Tori Chataro (とり茶太郎) Tokyo

Tori Chataro in ShibuyaA renowned yakitori restaurant that is difficult to reserve.Just getting a reservation already makes me feel like it’s going to be delicious. It’s a bit sneaky.What’s interesting is that you can compare various types of chicken in one course, including Hinai chicken, Nagoya Cochin, Hōrō chicken, and duck.Among them, the Hōrō chicken was particularly impressive.Its unique texture and rich flavor, combined with the aroma of charcoal, left me speechless. I often talk about cooking techniques, but after tasting this, I had no words.Not only the skewers, but also dishes like duck breast, chicken tataki, and stuffed shiitake mushrooms with truffle cheese sauce were exceptional.Despite using so many different types of poultry, each bird's unique character was clearly conveyed.In the end, I left saying something like, "Yakitori really has a deep charm, doesn’t it?"My knowledge may be shallow, but the aftertaste is profound.It was a great meal. Less

This was my first visit of the year and my third overall to Tori Chataro. The skewers featuring rare cuts like the tender Hōrō chicken, sand liver, duck breast, and Nagoya Cochin liver were all impressively grilled. Especially the smoked Yamagata chicken and ginkgo nuts, as well as the negima made with Hinai chicken and Yamagata chicken, were deeply flavorful and simply delightful. I enjoyed the contrasting textures and aromas of each ingredient, making for another thoroughly satisfying experience. Less

*Shibuya - Tori Chataro (202608)Budget: from JPY 20,000Tabelog: 4.40The grilling technique for each skewer is simply impressive! The chicken breast is moist, the liver is rich, and the wings and thighs are fragrant and juicy, showcasing the unique characteristics of each part. The seasonal dishes served in between were delightful, and I was completely satisfied all the way to the final soboro rice bowl! This is a renowned restaurant where you can truly savor yakitori.Store Name: Tori ChataroPhone: 03-6416-0364Address: 1F TAK Building, 7-12 Uguisudani-cho, Shibuya-ku, TokyoBudget: from JPY 20,000Nearest Station: About a 10-minute walk from Shibuya Station Less

I returned for a visit, accompanied by a regular customer. The serious showdown between the chef and the skewers was a sight to behold. The grilling was absolutely stunning.Course:- Hinai Jidori Chicken Breast- Horohoro Chicken Thigh- Chicken Breast- Chicken Breast Tataki - Hinai Jidori and Nagoya Cochin- White Liver- En France- Nagoya Cochin Chicken Wings with Kumquat and Cream Cheese- Outside Skirt with New Onion- Negima - Horohoro Chicken and Nagoya Cochin- Nagoya Cochin Thigh from 9 Months of Raising- Stuffed Shiitake Mushrooms with Truffle Cheese Sauce- Nagoya Cochin Chicken Breast- Chicken Wing Rice- RamenThe staff was plentiful, and the cozy atmosphere was as wonderful as ever. I’m convinced that this is truly my favorite yakitori restaurant. Less

- Chicken Drumsticks with Okra Rice- Black-boned Shamo Chicken Breast with Blue Eggplant and Ume Ponzu- Houbou Chicken Breast- Shamo Chicken Gizzards- Duck Breast- Houbou Chicken and Hinai Chicken Soles- Nagoya Cochin and Hinai Chicken Tataki- Houbou Chicken White Liver- Smoked Elfrance- Duck Roast- Houbou Chicken Wings with Hinai Chicken Kumquat and Cheese- Outside Skirt with New Onion Sauce- Zucchini- Hinai Chicken Green Onion- Black-boned Shamo Chicken (6 months) with Chilled Garlic Chives and Kumquat- Stuffed Shiitake Mushrooms- Nagoya Cochin Breast- Chicken Wing Rice Bowl- Nagoya Cochin and Hinai Chicken Thymus- Houbou Chicken HeartAdditional:- Back Liver- Aiko Tomatoes- Padron Peppers- Corn- Soboro Rice Bowl- Chicken Soba Less

I travel across the country in search of delicious food, focusing on Tabelog Award-winning restaurants, renowned establishments, and Michelin-starred places. I use this as a memo for the places I've visited, so my comments will be brief. I am grateful for my daily meals. It was a great meal.◆Awards◆Tabelog Silver Award 2026Tabelog Yakitori EAST 100 Best Restaurants 2025◆Crowd Level◆Difficult to make reservations◆Parking◆None◆Duration of Stay◆Approximately 3 hours◆Cuisine◆Evening Course◆Comment◆The yakitori made with various types of chicken was exceptionally delicious. The level of yakitori in Tokyo is impressively high, and I feel envious. Although it's a difficult-to-reserve restaurant, I am grateful to the person who invited me.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝- Scores are primarily determined by the taste of the dishes within each cuisine category.- Points may be added or deducted based on cost performance, service, and ambiance.- Facilities such as accommodations, roadside stations, and golf courses are rated on a 0.5 scale for the entire establishment. For detailed evaluation criteria, please refer to my profile.＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝I appreciate all the "likes," "follows," and "saves" from everyone. Thank you for reading until the end. I hope this helps you in choosing a restaurant. Less

