OHKUSA (オオクサ) Tokyo

This is a famous yakitori restaurant located in Yotsuya Sanchome.Reservations can be made by phone at noon, one week in advance. With five opportunities to book each week, I tried multiple times but had difficulty getting through. However, I finally managed to secure a reservation and enjoyed dinner with my wife.When making the reservation, I was informed that photography inside the restaurant was not allowed, and they also asked about my favorite yakitori cuts as well as any ingredients I disliked.The interior featured an 8-seat counter extending towards the back. The walls were left in raw concrete, and spotlights were installed directly above each seat, with jazz music playing in the background.The operation was run by the owner, Mitsukuni Okusa, along with three female staff members. Unusually for a yakitori chef, Okusa wore a pristine white jacket. He had a calm and stylish demeanor, reminiscent of a blend between Yuta Tamamori and Takao Osawa.The only option available was the "15,000 yen course," which included eight chicken skewers, a rice dish to finish, and various appetizers, vegetables, and fruits. Specifically, we enjoyed the following dishes:- Appetizer: Takasaka Chicken Consommé with Corn Paste → Served in a cocktail glass, the rich flavor of Takasaka chicken was intense, complemented by the sweetness of the corn. A striking appetizer.- Kyoto Benidori Chicken Breast → With a pleasant, chewy texture, the flavor intensified with each bite.- Tanba Black Chicken Neck → Juicy and full of flavor!- Peach with Burrata Cheese → Delicious peach paired with burrata, presented beautifully.- Takasaka Chicken Breast → The skin was caramelized to a golden brown, rich in flavor.- Heart → Tender and surprisingly juicy!- Hokkaido Asparagus → Both the vegetables and sauce were delicious.- Takasaka Chicken Thigh → Rich in fat and very tasty.- Shizuoka Amela Tomato with Cheese → Sweet and delicious tomatoes, beautifully presented like snow.- Takasaka Chicken Meatball → Similar to tsukune, soft and juicy, with a perfect balance of saltiness.- Takasaka Chicken Drumstick → Rich in fat and flavor. Simply delicious!- Hakata Chicken Wing → Tender and tasty.- Risotto cooked in Takasaka Chicken Soup → The rich flavor of the chicken soup combined with truffle essence made for an incredibly luxurious and delicious dish. The orange yolk from Saitama was also rich.- Pear Overall, the chicken skewers were large and packed with flavor. Although they were quite fatty, I felt no burden on my stomach at all.For drinks, we had:- Champagne (La Belle Bleue) @ JPY 11,000 → A Grand Cru brand blanc de blancs champagne. Dry and delicious, it was very reasonably priced! A must-try for those who enjoy alcohol.- Akishika Junmai Ginjo (Osaka) @ JPY 1,200 - Mineral Water We sat in front of the grill, and throughout the evening, Okusa maintained a calm and gentlemanly demeanor. His technique for grilling and seasoning the yakitori was incredibly elegant.The total bill for two came to JPY 43,000 (paid by credit card).It was a wonderful experience.It was a great meal! Less

I visited the hard-to-book yakitori restaurant, **OHKUSA**.It's located about a 5-minute walk from Yotsuya Sanchome Station, in a nostalgic area that feels like a blast from the past.Photography is not allowed inside, so I only have pictures of the exterior.The yakitori portions seemed larger than when I visited before. The liver was soft and sweet, reminiscent of a jelly, and absolutely delicious. Everything else was also incredibly tasty! Since it's difficult to get a reservation, I hope to come back again if I can.It was a great meal! Less

