Shutei Tanaka Tokyo

I had been wanting to visit this restaurant for a long time. Thanks to a friend who made the reservation, I finally got to experience Shutei Tanaka!We started with three incredible appetizers and spent a delightful two hours there.No explanation needed—this is, in my opinion, the pinnacle of yakitori restaurants.While some places focus solely on yakitori with a stop-order system, here you can enjoy a variety of exquisite dishes along with their outstanding yakitori for a truly memorable experience.By chance, there were two types of liver available, so I ordered them as well. Both the white liver and regular liver were cooked to perfection, making it the best yakitori experience of my life!I’ve already made another reservation for January, so I look forward to returning! Less

Finally made it to this place! The atmosphere was warm and cozy, making it a lovely restaurant. I had visited the nearby Yuzawa a few times and really liked it, but it’s important to know the roots of a place. Even though it’s a yakitori restaurant, I was delighted to find fish on the menu as well. Everything, from the chilled chawanmushi to the ramen to finish off the meal, was truly delicious! The Kumano jidori yakitori was fantastic, and I also ordered some bonpeita and otakufu to pair with red wine, which made for a very satisfying experience. Less

■ Visit Information- Sunday 20:00 - Reservation made This restaurant offers a calm atmosphere where you can enjoy yakitori and seasonal dishes.⸻■ Order Details- Chilled Chawanmushi with Edamame Puree - Boiled Peanuts with Miso - Amela Tomatoes with Black Vinegar - Furisode (Chicken Thigh) - Simmered Herring and Eggplant - Negima (Chicken and Leek) - Sashimi of Ainame and Bonito - Liver - Ice Cream with Fig and Hatcho Miso - Shiitake and Mushrooms - Pickles - Tempura of Corn and Clams - Skin - Tsukune (Chicken Meatball) and Quail Eggs - Chicken Paitan Ramen Additional items: - Back Fat - Aorta - Quail Eggs Total for one person: Approximately JPY 15,000 ⸻■ ReviewNot only yakitori, but also dishes like chilled chawanmushi, simmered herring and eggplant, and tempura of corn and clams featuring seasonal ingredients were served one after another.The standout dish was the "Tsukune and Quail Eggs." The umami of the tsukune combined with the smoky aroma of the quail eggs created a unique flavor that was addictive. Among the yakitori, the back fat and quail eggs were particularly to my liking.The chicken paitan ramen to finish was exceptional. The broth was rich with chicken flavor but not too heavy, making it surprisingly easy to eat even after a hearty serving of yakitori.With a wide variety of dishes, this course allowed for a well-balanced enjoyment of both yakitori and side dishes.⸻■ Overall EvaluationThis place allows you to thoroughly enjoy yakitori, seasonal dishes, and ramen to finish.Especially for yakitori lovers, the smoky flavor of the quail eggs, back fat, and other dishes were particularly appealing. While JPY 15,000 is not cheap, considering the number of dishes and the quality of the food, the satisfaction level is high.Recommended for those who want to enjoy a complete dining experience, not just yakitori. Less

………………………………………………………《Visit》(Weekdays) 20:00 Reservation visit………………………………………………………《Order_φ(･_･》・Omakase Course JPY 9800 ・Sorires JPY 500 ・Aka JPY 650………………………………………………………《Taku’s Point》・Oshinogi - Chicken porridge with Kumano jidori white soup, combined with clam broth from Chiba Prefecture. The clam broth is prominent, offering a deep aroma and flavor! The rice retains its texture and absorbs the broth, spreading umami in your mouth! The tender texture of the clam meat is irresistible!・Assorted 5 Kumano Jidori Skewers - Shoulder Crispy on the outside, juicy on the inside! The meat has a firm texture and elasticity! With each bite, the umami spreads delightfully!- Liver A delightful texture! No unpleasant odor, with a rich flavor! The sauce is mild and slightly sweet! It doesn’t overpower the liver’s umami, allowing you to enjoy its simple deliciousness!- Wing Juicy flavor! The skin is crispy and fragrant! The chicken’s umami is strong, bursting in your mouth!- Negima The umami of the chicken and the sweetness of the green onion shine! Tender, with the chicken’s umami spreading delightfully!- Tsukune Changed to tsukune with kinzan and Grana Padano cheese for an additional JPY 150! The richness of the kinzan and cheese adds an Italian flair! The tsukune itself has a fluffy texture and a delightful chicken flavor!・Herring and Eggplant Herring and eggplant seasoned with a soy sauce base! The herring is rich and melts in your mouth! The eggplant is juicy, and each bite spreads umami delightfully!・Edamame Pickled in Sansho Soy Sauce The aroma of sansho spreads gently! The soy sauce is rich, enhancing the edamame’s goodness!・Today's Assorted Vegetable Skewer - Shirakane Mushroom Juicy and fragrant! With a delightful texture and aroma!・Sashimi - Steamed Abalone Cut into larger pieces! Tender, with a hint of the sea! Dipping it in liver sauce gives a rich and mild flavor!- Azuki Hata Strong elasticity! The flesh is firm, allowing you to enjoy the texture!・Chilled Fig and Hatcho Miso Ice Cream The richness and aroma of miso spread! With a gentle sweetness, you can also enjoy the texture of the fig!・Pickled Vegetable Platter Three types: Aonasu Daikon, White Cucumber with Celery Skin, and Daikon Koji Pickles! A refreshing taste with enjoyable aroma and texture!・Tempura of Hamo and Gold Rush Corn Fluffy hamo tempura and incredibly sweet corn tempura! Especially the corn tempura is exquisite! The sweetness stands out and is irresistible! High sugar content, with a natural sweetness!・Meal - Oyakodon Creamy eggs are delightful! The broth is flavorful, enhancing the chicken’s umami!……………………………… Additional Orders・Sorires JPY 500 With elasticity and bursting umami! The crispy skin and juicy meat are irresistible!・Aka JPY 650 Tender with a delightful texture! The balance of meatiness and fatness is excellent!………………………………………………………《Overall Review》 As you walk from Kanegafuchi Station into the residential area, you’ll find this restaurant! The yakitori made with Kumano jidori from Mie Prefecture is exquisite! The moderate fat content is personally delicious! The umami of the chicken and the Japanese-style course provide great satisfaction! Each additional skewer is affordably priced! It’s a popular spot that’s hard to reserve, so if you can get a reservation, I highly recommend visiting!………………………………………………………Thank you for reading until the end! I hope this was helpful for everyone! If you liked it, please give a thumbs up, save, and follow! (*^ω^*) Less