I revisited Tori Chataro on a late weekend reservation (20:40) made by a regular friend. I was really looking forward to it.【Visit Details】Tabelog Silver 2026 (4.40)Tabelog National Yakitori Ranking 4th (4.40)【What We Ordered】■ Chataro Omakase Full Course from JPY 14,000 (tax included)18 dishes, 3 drinks, 1 extra skewer, 2 closing dishes, and a take-home yakitori bento for a total of JPY 27,040.*Advance reservation for the take-home yakitori bento is recommended.They served the Hōrōrō chicken, Hinai chicken, and Nagoya Cochin in perfect balance. The duck was served midway through the meal.What stood out this day was the Nagoya Cochin gizzards. They were incredibly delicious. Next, we had the Hōrōrō chicken white liver and harami with onion sauce. For the closing dishes, I requested two small-sized items.I was completely satisfied.It was a great meal. Less

In mid-July, I visited this place at the invitation of my dear foodie friend. It’s a counter-only yakitori restaurant located in a quiet corner of Sakuragaoka, just a 10-minute walk from Shibuya Station.The appeal lies in the ability to compare various local chicken breeds such as Horohoro, Hinai, and Nagoya Cochin! Each skewer was highly satisfying, and the duck tartare and other side dishes were delicious as well.The owner, Takuya Kaneko, trained at "Yakitori Ebisu" in Nishi-Ogikubo and "Souten" in Otsuka before opening his own restaurant on June 9, 2013. The name "Chataro" comes from a nickname he earned during his training. His charming smile creates a warm atmosphere in the restaurant, reflecting his wonderful personality.It’s no surprise that this place is hard to reserve; it truly is an exceptional restaurant. I would love to visit again if I have the chance. Less

I was really looking forward to Tori Chataro. Once again, I enjoyed a wonderful selection of grilled dishes until the very end!- Duck thigh tartare - Stuffed shiitake mushrooms with truffle cheese sauce - Tender chicken thigh - Tender chicken gizzard - Duck breast - Hinai-jidori chicken breast - Tataki of tender chicken and Hinai-jidori chicken breast - Tender chicken white liver - Duck loin - Tender chicken white liver with cheese and kumquat - Outside skirt with new onion sauce - Aiko tomatoes - Hinai-jidori chicken tenderloin - Nagoya Cochin chicken thigh - Smoked El France - Hinai-jidori chicken wings with tare sauce - Hinai-jidori chicken negima - Chicken wing rice Additional: - Yamanashi Gold Rush Less

This popular yakitori restaurant in Shibuya is renowned for being hard to book. You can enjoy the chef's impressive skills and grilling techniques right in front of the grill. The skewers, infused with the fragrant aroma of charcoal, burst with rich flavors and juices the moment you take a bite. The a la carte dishes are also exceptional, clearly crafted with a lot of time and care. Even the finishing rice dish, topped with a rich egg yolk, is flawless. With such remarkable skills and being a highly sought-after restaurant, the humble chef is truly admirable. Less

It has been about three months since my last visit.I had experienced a simple yet delicious taste during my previous visit, and I was looking forward to coming back.Once again, each skewer was cooked with great care, resulting in juicy, concentrated flavors that provided an undeniable sense of satisfaction.This time, I indulged in the dishes I missed last time: Soboro Rice Bowl, TKG (Tamago Kake Gohan), and ramen. I particularly enjoyed the Soboro Rice Bowl, which had a rich seasoning that suited my taste. I was definitely full, but I enjoyed it even more than my last visit.As I relaxed and enjoyed the yakitori and drinks, I realized it was almost midnight. I am eagerly looking forward to my next visit. Less

I visited this popular restaurant with high expectations, and it certainly did not disappoint! The yakitori was perfectly grilled, with each piece being juicy and flavorful. You could really taste the quality of the ingredients, and the side dishes were crafted with care, providing a high level of satisfaction.I had a reservation for 20:40, but before I knew it, we left the restaurant around midnight. The delicious food and cozy atmosphere made me lose track of time, allowing us to enjoy our meal at a leisurely pace. It was such a wonderful place that I definitely want to visit again! Less

Visited Tori Chataro! Enjoyed delicious cuts of various premium chicken breeds from around Japan, including Nagoya Cochin, Hinai Jidori, and Horohoro chicken, all perfectly grilled. The chef skillfully prepares 11 skewers almost simultaneously amidst a cloud of white smoke—truly a master of yakitori! The course was quite filling, but I couldn’t resist ordering extra skewers and a final dish, indulging my greedy side. I leave feeling completely satisfied and looking forward to my next visit. It was a great meal! Today, I focused on taking photos of the skewers.- Bonjiri and Corn Sauce Rice - Nagoya Cochin Thigh (10-month raised female) with Chives - Hinai Jidori Red - Horohoro Chicken Gizzard - Duck Breast with Sauce - Horohoro Chicken Breast with Yuzu Pepper - Horohoro Chicken Breast Tartare - Horohoro Chicken White Liver - Duck Loin with Whole Grain Mustard - Horohoro Chicken White Liver with Cheese and Kumquat - Harami with New Onion Sauce - Shamo Chicken Breast with Wasabi - Asparagus with Cheese - Nagoya Cochin Wing with New Burdock - Stuffed Shiitake Mushroom with Truffle Cheese Sauce - Smoked Elfrance - Hinai Jidori Negima - Chicken Wing Rice with Sansho Pepper and Edamame - Tsukune (Chicken Meatball) - Extra - Chicken Soba - Extra Less