It's been 5 years since my last visit. I was invited several times, but the dates never matched up (tears).【Appetizer】... Consommé made from Takasaka chicken and corn from Chiba... The sweetness is kept to a minimum, and the consommé is pure with a subtle saltiness, making it quite elegant.1. Kyo Akaji Chicken (Kyoto Red Chicken) Tenderloin... The "Kyo Akaji Chicken," raised free-range for about 80 days, is characterized by its fine texture, pleasant chewiness, and deep flavor! The potential of the plump and tender "Kyo Akaji Chicken" is maximized by Ohkusa's super rare cooking technique. There’s no dryness or any off-putting smell; it’s so delicate that you wouldn’t even notice it was cooked!2. Saga Mitsuse Chicken Heart... The high-quality Mitsuse chicken, developed in Mitsuse Village, Saga Prefecture, has a lineage of red chickens and is known for its deep umami and rich flavor, with just the right amount of bounce, making it incredibly fresh. The refreshing sauce is also delicious!3. Peach and Burrata Cheese... The drained burrata cheese pairs perfectly with olive oil. A light sprinkle of salt complements the peach's refined sweetness.4. Hinai Chicken Breast... The way the moisture is locked in is remarkable! This dish is also completely free of dryness, resulting in a beautifully moist finish. The fat is clear and beautiful.5. Aorta... The fresh texture is plump and clear of any muddiness in flavor! Even the light aroma of the heart is stylish. So delicious!6. Summer Asparagus and Egg from Hokkaido Jet Farm... The fresh and juicy summer asparagus from Jet Farm has a great balance of sugar, moisture, and umami, making it soft and delicious!7. Hinai Chicken Thigh... The huge portion is exactly what you’d expect from "OHKUSA." The top part is robust, and the more you chew, the more flavor spreads, while the tender thigh gently follows the flavor of the top. The crispy, fragrant skin releases rich chicken fat. (I even drank the chicken fat left on the plate!)8. Shizuoka Amela Tomato... The roasted Amela tomato has a great balance of acidity and sweetness, enhanced by finely chopped onions that add a sharpness.9. Coarsely Ground Meat (Meatball)... The meatball has a perfect balance that seems like it would be dry but isn’t, with a sharp saltiness that brings out the subtle flavor of the lean meat.10. Kyo Akaji Chicken Kidney... This is the kidney! It’s close to liver but fluffy, soft, and rich in flavor. It has a refined fat flavor added to the liver. Although smaller than liver, it leaves a lingering richness similar to foie gras.11. Hakata Chicken Wings... The portion is quite surprising—there are three wings! The clear and rich umami chicken fat bursts into your mouth as you bite into it. This enormous wing is a specialty of "OHKUSA."12. Risotto cooked in Takasaka Chicken Soup... The rice, which has absorbed the high-quality Takasaka chicken soup, is al dente and dry, with large grains that stand out. The risotto, infused with rich egg and summer truffle, is also of high quality.◾︎ Ebisu Beer◾︎ Yoichi Highball◾︎ OHKUSA x AKISIKA Collaboration x 2 Go◾︎ Sato's BarleyThe course was JPY 15,000, and with quite a bit of alcohol, it came to JPY 20,000, which I think is wonderful. Less

◆What I Ate★Impressive◯Corn Soup, Takasaka Chicken Consommé◯Chicken Breast (Kyoto Benishidori)◯Neck Meat (Takasaka Chicken)◯Peach and Platter◯Heart (Takasaka Chicken Heart)◯Meatball (Coarsely Ground Meat) ★◯Amela Tomato◯Chicken Breast (Takasaka Chicken) ★◯Liver (Hinai Chicken)◯Fresh Spring Roll with Chicken Breast (Kyoto Benishidori)◯Thigh Meat (Takasaka Chicken) ★◯Chicken Wings (Hakata Chicken) ★◯Risotto Cooked in Takasaka Chicken Soup◆PriceJPY 17,490◆ReservationMade a reservation by phone one week in advance.*Reservations are generally for two people.◆Estimated Time(Weekdays) 2.5 hours◆ImpressionsThis restaurant was opened by a yakitori enthusiast who self-taught the skills. It has become a Silver-rated establishment for five consecutive years.With only 8 counter seats, photography is strictly prohibited. Only memories remain.Starting with the Takasaka Chicken Consommé soup, the neck meat was moist, and the heart was incredibly tender. The meatball was coarsely ground, hearty, and satisfying.The large chicken breast was the biggest I had ever seen. The skin was crispy, while the inside was juicy. Both the thigh meat and chicken wings were equally large and juicy.The dedication to sourcing various brand chickens daily is evident in every skewer.The risotto cooked in Takasaka Chicken soup was packed with chicken flavor, leaving no room for disappointment until the very end. Less

Thank you for the precious seating. I understood why OHKUSA is considered one of Japan's top yakitori restaurants as soon as I arrived. Photography is strictly prohibited inside the restaurant. I enjoyed an 8-skewer course, and in between, there were some vegetables served as a palate cleanser, finishing with a delicious risotto.The skill in cooking the chicken to bring out its maximum flavor is truly unmatched. Using binchotan charcoal, they adjust the cooking method for each part of the chicken, showcasing incredible delicacy. The breast and thigh pieces served were impressively large yet perfectly juicy. Additionally, the asparagus and tomatoes served as side dishes were absolutely delightful. It's clear why so many people want to visit this place. I will do my best to secure a reservation! Less

*Yotsuya Arakicho - OHKUSA (202607)Budget: from JPY 15,000Tabelog Rating: 4.34Nara Prefecture Yamato Chicken Sasami♪Kozaka Chicken SegimoThigh × BurrataKyoto Tanba Black Chicken LiverHokkaido Jet Farm Summer AsparagusMie Kumano Jidori BreastShizuoka Prefecture Amela TomatoKyoto Tanba Black Chicken Neck♪(Secret) CartilageHinai Jidori SoriresuChicken WingsKozaka Chicken Rich Broth RisottoA selection of carefully chosen local chickens and seasonal ingredients from across the country.The grilling technique is exceptional, making it a must-visit for yakitori lovers.Store Name: OHKUSAPhone: 03-6709-8874Address: 1F Morito Building, 7-13 Arakicho, Shinjuku, TokyoBudget: from JPY 15,000Nearest Station: About a 4-minute walk from Yotsuya Sanchome Station#OHKUSA#Yakitori #TokyoGourmet Less

