YAKITORI Moe es (YAKITORI 燃 es) Tokyo

I opted for a skewer course.This course starts at 8:40 PM.It includes 10 skewers and an appetizer, with options to add dessert and a light ramen dish afterward. You can also order a few extra skewers.It felt like a challenge focused on the yakitori.Everything was delicious, and the vegetables were great too.The restaurant has a counter and a private room in the back.The tsukune (chicken meatball) was incredibly fluffy.The shiitake mushrooms retained a lot of moisture, bursting with flavor!All the other skewers were equally tasty.The ramen at the end was quite light and smooth. Less

After arriving at Haneda Airport at 12:30 AM, two and a half hours late due to Emirates from Dubai, I sped along the expressway and reached my home near Yoyogi Park by 2 AM. I finally got into bed around 4 AM.Just 14 hours later, at 6 PM, I visited this restaurant.Despite the fatigue from the long flight and the jet lag from traveling through four countries, my excitement for this yakitori restaurant, which I finally managed to book, outweighed everything else.As a big fan of yakitori, I have been a regular at "YAKITORI Moe Roppongi" for over 20 years, my favorite yakitori spot in Roppongi. However, this "YAKITORI Moe es" is known for being hard to reserve, making this my first visit.The course started promptly at 6 PM, priced at JPY 15,000 per person. After finishing the skewers and side dishes, before the final chicken soba, it seems I could order up to two additional a la carte skewers and a firm pudding.This time, I deliberately chose not to place any additional orders.Tonight's runner-up was the "Asparagus from Jet Farm" and "Tsukune," while the champion was the "Liver!"Japanese yakitori truly is the best in the world! Less

YAKITORI Moe esI visited a restaurant that had caught my attention for a while.The owner, who has a background in French cuisine, offers a course that not only features yakitori but also incorporates a hint of Western influence in the appetizers and side dishes.The skewers were cooked with great care, allowing the natural flavors of the chicken to shine through with a gentle seasoning of salt. The vegetables and shiitake mushrooms were aromatic, making for a well-balanced experience until the very end.This time, I paired my meal with Japanese sake and wine. Personally, I felt that a bolder flavor profile might enhance the drinking experience, but for those who enjoy a mild and refined yakitori, this place would be a perfect match.It was a refreshing experience where the elements of yakitori and French cuisine blended seamlessly.It was a great meal. Less

This was my second visit. I heard that the menu changes with the seasons, so I came specifically for summer. It's great that even with such high ratings, it's still easy to make a reservation.- Chicken Rillettes with Crackers - Chilled Potato Soup - Chicken Breast - Neck Meat ★ - Tender Chicken Thigh with Kan-zuri ★ - Hokkaido Jet Farm Asparagus - Tsukune (Chicken Meatball) - Gizzard - Eggplant (Melting) - Liver - Shiitake Mushroom - Momon (Thigh) from Oshioka - Misuji (Chuck) - Chicken Soba The dishes marked with ★ were particularly delicious. The staff provided thorough explanations for each dish.I found the Ishikawa Prefecture Revival Beer to be even better than the last time I had it, and I learned that it has been improved.There were also four solo diners, which I felt was a testament to the restaurant's hospitality. Less

A variety of skewers that highlight ingredients from various regions and brands!The flavor and texture of the liver are top-notch!━━━━━━━━━━━━━━━- Access: About a 3-minute walk from Roppongi Station, located in a small alley.- Visit Time: Weekdays at 20:35- Wait: Reservation visit (20:40 slot)- Ordering Method: Course reservation━━━━━━━━━━━━━━━This is a reservation-only OMAKASE experience.Reservations for the following month open on the 1st of each month at 11 AM.The courses are priced at JPY 15,000 for the 18:00 and 19:00 slots, and JPY 8,000 for the 20:40 slot.Order:- Omakase Course - Appetizers (Chicken Crepe, Chilled Potato Soup) - Chicken Breast (Holo Holo Chicken) - Neck - Asparagus (Hokkaido Jet Farm) - Thigh (Oshioka Chicken) - Tsukune - Knee - Red Eggplant - Liver - Shiitake - Kasumi Duck- Add-ons - Heart - Thigh (Holo Holo Chicken) - Chicken Soba - Pudding (made with Oita Prefecture's Ranou)- Drinks - Anjuin (Sparkling) - Shiojiri Sauvignon Blanc (White) - Takabatake Barrique Chardonnay (White)Highlights from the menu:- LiverThe texture bursts when you bite into it, with a creamy richness that is truly impressive! There’s no gamey taste at all, completely changing the perception of liver!- HeartServed as an additional skewer!It has a delightful texture, releasing umami with every bite! This heart is seasoned with a bit more salt, harmonizing beautifully as you chew!- AsparagusDon’t underestimate vegetable skewers!This asparagus is sourced from Hokkaido's Jet Farm.It features a strong sweetness, and the salt is applied lightly to enhance the natural flavor of the ingredient!To finish off, the chicken soba has a gentle flavor with beautifully made homemade noodles that captivate until the end, and the rich sweetness of the pudding makes for a perfect dinner!I definitely want to visit again!It was a great meal!Visit Date: 4.27 Less