A Quiet Luxury of Gastronomy Encountered in the Downtown Area of Kanegafuchi.The genre of "Yakitori" in Tokyo has now reached a stage of maturity. Restaurants that are difficult to reserve are emerging one after another, and discussions about rare local chickens, Kishu Binchotan charcoal, and grilling techniques are becoming common. However, there are not many establishments willing to step beyond that.Shutei Tanaka, located in a residential area close to Kanegafuchi Station on the Tobu Skytree Line, is one of the few.The streets here are far removed from the glamour of the city center. The elegant facade that appears after walking down a quiet alley does not carry the intimidating presence often found in renowned restaurants.Yet, the moment you pass through the noren (curtain), it naturally conveys that this place is special.Behind the counter are two brothers, both chefs. The elder specializes in Japanese cuisine, while the younger focuses on yakitori. They beautifully blend their long-honed skills into a single course.Shutei Tanaka is the successor to "Tori Tanaka," which was highly regarded among yakitori enthusiasts. In 2023, the restaurant transformed into "Shutei Tanaka." This was not merely a change of name, but a challenge to create a new dining experience that integrates Japanese cuisine, yakitori, and sake.Here, the meal does not consist solely of skewers.Seasonal soups, fresh seafood, vegetable dishes, and expertly grilled skewers create a beautiful rhythm.It feels as if the finest yakitori naturally melds into the flow of kaiseki cuisine.Rather than just a yakitori restaurant, it is more accurately described as a Japanese restaurant with yakitori as the centerpiece. The star of the yakitori is Kumano jidori chicken. Its robust flavor and just the right amount of chewiness do not rely on flashy fat but instead expand in taste the more you savor it.The younger brother’s skill with charcoal maximizes this chicken's unique qualities. The distance from the charcoal, the intensity of the heat, the grilling time, and the resting intervals are all adjusted for each skewer, leading to the optimal cooking for each part.There are no flashy presentations. This is precisely why the chef's grilling technique stands out. The charm of Shutei Tanaka does not end with yakitori.The Japanese cuisine crafted by the elder brother creates a seasonal rhythm throughout the entire course.In spring, there’s the slight bitterness of wild vegetables.In summer, the refreshing taste of juicy vegetables.In autumn, the aroma of mushrooms and harvests.In winter, warm soups that gently warm the body.Each dish prepares the palate and enhances the flavor of the yakitori that follows.It is not merely a "palate cleanser"; rather, Japanese cuisine itself plays a crucial role in the course.The two characters "酒亭" (Shutei) in the restaurant's name embody its philosophy.The harmony of sake, of course, but also the consideration of wine and other beverages creates a natural connection between each dish, skewer, and drink. It’s not just about tasting the food; it’s about enjoying the time woven together by food and drink.Such evenings exist here. There’s no oversight even in the finale.The reason Shutei Tanaka is supported as a difficult-to-reserve restaurant is not solely due to its rare ingredients or limited seating.It is the seamless work that can only be achieved by brothers, the ability to connect Japanese cuisine and yakitori without discomfort, and the design of a pleasant experience that lies beyond just "delicious." Only when all these elements come together does the unique value of this restaurant emerge. Choosing to quietly uphold its noren in the downtown area of Kanegafuchi, rather than in the glamorous Minato Ward, is also captivating. Less

As always, the dishes and skewers are a delightful onslaught. Starting off with my favorite, the chicken porridge, which has a comforting flavor with a rich taste of chicken and scallops. The skewers continue to impress as well, making it easy to enjoy the Japanese sake. The seasonal sashimi is also a treat, especially the abalone sashimi served with its liver, which adds a subtle bitterness and richness when combined. The ice cream served as a palate cleanser is truly remarkable, with the richness and saltiness of Haccho miso perfectly matched with the sweetness of figs. This combination is incredible! The tempura features summer eel and gold rush, capturing the essence of the season. For the finale, I added a rice bowl with chicken in addition to the chicken soba. It's great to know that even after enjoying a good amount of drinks, the prices remain reasonable. This place is definitely a gem! It has become a regular spot for me.Menu:Chicken porridge with clam brothDaki-mi (chicken and scallop)Edamame pickled with sanshoSimmered dried herring and eggplantLiverSashimi of azuki sea bass and abalone with liverAbalone mushroomsHaccho miso ice cream with figsPicklesKinkan (kumquat) and Grana Padano cheese tsukuneTempura of eel and gold rushChicken soba in white soupOyakodon (chicken and egg rice bowl) Less