I’m so happy to enjoy delicious yakitori at Tori Chataro in June! (o^^o)I love watching the chef at work. (*^^*)And sometimes, he smiles while looking at the customers, which is just wonderful! ^ ^His attentiveness to everyone at the counter is truly impressive! He’s serious yet exudes kindness. ^ ^Once again, I had delicious skewers and a side dish! ♡◆ Duck thigh tartare with dill ◆ Stuffed shiitake mushrooms with truffle sauce—absolutely the best!◇ Chicken breast from Hōrō chicken ◇ Gizzard from Hōrō chicken ◇ Soli from Hinai chicken and Hōrō chicken ◆ Chicken tender from Hōrō chicken with sesame-dressed mountain carrot The myoga adds a great accent!◇ Duck breast ◆ Three kinds of smoked items: Hōrō chicken, ginkgo nuts, and cheese ◇ Outside skirt with white onion sauce. ^ ^ ◇ Chicken breast from Hinai chicken ◆ Zucchini—what a unique way to enjoy it! ◆ Chicken wings (Hōrō chicken) with new burdock—burdock goes well with anything, doesn’t it? ◇ Negima (Hinai chicken) ◆ Thigh meat (female, raised for 4 months) with pickled eggplant ◆ Chicken wing rice I also added snap peas.For drinks... I brought a bottle of red wine and had glasses of white and red.The chef and all the staff are so friendly, making it a wonderful place to enjoy yakitori! I’m already looking forward to my next visit! Less

I visited Tori Chataro in Daikanyama, and it was truly a wonderful experience.The quality of the meat was outstanding, and the overall flow of the course was simply remarkable. What stands out the most is the chef's skill in grilling. The level of artistry in his cooking is exceptional, bringing out the rich flavors of the meat to their absolute limits. Each skewer was of an extraordinarily high standard, and I was completely satisfied from start to finish.A Night Captivated by the CraftsmanThe chef remained completely unfazed by the conversations of the customers, focusing intently on his "dialogue with the charcoal." His incredible concentration and composure made it seem as if he was oblivious to the surrounding noise. I felt like I witnessed the true essence of a craftsman, and I couldn't help but cheer in my heart, thinking, "This is truly impressive!"Not only is the quality of the flavors exceptional, but I was also captivated by the chef's dedication as he worked at the grill. This is truly an outstanding restaurant, and I am already looking forward to my next visit. It was a great meal!■ Restaurant InformationName: Tori ChataroAddress: 1F TAK Building, 7-12 Uguisudani-cho, Shibuya-ku, TokyoPhone Number: 03-6416-0364 Less

I joined a gathering that started at 5:30 PM, having been invited the day before. Coincidentally, the newly released Tokyo Calendar featured a special on yakitori, highlighting this restaurant as a recommendation from Osaki-san. We made a reservation for four, and Osaki-san joined us as well. It was a reunion of three men who had shared a room at "Albergo del Oto" two weeks prior.**Tori Chataro Omakase Full Course - JPY 14,000** The course is omakase.- **Duck thigh tartare.** Mixed with finely chopped aromatic vegetables and topped with a carrot flower, served on a robust baguette.- **Stuffed shiitake mushrooms.** Thick shiitake caps filled with minced meat and grilled, topped with truffle cheese sauce. It may look like a small amount, but it’s rich in flavor. These shiitake mushrooms are from Niigata.- **Skewered Hōrō Hōrō chicken thigh.** Crispy skin and generous portions of meat.- **Skewered Hōrō Hōrō chicken gizzard.** Small and with a crunchy texture.- **Skewered Hōrō Hōrō chicken breast.** Topped with lemon zest.- **Chicken tataki.** In the front is Hōrō Hōrō chicken, and in the back is Hinai chicken. The center is rare, garnished with shredded white leeks and cucumber. I prefer the Hinai chicken.- **Skewered Hōrō Hōrō chicken white liver.** Served with sauce. Perfectly cooked, allowing the liver to remain tender and flavorful.- **Skewered duck breast.** Served with whole grain mustard. The duck fat is delicious.- **Smoked three-item platter.** Featuring white liver, kumquat, and cheese, all aromatic and tasty.- **Skewered outside skirt.** Tender, bouncy meat with a new onion sauce.- **Skewered Nagoya Cochin chicken breast.** Delicate texture similar to chicken tenderloin, topped with grated wasabi.- **Grilled zucchini.** Topped with Parmigiano.- **Hōrō Hōrō chicken wing with tare sauce.** Topped with fried new burdock.- **Skewered Hinai chicken negima.** Crispy skin with substantial meat, and the white leeks provide a smooth texture.- **Smoked El France.** Quail eggs from a French breed, known for their rich, creamy yolks.- **Grilled thigh meat from a 5-month-old male Ichikoku gamecock.** Great texture, served with sudachi. Accompanied by water eggplant with umeboshi.- **Chicken wing rice.** Rice mixed with Kyoto's young sansho pepper and edamame inside grilled chicken meat. The sansho adds a pleasant numbing spiciness.**Additional items:**- **Hinai chicken heart.** Extra skewer.- **Bonjiri.** Extra skewer, small but six pieces. Truly a fatty delight.- **Scamorza cheese.** Soft and creamy cheese.- **Duck broth soba.** It turned out to be ramen, not soba. Served in a duck broth soy sauce soup with straight thin noodles, garnished with shredded white leeks, chopped red onion, greens, and nori.For my first drink, I had a Jonagold soda.**Antipodes sparkling water.** Next was this ultra-soft natural sparkling water. It came in a 500ml bottle, so I couldn’t finish it.The total bill came to JPY 23,210. Less