I have visited the main branch before, but this was my first time at es.To be honest, es was absolutely delicious. Every dish was flawless, and I felt that each one was impeccable. While the main branch is also tasty, I personally found es to be on a whole different level.Additionally, I appreciated the system where the number of skewers changes depending on the starting time, allowing for a customizable dining experience. Being able to adjust the amount based on my schedule and appetite is a great idea, and I think more places should adopt such a system in the future. Less

My friend and I felt that the online rating of 4.3 was a bit inflated.There are certainly many positive aspects:1. The cooking level is excellent.2. The seasoning shows a unique dedication, with a wonderful combination of salt, spices, and vegetables.3. The quality of the chicken is decent, and it seems that some premium chicken is used.4. The basic costs are straightforward, allowing orders from 10 pieces, and desserts can be added without a significant burden.If you're looking to enjoy a meal and then have plans to hang out nearby, this place is a decent option.However, in terms of chicken quality, richness of flavor, meat quality, and the overall grilling excellence, it doesn't quite reach the level of top-class establishments. The seasoning and charcoal aroma also don't quite justify a rating above 4. Therefore, I believe a more accurate overall rating would be around 3.7.By the way, the restaurant's exclusive "Yakitori Beer" was quite delicious. Less

YAKITORI Moe es in Roppongi truly lives up to its reputation as one of the top 100 restaurants. Every dish, from start to finish, is absolutely delicious. The grilling technique is exquisite, bringing out the rich flavors of each ingredient. The standout for me was the Hōrō Chicken, which had a remarkable depth of flavor and texture that left me in awe. Not only are the skewers impressive, but the overall quality of the course is also exceptional. If you love yakitori, this is a place you must visit at least once. I definitely plan to return to this gem in Roppongi! Less

I thoroughly enjoyed my first early course this time. Previously, I had only experienced the short course at 20:40, so this was my first time trying the dishes. There were many surprises, including the crepes.Even with additional skewers, it was just over JPY 20,000, making it an easy place to return to. This is definitely a restaurant I want to visit at least once a year.■ Menu:⚪︎ Appetizers: Chicken Rillettes, Chilled Potato Soup ⚪︎ Chicken Crepe ⚪︎ [Skewer] Himekko Chicken Tender with Shiso ⚪︎ [Skewer] Neck Meat ⚪︎ [Skewer] Hokkaido Asparagus ⚪︎ [Skewer] Tsukune (Chicken Meatball) ⚪︎ [Skewer] Quail ⚪︎ Brioche with Liver Pâté and Apple ⚪︎ Himekko Chicken Thigh ⚪︎ [Skewer] Gizzard ⚪︎ [Skewer] Hida Takayama Eggplant ⚪︎ [Skewer] Liver ⚪︎ [Skewer] Shiitake ⚪︎ [Skewer] Chicken Breast ⚪︎ [Skewer] Negima (Chicken Skin with Green Onion) - *additional ⚪︎ [Skewer] Outside Skirt - *additional ⚪︎ Chicken Soba ⚪︎ Chita Highball ⚪︎ Lemon Sour ⚪︎ Tea ■ Duration: 2 hours ■ Reservation Difficulty: Average ■ Cost Performance: Good (JPY 21,000) Less