If it weren't for Shutei Tanaka, I would have never had the chance to visit Kanegafuchi in my lifetime! This is my second visit to Shutei Tanaka!The bird porridge with rich white soup and clams was exquisite.Kumano jidori chicken breast was fantastic.Octopus and eggplant with ginger was outstanding.Kesennuma bonito and Bōshū abalone were exceptional.Negima (chicken and green onion skewers) was delightful.Chilled figs with Hatcho miso were absolutely incredible.Hakurei mushrooms were delicious.Assorted pickles were a nice touch.Bonpeita (chicken tail) was tasty.Hamogold rush was superb.Tsukune (chicken meatballs) with kumquat was delightful.Ginkgo nuts, heart, chicken gizzard, chicken liver, chicken neck, quail, and sorires were all great.The shoyu chicken soba with clear soup was exquisite.The soboro rice bowl was fantastic.The chicken curry was also outstanding.Once again, I was mesmerized by the wave of exquisite yakitori and small plate dishes!I believe the high quality of the small plates is the strong point of this restaurant, but today's chilled figs with Hatcho miso ice cream was a dish that would impress even the finest innovative restaurants! It may seem like a dessert, but the sweet and savory balance of the Hatcho miso created a wonderful Japanese dish!For the finale, last time I had the white soup ramen, oyakodon (chicken and egg rice bowl), and curry, but this time I opted for shoyu ramen, soboro rice bowl, and curry!Shutei Tanaka has perfected everything from yakitori to Japanese dishes and the closing menu! And if the cost performance is good, of course, reservations are fully booked! My next reservation is already further ahead than the last one! Will I be unable to make a reservation for the next visit? Less

I was informed by the owner of my favorite sushi restaurant about an incredibly delicious chicken restaurant in Kanegafuchi, so I decided to check it out right away.＊＊＊＊＊Access:5-minute walk from Kanegafuchi Station on the Tobu Skytree Line.Reservations & Wait Times:Reservations are primarily made through OMAKASE, but currently, the start date for new reservations is "undecided," so it’s unclear when they will be available. This time, I was able to secure a last-minute reservation by frequently checking the OMAKASE site for cancellations, and miraculously, I found one!Atmosphere & Hospitality:The restaurant has a chic setup with 10 counter seats. The operation is efficiently managed by a team of four (one person each for skewers and side dishes, and one each for the hall and serving).What I Had:I opted for the omakase course, which included appetizers, various side dishes, five daily-changing chicken skewers, and a closing dish.Both the skewers and side dishes were unbelievably delicious, possibly the best I've ever had. Among the offerings, my favorite was the tempura of eel and corn (Gold Rush).＊＊＊＊＊It was nothing short of perfect, showcasing exceptional skewers and dishes. I am extremely grateful to the sushi restaurant owner for the recommendation.I definitely want to return and try the various skewers I missed this time, such as chicken skin, bonjiri, and quail eggs.It was a great meal! Less

I never imagined I would find myself getting off at Kanegafuchi.However, this town has a yakitori restaurant that is worth the trip.The atmosphere inside is relaxed, reminiscent of an izakaya. Yet, the dishes that come out showcase true craftsmanship. It’s the kind of place that doesn’t try too hard but still impresses with its skill.The course doesn’t end with just yakitori. It starts with fresh sashimi, includes a palate cleanser, and even features ice cream made with fruits. Each dish stands on its own, not just as an afterthought, creating a wonderfully smooth flow throughout the entire course.The yakitori is intentionally seasoned lightly with salt, allowing the natural flavors of the meat and the smoky aroma from grilling to shine. It’s not the type that relies heavily on salt; instead, the sweetness of the chicken fat and the scent of charcoal unfold with each bite. Conversely, those expecting a stronger flavor to pair with their drinks might find it a bit lacking. But it’s precisely this delicate seasoning that allows the quality of the ingredients to come through.The course includes about five skewers, and then you can add your favorite cuts, making it a dangerously tempting system where "just one more" can go on forever.Moreover, the wine is reasonably priced even by the bottle. When a yakitori restaurant is easy on the wallet, it becomes hard to resist ordering more.What started as a night of "Where is Kanegafuchi?" ended with "Let’s go to Kanegafuchi again." Even if I forget the station name, I won’t forget this yakitori. Less

I finally visited the popular restaurant, Shutei Tanaka, that I had been wanting to go to for a long time.It's located in a residential area. I took a taxi, but the roads are narrow. Please note that they only accept cash, and there are no convenience stores nearby, so be sure to prepare in advance!Omakase Course:- Appetizer: Ginger and Kyojo Green Onion- Yakitori (5 Assorted Skewers): Chicken Breast, Liver, Negima (Chicken and Green Onion), Heart, Tsukune (Chicken Meatball)- Seasonal Vegetables: Fried Water Eggplant with Apple Grated Sauce and Simmered Ginger- Sashimi: Sweetfish and Tuna- Other Skewers: Asparagus- Palate Cleanser: Chilled Fig with Hatcho Miso Ice Cream- Pickled Vegetables: Aonasu Daikon, White Cucumber, Yam, Sweet Vinegar Myoga, Bell Pepper, Koji Pickled Daikon- Fried Dishes: Pike Conger Tempura- Finale: Oyakodon (Chicken and Egg Rice Bowl) or Ramen- Add-ons: U-Tamago (Egg), Soriresu (Chicken Tail), Aorta, Back Gimo (Chicken Gizzard)Overall, the quality was very high. I thought I could eat more, but since many dishes were served besides the skewers, I ended up feeling quite full. Reservations can be difficult to make, but I would love to return if I get the chance.It was a great meal! Less

In late July, I went out for dinner with a friend.Mie Kumano Chicken White Soup x Chiba Kujukuri Clam Broth CongeeChicken BreastOsaka Senshu Eggplant with Ginger, Apple, and Kochi Ginger SimmeredChicken LiverAiname (Greenling) and TunaNegima (Chicken and Green Onion Skewers)Hatcho Miso Ice Cream with FigShiitake, Eringi, and MushroomChicken WingsAoyanagimo (Japanese Radish), White Cucumber, Yam, Local Myoga, Bell Pepper, and Pickled DaikonKumamoto Amakusa Conger Eel with Yamanashi Fuefuki Gold Rush Corn TempuraKinkan (Kumquat) with Grana Padano Cheese Tsukune (Chicken Meatball)Additions:Bonpeita (Chicken Thigh)Back LiverGizzardHeartSoriresu (Chicken Tail)Oyakodon (Chicken and Egg Rice Bowl)Additions:Pudding Less