The skewers start with the tender thigh meat of the Hōrō chicken, enveloped in a beautifully charred skin that showcases the perfect cooking temperature. Each bite delivers an unwavering sensation of richness, with the fragrant skin and succulent meat creating an overwhelming sense of happiness that spreads through the mouth, brain, and heart.The exquisite cooking technique results in an astonishingly detailed texture. Each bite resonates with vivid onomatopoeic sounds in my mind. While it may sound cliché to put into words, the crunch, squish, juiciness, crispness, and freshness of the textures were astonishingly clear and distinct.Tori Chataro not only showcases unwavering skill but also impresses with a menu that features variety and individuality. The individual dishes are exceptional, elevating the overall satisfaction to new heights. The initial duck thigh tataki was a surprising French-inspired dish, while the smoked liver offered a captivating richness with its aromatic flavor. The vibrant sansho pepper paired with the chicken rice was executed with the finesse of a kaiseki meal. Above all, the finishing chicken soba was outstandingly delicious.I had heard rumors about this place, but the moment I tasted the soup, I couldn't help but exclaim at its profound umami. This broth likely contains costs that are impractical for a specialty shop. There's no way the ramen served with such a soup could be anything less than delicious. The addition of white shredded leeks and red onions provided a perfect textural contrast. Less

【Check Points】■ Enjoy a variety of local and branded chicken with excellent grilling techniques.■ Course duration: 2.5 hoursTori Chataro, a renowned yakitori restaurant in Shibuya, allows you to compare various local and branded chickens.It's about a 10-minute walk from Shibuya Station, and since there are some hills, it's best to allow extra time.The exterior features a deep brown facade with a green sign displaying the restaurant's name.Inside, there is an L-shaped counter with 12 seats, where the chef passionately grills yakitori amidst a cloud of smoke, showcasing his impressive focus.Chef Kaneko, who trained at the famous yakitori restaurant Soten, opened Tori Chataro in 2013 with the concept of serving delicious yakitori and fine drinks. The charcoal-grilled yakitori is cooked to perfection, allowing you to savor the rich flavors of the chicken.One of the highlights of Tori Chataro is the ability to enjoy various cuts of branded chickens such as Horohoro, Hinai, and Kasumi ducks. The creative dishes beyond yakitori, including the closing dishes, are also of high quality and delicious!Here are the dishes we enjoyed:Omakase Course■ Duck Thigh Tartare■ Duck Thigh and Green Pepper Yukke■ Horohoro Chicken Thigh■ Horohoro Chicken Gizzard■ Duck Breast■ Horohoro Chicken Breast■ Horohoro Chicken and Hinai Chicken Tataki■ Horohoro Chicken White Liver■ Duck Roast■ Smoked Platter: Horohoro Chicken White Liver Cheese, Kinkan■ Outside Skirt with New Onion Sauce■ Horohoro Chicken Tender■ Okra■ Nagoya Cochin Chicken Wings and New Burdock■ Horohoro Chicken and Nagoya Cochin Soliless Negima■ Smoked El France■ Edamame and Sansho Rice with Chicken Wings■ Aiko Tomato (additional)■ Scamorza Cheese (additional)■ Soboro Rice Bowl◆ If you find this helpful, I would appreciate it if you could save it! ◆_________________Instagram: 66shukiTwitter: 66shukiTikTok: 66shuki_________________ Less

This is my favorite restaurant, and I only get to visit it once every six months, even though I wish I could go once a month.Every time I come here, it’s the highlight of my dining experiences.I only bring friends who truly appreciate good food because it feels like a waste otherwise.The seasoning is perfect, the cooking is spot on, and the variety of ingredients is impressive.The richness of the chicken flavor, the selection of my favorite drinks, and that feeling of incredible value after finishing the meal—everything is just amazing.I’ve tried yakitori all over Japan, but I absolutely love Tori Chataro and Torira in Fukuoka.Once again, it was fantastic.It was a great meal.I already want to go back! Haha. Less

I visited this highly anticipated restaurant with two friends at 20:40 on a Friday night.In short, I was extremely satisfied!Both the skewers and the side dishes were delicious, the atmosphere was lovely, and the drinks kept flowing—it's easy to see why everyone raves about this place.Especially from the side dishes, the tender chicken liver was unbelievably good... it had a smooth, creamy texture with a mild sweetness and richness that I can't quite describe, but it was absolutely delicious!Then there was the chicken wing rice...! The rice, infused with the savory flavor and fat of the chicken, seasoned with Sichuan pepper, was stuffed inside the wing and incredibly tasty!Some side dishes are regulars, but it seems the menu changes quite a bit with the seasons. My favorites seem to be classic staples! I want to eat them again!For the finale, there were options like egg over rice, ramen, and soboro rice bowl, and I got to taste a little of each. To my surprise, the ramen was made with shellfish broth...! I was shocked that it wasn't chicken broth, but this ramen was absolutely delicious.It's quite difficult to make a reservation here, but I definitely want to go back! Less