This restaurant truly exceeded my expectations.The charming atmosphere of Arakicho had me excited even before entering, and the warm hospitality confirmed that I was in for a treat. The interior features an 8-seat counter, and while reservations are likely hard to come by, I was fortunate to find an opening on the day of my visit and made an immediate reservation. All slots for the following week were already booked, so I felt lucky!The menu consists of a single course priced at JPY 15,000, which includes 8 skewers along with various side dishes served in between.Today’s offerings included Takasaka chicken, Hakata jidori, Shingen chicken, and Mitsuse chicken. It’s impressive to have 4 different types in just 8 skewers!The corn soup, accompanied by chicken consomme, was incredibly delicious with a strong sweetness, making it a perfect start.The peach burrata also enhanced the sweetness remarkably.The Amela tomatoes showcased a dedication to maximizing the flavor of the tomatoes.The fresh spring rolls featured excellent rice paper, and the rolling technique was very meticulous.The Takasaka chicken risotto was astonishingly good, with a raw egg yolk on top that added an otherworldly touch.The chicken breast was cooked to perfection, allowing for a delightful combination of tenderness and firmness.The heart was by far the best I’ve ever had.The thigh and leg meat were a true testament to craftsmanship, with a crispy skin and a rare, juicy interior that is a must-try. The cooking technique was exceptional.The neck had a punchy saltiness and a pleasant texture that paired wonderfully with the fat.The liver was plump and completely free of any unpleasant odor.The thigh was large and at the highest level I’ve experienced, with perfect cooking that offered a variety of textures.The chicken wings were impressively large, with a different flavor profile compared to other parts, leaning towards a rich, fatty taste.The kidneys were a first-time experience for me.This was the lineup. I was certainly satisfied, if not nearly full.The drink selection was extensive, featuring wine, Japanese sake, whiskey, beer, sparkling, and shochu, all presumably well-paired with chicken. I opted for gin-based drinks, which I usually don’t order, and they were refreshingly dry and delicious. The drinks were not sweet and had a nice spice, perfectly matching the meal.Everyone was incredibly attentive, and I felt no stress at all; the 2.5 hours flew by.I definitely want to return to this place. Less

I had been wanting to visit this yakitori restaurant for a long time.This time, I called to make a reservation for a friend's birthday celebration, and luckily, I was able to secure a spot!The course was priced at JPY 15,000, which is certainly not cheap, but every dish, from the yakitori to the appetizers and additional dishes served throughout the meal, was exquisite.The yakitori was grilled to perfection, with explanations provided for each cut of meat, maximizing the flavor of each piece. It truly showcased the craftsmanship of the chef, and I was thoroughly satisfied.Moreover, it felt like the yakitori kept getting larger as the meal progressed...!? I was delighted not only by the taste but also by the generous portions (laughs).To finish, we enjoyed a risotto that was unlike anything I had tasted before. Even though I was full, it was so delicious that I found myself thinking, "I could eat a bucket full of this!" Less

I made a reservation and finally visited this wonderful yakitori restaurant!On a weekday night at 7:00 PM, it was a cozy place with only one seating.The course was focused, showcasing their dedication.Starting with a corn soup from Chiba, Gold Rush, Takasaka Chicken. The sweetness of the corn and the saltiness of the chicken created an outstanding balance. It was simply irresistible.Skewer 1: Chicken Breast Kyoto's Kyo-beni Chicken. Rich in flavor with a firm texture.Skewer 2: Neck Takasaka Chicken. Refreshing.For drinks, I ordered a pairing of Japanese sake, collaboration between OHKUSA and Akishika, Akishika. This collaboration sake was incredible. Fruity yet with a hint of acidity, it had a complex flavor that harmonized perfectly with the dishes. This was truly amazing!As a palate cleanser, Chicken Thigh and Cheese. Both had a delightful umami combination.Skewer 3: Chicken Breast Mie’s Kuma Chicken. The flavor exploded. It made me realize that this was a theme that transcended typical yakitori.Skewer 4: Heart Hinai Chicken. Also rich in flavor.I was curious about the plates and asked which pottery they were from. They were made by Mitsufuji Tasuku.For an additional drink, I had Japanese sake, Kazemori. This light sake paired well with the savory yakitori.Another palate cleanser: Amela Tomatoes, Cheese, Tomatoes, Shiso. A masterpiece of umami combinations. The balance was perfect—the umami of the cheese, the sweetness of the tomatoes, and the refreshing taste of shiso.Skewer 5: Ground Chicken. It had an impressive volume, unlike any ground chicken I’ve had before.Palate cleanser: Takasaka Chicken Spring Rolls. Refreshing, a reset for the palate.I ordered more Japanese sake, Akishika, with a snowflake pattern.Skewer 6: Aorta. A cute size, rich in flavor and aroma.Skewer 7: Thigh Meat Kumano Chicken. The grilling was expertly done. The skin was crispy, and the thigh meat was juicy without being overcooked.Skewer 8: Kumano Chicken Wings. We shared two types, each having half.Skewer 9: Fukuoka Hakata Chicken Wings.For the finale: Takasaka Chicken Risotto. This was irresistible, with the umami of the egg and a playful touch.What a delightful place to enjoy! I will definitely come back again. Less