I was invited by a friend to visit Shutei Tanaka.Although I rarely get off at the Kanegafuchi station, I found the area to be quiet and peaceful, perfectly matching the atmosphere of the restaurant.I visited on a hot summer day in July. Despite the heat from the charcoal grill, I enjoyed the meal so much that it didn’t bother me at all; every dish was delicious.The course included not only yakitori but also a variety of side dishes, keeping the experience interesting until the end. The seasoning was light, allowing the natural flavors of the ingredients to shine through, which I really appreciated.The yakitori was cooked to perfection, and as soon as I bit into it, the juices burst forth, showcasing the care taken in grilling each skewer. One skewer, in particular, combined tsukune (chicken meatball) with ginkgo nuts, offering a rich and memorable flavor.For the finale, you can choose between oyakodon (chicken and egg rice bowl) or ramen, but I was thrilled to see that homemade pudding was also an option for those watching their carbs. I chose the pudding without hesitation.This pudding was truly to my liking. It was not overly sweet and didn’t emphasize the creaminess; instead, it highlighted the aroma of the eggs and the richness of the yolk. Even as someone who doesn’t usually eat sweet things, I found myself wanting another one.The restaurant had a cozy and welcoming atmosphere, allowing me to enjoy my meal at a leisurely pace without feeling rushed. I had a wonderful time, not just with the food but also with the overall ambiance of the place.I’ve already made a reservation for my next visit in six months. Since it will be in winter, I’m looking forward to experiencing the different charms of the season. Less

I visited this restaurant for a private gathering with friends. Although it was a bit difficult to access, the food was delicious, and I was extremely satisfied.• Chicken Porridge The rich flavor of chicken fat combined with the umami of clams and their broth made for a truly delightful start.• Water Eggplant with Apple Sauce The refreshing combination of juicy water eggplant and tangy apple sauce was surprisingly harmonious and very refreshing.• Omakase Free-range Chicken Skewers (5 pieces) The skin was crispy and fragrant, while the meat was juicy and bursting with flavor. I particularly enjoyed the chicken wings, thigh, and liver.• Additional Skewers & Vegetables (Zucchini, Ginkgo, Quail Eggs, Corn Tempura) Each item highlighted its aroma, showcasing the quality of the ingredients.• Fig Ice Cream This dessert was particularly impressive that day. Its gentle sweetness awakened my taste buds with a refreshing deliciousness.The grilling technique for the skewers was excellent, and the side dishes served in between were also very tasty. I left feeling both full and satisfied. I look forward to returning in a different season.Thank you for the wonderful meal! Less

～ point ～☑︎ Awarded Tabelog BRONZE 2026! Supreme sake dishes crafted by brothers who have mastered Japanese cuisine!☑︎ A renowned establishment in Kanegafuchi, "Toritanaka" has evolved into something even more appealing!☑︎ The chicken, rich in quality, and seasonal delicacies provide an exceptionally high level of satisfaction!～ order ～◾︎ Omakase Course JPY 9,800◾︎ Extra Outside Skirt JPY 600◾︎ Extra Soriresu JPY 500◾︎ Extra Chicken Wing JPY 600◾︎ Extra White Soup Chicken Soba JPY 900◾︎ Extra Soy Sauce Chicken Soba JPY 900◾︎ Extra Soboro Rice Bowl JPY 900◾︎ Extra Kumano Jidori Soup Chicken Curry JPY 900◾︎ Setouchi Lemon Highball JPY 700◾︎ Flamingo Orange JPY 900～ Omakase Course Contents ～・Kumano Jidori White Soup Chicken Porridge・5 Assorted Kumano Jidori Skewers・Fried Water Eggplant・Sweetfish and Natural Tuna Sashimi・1 Assorted Seasonal Vegetable Skewer・Chilled Fig and Hatcho Miso Ice Cream・Assorted Pickles: Aonasu Daikon, White Cucumber, Nagaimo, Myoga in Sweet Vinegar, etc.・Tempura of Pike Conger and Gold Rush Corn・To Finish Off: Oyako Don (Chicken and Egg Rice Bowl)～ memories ～▷ A quiet residential area about a 5-minute walk from the nearest Kanegafuchi Station is where the evolved version of the once-popular "Toritanaka" now quietly resides as "Shutei Tanaka."▷ This time, I thoroughly enjoyed the Omakase Course (JPY 9,800) while adding some intriguing skewers and finishing dishes. In total, it came to JPY 15,600 per person! With all these additions, I was stuffed and satisfied, and it felt quite affordable.▷ The first dish served was the Kumano Jidori White Soup Chicken Porridge. Rich yet gentle in flavor, it warmed my stomach and heightened my anticipation for the upcoming course!▷ The yakitori consisted of 5 assorted Kumano Jidori skewers. The portions were generous, and the grilling was perfect; each piece was beautifully cooked, releasing the robust umami and sweetness of the chicken with every bite. This yakitori truly showcases the quality of the ingredients! The brothers have been in the business for a long time, and it shows.▷ Next was the fried water eggplant. The juicy eggplant absorbed the dashi beautifully, making it a perfect palate cleanser between the yakitori.▷ Following that was the sashimi of sweetfish and natural tuna. The freshness and quality of the fish were unexpected for a yakitori restaurant! It was a dish that truly captured the essence of the season.▷ An assorted vegetable skewer was also provided, featuring mushrooms that day. The smoky aroma from the charcoal grilling complemented the natural sweetness of the vegetables! This was incredibly delicious!▷ A standout was the chilled fig and Hatcho miso ice cream. The refreshing sweetness of the fig paired surprisingly well with the richness of the Hatcho miso, creating a high-quality dessert that felt like a complete dish!▷ The tempura featured pike conger and Gold Rush corn. The fluffy pike conger and surprisingly sweet corn made for a luxurious seasonal combination.▷ To finish off the course was the Oyako Don. This luxurious bowl was packed with the concentrated umami of Kumano Jidori chicken. Normally, this alone would be more than enough to satisfy!… but I still wanted more, so I placed additional orders (laughs).▷ Every extra skewer I ordered was a hit. The grilling was impeccable, and I couldn’t help but think how hot it must be for the chef behind the counter. The Soriresu, in particular, had a wonderful balance of texture, juiciness, and grilling perfection, making it a must-try. The chicken wings were crispy on the outside and juicy on the inside, leaving a lasting impression.▷ I also compared the finishing dishes. The White Soup Chicken Soba had a rich, deep flavor that allowed me to experience the essence of the chicken directly. The Soy Sauce Chicken Soba had a sharp broth that kept me engaged until the very end.▷ The Soboro Rice Bowl was simple yet highlighted the deliciousness of the chicken, while the chicken curry had a profound flavor infused with the essence of Kumano Jidori soup. There was no compromise in quality, even at the end!～ Summary ～Not only the yakitori but also the carefully crafted course structure from appetizers to finishing dishes provided an exceptionally high level of satisfaction. There were many tempting additional menu items, and I ended up overindulging, but that’s how captivating this place is! The offerings seem to change with the seasons, so I look forward to visiting again in a different season! Less