Located about a 10-minute walk from Shibuya Station, this incredibly popular restaurant is fully booked and has been selected as one of Tabelog's top 100 restaurants for many years. They specialize in a full course featuring various cuts of premium chicken. Today's course includes Hinai Jidori, Gassan Shamo, Nagoya Cochin, Hōrō Hōrō chicken, and Kasumi duck from Ibaraki.【Drinks】❶ Lemon Soda ❷ Sudachi Soda 【Price】JPY 25,000, tax included 【Omakase Course】■ Hōrō Hōrō Chicken Thigh Pâté The rich and smooth pâté paired beautifully with the crispy and chewy baguette.■ Skewers ① Hōrō Hōrō Chicken Tsukune ② Hōrō Hōrō Chicken Gizzards ③ Kasumi Duck Breast ④ Hōrō Hōrō Chicken Breast with Hinai Jidori Sori ■ Hōrō Hōrō Chicken Thigh Salad with Turnip and New Onion Sauce ■ Skewers ⑤ Hōrō Hōrō Chicken White Liver ⑥ Kasumi Duck Roast with Whole Grain Mustard ⑦ Kasumi Duck Smoked Heart/Cheese ⑧ Outside Skirt with White Onion ⑨ Hōrō Hōrō Chicken Wings ①Ⓚ Nagoya Cochin Breast with Wasabi ①① Manganji Pepper ■ Hōrō Hōrō Chicken Sasami with Sesame Dressing ■ Skewers ①② Hinai Jidori Negima ①③ Smoked El France ①④ Nagoya Cochin Female Thigh with Water Eggplant ①⑤ Chicken Wing Rice with Japanese Pepper ■ Add-ons ①⑥ Ikko Chamo/Hinai Jidori Sori ①⑦ Ikko Chamo Aka ①⑧ Ponjiri ①⑨ Shiitake ■ Meal Duck Soba Less

A renowned yakitori restaurant in Shibuya.Featuring a variety of poultry, including Hinai chicken and Nagoya Cochin, as well as unique options like guinea fowl and Kasumi duck, the menu is impressively diverse. This time, the guinea fowl stood out throughout the course, allowing us to enjoy a consistent flow from tartare to breast meat, tsukune, and even a flavorful minced rice dish.The cooking was consistently well-executed, with the breast meat being particularly moist. There were also interesting variations, such as duck breast and smoked duck paired with cheese, making it more than just a typical yakitori course; it was an experience that allowed us to appreciate the individuality of each ingredient.The main dish, guinea fowl minced rice, was delicious, and the theme remained strong until the end, which left a positive impression.While the quality of the yakitori itself is undoubtedly high, it’s the chef’s passion for the ingredients that truly shines through. I look forward to returning in a different season. Less

Tori Chataro keeps getting better and better. They use a lot of the rare and tender "Horohoro" chicken, which is rarely found in yakitori, along with the finest Nagoya Cochin and Hinai chicken. The rearing period is not just one or two months; they have a longer breeding time. The grilling is done over a close flame, resulting in deliciously cooked dishes. There’s probably no other yakitori place that can match this one.◆ Duck Thigh Tartare ◆ Horohoro Chicken Thigh ◆ Horohoro Chicken Gizzard ◆ Horohoro Chicken Breast ◆ Hinai Chicken and Fried Tofu with Sesame Vinegar Dressing ◆ Horohoro Chicken White Liver ◆ Duck Breast ◇ Smoked Platter: Horohoro Chicken White Liver, Cheese, and Kinpira ◆ Outside Skirt with New Onion Sauce ◆ Duck Heart ◆ Nagoya Cochin Chicken Breast ◇ Miyako Island Peppers ◇ Hinai Chicken Chicken Wings with New Burdock ◆ Negima Skewers: Hinai Chicken and Horohoro Chicken ◆ Quail Eggs Smoked in France ◆ Nagoya Cochin Hen Thigh (9 months reared) with Water Eggplant and Umeboshi ◇ Chicken Wing Rice with Sansho Pepper and Edamame ◆ Tsukune (Chicken Meatballs) ◆ Segimo (Chicken Neck) ◆ Skin ◆ Bonjiri (Chicken Tail) ◇ Chicken Soba ◇ Soboro Rice (Ground Chicken Rice) Less

We visited this place as a couple who loves food and drinks. As always, the skewers and appetizers were delicious, and the Japanese sake kept flowing! We started with duck pâté, followed by shiitake mushrooms, Hinai jidori chicken thigh, outside skirt, tender breast of the Hōrōrō chicken, Senkin Kabuto, exquisite white liver of Hōrōrō chicken, duck breast, Hōken, a smoked three-item platter, Hōrōrō chicken wings with sauce, Miyakojima peppers (thick and juicy), Hinai jidori chicken and Ikkoku game hen negima, water eggplant, sansho pepper and edamame rice, onions, bonjiri, eggplant, skin, and finally, we enjoyed chicken soba. It was a delightful three hours filled with unique dishes that you can only find here! It was a great meal. Less