20260710 Yotsuya OHKUSAFirst visit: JPY 15,800Photography is prohibited, so no pictures.The bonjiri (chicken tail) was incredibly delicious; I wanted to eat more of it, haha.The portions are on the larger side, but with 8 skewers, the overall volume is somewhat moderate for a course.Service was a bit slow, taking about 2 hours and 30 minutes since it was a one-person operation.It was very tasty.It was a great meal.Corn soup, Kosaka chicken consomme jellyHinai jidori chicken breastKumano jidori chicken from Mie, thigh meatPeach and burrataKyoto red chicken, shoulder meatTanba black chicken, liverKyoto, Kosaka chicken, bonjiriAmela tomatoKosaka chicken, Hinai jidori, heartKosaka chicken, thigh meatKosaka chicken, breast meat, fresh spring rollsHakata jidori chicken, chicken wingsRisotto cooked in Kosaka chicken broth. Less

Yotsuya Sanchome - OHKUSAAfter overcoming the hurdles of coordinating schedules with my companions and ensuring the phone would connect, I finally made my visit! When making a reservation, they ask if there are any specific skewers you’d like to try, so I recommend checking out various reviews before calling.The portion sizes were impressive enough to fill us up without any extras, and the skewers were elegantly cooked with minimal char.- Corn Soup with Kōsaka Chicken Jelly The balance of the incredibly sweet corn and the exquisite saltiness of the jelly was perfect.- Kyoto Benishidori Chicken Breast Rare and incredibly tender.- Shinshu Chicken Thigh (the red meat in the center) This was the best thigh I’ve had today. I’ve never tasted a thigh like this before. It was juicy with an amazing moisture content. It had a fatty feel similar to chicken neck, yet the texture was distinctly that of a thigh. The aroma was delightful, truly a winner—my favorite thigh ever.- Peach with Burrata The sweet, melting peach was delicious.- Hinai Chicken Liver Consistently delicious; I wished I had some wine to go with it.- Kōsaka Chicken Breast This was my first time trying Kōsaka Chicken. The portion was so large it made me laugh! The aroma was also wonderful.- Amela Tomato On top of the tomato were shiso leaves, cheese, and sweet-salty fried onions or garlic. A lovely palate cleanser.- Tanba Black Chicken Neck The clear fat was delicious, and the shishito peppers were a nice touch. One was spicy, but it added a good accent.- Tsukuba Akane Chicken Harami The seasoning with garlic and shichimi was refreshing; I couldn’t stop drinking.- Kōsaka Chicken Breast Spring Roll - Kōsaka Chicken Back Liver Noticing my excitement about trying Kōsaka Chicken for the first time, they kindly mentioned that while the original course included heart, they also had back liver available, so I chose that instead. It had a richness similar to foie gras, and the aroma was also exquisite. It was practically foie gras.- Kōsaka Chicken Thigh Another huge portion; I think this alone could satisfy my hunger.- Risotto cooked in Kōsaka Chicken Soup Finally got to try the smiley face risotto! I held back my urge to take a photo. The risotto was firm, and the rich umami flavor could be enhanced with black pepper, which was fantastic.Everything was incredibly delicious! It was a great meal! Less

Today, I visited the renowned yakitori restaurant, OHKUSA, located in Yotsuya Sanchome. The owner, Mr. Mitsukuni Okusa, prepares the yakitori with exceptional grilling techniques that attract many patrons.**Note: No photography allowed inside the restaurant.**The menu consists solely of an omakase course.Mr. Okusa has an interesting background as a former flower shop owner.**Established: November 11, 2019**The yakitori portions are impressively large. Each skewer is notably bigger than the typical yakitori, challenging the common perception of size. As the course progresses, the portions continue to grow, allowing for an extraordinary amount of juicy flavor with each bite.The generously sized skewers are grilled to perfection, resulting in a juicy experience that bursts with umami in your mouth.I was particularly amazed by the freshness and springy texture of the heart. The liver was so delicious that it left me in ecstasy.The green asparagus from Hokkaido was also delightful, and the charming risotto to finish off the meal was a nice touch.Mr. Okusa's warm personality truly enhances the experience.This is a yakitori restaurant that makes you want to return.**OHKUSA: Absolutely delicious!** Less

