Riba Tei (里葉亭) Yokohama

I visited Riba Tei, a long-established yakitori restaurant in Fukutomi-cho, which is celebrating its 70th anniversary this year.From the moment I stepped inside, I was struck by the unique atmosphere of the place.It’s not flashy, but the calmness that comes from its long history creates a comforting feeling that naturally straightens your posture.The food is, of course, excellent, but the staff's service is equally impressive.Every detail, from the timing of the dishes being served to the way they engage with customers, feels natural and pleasant, allowing you to enjoy not just the food but the entire experience.The yakitori showcases the quality of the ingredients, and you can sense the craftsmanship in the cooking.Each skewer reflects a level of care that helps explain why this place has been cherished for so long.While the flavors are undeniably delicious, what stood out to me most was the balance of the "food, atmosphere, and service."Rather than one aspect being dominant, it’s the harmonious blend of all three that creates a unique ambiance.The 70 years of history here is not just about longevity; it’s about the accumulation of experiences and traditions.In this corner of Fukutomi-cho, you can truly feel the legacy that has been passed down over the years, making it a quintessentially traditional establishment.I thoroughly enjoyed my meal in this wonderful atmosphere.It was a great meal. Less

I visited Riba Tei, a yakitori restaurant located in Yokohama's Fukutomi-cho, with a companion. Our intended destination was closed, so we called this restaurant on a whim and were fortunate to find an available table, making a reservation for fifteen minutes later. I had been here once decades ago when it was located on Higashi Street in the same town, but so much time has passed that it hardly feels appropriate to call this a revisit. Nevertheless, the restaurant stands proudly as one of Yokohama's long-established eateries, and just approaching the entrance fills me with anticipation.Upon entering, we found our seats already prepared at the counter. The menu offered only an omakase option. We started with a toast over draft beer to quench our thirst. Soon after, we were served a citrus-flavored aperitif and pickles, setting the tone for the meal. The first dish was heart. While ginger helped to mellow its unique flavor, I found that this extra step made it feel even more pronounced for my taste. The next dish, deep-fried chicken wings, was neither remarkable nor disappointing. The skin that followed was rich and gelatinous, sticking to my lips—truly exceptional.At this point, I switched to a warm serving of the Kyoto sake "Tamagawa Junmai Ginjo Gohyakumangoku" and savored it slowly. Shortly after, a small bowl of taro was served, followed by thigh meat and liver. These were exquisite, showcasing the essence of this restaurant. In between, we enjoyed four small bowls of seasonal vegetables, and I switched to "Gunma Izumi Yamahai Junmai" served warm. The next dish, beef tongue, offered a different flavor profile, which was quite enjoyable.I have never been fond of the next dish, the lantern (chicken meatball), and the final tsukune (chicken meatball) was rather ordinary and left me wanting more, yet there was something about it that lingered in my mind. To conclude, we were served chicken soup and dry curry, marking the end of our meal. Although we were encouraged to order more grilled items, I knew I couldn't eat any more (laughs), so I relished the final bites before leaving the restaurant. It was a great meal! Less

The course was enjoyable from start to finish. It began with the heart and ended with fried rice, served at a great pace, and the dishes in between were delicious. The combination of ginger and heart was fantastic, igniting my appetite instantly. Personally, the skin and chicken wings left the strongest impression on me. I could really appreciate the high level of skill in the way the skewers were prepared and cooked. The tsukune (chicken meatballs) were incredibly tasty even with just salt. Each of the dishes in between had distinct flavors of dashi, making them more than just fillers. I wish I had ordered 200g instead of 150g for the final dish. The finely chopped pickled shallots blended smoothly with the rice, enhancing the overall flavor. The cost performance was excellent, and I definitely want to visit again. Less

I made a reservation for the 5:30 PM slot on Saturday night. The only option for food was the JPY 11,000 course, and drinks were one order per person. The restaurant is quite cozy, with a few counter and table seats available.The meal started with pickles and an appetizer, followed by several skewers and a few small side dishes. The finale was fried rice, which was a curry-flavored fried rice served with soup. The skewers were mostly traditional, and personally, I found everything except the skin to be average. Given that it’s a bronze-rated restaurant and one of the top 100, I had high expectations, but I was a bit disappointed. The service lacked attentiveness, which was honestly a letdown. Less

Only the omakase course is available. The lineup is so satisfying that I was already full by the time I reached the fried rice to finish off. It seems that in the past, skewers kept coming until you said stop, but now the style is to order additional skewers after the course has been served. However, the course itself is more than enough to fill you up. You can enjoy a wide range of items from offals like heart and white liver to Takasaka chicken. They keep bringing out just the right cuts that you want to eat. Even grilled beef tongue made an appearance, adding a wonderful accent to the meal. Just when I was satisfied with the skewers, the much-anticipated fried rice arrived. I ordered 200g when asked about the portion size. It was quite a generous serving. But the finishing power of this dish is incredible. A dish that combines deliciousness and history is simply the best. It brings a sense of nostalgia that makes you want to eat it every day. They really know how to hit the sweet spot. A dish that captures the hearts of fans. It leaves you full and smiling. Including the area where the restaurant is located, Fukutomi-cho is the best! Less

I made a reservation for Friday and visited the restaurant. This was my second time here. They only offer an omakase course, but every dish is truly delicious, completely changing my perception of yakitori. The grilling and seasoning are exquisite, and each dish is explained with care. The service is warm and welcoming, allowing me to enjoy my meal comfortably throughout. In particular, the heart and white liver were exceptionally tasty.It costs about JPY 10,000 per person, so I can't come frequently, but it's a favorite place that makes me want to return. It was a great meal! Less