I revisited Tori Chataro, where I could enjoy various chicken brands and perfectly cooked Hōrōrō chicken. Every dish, including the Hōrōrō chicken and side dishes, was exquisitely seasoned and grilled to perfection. Everything was delicious, especially the smoked platter (with kumquat, Hōrōrō chicken white liver, and cheese) and the smoked El France, which left a lasting impression. The final dish, duck broth soba, was astonishing as well.Once again, I left with a very satisfied stomach. It was a great meal.(Note: The owner, Takuya Kaneko, trained for four years at "Yakitori Ebisu" in Nishiogikubo, then moved to the renowned "Sōten" in Otsuka for another four years before becoming the manager. He then opened Tori Chataro in Shibuya in 2013.)Menu:1. Duck thigh tartare with grilled bread2. Stuffed shiitake mushrooms with truffle cream cheese3. Hōrōrō chicken thigh4. Hōrōrō chicken gizzard5. Outside skirt with white onion6. Hōrōrō chicken breast7. Salad: Hōrōrō chicken breast, komatsuna, turnip, grated new onion8. Hōrōrō chicken white liver9. Duck breast10. Smoked platter: Hōrōrō chicken white liver, kumquat, scamorza cheese (the ultimate dish)11. Nagoya Cochin chicken wings with sauce12. Hōrōrō chicken heart13. Miyakojima pepper14. Hōrōrō chicken tenderloin, deep-fried tofu, mizuna15. Sori negima: Hōrōrō chicken sori, green onion, Cochin sori16. Smoked El France17. 10-month Nagoya Cochin female thigh with pickled eggplant18. Wing edamame with sansho rice19. Fundoshi (additional)20. Duck broth soba Less

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

Duck Meatballs and Eggplant SoupBraised Pheasant BreastHinaijidori Chicken GizzardsSoriresu (Beef Flank)Outside Skirt and White OnionBraised Pheasant Breast Salad with Turnip and Shungiku (Chrysanthemum Leaves)Duck ThymusDuck BreastCheese and Kinkan (Kumquat)Chicken WingsAsparagusHeartChicken Breast and Snap PeasNegima (Chicken and Green Onion Skewers)Fried Chicken made only with Chicken Thigh and AmaranthChicken Wing RiceQuail Eggs and Tsukune (Chicken Meatballs)Additional Heart, Chicken Neck, Zucchini, and Soboro Rice (Minced Chicken Rice) Less

I visited Tori Chataro for the first time this year after going there at the end of last year! It's my favorite place, and I wish I could go every month! Today, I came with three friends from my golf group.Since I hadn’t been able to congratulate them after they won the Tabelog Award 2025 Silver, I finally got to express my congratulations, albeit a bit late! (laughs)At Tori Chataro, they use various types of chicken, including Hinai Jidori, Hōrō Hōrō chicken, and duck, all grilled to perfection by the chef. I always look forward to the delicious dishes!*Location: 7-12 Uguisudani-cho, Shibuya-ku, Tokyo, 1F TAK Building *Access: 13-minute walk from JR Shibuya Station■ Tabelog Award 2026 Silver Winner ■ Selected as one of the Top 100 Yakitori Restaurants in the East by Tabelog 2025 ■ Tabelog visit score: 4.39We ordered the omakase.Cheers with draft beer! ◎ Duck meatball soup ◎ Hōrō Hōrō chicken tender with snap peas *Sudachi Sour ◎ Hōrō Hōrō chicken breast ◎ Hōrō Hōrō chicken gizzard ◎ Hinai Jidori red inner thigh *Sudachi Sour ◎ Outside skirt and white onion ◎ Hinai Jidori chicken breast salad with mountain carrot and turnip ◎ Hōrō Hōrō chicken white liver *Glass of red wine ◎ Duck breast *Bankan Sour ◎ Hōrō Hōrō chicken white liver with kumquat and cheese ◎ Hinai Jidori chicken wing with tare sauce ◎ Green asparagus ◎ Nagoya Cochin chicken breast *Bankan Sour ◎ Duck breast with yellow daikon and plum sauce ◎ Hinai and Nagoya Cochin chicken skewer ◎ Nagoya Cochin female thigh and shiitake kara-age ◎ Thigh meat with eggplant *Bankan Sour ◎ Chicken rice ◎ Tsukune ◎ Elf France *Bankan Sour Extras: ◎ Fundoshi ◎ Skin For the finale: ◎ Chicken soup ◎ Chicken soboro rice with egg yolk ◎ Chicken soba and grilled rice ball We ate so much! But it’s so delicious that I can’t help but eat more! I always add Tori Chataro’s tsukune because it’s my favorite—absolutely the best!Also, the fundoshi we ordered this time was delicious! I believe it’s the outer part of the gizzard, and it was fantastic!I always order the chicken soboro rice, and it’s incredibly tasty—so good it makes me swoon! Next time, I’ll be back in December! I want to go even more!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I really appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to keep writing reviews, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