OHKUSA*******************************Tabelog's Top 100 Restaurants★Tabelog Award SILVER★Originally from Kabukicho's "Tori Mizu," the owner has honed their skills mostly through self-study, except for a few months working at "Tori Masa." Since relocating in 2019, the limited seating has made reservations quite difficult, but the repeat customer rate is high◎Regular reservations open only by phone at 12 PM one week prior to the reservation date◎⚠︎ Generally, reservations are only for 2 people.Photos are not allowed, so it's hard to convey the portion size of the skewers, but they are among the largest in famous restaurants. With a course of 8 skewers, several appetizers, and a rice dish to finish, you'll leave fully satisfied♡Since starting to use Takasaka chicken, the price of the course has significantly increased, but the quality makes it feel like it was previously underpriced◎For 4 groups of 8 customers, while the cuts are the same, the chicken breeds vary, showcasing the owner's expertise◎When Takasaka chicken arrives, it’s always a delight! wwwThe way they grill, like with the wings, results in crispy skin and juicy meat—this is a skewer you can only enjoy here◎This time, I couldn't add more because I was already full…(The owner allows sharing of additional skewers◎)When making a reservation, they ask for your preferences, but the owner remembers almost every customer who has visited, so the more you come, the higher your satisfaction will be♡*******************************⇰ Corn, Takasaka Chicken Jelly ⇰ Takasaka Chicken, Sabi-yaki ⇰ Mitsuse Chicken, Heart ⇰ Melon, Burrata, Mint ⇰ Kumano Jidori, Breast Meat ⇰ Tomato, Parmigiano Reggiano ⇰ Takasaka Chicken, Liver ⇰ Takasaka Chicken, Chouchin ⇰ Tanba Black Chicken, Neck Meat, Shishito Peppers ⇰ Takasaka Chicken, Fresh Spring Rolls with Breast Meat ⇰ Takasaka Chicken, Sorires ⇰ Takasaka Chicken, Wings ⇰ Risotto cooked in Takasaka Chicken broth, Nico-chan Egg Yolk ⇰ Tea ⇰ Etienne SAUZET Puligny Montrachet 1er “Les Perrieres” 2023 *******************************Restaurant Name: OHKUSA Address: 1F Morito Building, 7-13 Arakicho, Shinjuku, Tokyo TEL: 03-6709-8874 Access: 4-minute walk from Yotsuya Sanchome Station Business Hours: 19:00~ Closed: Mondays, Sundays, and Holidays Budget: Course JPY 15,000- Payment Method: Cards Accepted◎ Opening Date: May 2011 (Tori Mizu), November 11, 2019 Account: *******************************▼ Owner: Mitsukuni Okusa ▼ Takasaka Chicken, Kumano Jidori, Tanba Black Chicken, Mitsuse Chicken ▼ No entry for competitors (Yakitori) ▼ ▼ ******************************* Less

Nestled away from the hustle and bustle of Yotsuya, OHKUSA is a reservation-only yakitori specialty restaurant that has garnered immense support among gourmet lovers of grilled chicken. The owner, Mr. Okusa, showcases his masterful skills at the grill, drawing out the chicken's potential to the fullest, making the space perpetually packed with reservations.The interior features a refined counter seating arrangement, allowing guests to experience the heat of the charcoal and the serious gaze of the chef up close. The commitment to the freshness and quality of the chicken is evident, as each part is cut and skewered with precision, and the cooking is meticulously controlled to the millimeter according to the charcoal's heat.The "Omakase Course" I enjoyed was a divine experience, worthy of being called "godly," with each skewer delivering an overwhelming sense of excitement. The opening dish, "Sasami" (chicken breast), was cooked to perfection, with a thin layer of heat on the outside and a beautifully rare center. The moist texture and pure sweetness captured my heart from the very first bite. Next, the "Momo" (thigh) featured a crispy, fragrant skin that contrasted beautifully with the juicy meat inside, dominating my palate with rich umami with every bite.I was astonished by the overwhelming freshness and springy texture of the "Heart," and the "Ground Chicken" was fluffy yet packed with concentrated flavor, completely redefining my concept of minced meat. The rare cuts, "Aorta" and "Outside Skirt," were enveloped in the aroma of charcoal, offering an indescribable deliciousness.The "Mune" (breast) towards the end was surprisingly not dry at all, remaining silky smooth. After savoring the irresistible flavor of the "Tebasaki" (chicken wings), I reached the "Shime" (final dish), which had a profound depth of flavor, as if every cell of the chicken had melted into it. Each skewer was infused with soul, creating a perfect culinary experience.▼ Omakase Course=================================Sasami Momo Heart Ground Chicken Aorta Outside Skirt Mune Tebasaki Shime =================================※ Rating Criteria ※ 5.0: Divine. 4.5: Extremely satisfying. I want to revisit regularly and confidently recommend it. 4.0: High satisfaction. I want to revisit. 3.5: I would like to revisit if I'm in the area. 3.0: Average. Less