This was my first visit.Rather than just yakitori, it felt like a high-value course centered around grilled chicken.Sharing the finishing dish with everyone was fantastic.Kumano Jidori Chicken Porridge with White Soup 5 Assorted Kumano Jidori Skewers Fried Water Eggplant Sweetfish and Wild Tuna Zucchini Chilled Fig Ice Cream with Hatcho Miso Assorted Pickles Tempura of Pike Conger and Gold Rush Finishing Dish: Oyakodon (Chicken and Egg Rice Bowl) Soboro Don (Ground Chicken Rice Bowl) Chicken Soba with White Soup/Soy Sauce Less

☆Recommended Points☆ 1. Unmatched cost performance that can't be found in the city. 2. A feast of yakitori and Japanese cuisine run by brothers with a background in Japanese cooking. 【Recommended Usage Scenarios】 With friends, acquaintances, or colleagues. 【Menu】 "Omakase Course (JPY 9,800)" "Quail Egg (JPY 500)" "Hatsu Moto (JPY 650)" The omakase course includes: - Appetizer: "Kumano Jidori Chicken Porridge with White Soup and Abalone Broth" - 6 skewers (5 yakitori and 1 vegetable skewer) - Simmered dish: "Azuki Hata, Senryo Eggplant, Tofu, and Manganji Pepper" - Palate cleanser: "Chilled Fig with Hatcho Miso Ice Cream" - Sashimi: "Ayu and Tuna" - Refreshment: "Assorted Pickles" - Fried dish: "Tempura of Hamo and Gold Rush Corn" - Noodle dish: "Chicken Soba with White Soup" I also ordered additional quail eggs and Hatsu Moto. The skewers include: - Daki-mi - Liver - Negima (Thigh) - Shiratake Mushroom (White Abalone Mushroom) - Aka (Inner Thigh) - Tsukune (with Grana Padano and Kinkan for an extra +JPY 150) Overall, the portions are generous, and the meat is firm. Unlike many yakitori places that serve overly fatty chicken, Tanaka offers a delightful experience of chicken flavor and texture. The Daki-mi is a perfect example of this. Moreover, the charm of Shutei Tanaka lies in the high quality of its dishes, stemming from its experience in Japanese cuisine. Each dish is of a quality comparable to that of a top-tier restaurant, featuring seasonal ingredients. Personally, I found the following two dishes particularly delicious: - Tempura - Chilled Fig with Hatcho Miso Ice Cream The tempura features "Gold Rush" corn, which is notably sweet, and the fluffy texture of hamo is delightful. The chilled fig with Hatcho miso ice cream offers a depth and saltiness reminiscent of salted caramel, perfectly complementing the natural sweetness of the figs. For the final dish, you can choose from: - Chicken Soba with White Soup/Soy Sauce - Oyakodon - Soboro Don - Curry made with Kumano Jidori Soup This time, I chose the Chicken Soba with White Soup. As always, it had a beautiful presentation and a delicate, flavorful broth. The whole grain thin noodles were slightly firm, providing a pleasant texture. 【Summary】 Located along the Tobu Isesaki Line, connecting Asakusa to Isesaki in Gunma Prefecture, the quiet residential area of Kanegafuchi Station may not be frequented by those who don’t live nearby. However, reigning as the "Miracle of Kanegafuchi" is "Shutei Tanaka." Previously operating as "Tori Tanaka," this restaurant once earned a Tabelog Bronze rating. At the peak of its popularity, it underwent a renewal and reopened in May 2023 as "Shutei Tanaka." In no time, it regained its Tabelog Bronze status, was selected as one of the top 100 restaurants, and was even featured on the Michelin official website, establishing itself as a representative yakitori restaurant in Japan. This is a testament to its undeniable skill. On this day, I made a reservation for 20:00 on a holiday. The restaurant operates on a reservation-only basis, with table reservations for the following month starting on the 20th of each month. It used to be a challenging place to book, requiring persistent phone calls, but since transitioning to an online system, it feels relatively easier to secure a reservation. Thanks to the course structure reminiscent of the former Tori Tanaka, I felt I could enjoy the individual dishes even more. Of course, additional skewers and final dishes can also be ordered, providing a greater variety of ways to enjoy the meal. Less