This was my second visit.* Chita HighballChicken rillettes with seaweed, served with crackers, and a chilled potato soup.Chicken crepe.Sasami (Hōrōrō chicken).* White wine: Muse de Vin Étoile, Shiojiri Sauvignon Blanc 2024 (Night Harvest).Misuji (Miyazaki Prefecture Oshioka chicken).Sori (Hōrōrō chicken).Turnip.Tsukune (chicken meatball).Brioche, liver pâté, and caramelized Fuji apples.* White wine: Takabatake Barrique Chardonnay, barrel-aged 2024.Thigh meat (Hōrōrō chicken).Gizzards.Asparagus (Hokkaido Jet Farm).Liver.* Shichida Natsu Junmai.Shiitake mushrooms.Seseri (neck meat).* Note: I was informed that I could add three more items and a dessert as part of the omakase.Peta (Hōrōrō chicken) ← added.* Hagi no Tsuruzake, special preparation, Evening Coolness, Cat Label.Furisode (topped with kanzuri).Knee joint.Chicken soba.Pudding (using Oita Prefecture Ranō). Less

I was so impressed by the overwhelming deliciousness during my last visit that I returned this time with two gourmet colleagues for the 20:40 seating.We started with appetizers: a rillettes of blue seaweed with crackers and a chilled potato soup. The grilling skills of Chef Numano were, as always, nothing short of exceptional. The perfect gradient of heat on each skewer was remarkable.Chicken Breast: Cooked to a perfect rare, it was moist and tender.Chicken Neck: Juicy with a concentrated burst of flavor.Gizzard: A delightful crunch with a satisfying texture.Asparagus (Hokkaido Jet Farm): Fresh and sweet, perfectly grilled.Tsukune (Chicken Meatball): Crispy on the outside, with a fluffy, melt-in-your-mouth interior.Top Blade: Prepared with green onions, it was a juicy explosion of flavor.Eggplant (Hida Takayama To Farm): Juicy and hot, melting in your mouth.Liver: Rich and creamy, one of the best of the night.The chef's craftsmanship was so impressive that we all decided to add five more skewers of our favorites in the second half.Shiitake Mushrooms from Tochigi: The moment you bite into them, a burst of umami floods your mouth—truly outstanding.Heart: With its unique bounce and clear, flavorful fat, it was superb.Chicken Wings: Crispy and fragrant skin, with surprisingly juicy meat.Thigh: Rich and robust flavor, especially from the joint area.Spicy Chicken Wings: The perfect spice level that enhances the drinking experience.To finish off, the chicken soba: beautifully arranged noodles in a clear, rich broth—an artistic masterpiece.Being able to fully enjoy such high-quality yakitori and seeing my colleagues rave about it throughout the meal was incredibly satisfying! It was worth introducing them to this place.Everything was absolutely delicious! I will definitely return to experience the chef's remarkable grilling skills again. Less

Located about a 5-minute walk from Roppongi Station, this yakitori restaurant is recognized as one of the "Top 100 Yakitori Restaurants 2025" and has also received the "THE TABELOG AWARD 2026 Bronze."The interior has a pleasant atmosphere, featuring only counter seating.This is the first restaurant in Tokyo that I have chosen to revisit.This time, I made a reservation for an 8,000 yen course centered around skewers, starting at 20:40.★Impressions★The owner, Numano, at Moe es, dedicates himself daily not only to yakitori but also to working closely with producers and chefs. This dedication is undoubtedly reflected in each skewer and dish.From the chicken brand to the preparation of each part, the aroma, and seasoning, every skewer and dish is thoughtfully crafted.It’s clear that this is exceptional yakitori.Now, let me introduce the course contents from that day.★What I had that day★Chilled potato soup and chicken rillettesHōrōhō chicken tenderFurisodeHōrōhō chicken wingSnap peas from Hida Takayama, Higashi FarmKneadGizzardAsparagus from Hokkaido FarmLiverShiitake mushroomsHōrōhō chicken sorires《Additions》Around the kneeHōrōhō chicken redChicken sobaPudding made with Ranou from Oita PrefectureFor example, the Hōrōhō chicken tender is incredibly tender, almost rare, yet it is cooked thoroughly and served piping hot inside.This level of quality is not common in yakitori restaurants.The vegetables are also skewered in a way that brings out their deliciousness at their peak.This shows a deep respect for the producers.The finishing chicken soba is truly delicious.I look forward to my next visit.It was a great meal. Less

