls with natto, avocado, and egg- Momo (thigh)- Homemade thick fried tofu- Hand-made soba from Yamagata Prefecture- Tsukune (chicken meatball)- Liver (additional skewer)- Dan Dan noodles without soup (one of the finishing options)- Brulee (today’s dessert)Each skewer was perfectly grilled, and every dish was carefully prepared, making everything truly delicious.It’s a popular spot that’s hard to reserve, but I highly recommend it! Less

The cooking of carefully selected ingredients like Kyoto Akadori, Matsukaze Chicken, and Elf France (quail) has received high praise.I heard that the favorites are the chicken neck, negima, tsukune, rillette, and thick fried tofu, and they truly live up to their reputation for being delicious.The ramen made with chicken and niboshi (dried sardine) broth is said to be the "pinnacle of finishing dishes," and it certainly is tasty.The counter seats are clean and modern, making it a great restaurant. Less

Thanks to my foodie friend, I was able to visit the highly sought-after Minami Aoyama Nana Chome. I was pleasantly surprised by the generous portions, leaving me quite full. One dish that particularly stood out was the hand roll with chicken sashimi, avocado, and natto. The texture and flavor were unlike anything I had experienced before, but they paired surprisingly well together. For the finale, I could choose from five different options. I ordered the oyakodon (chicken and egg rice bowl) and the chicken white broth ramen. Honestly, the ramen could easily compete with dedicated ramen shops! Less

Among the many lively yakitori restaurants, this one stands out as a hidden gem that I would recommend for adults looking to take someone special.The yakitori here is remarkable, with beautifully sized portions and expertly calculated cooking for each cut. The outer skin is crispy and fragrant, and with each bite, the juices burst forth. The perfectly medium-rare cooking allows you to truly appreciate the high potential of the chicken.The design of the duct, which prevents any smoke from being bothersome, is also a very appreciated feature when welcoming guests dressed in fine suits or dresses. Less

This was my second visit. The first dish, the Gold Rush soup, really brings the feeling of summer, even though it's still the rainy season. At other yakitori places with a stop system, the skewers keep coming, and it can get overwhelming and monotonous. However, here, the structure is skewer, dish, skewer, which keeps things interesting, and before I knew it, I was already at the finishing point. The hand-made soba was refreshing, followed by the rich tsukune, and the flow leading to the crispy homemade thick fried tofu was just perfect. The finishing touch was the creamy oyakodon, and even though I was full from the chicken broth, I couldn't resist the delicious crème brûlée for dessert. Less

I had heard from various acquaintances that this place was delicious, but I had never been able to visit until now.Located on Aoyama's Nisseki Street, this area is known for its excellent yakitori restaurants.Each place has its own unique characteristics, but the quality here was outstanding.The balance of the skewers, along with accents like cheese and young corn, was impressive.I was personally delighted to find soba included as well.The variety of finishing dishes caters to all yakitori fans.I enthusiastically ordered four out of five options for the finishing dishes.The richness of the oyakodon (chicken and egg rice bowl) was incredible, and I truly felt that this was a drinkable oyakodon... while thoroughly enjoying the three types of noodles! Less