I visited Shutei Tanaka, a yakitori restaurant located about a 5-minute walk from Kanegafuchi Station, nestled in a residential area. By chance, I was able to secure a cancellation spot for the omakase, which was a stroke of luck, as it’s generally difficult to get a reservation at this place and cancellations are rare. The interior features an L-shaped counter, and although I was dining alone, there were others who came by themselves as well.Omakase Course:- Appetizer (Kumano jidori chicken porridge in white soup)- Chicken breast- Simmered dish (Senryo eggplant, Yamashina chili, steamed abalone)- Liver- Palate cleanser (Chilled fig with Hatcho miso ice cream)- Negima (chicken and green onion skewers)- Aina fish and hon-maguro (bluefin tuna)- Shiitake mushrooms- Refreshing dish (Aokubi daikon, Kaga cucumber, nagaimo, myoga with sweet vinegar, white cucumber)- Chicken wings- Tsukune (chicken meatballs with kumquat and Grana Padano cheese)- Fried dish (hamo eel, Gold Rush)- Segimo (chicken gizzard)- Hatsu (chicken heart)- To finish off, chicken soba (white soup)As I progressed through the course, it felt more like a chicken kaiseki meal than just eating yakitori, and everything was delicious. The sashimi was different from what was originally planned for the day, but it seemed they had acquired something special, which I thought was a lovely touch. The course listed on the menu might not be enough, so towards the end, the staff kindly asks if you’d like to order anything additional, allowing you to adjust based on your appetite, which is very considerate. Although the location is a bit far, the quality of the food and service is excellent, making it easy to understand why regulars fill up the reservations. I was able to make a reservation for my next visit, and I’m looking forward to returning in the fall!It was a great meal! Less

This restaurant offers the perfect combination of atmosphere, taste, and price.The yakitori allows you to fully enjoy the rich flavors of the fat, and there’s no unpleasant chicken odor, making everything delicious overall.The quality of the dishes is high, with a wide variety that keeps things interesting, all at a reasonable price. I truly believe this is an excellent restaurant.The richness of the chicken paitan ramen at the end is absolutely incredible!I’m sharing my honest thoughts based on my actual experience. I apologize if anything I said was unpleasant.If you enjoyed this, please consider following me. Less

I visited Kanegafuchi after a long time, and it still feels quite far away! Haha.However, this yakitori restaurant has a high level of satisfaction, so I’m glad I made the trip.Not only are the skewers and side dishes delicious, but the cozy atmosphere and the friendly distance maintained by the staff are also great, and the prices are very reasonable.With this quality and portion size, even adding extras is quite affordable... It really shows how important pricing is in restaurants. Recently, there have been more places with confusing prices, which makes me appreciate this even more.Overall, it’s a wonderful restaurant. Everything is just genuinely tasty.I recommend the Setouchi Lemon Highball. They use frozen Kinmiya shochu to create a slushy texture, which makes it different from regular lemon sours.It was delicious.It was a great meal.-----------------------------Thank you very much for reading until the end.I truly appreciate all the "follows," "likes," and "saving the restaurant" from everyone.I look forward to your continued support.--------------------------- Less

I visited again.【During my visit】Michelin Bib GourmandTabelog's nationwide yakitori ranking: 11th, 8th in Tokyo (4.26)【What I had】■ Course: JPY 9,800 (tax included)(5 dishes, 6 skewers, assorted pickles, 1 finishing dish)I ordered an additional dish not on the menu, 3 extra skewers, 1 extra finishing dish, and 2 drinks for a total of JPY 13,500.The high-quality dishes included 6 skewers. There were many options for the finishing dish, and the additional menu items were plentiful. I was very satisfied until the end. The standout items were the clam and chicken white soup porridge, liver skewer, Hatcho miso ice cream, and the finishing dish of white soup chicken soba, which were all exceptional. The pickles were also delicious.It was a great price, and I was very satisfied.It was a great meal. Less

Located in a residential area just a short walk from Kanegafuchi Station, Shutei Tanaka is a restaurant known for its exquisite skewers and side dishes. Not only is the cost performance excellent, but the atmosphere of the restaurant is also delightful, making it no surprise that reservations are hard to come by.What surprised me this time was the ice cream made with Hatcho miso! The fact that even the ice cream is homemade is impressive... The person next to me even ordered an extra serving of ice cream. Less

Revisit (June 2023) This was my first visit in three months. The highlight this time was the yakitori made with Kumano jidori chicken, specifically the negima skewers, and the chicken curry made with Kumano jidori chicken soup.◆ Menu for this visit - Kumano Jidori Chicken White Soup and Bonito Dashi Tsukune Soup - Kumano Jidori Chicken Breast Skewers with Wasabi - Edamame marinated in soy sauce from Miyako Island, Okinawa - New Onion Ponzu from Awaji Island, Hyogo - Black Satsuma Chicken Liver Skewers - Chicken Porridge cooked in White Soup with Hairy Crab Dashi - Kumano Jidori Chicken Negima Skewers - Fried Water Eggplant from Osaka, served with grated Fuji apple and pickled ginger - Vegetable Skewers: Hakurei Mushroom - Assorted Sashimi: Ainame, Bonito, and Horse Mackerel - Kumano Jidori Chicken Heart Skewers - Pickles: Yam, Aonasu Daikon, Skin-On Bettara, Yellow and Red Paprika, Kaga Cucumber - Tsukune with Kumquat and Grana Padano Cheese - Sakura Shrimp from Suruga Bay, Shizuoka, and Scallops from Hokkaido Tempura - Additional: Gizzard Skewers - Additional: Neck Skewers - Chicken Curry made with Kumano Jidori Chicken Soup - +1 bottle of beer and 1 bottle of red wine (for two people) (Night) JPY 14,700 per person *The following is basic information about the restaurant, which overlaps with the initial visit details but is included again for reference.* ◆ How to Enjoy This Restaurant This yakitori restaurant is run by brothers from a Kyoto cuisine background. After closing their popular restaurant "Toritanaka" for about six months, they reopened as "Shutei Tanaka." They currently hold a Bronze award from Tabelog. This time, I opted for the omakase course for JPY 9,800 during the first round. Additional a la carte orders are, of course, possible. Drinks start at JPY 700 for beer, JPY 700 for half a serving of Japanese sake, JPY 800 for shochu by the glass, JPY 1,000 for wine by the glass, and JPY 5,000 for a bottle. A charming restaurant illuminated by lights in a back alley. The interior features an L-shaped counter and a compact tatami room in the back. The atmosphere is homey and soothing. Less