I visited the hidden gem yakitori restaurant "YAKITORI Moe es" in Roppongi! This time, I enjoyed a skewer-only course starting at 8:40 PM. You simply inform them how many skewers you’d like to add in advance, and the rest is left to their omakase style. There’s an exciting thrill in not knowing what will be served next.Additionally, I was impressed by their commitment to serving only Japanese wines and sparkling wines by the glass, which paired beautifully with the yakitori.Here’s what I had on the menu:【Course】- Oshioka Chicken Breast- Neck Meat- Snap Peas from Tounouen- Oshioka Chicken Thigh- Tsukune (Chicken Meatball)- Gizzard- Jet Farm Asparagus- Liver- Duck from Ibaraki Prefecture【Additions (Omakase)】- Heart- Knee Joint- Walnut Green Onion- Harami Green OnionThe carefully selected brand chicken (like Oshioka Chicken), premium vegetables, and expertly cooked cuts of duck were all exquisite. Each skewer served in the omakase style brought fresh surprises, and the added cuts provided a satisfying volume.This restaurant is perfect for a night when you want to enjoy exquisite yakitori in a sophisticated adult atmosphere, paired with delicious Japanese wine! Less

Nearest Station: About a 5-minute walk from Roppongi Station Closed: Sundays I visited for the 10-skewer course starting at 20:40. This course is available every week, making it especially recommended for those who want to enjoy yakitori. Appetizers: Chicken Rillettes with Corn Soup Chicken Breast: Slightly rare Neck Meat: Delicious Skin: The aroma is very nice Snap Peas: Great texture and sweetness Tsukune: Large and slightly rare. Very tasty. Gizzards: Great texture! Asparagus Liver: Has a lingering odor. If you're not a fan of liver, it's best to mention it beforehand. I'll ask to skip it next time. Shiitake Chicken Wings Heart Around the Knee: Juicy. Wing Tip: The kanzuri (spicy seasoning) had a strong impact! Elf France Gizzard Fin: Delicious Red Connection of Heart and Liver: Very tasty◎ Duck: Has a unique duck odor. I forgot to note the last two skewers... Ramen: Very good. The broth was so delicious I finished it all. This is a great restaurant where you can make a same-day reservation when you feel like having delicious yakitori. They also provide a detailed bill, and at 500 JPY per skewer, it's quite reasonable for a high-end restaurant. It was a great meal! Less

After visiting a second restaurant, I managed to devour additional skewers, leaving me to ponder the guilt of calorie intake. Was it just me? (´・ω・｀)This time, I indulged in a short course with all skewers added, enjoying a sinful experience. The unique grilling method, which allows the chicken to rest while being cooked, resulted in incredibly delicious yakitori.The liver, in particular, was cooked to perfection, offering a melt-in-your-mouth flavor that was almost seductive. (*´∀｀*)I also savored various skewers, including the solomillo served with green onions, the additional negima, the outside skirt with garlic, the juicy rare tsukune, and the unique furisode garnished with kanzuri, along with flavorful chicken wings served boneless. (*´艸｀*)To finish off, the chicken soba featured a rich broth with homemade noodles that had a delightful wheat aroma, providing a level of satisfaction that far exceeded that of a typical second restaurant visit, right up to the final pudding.I am truly grateful to the staff! ❗️ Less