Minami Aoyama Nana Chome is a renowned yakitori restaurant beloved by many fans! It's so popular that it feels like only regulars can get in. I had been wanting to go for a while, and finally got invited by a regular customer! Thank you so much! ☆☆Chef Naoki Kawana trained in kaiseki cuisine and at Daikanyama Kokepiyo before opening his own restaurant. I heard that the charcoal grilling using Matsukaze jidori, Kyoaka jidori, and El France is exceptional, so I was looking forward to it! They are very particular about the quality of the chicken, the charcoal, and the cooking methods to fully bring out the flavors of the ingredients.**Omakase Course** ■ Steamed Chicken We started with a toast over beer and enjoyed the steamed chicken. ■ Neck Meat The thick and generous portions are a highlight! You can really feel that you’re eating yakitori right from the start! ■ El France Eggs These are incredibly rich and burst in your mouth! ☆ ■ Chicken Rillettes on Bread This is simply delicious! It pairs perfectly with wine! ■ Grilled Cheese Instead of melting, it’s grilled to a slightly firmer texture, which is the key! ■ Chicken Wing with Green Onion The texture of the green onion is fragrant! ■ Shiitake Mushrooms Stuffed with Duck Meat I’ve had stuffed shiitake at various places, but this was my first experience with duck meat! ■ Young Corn You can feel the freshness from the earthy aroma of the young corn! ■ Chicken Drumsticks Thick and full of flavor! ■ Chicken Skin with Ponzu Crispy chicken skin is sure to enhance your drinking experience! ■ Chicken Thigh The grilling is perfect—just outstanding! ■ Homemade Soba As expected from a chef trained in traditional cuisine, the soba is impressive! ■ Thick Fried Tofu I’ve had this at various places, but I never skip this in the latter part of the meal! ■ Negima (Chicken and Green Onion Skewers) Generously coated with sauce, the rich flavor is delightful! ■ Bonjiri (Chicken Tail) The unique texture is still very much present! **Choose Your Finish** ■ Tamago Kake Gohan (Rice with Raw Egg) ■ Oyakodon (Chicken and Egg Rice Bowl) ■ Dan Dan Noodles The eggs are freshly prepared by the chef’s mother, making it a must-try! The oyakodon features melt-in-your-mouth eggs! The dan dan noodles are not too spicy, making them a perfect finish! It was quite a hearty meal, and I was so full that I couldn’t order anything extra, but since it’s a place I don’t visit often, my husband ordered a variety of dishes! Thank you so much for inviting me to this incredibly hard-to-reserve restaurant! ☆ Less

【Check Points】■ The charcoal grilling of Matsukaze jidori, Kyoaka jidori, and El France is exceptional.■ Course duration: 2 hours and 15 minutes.Minami Aoyama Nana Chome is my favorite restaurant that I want to keep coming back to, despite its difficulty in making reservations.Located a 10-minute walk from Hiroo Station, this extremely popular yakitori restaurant is situated on a slope along the Nihon Red Cross Street.The exterior features a sign with the restaurant's name in white on the first floor of a building, making it easy to spot as reservation holders wait outside before opening.Upon entering the B1F through the door at the bottom of the stairs, the spacious area behind the seating creates a sense of height, enhanced by the lower table height. The bright wood tones inside and the proximity to the grilling area contribute to a more open atmosphere.Chef Naoki Kawana, who trained in kaiseki cuisine and at Daikanyama Kokepiyo, opened his own restaurant, which has become a highly sought-after spot for reservations.Using the finest ingredients such as Matsukaze jidori, Kyoaka jidori, and El France quail eggs, all raised on completely drug-free feed, Chef Kawana’s exquisite grilling with Kishu Binchotan charcoal results in an outstanding course! Every visit leaves me thoroughly satisfied with the deliciousness.Since it has been renewed, we returned to the basics, starting the course with seseri, followed by the nostalgic flow of El France. The quality of the soft-boiled eggs is exceptional, and the consistency of the seseri and tsukune is reliable. The bread with chicken rillette and the homemade thick fried tofu are also at a high level, making for a wonderful course composition that I thoroughly enjoyed.The finishing touch of the oyakodon (chicken and egg rice bowl) was perfectly creamy, and the tare (sauce) was flawless. The chicken paitan ramen was also of such high quality that it could rival any ramen shop.Once again, it was fantastic!Omakase Course:■ Steamed Chicken■ Seseri■ El France■ Chicken Rillette Bread■ Grilled Cheese■ Chicken Wing with Green Onion■ Shiitake Mushroom Stuffed with Duck Meat■ Young Corn■ Chicken Drumstick■ Chicken Skin with Ponzu■ Chicken Thigh■ Homemade Soba■ Thick Fried Tofu■ Negima (Chicken and Green Onion Skewers)■ Bonjiri (Chicken Tail)■ Oyakodon■ Dan Dan Noodles◆ I would appreciate it if you could save this if it is helpful! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