The nearest station is Kanegafuchi Station on the Tobu Skytree Line. Here lies a place known as the "Miracle of Kanegafuchi." It was formerly called Toritanaka, but is now Shutei Tanaka. What stands out here is the exceptional combination of the Tanaka brothers. The elder brother is in charge of seasonal dishes at the renowned Kyo-mi, offering exquisite items to enjoy. The younger brother specializes in yakitori. You can savor both Japanese cuisine and yakitori at the same time. The melt-in-your-mouth sashimi, simmered mackerel, and seasonal tempura are outstanding examples of Kyo-mi's culinary skills beyond just yakitori. The variety kept the experience enjoyable throughout. The finishing touch, the chicken paitan soba, was sharp and deeply flavorful.The yakitori skewers are plump and generously sized. The roundness of the tsukune (chicken meatball) is the epitome of fluffiness. Thank you for the precious seating.By the way, when it comes to Kanegafuchi, I also consider Ramen Nemin and Pizza Katorika to be miracles, so I highly recommend them to everyone! Less

A perfect balance of mind, technique, and body... very stable service.A comfortable place to spend time.Yakitori + dishes + Japanese sake:Kaze no Mori, Ecru, Tanaka Roku Go.Chicken porridge with white broth, clam dashi, edamame with sansho soy sauce,Herring and Kuze Nasu,Fig and Hatcho Miso ice cream,Sashimi,Pickles,Tempura,And for the finale,I ordered the white broth soba.Given the location,I often go to the independent Yuzawa-san,but...This stable atmosphere is truly nice.The fig and Hatcho miso ice cream was excellent. Less

Mitomi Emon is also on Instagram! Follow them at @mitomi_emon.Nestled quietly in the residential area of Kanegafuchi, Shutei Tanaka stands out with its lattice doors and noren curtains, blending seamlessly into the tranquil atmosphere of the downtown area. Known among food enthusiasts since its previous incarnation as Toritanaka, this establishment has been referred to as the "Miracle of Kanegafuchi."What makes this restaurant intriguing is that it transcends the typical yakitori shop. The elder brother specializes in Japanese cuisine while the younger brother focuses on yakitori, passing the baton back and forth throughout the course. The delicate dashi and the robust flavor of charcoal create a rhythm unique to this place. By the way, the elder brother, Soichiro, honed his culinary skills at the renowned Kyo-mi, which is why the side dishes served between yakitori are firmly rooted in traditional Japanese cooking.To start, I had the "Chicken Congee Cooked in White Soup with Hairy Crab Dashi." This dish features rice hidden within, combining the rich umami of chicken with the sweetness of hairy crab. The aroma of white leeks wafts through, gently awakening the stomach.The yakitori showcases the distinct presence of Kumano jidori chicken. The "Daki-mi" features thick breast meat wrapped in skin, creating a delightful combination of crispiness and juiciness. The "Liver" is rich and creamy, leaving a sweet iron aftertaste. The "Negima" pairs the fat of the thigh with the fragrant leeks, a classic combination. The "Sori-resu" offers a delightful bounce and juiciness, while the "Tsukune" combines the texture of cartilage with the richness of egg yolk. The vegetable skewer, "Mushroom," is aromatic and provides a refreshing contrast between meat dishes. Even the additional orders of "Seseri," "Skin," and "Quail Egg" make it hard to resist reaching for more skewers.The Japanese cuisine section is equally impressive. The "Sashimi" features a selection of Kurodai, Katsuo, and Ayu, adding a refreshing touch of fish between yakitori. The "Simmered Octopus" has a glossy appearance and tenderness typical of sakura-boiled dishes, while the "Fried Water Eggplant" brings a refreshing summer vibe with the acidity of apple radish and the aroma of young ginger. The "Fried Dishes" include sakura shrimp and scallops, where the savory flavor of the shrimp, the sweetness of the scallops, and the aroma of seaweed come together, enhancing the overall quality as a drinking snack.Towards the end, the "Oyakodon" features chicken infused with charcoal aroma, paired with creamy eggs and a sweet-savory sauce that makes it hard to stop eating. It's dangerously delicious. Additionally, the "Chicken Soba (White Soup)" has a golden broth that concentrates the umami of chicken. It has the thickness and lingering flavor characteristic of white soup, providing a satisfying finish while still pushing the limits of your appetite.The charm of Shutei Tanaka lies in its ability to offer both yakitori and Japanese cuisine, seamlessly integrating them into a single course shared between brothers. The quietness of downtown, the aroma of charcoal, and the lingering taste of dashi all provide a compelling reason to venture out to Kanegafuchi. It was a great meal! Less