【An Invitation to the Secret World of Challenging Yakitori - Photography Strictly Prohibited!】 OHKUSA | Arakicho, Tokyo I finally managed to sneak into this incredibly difficult-to-book restaurant, which has earned a Silver rating on Tabelog, after several years. The strict no-photography policy creates a truly special secret space known only to those in the know. I highly recommend saving this before it gets lost! The Kousaka chicken's back liver that I requested was simply… ( ﾟДﾟ) so delicious! The Kousaka chicken's solire was also outstanding, and the liver was so good it made me swoon. From the tender breast and heart of the Kyoto Benidori to the neck of the Nagoya Cochin, each chicken's potential is brought to its peak. Everything from the green asparagus from Hokkaido Jet Farm and the Amela tomatoes to the adorable risotto to finish off, and the incredible chicken wings were all perfect. I discovered the best reservation strategy this time, and I’m sharing it with you! Reservations can only be made for dates within one week, starting from noon one week in advance. They have a strict no-reservation policy for fellow yakitori professionals, but that just means you’re guaranteed an exceptional experience in this space. For more satisfying gourmet options, check out @aoyan_food ⏩⏩ If you swipe & bookmark this, I’ll be overjoyed! (Please save it to your next outing list!) ーーーーーーーーーーー Budget: Omakase Course JPY 15,000 ーーーーーーーーーーー 〰〰〰〰〰〰〰 Reservation Difficulty: ★★★★★ 〰〰〰〰〰〰〰 Address: 7-13 Arakicho, Shinjuku, Tokyo, Morito Building 1F ☎ Reservation Method: Phone reservations only (available from noon one week in advance) 03-6709-8874 *No professionals allowed ⏰ Business Hours: Tuesday - Saturday 19:00 - 21:30 Closed: Mondays and Sundays ️ Parking: None Please tell me about delicious yakitori! I’ll be posting about tasty food! 【Who is Aoyan?】 ✈︎ Professional Traveler | Sharing information on regional revitalization and delicious experiences Based in Asahikawa, Sapporo, Tokyo, and Kansai, exploring "delicious" across the country 20,000 followers on Instagram | Also recruiting for gourmet gatherings and hard-to-book restaurants ✌ ㊙️ I share information faster and more frequently in my stories, so please follow me! https://lit.link/aoyan Likes and comments make me very happy! Feel free to reach out! Tokyo > Shinjuku > Arakicho > Yakitori > OHKUSA #ArakichoGourmet #TokyoYakitori #DifficultToBookRestaurant Less

I made a reservation a week in advance for a weekend evening and was fortunate to secure a spot for my visit.The Omakase menu for JPY 15,000 included the following:- Corn soup with consomme jelly- Chicken breast- Gizzard- Conuts and burrata- Chicken drumsticks- Chicken breast- Asparagus- Liver (with sauce)- Amela tomatoes with cheese- Heart (with sauce)- Meatballs- Chicken thigh- RisottoEach dish was incredibly juicy, overflowing with meat juices, and had a rich flavor that lingered on the palate. The portions were so generous that one bite was almost too much, providing a satisfying experience.With a wide selection of quality Japanese sake, including Tsuru no Koe, this restaurant guarantees a wonderful dining experience.It was a great meal! Less

【OHKUSA (オオクサ)】・Tokyo: About a 4-minute walk from Yotsuya Sanchome Station・Average Budget: JPY 15,000 - 19,999・Tabelog Rating: 4.35 (at the time of posting)2022, 2023, 2024, 2026 Tabelog Award Silver2021, 2025 Tabelog Award Bronze2021, 2022 Top 100 Yakitori Restaurants2023, 2024, 2025 Top 100 Yakitori EASTI visited "OHKUSA" again after a long time, having frequented it until June last year. This was my first visit since the course prices were revised.The chef is **Mitsukuni Okusa**.After opening "Torimitsu" in Shinjuku Kabukicho in May 2011, he relocated to the current Yotsuya Sanchome location in November 2019 and changed the restaurant's name.Chef Okusa's yakitori is characterized by its exceptionally delicate preparation compared to other yakitori restaurants. With a perfect cooking technique that leaves almost no char on parts without skin, the moisture in the meat is well retained, allowing for an astonishingly moist texture.The term **gentle yakitori** might be the perfect description. Each skewer reflects the chef's meticulous craftsmanship, and I was reminded once again of its deliciousness. On this day, I enjoyed a variety of drinks and, as is customary, took some photos of a few bottles we had in front of the restaurant. It was a wonderful time that allowed me to reaffirm the charm of OHKUSA. I would love to visit regularly again!It was a great meal.◆Omakase◇Tax included: JPY 15,000*Since June 16, 2025, the omakase price has increased from JPY 10,000 to JPY 15,000, tax included, and is now served in one seating at 7 PM only.・Corn Purée topped with Kumano Jidori Consommé Jelly・Kyoto Benidori Chicken TenderSalt, Hon-Wasabi・Takasaka Chicken Skin-On BreastSalt・Takasaka Chicken Back LiverSauce・Kochi Konatsu and Burrata Cheese・Takasaka Chicken BreastSalt・Kyoto Benidori Chicken Back LiverSauce・Nagoya Cochin LanternSauce・Asparagus from Hokkaido Jet FarmSalt・Takasaka Chicken LiverSauce・Takasaka Chicken ThighSalt・Shizuoka Ameer TomatoTopped with Parmigiano Cheese and Fried Onions・HeartSauce・Takasaka Chicken WingsSalt・Takasaka Chicken Soup RisottoWith a smiley face egg yolk and black pepper◇Additions◆・HakushuSuntory, Single Malt Whiskey・MuraoKagoshima Prefecture, Murao Sake Brewery, Imo Shochu・OHKUSA Limited SakeOHKUSA x AKISHIKA Akishika Yamahai SakeOsaka Prefecture, Akishika Sake Brewery, Japanese Sake・Chochin Junmai Daiginjo 40 UnfilteredAichi Prefecture, Chochin Sake Brewery, Japanese Sake・Kaze no Mori Kobore SakeNara Prefecture, Aburanoko Sake Brewery, Japanese Sake Less