Nestled in a residential area of Minami Aoyama, Nana Chome is a reservation-only hidden gem for adults! This is one of my favorite restaurants that I have been visiting regularly since it opened. The main attraction, the yakitori, is not only made with carefully selected ingredients, but the cooking techniques are also perfectly tailored to each part of the chicken, making it incredibly delicious! The side dishes served in between are equally impressive, utilizing seasonal ingredients and incorporating elements from Japanese, Western, and Chinese cuisines, resulting in high-quality dishes. Rather than just a yakitori restaurant, it feels more like an "original course meal centered around chicken." The ramen to finish off is of such high quality that it could stand alone as a dish. This time, I enjoyed some rare Japanese sake while having a delightful and wonderful time. Thank you, Chef Kawana and the entire team for your hospitality! Less

We also feature our restaurant on Instagram. Please follow us!https://www.instagram.com/nobu.poker【Access】A short 7-8 minute walk from Hiroo Station.【Menu】- Chilled soup made by simmering corn cobs for 4 hours - Chicken Neck - Elfrance - Homemade Rillettes - Grilled Cheese - Chicken Wing with Green Onion Wrap - Morokheiya Salad - Shoulder - Young Corn - Chicken Drumstick - Homemade Thick Fried Tofu - Hand-Made Soba - Tsukune (Chicken Meatballs) - Braised Eggplant - Negima (Chicken and Green Onion Skewers) topped with Fresh Shichimi - Heart - Saezuri - Oyakodon (Chicken and Egg Rice Bowl) - Shoyu Ramen - Chicken Paitan - Dan Dan Noodles without Soup Less

I visited Minami Aoyama Nana Chome again after a while, making this my second visit.Once again, I was impressed by the high level of satisfaction this restaurant offers. I truly understand why it’s often mentioned among yakitori lovers.I believe they have even received a Michelin star, but what’s great is that it doesn’t feel overly formal.The food is genuinely delicious and the atmosphere is enjoyable.Most importantly, the quality at this price point is exceptional.It strikes a balance that is often difficult to achieve: "high satisfaction without being overpriced."Every skewer is consistently excellent.The grilling is perfect, allowing the texture and richness of each part to shine.The tsukune (chicken meatballs) stood out again this time.The combination of the crispy exterior and juicy interior was fantastic, and I was excited from the very first bite.The side dishes served in between were thoughtful and kept the meal interesting until the end.It feels more like a "course meal centered around chicken" rather than just a yakitori restaurant, showcasing a high level of completeness.The atmosphere inside is pleasantly casual.It’s a place you can visit without pretense, yet it still feels special.It’s the kind of restaurant that works well for both dates and business meals.It’s no surprise that it’s a popular spot.Including the difficulty in making reservations, I believe it represents the current yakitori scene in Tokyo.Rather than being flashy, it has a strong appeal that makes you want to return consistently.I was satisfied once again this time! ✨ Less

【Minami Aoyama Nana Chome】・Tokyo: About a 10-minute walk from Hiroo Station・Average Budget: JPY 20,000 - 29,999・Tabelog: 4.18 (as of posting)2018, 2019, 2021, 2022: Selected as one of the Top 100 Yakitori Restaurants2023, 2024, 2025: Selected as one of the Top 100 Yakitori Restaurants in the EAST2020-2026: Tabelog Award BronzeI had the pleasure of visiting Minami Aoyama Nana Chome again after 7 and a half years, this time at a friend's invitation.The owner is Mr. Naoki Kawana.On that day, I enjoyed the Nana Chome Course, which featured ingredients such as Kyoto's Kyo Akadori chicken and Hyogo's Matsukaze chicken, along with the domestically produced French quail eggs "El France," which are only produced in Saitama Prefecture.Despite the focus on tare (sauce) yakitori, there was no greasiness or heaviness, allowing for a delightful experience until the very end. The side dishes served in between and the handmade soba noodles were also exceptional! ★☆I was impressed by the gentle flavors that highlighted the natural umami of the ingredients, as they do not use chemical seasonings, including in the tare.Additionally, Mr. Kawana's commitment to not serving chicken raw or rare ensures a high level of safety, making it a comforting dining experience.I am grateful for the invitation and look forward to returning! It was a great meal.◆Nana Chome Course◇ JPY 15,850, tax included・Chinese-style chicken breast and jellyfish salad・Seseri (neck meat) With mustard・Saitama's El France With tare・Homemade chicken rillettes and toast・Shoulder With tare・Grilled cheese・Stuffed shiitake mushrooms With onsen egg・Deboned chicken wings with green onion With salt and yuzu pepper・Young corn・Deboned chicken drumsticks・Chicken skin with ponzu・Homemade hand-pulled soba With soba dipping sauce・Homemade thick fried tofu With soy sauce・Negima (chicken and green onion skewers) With tare and yuzu pepper・Liver With tare *Choose one skewer from the selection・Oyakodon (chicken and egg rice bowl)・Unsweetened black tea・Chicken niboshi soba with soy sauce◆Additions◇・Saezuri (chirping)・Crème brûlée・Homemade lemon sour x3・Hidakami Yasukiyo Junmai Ginjo Miyagi Prefecture, Hirataka Sake Brewery・Hakurakusei Junmai Ginjo Miyagi Prefecture, Niizawa Brewery・Banshu Ikko Junmai Chokarakuchi Hyogo Prefecture, Sanyo Hai Sake Brewery・Saku Impression M Mie Prefecture, Shimizu Seizaburo Shoten Less