I visited the renowned restaurant "Tori Chataro" in Shibuya.Selected as a Tabelog Silver restaurant, it is a representative yakitori establishment in Japan. Personally, I feel it truly deserves the title of "the best yakitori in Japan," as I am consistently impressed every time I visit.This time, I came with Chef Mineura from "Ao" in Nishiazabu, who was also highly impressed!The yakitori is simply delicious. This one phrase sums it up. The cooking, aroma, umami, and aftertaste are all exceptional, and the quality of each skewer is remarkably high. It may look simple, but the skill and quality of the ingredients are clearly conveyed.The skewers, which maximize the flavor of the chicken, along with the overall flow of the course, made for a delightful experience that left me satisfied until the very end.If you're talking about yakitori in Shibuya, this is undoubtedly a must-visit place. No matter how many times I go, it always reminds me, "It really is delicious," making it a restaurant I wholeheartedly recommend. Less

This yakitori restaurant is located on the way from Shibuya to Daikanyama. If someone asks me for my favorite yakitori spot, I would undoubtedly say this place.I love it so much that I’m very selective about who I bring along.The irresistible aroma of high-quality chicken fat mingling with the smoky air is sure to whet your appetite.The satisfaction from eating their yakitori is unparalleled.This is a place I want to keep coming back to!⭐︎ Chicken Meatball Soup ⭐︎ Tender Chicken Breast with Snap Peas ⭐︎ Hinai Chicken Breast ⭐︎ Tender Chicken Gizzard ⭐︎ Tender Chicken Shamo Thigh ⭐︎ Outside Skirt with Garlic Leaves ⭐︎ Hinai Chicken Breast with Shungiku Salad ⭐︎ Tender Chicken White Liver ⭐︎ Duck Breast ⭐︎ Three Types of Smoked: Tender Chicken White Liver, Kumquat, Cheese ⭐︎ Hinai Chicken Chicken Wing with Sauce ⭐︎ Zucchini ⭐︎ Shamo Chicken Breast ⭐︎ Hinai Chicken Negima ⭐︎ Eight-Month Raised Female Shamo with Water Eggplant and Plum Paste ⭐︎ Chicken Wing Rice with Wild Garlic Miso ⭐︎ Tsukune ⭐︎ Quail Add-ons: ⭐︎ Chicken Liver ⭐︎ Stuffed Shiitake Mushrooms ⭐︎ Tomato Finale: ⭐︎ Soboro Rice Less

"A Satisfying and Hearty Course"It's been a while since I visited Tori Chataro. I had been coming here for years, but in recent times, it has become increasingly difficult to make a reservation, and I lost track of time. Now, it’s a top-class yakitori restaurant in Japan that is hard to book, especially for newcomers.【Atmosphere】The L-shaped counter with 10 seats remains unchanged, creating a relaxed atmosphere. Chef Kaneko stands firmly at the center of the grilling area. Previously, it was a couple-run establishment, but now there are 5 to 6 staff members, including women, all dressed in white coats, creating a more substantial presence.【Tori Chataro * Omakase Course Ordered This Time】↓ Appetizers.◉ Duck meatballs and duck eggplant soup (chicken and bonito).◉ Houbou chicken breast and mountain carrot.↓ Skewers (※ appetizers)◉ Houbou chicken breast◉ Houbou chicken gizzard◉ Houbou chicken and Hinai chicken skewer.◉ Outside skirt and garlic leaves◉ ※ Houbou chicken breast and mizuna salad◉ Houbou chicken white liver◉ Duck breast◉ ※ Houbou chicken white liver, cheese, and kumquat◉ Hinai chicken wing with sauce◉ Asparagus◉ ※ Duck Kyoshin,◉ Ikokugun chicken breast◉ Hinai chicken with green onion and tuna◉ ※ Ikokugun chicken female, 7-month fattened thigh and shiitake kara-age◉ ※ Wing rice◉ Tsukune and quail (El France)◉ ※ Chicken soup【Food Impressions】Tori Chataro has been known for using 4 to 5 types of brands such as Nagoya Cochin, Houbou chicken, and Hinai chicken within the same day of service. It had been a while since my last visit, but I noticed a positive change in the menu structure. The first dish, the soup, felt like it gently reset my palate, wrapping me in a comforting embrace. The skewers were large in portion, satisfying, and truly left an impact that made me want to call them "Otoko-gushi" (manly skewers). At one point, there was a "Houbou chicken and Hinai chicken comparison skewer," allowing me to enjoy the differences in flavor. Personally, I preferred the clearer taste of the Hinai chicken. Towards the end, the "wing rice" was a masterpiece with skillful presentation, delivering waves of flavor and satisfaction.I felt that the overall level and originality have improved, leaving a good impression. It continues to evolve.In any case, Tori Chataro serves a hefty 12 skewers, which might be too much for some women to finish. I saw someone give up today! Therefore, I recommend going to Tori Chataro on an empty stomach from the morning.【Other】Being a popular restaurant, I’m sure there are many offers for new locations, yet Chef Kaneko continues to stand firm with a one-store philosophy, which I deeply appreciate.It was a great meal.Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