My perception of yakitori has completely changed. The chicken breast tasted like thigh meat, and the chicken itself was as flavorful as fish. The surprising cooking technique and the unique taste of rare chicken were incredible. I learned that chicken can also be aged. I tried the chicken back liver for the first time, and I was told that one skewer is made from the back liver of three chickens.Not only was the chicken impressive, but the selection of fresh Japanese sake was astonishing. As a fan of fresh sake, I wish every restaurant would offer such a wide variety. Less

A course featuring three dishes made with Takasaka chicken, Kyo-beni chicken, and Hinai chicken, along with 8 skewers. Takasaka chicken offers a sense of stability, while Hinai chicken provides larger portions to savor its rich fat.■ Menu:⚪︎ Corn soup with Takasaka chicken consomme⚪︎ Kyo-beni chicken tender⚪︎ Takasaka chicken neck meat⚪︎ Kochi Konatsu with burrata⚪︎ Takasaka chicken breast⚪︎ Kyo-beni chicken gizzard⚪︎ Hinai chicken⚪︎ Asparagus⚪︎ Hinai chicken liver⚪︎ Shizuoka amber tomato⚪︎ Dango (meatballs) with salt and coarse grind⚪︎ Kyo-beni chicken wings⚪︎ Takasaka chicken risotto⚪︎ Iwai Highball⚪︎ Iyoshi Cola Chuu⚪︎ Lemon soda with whisky⚪︎ Oolong tea■ Duration: 2.5 hours■ Reservation Difficulty: Difficult Call to reserve one week in advance. If you're lucky, it may take about 50 tries to get through.■ Cost Performance: Average■ Additional Information:⚪︎ No photography allowed⚪︎ Credit cards accepted⚪︎ You can specify your preferences when making a reservation, allowing for adjustments in cuts and more.⚪︎ Additional skewers are available. Since the dishes are served in bite-sized portions, feel free to order more if you're still hungry. Less

May 2026Finally made it to the restaurant I’ve always wanted to visit!【OHKUSA】Awarded as one of Tabelog's Top 100 Restaurants from 2021 to 2025.Tabelog Bronze Award: 2021, 2025.Tabelog Silver Award: 2022, 2023, 2024, 2026.This is a well-known yakitori restaurant! It used to allow photography, but recently it has become prohibited. That’s a bit disappointing!Here’s the order of the course:- Kyokou Jidori Chicken Breast Skewers- Hyuganatsu Burrata Cheese- Takasaka Chicken Thigh Skewers- Segimo Skewers- Asparagus- Takasaka Chicken Drumette Skewers- Liver Skewers- Shizuoka Amela Tomatoes with Cheese- Takasaka Chicken Thigh Skewers- Takasaka Chicken Soufflé with Truffle- Fukuoka Hakata Jidori Chicken Wing Skewers- Chicken Soup RisottoThis is the course menu. The jidori chicken is grilled slowly, resulting in quite large yakitori! Using the rare Takasaka chicken, the skin is grilled to a perfect crisp, concentrating the flavors, making it incredibly delicious! Truly excellent yakitori! The side dishes were also well-prepared and very good.I really wish I could have taken some photos. Everything was so delicious. It was a great meal! Less