The restaurant features a counter-centered space where you can enjoy your meal while closely observing the grilling process. It strikes a perfect balance between a pleasant tension and comfort, allowing for a leisurely dining experience.This time, I opted for the course menu. The yakitori was served one skewer at a time, perfectly timed, and the overall flow was excellent. Each part of the chicken had distinct characteristics, and the grilling was meticulous, allowing us to savor the unique flavors of each piece.Not only the yakitori, but the selection of side dishes and the final course were well-balanced, ensuring that the meal remained engaging throughout. The seasoning was just right, allowing the quality of the ingredients to shine through. The portions were ample without being overwhelming, making it enjoyable until the very end.The staff were attentive and provided timely explanations of the dishes. The restaurant maintained a clean and calm atmosphere, perfect for enjoying a meal.The overall quality of the course was impressive, with evident care put into each dish. As the meal progressed, my satisfaction grew, and I was able to fully enjoy every last bite. This is a place I would like to visit not only for special occasions but also when I want to savor yakitori at a leisurely pace. Less

I finally visited the much-anticipated Minami Aoyama Nana Chome, a restaurant known for its challenges. A friend, who is a regular, brought me along, and I’m grateful for that.The true highlight here is the selection of dishes included in the course. The seasonal dishes served between the yakitori were excellently arranged, leading up to the finale. The ramen served at the end is particularly noteworthy, made with custom noodles from a specialized noodle shop. There are additional options available, but the portion sizes are generous.The drinks are also popular, featuring a carefully selected lemon sour and Imo Shochu, adding to the variety.*Today's Recommendations*■ Appetizers ・Bamboo Shoot Chawanmushi ・Bamboo Shoot and Chicken Skin Rice ■ Skewers ・Seseri (chicken neck) - A signature dish at Nana Chome, it’s large, juicy, and the sweetness of the fat is perfectly balanced by the mustard.) ・Quail Egg (using domestic French quail eggs, they burst in your mouth, and the rich yolk flows out like a sauce—truly impressive cooking.) ■ Appetizers ・Chicken Rillettes (another delicious specialty, highlighting the sweetness of the fat.) ・Grilled Cheese ■ Skewers ・Chicken Wing with Green Onion Wrap ・Shoulder ■ Appetizers ・Asparagus (a variety called Amaenbou, very sweet.) ・Chicken Wing Gyoza (richly flavored yet incredibly tasty.) ・Japanese Soba (the owner has studied soba and serves it so well that you forget you came for yakitori.) ■ Skewers ・Tsukune (chicken meatballs that are thick and juicy, yet not too rough—exquisite and very delicious.) ■ Appetizers ・Thick Fried Tofu (silky smooth tofu.) ■ Skewers ・Negima (large portions that are satisfying.) ■ Add-ons ・Liver ・Gizzard ■ Finale ・Oyakodon (always delicious.) ・Chicken Paitan Ramen (very popular, but richer than I expected, reminiscent of a generic Ten-Ichi.) ・Chicken Dashi Shoyu Ramen (this was a surprise; I would love to visit a ramen shop that serves this.) The combination of signature dishes and seasonal recommendations was excellent. While the barrier to entry for newcomers is high, it seems that regulars have an easier time, so I hope to visit regularly. It was a great meal! Less