Since my last visit on March 25 (Wednesday) at 6 PM, I wanted to come back before summer, making this my fourth visit."YAKITORI Moe es" opened in June 2021 as a sister restaurant to the popular yakitori spot "YAKITORI Moe" in Roppongi, which has been in business since 2002. The interior is stylish, featuring a U-shaped counter with 12 seats surrounding the grill, as well as private rooms.Chef Daisuke Numano, who has experience in French cuisine, is known for his exceptional grilling skills. His yakitori and French-inspired course meals have received high praise, earning selections in the Michelin Guide Tokyo for 2024-2026, as well as being listed among the top 100 yakitori restaurants from 2022 to 2025, and receiving the Award Bronze for both 2025 and 2026 consecutively.The yakitori is made from long-term raised "Himekko Jidori" chickens, which are specially raised for 180 days, longer than the usual 130 days, to enhance the meat's flavor. The meat is also rested in the refrigerator for about a week before cooking to ensure tenderness. Additionally, seasonal brand chickens such as Ibaraki's Horohoro chicken and Tohoku's Date chicken are used.The restaurant operates on a reservation-only basis, currently offering OMAKASE (for one person) and TableCheck (for two or more). The 6 PM and 7 PM slots feature a course (JPY 15,000) that includes four dishes, 11 skewers, and chicken soba, with options for additional items. The 8:40 PM slot is based on appetizers and 10 skewers (JPY 8,000).In my previous three visits, I had the courses from 6 to 7 PM, but after seeing reviews, I wanted to try the yakitori-focused slot at 8:40 PM. This OMAKASE slot is often available for 1 to 4 people, and typically has openings two weeks in advance, sometimes even a week prior. I made my reservation for the 8:40 PM slot on June 16 (Tuesday) on June 12 (Friday) at 7 PM.Interestingly, just before I booked, there were 2-3 spots available for the 8:40 PM slots from June 16 to June 18, but they were all filled shortly after I made my reservation. I arrived at the restaurant around 8:30 PM, and at 8:35 PM, the usual female staff member opened the door for me to enter. There were still four guests from the 7 PM course (who left around 8:50 PM), and by 8:40 PM, eight guests had gathered for the 8:40 PM course.The 6-7 PM slots often have many international guests, but it seems that the 8:40 PM slots are mostly filled with Japanese patrons.**2026.06.16.Tue ◆ Skewers** ◇ Appetizer: Chicken Rillettes with Crackers and Aonori, Sake Lees and Seasonal Vegetable Potage Soup ◆ Horohoro Chicken Tender with Wasabi ◆ Neck Meat ◆ Asparagus from Hokkaido Jet Farm (the third skewer is a vegetable) ◆ Horohoro Chicken Thigh ◆ Tsukune ◆ Himekko Jidori Chicken Gizzard ◆ Turnip ◆ Ibaraki Horohoro Chicken Liver ◆ Shiitake Mushroom ◆ Himekko Jidori Chicken Thigh (Inner Thigh) Total: 10 skewers **Add-ons** ◆ Kurumi Negima (Chicken and Green Onion wrapped in Chicken Skin) ◆ Heart ◇ Homemade Chicken Soba (Ramen) ◇ Oita Premium Brand Egg "Ranou" Pudding ◇ Jasmine Green Tea (included in the course) The chicken rillettes and crackers, along with the soup, are standard first dishes in the 6-7 PM course.1) The skewers started with the Horohoro chicken tender, which was incredible! The tender melted in my mouth, and the flavor was outstanding!2) The neck meat had a great texture and flavor, perfectly finished.3) I was personally delighted to see asparagus.4) The Horohoro chicken thigh, with its crispy skin and tender meat, is a great skewer that you can find in various restaurants.5) Tsukune is often associated with the specialty from Nihonbashi TORI8, but I believe the tsukune at Moe es is also a specialty with exceptional flavor and texture.6) The Himekko Jidori chicken gizzard had a delightful crunch and perfect seasoning.7) The turnip was also excellent.8) The Horohoro chicken liver is one of the popular skewers at yakitori restaurants, and Numano's liver is among the best in Tokyo, with a rich flavor and melt-in-your-mouth texture.9) The shiitake mushroom, grilled to release its umami, was one of the standout skewers of the day!10) The Himekko Jidori chicken thigh was wonderfully elastic and flavorful, reminding me of why I love yakitori.**Add-ons** 1) Kurumi Negima: A popular creative skewer in recent years, where chicken and green onion are wrapped in chicken skin. The visual presentation is KO-worthy, and the taste is absolutely divine—definitely one of my favorites today!2) Heart: This is one of my favorite parts, and Numano's heart is a masterpiece with incredible flavor!**Drinks** - Tokyo White (Draft Beer) - Indo no Ao Oni IPA (Draft Beer) - Chita Highball - Reishi Gin Soda The homemade chicken soba, with perfectly aligned noodles, tasted better than many ramen shops! ⭐︎ This was also my first time trying the pudding on my fourth visit, and I highly recommend it! ⭐︎I always find that Moe es offers an excellent casual yakitori experience, but this 8:40 PM slot had a unique atmosphere, likely attracting various industry professionals, and I noticed a lot of Moët & Chandon being ordered (laughs).It was delicious! ✨ It was a great meal! Less