The owner of OHKUSA is Mitsukuni Okusa.*Reservations are accepted by phone.After opening the famous restaurant "Torimitsu" in Shinjuku, he relocated to Yotsuya Sanchome in November 2019 and has been operating as "OHKUSA" since then.This was my second visit after a long time.*Photography inside the restaurant is not allowed.~A few thoughts~The authentic yakitori, made with carefully selected ingredients primarily featuring Takasaka chicken, showcases the skill of the chef with perfectly grilled pieces. Each portion is substantial, and the liver was particularly exquisite.The beautifully fatty skewers paired well with the drinks, and I was very satisfied with the selection of rare Japanese sake available. Less

A return visit to my favorite OHKUSA!This restaurant has a strict no-photo policy, which allows you to fully immerse yourself in the experience of each skewer and the conversations with your companions!The menu consists solely of an omakase course, featuring top-quality brand chickens like Takasaka and Kumano, sourced daily by the chef!What first surprised me was the size of each skewer!The generously cut meat is incredibly satisfying, allowing you to fully enjoy the natural texture and juicy flavor of the chicken!The chicken breast is perfectly rare in the center, while the thigh has a crispy, fragrant skin and is astonishingly juicy!The expertly optimized grilling for each part is truly a testament to the chef's skill!Additionally, the taste of rare parts like Takasaka chicken liver is exceptional, offering new discoveries with every bite!The unique dishes served during the course are also very creative!Appetizers like fruit paired with burrata cheese and elaborate gratins showcase a refined flavor that hints at Western cuisine!To finish, I enjoyed a risotto rich in chicken umami!Although reservations can be challenging, this was a remarkable dining experience where I could truly appreciate exquisite yakitori in a serene atmosphere, one that will be etched in my memory!It was a great meal!─･･─･･─･･─･･─･･─･･─･･─･･─･･─ This time's featured menu item is chicken wings!─･･─･･─･･─･･─･･─･･─･･─･･─･･─ ◇◆ Restaurant Information ◆◇ Address: 7-13 Araki-cho, Shinjuku-ku, Tokyo, Morito Building 1F Nearest Station: Yotsuya Sanchome Station ■ Business Hours 19:00 - 21:30 ■ Closed on Sundays, Mondays, and Holidays Budget: JPY 15,000 - 19,999 Cards: Not accepted ─･･─･･─･･─･･─･･─･･─･･─･･─･･─ 【Rating Criteria】 4.6-5.0 points I want to keep coming back for life 4.0-4.5 points I want to repeat 3.6-3.9 points Yummy 3.5 points Average 3.0-3.4 points No comment Less

Reservations can only be made up to one week in advance, but with some persistence on the phone, you can secure a spot. I managed to make a reservation on my third call this time.Photography inside the restaurant is generally prohibited, so I only took one picture outside.It was nice to take my time enjoying the food and drinks.The course was set, and the skewers were left to the chef's choice. Everything was delicious, of course. The skewers were cooked to a nearly medium-rare state, with a slightly crispy exterior and a tender, melt-in-your-mouth texture inside.The selection of drinks was impressive, with a strong emphasis on Japanese whiskey.It was a great meal! Less

I was fortunate enough to visit the highly sought-after OHKUSA.The menu is centered around Kousaka chicken, with different brands of chicken used depending on the part.The variety of cuts was unprecedented, and the liver was particularly exquisite!The warm atmosphere created by the staff, combined with the raw concrete interior, gives it a nice adult hideaway vibe.Although it's a place I can't visit often, I definitely want to come back!It was delicious! Thank you for the meal!!Rating: ★4.35Thank you for the likes and saves! I appreciate you reading until the end. If we share similar tastes in restaurants or opinions, please feel free to follow me! Less

Course: JPY 15,000 (tax included)Alcohol: 4 drinksTotal: JPY 18,500This yakitori restaurant is a 5-minute walk from Yotsuya Sanchome Station. I was invited by a regular customer for my first visit. Photography inside the restaurant is prohibited.The course includes 8 skewers and 5 side dishes. One of the standout features of OHKUSA is the generous portion sizes. The portion of the "thigh meat" was particularly impressive and took me by surprise. Despite the size, it was cooked evenly and remained juicy.Another highlight is the use of various premium chicken brands. While Takasaka chicken is predominant, they also use Kyo-beni jidori, Hinai jidori, and Hakata jidori. They select specific chicken breeds based on the part being served.The quality of the ingredients is high, and the cooking is exquisite. Personally, I prefer a bit more saltiness due to the large portion sizes.It was a great meal.Course Menu:◯ Chicken Breast (Kyo-beni jidori)◯ Liver (Hinai jidori)● Strawberry with Burrata Cheese● Asparagus (Hokkaido)◯ Chicken Breast (Takasaka chicken)◯ Chicken Drumstick (Takasaka chicken)● Amela Tomato (Shizuoka) with Grated Cheese◯ Heart (Takasaka chicken)◯ Thigh Meat (Takasaka chicken)● Gratin from Elf France (Tanaka Farm) with Truffle◯ Coarsely Ground Minced Meat◯ Chicken Wing (Hakata jidori)● Risotto Less