In a city like Shibuya, where many restaurants serve the same dishes without change, there is a remarkable establishment that continuously offers innovative and creative cuisine. It's quite difficult to secure a reservation, making it hard to visit even a few times a year. The quality of the ingredients is exceptional, and the master at the grill meticulously oversees each piece of meat, achieving a level of perfection that is truly impressive. I am grateful for another wonderful evening here. I must admit, the drinks flow easily, which often leads to a hefty bill—something I take full responsibility for. Less

Nagoya Cochin Chicken BreastStuffed Shiitake MushroomsHōrōrō Chicken ThighHōrōrō Chicken GizzardDuck BreastHōrōrō Chicken BreastSeared Hōrōrō Chicken BreastHōrōrō Chicken LiverSmoked Kumquat and CheeseHinai Chicken (Upper) & Nagoya Cochin (Lower) NegimaZucchiniHarami with New Onion SauceGrilled Nagoya Cochin Chicken WingsGrilled Nagoya Cochin Chicken ThighSmoked El FranceChicken BreastEdamame and Sansho Pepper Chicken RiceChicken SkinBack LiverAiko TomatoTsukune (Chicken Meatball)Soboro Rice Bowl Less

【Nearest Station】6 to 10 minutes walk from Shibuya Station【Price】Approximately JPY 25,000【Reservation Difficulty】★★★★☆【Overview】Tabelog rating: 4.39 (at the time of visit)Awarded Tabelog Award 2025 SILVER.A highly popular yakitori restaurant representing Shibuya, selected four times as one of the top 100 yakitori restaurants.Rather than focusing on a specific breed of chicken, they use various types such as Horohoro chicken, Hinai chicken, Shamo, and Nagoya Cochin, skillfully preparing each part to highlight the unique qualities of the ingredients.The yakitori is truly impressive.In addition to skewers, the menu offers a wide range of dishes including sashimi, smoked dishes, namekko, soups, and rice dishes, allowing guests to enjoy a variety of chicken cuisine.Chef Takuya Kaneko trained for four years at "Yakitori Ebisu" in Nishi-Ogikubo before moving to the renowned "Souten" in Otsuka, where he gained another four years of experience and served as a manager.He then opened "Tori Chataro" in Shibuya in 2013, with the restaurant name derived from a nickname he received during his training.【Menu】Omakase Course○ Duck meatballs and shiitake mushrooms○ Horohoro chicken breast○ Hinai chicken gizzard○ Hinai chicken thigh○ Duck breast○ Horohoro chicken white liver○ Duck roast○ Nagoya Cochin wing with sauce○ Duck heart○ Soft roe bamboo shoots from Fushimi, Kyoto○ Horohoro chicken with snap peas○ Hinai chicken negima○ Nagoya Cochin hen, raised for 10 months, thigh○ Wing rice○ Tsukune and Elf France○ Segimo○ Soboro rice bowl○ Ramen【Impression】Indeed, Tori Chataro is exceptional.Every skewer is truly delicious, with the grilling technique perfectly matched to the texture, aroma, and fat content of each part. It was a series of skewers that showcased how different the expressions can be even within the same chicken breed, demonstrating a high level of craftsmanship.Especially with Horohoro chicken, Hinai chicken, and Nagoya Cochin, each unique characteristic was well represented, and the cooking was flawless.The satisfaction level of each skewer, including the aroma, juiciness, and lingering taste, was extremely high.One of my personal highlights was the soup.Despite being a yakitori restaurant, the quality of these side dishes added depth to the overall course experience.The soboro rice bowl and ramen at the end were also delicious, leaving me completely satisfied until the very last bite.It was a wonderful time that reaffirmed the restaurant's prowess as a renowned yakitori establishment. Less

【Shibuya】'Tori Chataro'I revisited Tori Chataro after about a month, and once again, it exceeded my expectations with its outstanding offerings.Having visited multiple times, I consistently notice the high level of quality in all the dishes. From the yakitori to the side dishes, everything is flawless, reaffirming the restaurant's exceptional standards.This time, I was particularly impressed by the tender chicken liver. The moment it touched my tongue, the rich umami and smooth texture were breathtaking, making it one of the best chicken livers I've ever had.The smoked platter also featured an exquisite chicken liver. The smoky aroma enhanced the liver's dense flavor, resulting in a truly remarkable dish that left me in awe.Of course, the other grilled items were equally fantastic, showcasing the unique characteristics of each type of chicken through masterful cooking techniques. The skillful grilling brought out the ingredients' flavors perfectly, making each skewer a delightful experience.No matter how many times I visit, my satisfaction only increases, as I always discover something new and exciting at Tori Chataro. Although making a reservation can be challenging, this renowned establishment certainly proves its worth. I’m already looking forward to my next visit.−−−−−−−−−−−−−−−−−−−−−▷food Omakase Course Skin (extra) Bonjiri (extra) Chicken Soup (final dish) ▷drink Senkin (Tori Chataro label) Daisuke Sharak Izumigawa Master's Dream ▷Total: JPY 27,600 −−−−−−−−−−−−−−−−−−−−− Tabelog: SILVER (2025, 2026) Tabelog: Yakitori EAST Top 100 (2021~2025) Less