This time, I stopped by this restaurant with a friend after work.We opted for a selection of Japanese sake and started our yakitori experience at 20:40. The menu featured domestic chicken along with some Hōrōrō chicken. No matter how many times I eat it, the skin is always crispy with just the right amount of fat, while the meat is tender and cooked perfectly, even when slightly rare. Each skewer was hot and delicious!We focused on summer sake, and I may have indulged a bit too much in both food and drink.- Chicken Rillettes with Japanese Sake, Ubusuna Homaze Sake Kasu Soup *A slightly sweet and refreshing sake kasu soup with a fragrant aroma.- Neck Meat (Seseri)- Chicken Breast (Sasami)- Miyazaki Prefecture Oshioka Chicken with Niigata Kanzuri- Asparagus from Hasegawa Jet Farm- Tsukune (Chicken Meatball) *Large, tender, and juicy- Kumamoto Prefecture Red Eggplant *Hot and tender- Gizzard (Sunagimo) *Large portion with a nice crunch- Chicken Liver (Tori Reba) *Hot, creamy, and soft- Shiitake Mushroom *Hot and juicy, dripping with flavor- Hōrōrō Chicken Thigh *Crispy and delicious skin… Added 5 more skewers from here:- Heart (Hatsu)- Hōrōrō Chicken Egg- Knee Joint (Hizamaru)- Wrapped Negima *Crispy skin wrapped around green onions- Harami (Skirt) with Garlic Leaves- Ramen to finish *Exquisite broth and noodles- Kagoshima Prefecture Ranou Pudding *Rich and creamy- Beer (Indo Ao Oni IPA)- Japanese Sake Tochigi Prefecture Senkin Kabutomushi Miyagi Prefecture Abe Kan Shiogama Natsu no Shio Gifu Prefecture Kozaemon Tori Label (Junmai Ginjo Nama) Nara Prefecture Mimuro Sugi Junmai Daiginjo Sakemirai Akita Prefecture Kakuemon Junmai Ginjo Natsu Sake Araao Konwa Hyogo Prefecture Banshu Ikko Junmai Natsu KarashiThe total cost was approximately JPY 19,500 per person. *We drank nearly the same amount of sake for two people. *Yakitori course for JPY 8,000 + 5 additional skewers + ramen to finish + dessert + Japanese sake.Thank you for always providing the best food and drinks. I will definitely come back! It was a great meal. Less

YAKITORI Moe es is a high-end yakitori omakase restaurant that combines traditional charcoal grilling techniques with a modern sensibility. The meal is structured as a course, starting with appetizers and chicken soup, followed by a variety of yakitori skewers served at a steady pace. The precision in cooking is exceptional, especially with the chicken breast, thigh, and offal skewers, where the balance of juiciness and the smoky aroma from the charcoal is perfectly maintained, achieving a delightful texture without overcooking. The seasoning is simple, primarily using salt, which enhances the quality of the ingredients themselves. The space is designed in a modern and minimalistic style, offering a quiet and serene atmosphere compared to traditional yakitori restaurants, allowing guests to enjoy the entire course at a leisurely pace. Rather than focusing on extreme impact, the restaurant emphasizes quality and consistency, making it ideal for those seeking a refined dining experience that values sophistication over flamboyance. Less

I made a reservation for 7 PM on a weekday and visited the restaurant. It is conveniently located near the station, yet tucked away in an alley, giving it a hidden gem vibe.This time, I ordered the basic course along with a pairing of Japanese sake. The meal consisted of 15 dishes, and the staff provided detailed explanations for each item, showcasing their dedication to the cuisine.Every skewer was incredibly delicious, but the liver was particularly impressive. The unique sauce was exquisite, and even my friend, who usually dislikes organ meats, said, "I want to eat another one!"Additionally, I highly recommend adding the pudding to your order. Its smooth and rich texture was outstanding, and I found myself wanting to take another one home.This place is definitely a must-visit for yakitori lovers and anyone looking for a calm atmosphere in Roppongi. Less