This was my 10th visit to Shutei Tanaka, and I thoroughly enjoyed the wonderful dishes and exquisite yakitori with my wife, all infused with the refreshing spirit of early summer.As usual, we opted for the "Omakase" course (JPY 9,800). However, we made a slight change by substituting the regular tsukune for the "Tsukune with Kinkan and Grana Padano Cheese" (+JPY 150), and we also ordered an additional five skewers and a "Nagoya Cochin Curry" to finish off the meal.For drinks, we had four glasses of "Setouchi Lemon High (Sharikkin)" (JPY 700 each).Here’s a detailed account of what we enjoyed during our delightful two-hour dinner, which came to just under JPY 17,000 (JPY 17,000 - α). Truly amazing!【Mie Prefecture Wild Chicken Soup and Dashi】 Kumano Jidori White Soup with Katsuobushi Dashi and Tsukune Aoyuzu, Oka Hijiki, Black Abalone Mushroom ★ The carefully prepared dashi was incredibly delicious. The aroma and texture of the black abalone mushroom strongly supported the rich flavor of the tsukune.【Appetizer】 ◎ Edamame soaked in soy sauce from Miyako Island, Okinawa New Sansho Pepper Soy Sauce New Onion Ponzu from Awaji, Hyogo ★ The vibrant aroma of the new sansho pepper left a strong impression. Simple yet highlighting the sweetness of the new onion, it was delightful!【Mie Prefecture Kumano Jidori White Soup】 Chicken Porridge cooked in White Soup Combined with Hokkaido Kushiro Hairy Crab Dashi Washed Green Onion Ginger ★ A deeply flavorful soup. The exquisite balance of hairy crab dashi and white soup, along with the gentle sweetness of the rice, was comforting.【Yakitori】 Five assorted Kumano Jidori skewers from Kumano City, Mie Prefecture Including one skewer of internal organs from Kuro Satsuma Chicken from Ibusuki, Kagoshima Sasami (breast) with Sabi-yaki ◎ Liver Seseri (neck) Negima (green onion and chicken) Tsukune with Kinkan and Grana Padano Cheese ★ All were excellent, but the cooking of the first skewer, the Sabi-yaki, was outstanding. I was impressed by the skill in cutting and skewering.【Vegetables】 Fried Osaka Water Eggplant with Grated Daikon A bite with Fuji Apple A bite with peeled young ginger Flowering Shiso ★ The sweetness of the Fuji apple matched perfectly with the flavorful water eggplant. Meanwhile, the refreshing aroma of the young ginger was also a great pairing. It’s hard to choose between them!【Other Skewers】 One seasonal vegetable skewer from Toyosu Market Mushroom ★ A skewer that stood out in texture, aroma, and flavor. I was amazed by the difference compared to what I usually eat. So delicious!【Sashimi】 Sashimi Assortment ◎ Ainame, Katsuo, Kocchi Wasabi, Wasabi Leaves, Sudachi, Myoga ★ All had high quality. The roasted skin of the Ainame had a fragrant aroma and sweet fat, while the refreshing seasonal Katsuo and the mild yet flavorful Kocchi complemented the drinks perfectly.【Palate Cleanser】 Assorted Pickles Yam Aonasu Daikon Bettara with skin Yellow and Red Paprika Kaga Cucumber ★ I enjoyed these pickles slowly until the chicken curry to finish. I was impressed by the variety of textures and flavors!【Fried Dishes】 Shizuoka Sakura Shrimp from Suruga Bay Hokkaido Scallop Tempura with Seaweed Moshio (seaweed salt) ★ My wife praised this dish highly. The aroma of the "Sakura Shrimp" during cooking was incredible! The cooking of the scallop was perfect, and the quality of the seaweed was top-notch.【Additional Yakitori (5 skewers)】 Back Liver Wing ◎ Heart Aorta Furisode (chicken wing) Aka (red meat) ◎ ★ All additional yakitori were delicious, making it hard to choose favorites. Among them, the crispy char on the wing contrasted beautifully with the juicy inside, which was truly tasty. Moreover, I was amazed by the exceptional quality of the last skewer, the Aka, which was incredibly delicious as a finale.【Final Meal】 Oyakodon (Chicken and Egg Rice Bowl) ※ Shared with my wife Chicken Soba White Soup ※ Shared with my wife Kumano Jidori Soup Chicken Curry ◎ ★ The quality of the "Oyakodon" and "Chicken Soba" surpassed that of specialty shops as usual. I finished the soup completely. The "Kumano Jidori Soup Chicken Curry" was also irresistibly aromatic and spicy, and I devoured it.【Drinks】 Setouchi Lemon High (Sharikkin) x 4 glasses ★ Lastly, I want to emphasize again how delicious the "Setouchi Lemon High" is! This drink uses "Kinmiya Shochu" frozen into a slushy form, so unlike regular ice, it stays cold without diluting the alcohol content, allowing you to enjoy a consistently strong lemon high until the end. Plus, the lemon aroma is rich and incredibly tasty! As always, I had four generous glasses.Despite the exquisite seasonal dishes that fully bring out the flavors of the ingredients and the beautifully presented yakitori, the pricing is remarkably reasonable. I am truly impressed.After settling the bill, I made a reservation for our next visit, as usual. Thank you very much.We plan to return in September. It was a great meal! Less

This was my fourth visit to Shutei Tanaka, and each time I am amazed by how they incorporate seasonal ingredients and bring out the potential of Kumano jidori chicken.I started with my usual large draft beer to quench my thirst, followed by the first course. The smoked firefly squid with bamboo shoots and key fern was a delightful dish that truly captured the essence of spring. The candied golden ginger added a wonderful accent.The skewers featured the reliable Kumano jidori chicken. The juiciness of the negima (chicken and green onion) and the rich sweetness of the liver were excellent, but this time, the rare cuts I added were the highlight.Bonpeta: Perfectly balanced fat.Aka: A deep umami flavor that bursts with each bite.Seikan: Its melt-in-your-mouth texture and unique richness paired beautifully with Japanese sake (this time served with "Saku").The mid-course, chicken porridge with chicken broth, was a luxurious treat with the addition of hairy crab dashi. I was overwhelmed by the gentle yet layered flavors.After "Saku," I enjoyed Isami with soda. It was refreshing alongside seasonal ingredients like sorrel, natural cod, and wild vegetables, evoking the early summer vibe.The main event of the evening was the long-awaited chicken soba, where I indulged in both the "shoyu" and "paitan" styles.The harmony of the sharp soy sauce and the broth was beautiful, while the paitan was rich like a velvety soup yet had a clean aftertaste. The luxury of tasting these two completely different bowls at the same time was pure bliss.The meticulous craftsmanship inherited from Kyoto cuisine and the rustic charm of yakitori beautifully complemented each other, elevating the entire course.After my fourth visit, I once again appreciated the exquisite fusion of flavors. I look forward to returning in a different season to experience this unique harmony again.It was incredibly delicious! Less