I visited this restaurant in Roppongi for the first time. I made a reservation for a yakitori course starting at 6 PM, which cost JPY 15,000.The appetizers were excellent. They were truly delicious. First, they served a unique broth made from rinsed rice, which isn’t exactly a soup or pure dashi. It was something different, along with a bite-sized dish resembling a vinegared item, and they also brought out crepes.Then the grilling began, starting with chicken breast and followed by other skewers. There were 10 skewers in total. I ordered 2 additional skewers that hadn’t been grilled yet. At one point, they also served something like toast, which surprisingly tasted great—completely different from what I expected.Each skewer was juicy and flavorful, seasoned simply with salt. The taste was excellent, and the service was great as well. It’s a place where you can truly enjoy your meal, and I felt very satisfied. It’s also not too far from Roppongi Station, making it quite accessible.The counter had about 8 to 10 seats, which was very nice. I think I’ll likely come here often, and it’s also a great place to bring others, so I felt it could be used in various ways.I had a wonderful meal. It was a great experience! Less

I had plans near Roppongi and made a reservation the day before at YAKITORI Moe es for a meal. It had been quite a while since my last visit, which was when I was brought here before.They offer only the Omakase course for JPY 15,000 (service charge not included).While retaining the casual charm of traditional yakitori, the chef has elevated the experience by incorporating French techniques, resulting in a refined approach.The chic and modern counter space, primarily in black, is suitable for various occasions, including business use. Interestingly, about half of the customers at the counter were foreigners, likely due to the increasing inbound tourism.The tsukune (chicken meatball) was particularly impressive. It was crispy on the outside and surprisingly fluffy on the inside, making it a true delicacy. The quail egg, cooked to perfection, was also excellent. The vegetables, including snap peas, asparagus, and shiitake mushrooms, were very good as well.Another standout dish was the tender meat from the Hōrōhō chicken thigh. It was cooked just right, and the sweet fat paired wonderfully with the mustard. The chicken crepe was not sweet, which initially confused my brain, but the aroma and fat of the chicken matched perfectly with the vegetables and the crepe itself. The liver pâté was also well-made, and I found myself wanting to try more of the dishes.The drink selection seemed to focus on wine, with limited options for shochu and sour cocktails. Personally, I prefer shochu with yakitori, so having a few more options would be appreciated. Given the French influence, perhaps I should try wine next time.The chicken soba served at the end had a sweet richness, and while simple, it was genuinely delicious. It was also quite filling without needing any extras. Personally, while the skewers were well-cooked, there were some that I liked more than others, and I preferred the focus on the dishes themselves.That said, it’s delightful to have access to a restaurant of this caliber so easily. It was a great meal.■ Dishes (4 items)- Chicken rillettes, fermented onion soup- Chicken crepe- Liver pâté- Hōrōhō chicken thigh■ Yakitori (10 skewers)- Neck- Chicken breast- Snap peas- Tsukune- Quail (El France)- Gizzard- Asparagus- Liver- Shiitake mushrooms- Hōrōhō chicken wing■ Closing dish- Chicken soba Less

Located in Roppongi, YAKITORI Moe es is a yakitori restaurant where the chef, with a background in French cuisine, offers a course menu that transcends traditional yakitori.The chicken used here primarily comes from Ehime's "Himekko Jidori," along with other selections like Hōrō chicken and local breeds from Miyazaki, ensuring the best quality for each dish. The cooking technique for each part of the chicken is incredibly precise, resulting in not only high-quality yakitori but also a well-thought-out flow throughout the entire course.The a la carte dishes are equally impressive. From the rillette served at the beginning to the liver pâté paired with brioche, you can feel the influence of French techniques and essence throughout.Despite being a yakitori restaurant, the level of execution is akin to that of a French restaurant's appetizers, making it a unique experience. This pairs wonderfully with their selection of Japanese wines, which is another highlight of the restaurant.What stood out the most was the ramen served at the end of the meal. Not only was the flavor exceptional, but the noodles were also beautifully presented, showing no compromise in quality. You can truly sense the chef's aesthetic and attention to detail in every last bowl.With high standards in yakitori, a la carte dishes, ambiance, and overall composition, this restaurant leaves you with a satisfying feeling of having enjoyed an excellent course meal. Less

Roppongi YAKITORI Moe esA regular spot for me.On May 15th, I enjoyed a skewered course for JPY 7000 starting at 8:40 PM.Please take a look at the photos!◎ AppetizersOnion and chicken soupChicken rillettes with aonori, served with crackers◎ Chicken Breast Skewers◎ Chicken Wing SkewersWith kanzuri sauce◎ Heart Skewers◎ Snap Pea Skewers◎ Tsukune (Chicken Meatball) Skewers◎ Gizzard Skewers◎ Green Asparagus Skewers◎ Skin Skewers◎ Shiitake Mushroom Skewers◎ Horohoro Chicken Thigh Skewers◎ Engawa (Flounder Fin) Skewers◎ Oshika Chicken Akamomo (Inner Thigh) Skewers◎ Walnut Negima Skewers◎ Horohoro Chicken Liver Skewers◎ Chicken SobaThe quality keeps getting better and better.I was so happy that I kept enjoying the drinks.Thank you very much.It was a great meal. Less

On a weekday at 6 PM, we made a reservation for two. This innovative yakitori restaurant features a modern style that incorporates French techniques. While it seems that the focus shifts to skewers after the second round, we decided to try a variety of dishes on our first visit, and it turned out to be a great choice that suited our tastes.Here’s what we had:- Rillettes with crackers and onion-chicken soup- Chicken crepe (with caviar! Perfectly seasoned)- Chicken breast with wasabi- Furikake, kanzuri- Bonjiri (chicken tail)- Snap peas- Tsukune (chicken meatballs)- Caramelized apple and liver mousse brioche- Chicken thigh- Misuji (chicken neck)- Asparagus- Liver- Shiitake mushrooms- Chicken wings___Additional two skewers___- Gizzard- Green onion chicken- Ramen to finish- Pudding (additional)Everything was delicious; it’s rare to find yakitori with such a high level of cooking precision. The furikake, liver, and gizzard were particularly outstanding. The additional dishes were exceptional as well. The surprising quality and content made it clear that this is not just an ordinary yakitori restaurant. I wanted to drink every last drop of the ramen broth—it was a well-balanced soup that concentrated the best flavors of chicken. Amazing! The pudding was also top-notch. It’s a must-try!With this level of satisfaction at this price point, it falls into the higher price range for yakitori, but as a dining experience, it was absolutely worth it. It was delicious! Thank you for the great meal! Less

Bravo Rating: ★★★★I visited YAKITORI Moe es in Nishiazabu.This time, I enjoyed the omakase yakitori course.The first dish that left an impression was the fermented new onion and chicken soup that opened the course. The gentle sweetness of the new onion and the concentrated umami of the chicken seeped into my body, instantly raising my expectations.The skewers captivated me right from the start with the chicken breast. It was cooked to perfection, moist and never dry. The following skewers of neck and thigh showcased the unique characteristics of each part, demonstrating the high skill of the yakitori chef.What particularly impressed me was the tsukune (chicken meatball). The outside was grilled to a fragrant crisp, while the inside was astonishingly fluffy. Taking a bite released a burst of juices and flavor, making it arguably the best skewer of the day. The pairing with the quail egg was also exceptional.Additionally, the vegetable skewers, including snap peas, asparagus, and shiitake mushrooms, were remarkable, with cooking techniques that maximized the natural flavors of the ingredients. Even as a yakitori restaurant, I was pleasantly surprised by the deliciousness of the vegetables.The side dishes that appeared between the yakitori were also outstanding. The slow-cooked chicken thigh was perfectly cooked, with a wonderful combination of sweet fat and mustard. Furthermore, creative dishes like crepes infused with chicken and brioche paired with liver pâté brought a French essence to the meal, showcasing a level of creativity that transcends a typical yakitori restaurant.The closing dish, chicken soba, was exquisite and truly impressive. Simple yet rich in chicken flavor and sweet fat, it provided a delightful conclusion to the course.The skill in yakitori, the creativity in the side dishes, and the comfortable atmosphere and service combined to create a unique dining experience where yakitori and French cuisine naturally fused.I look forward to visiting again in a different season.It was a great meal! Less

I finally managed to visit for the second time. This time, I started with yakitori and beer. The grilled Horo Horo chicken skewers were incredibly juicy and delicious. I wanted to order some extra skewers, but when I saw the liver, gizzard, and duck skewers being served next door, I decided against it. The grilled vegetables, including asparagus, eggplant, and shiitake mushrooms, were also exceptionally tasty. Even though I was full, I couldn't resist the dessert pudding. I’m looking forward to my next visit! Less