Staying in Yokohama! After watching curling with my friend at Yokohama BUNTAI, we headed here for dinner.We visited the popular yakitori restaurant, Riba Tei. I made a reservation by phone in advance.The restaurant is about an 8-minute walk from JR Kannai Station, and we arrived at our reservation time of 5 PM.There are a total of 24 seats (10 at the counter and 12-14 at tables).We sat at the counter and ordered draft beer. Cheers with my friend, and the omakase course began!Here’s what the course included:- Aperitif (Kabosu liquor)- Pickles- Heart (with grated ginger)Another round of draft beer.- Fried chicken wings (Kara-age)- Skin (with garlic miso)- Wagyu tongue simmered with sansho- Chicken breast from Kyoto Takasago- Duck breast (with wild garlic)- Grilled shiitake mushrooms (with sudachi)- White liver- Grilled green peppers- Tongue- Chochin (grilled chicken tail)- Tsukune (chicken meatball)- Dry curry (150g or 200g) → I chose 150g- Jidori chicken soupThe yakitori had a firm texture! I made sure to chew thoroughly.As a result, I ended up quite full! It was a great meal! Less

Riba Tei is a long-established yakitori restaurant representing the Hinodecho and Fukutomi-cho area, frequently selected as one of the "Top 100 Yakitori Restaurants in the East" and known for being hard to reserve.Review Ratings:* ⭐ Tabelog: 3.93 (over 1,000 reviews) * ⭐ Google: 4.3/5 (over 400 reviews)Positive Reviews:* The grilling technique is artistic. * Many customers rave about how it "changes the concept of yakitori" and praise the "perfect cooking." * High satisfaction with the omakase course. * Each skewer is served at the best timing, allowing guests to enjoy the meal without getting bored until the end. * ❤️ The liver and skin are specialties. * Reviews often mention, "the best liver I've ever had" and "the texture of the skin is one of a kind." * The fried rice at the end is also popular. * Many reviews highlight that not only the yakitori but also the final rice dish is delicious. Less

I visited Riba Tei on Sunday to celebrate my wife's birthday. It was a restaurant I had always wanted to try. I made a reservation for 5 PM, and when we arrived, about 60% of the seats were already filled.We chose the omakase skewer course, which had me excited. For drinks, we started with beer and then moved on to the recommended Japanese sake, entering battle mode with high expectations.Soon after, the course began with heart skewers paired with ginger, which were incredibly delicious. They were so good! From there, we enjoyed a variety of chicken wings, skewers, and a la carte dishes, allowing my wife and me to have a nice, intimate conversation after a long time.As for the Japanese sake, I shared my preferences for dry and crisp flavors, and the owner selected some great options for us. The final dish, curry rice, was quite substantial as well. (Note: Before the curry rice, they will ask if you want to add any a la carte items, so it’s a good idea to consult and hold back on your favorites.)While the price was reasonable for the experience, it was truly a great one. Everything was delicious. It was a great meal! Less

I visited this place for the second time because I enjoyed it on a previous anniversary.Honestly, I felt that the cost performance was a bit disappointing this time. The food is delicious, as expected for the price, but I was disappointed to find that the alcohol prices were too high and the selection had decreased.Previously, they had Junmai Daiginjo, Jikon, and a full range of Aramasa No.6, making it a great place. This time, they only had Junmai Daiginjo and Aramasa Colors, and the prices were exorbitantly high, ranging from JPY 3,000 to JPY 4,500. I don’t remember it being this expensive before.It used to be a place where you could enjoy delicious yakitori and a variety of reasonably priced drinks, so I’m very disappointed.I might consider going again if I feel like it, but my priority has definitely decreased.It was a great meal. Less

I made an online reservation a few days in advance and visited on a weekday at 5 PM.With a history of 70 years, my expectations were high. The surrounding area has a very deep and unique atmosphere.【What I ordered】■Omakase Course JPY 11,000 (tax included)(7 skewers, 6 other dishes, aperitif, pickles, rice, soup)A total of 17 items.With 2 drinks (JPY 770 each), the total came to JPY 12,540.The yakitori and dishes were all reliably delicious. The first skewer of heart and ginger left a strong impression on me. For the finale, I tried the fried rice (curry fried rice), which is a specialty here. It paired wonderfully with lemon and was very tasty. I later saw in other reviews that while it was great as is, you could also add a raw egg yolk as a topping.It was a great meal. Less

I returned to Isezaki-cho after a long time and decided to visit a popular yakitori restaurant. All the courses were homemade by the chef using fresh ingredients of the day. Sitting at the counter and watching the chef skillfully prepare the skewers was truly an enjoyable experience. The chicken was perfectly seasoned, with each part showcasing its unique flavor, and the grilled vegetables were equally impressive. The chicken heart, skin, thigh, beef tongue, and green peppers were particularly outstanding, creating unforgettable memories. Less

Kanagawa Prefecture, Yokohama CityYakitori Riba TeiA popular restaurant that offers only an omakase course of yakitori. I heard they were fully booked, but I was able to make a reservation for an early time slot between 5 PM and 7 PM, so I decided to give it a try.◻︎ Nukazuke (pickled vegetables)◻︎ Heart◻︎ Chicken Wings◻︎ Chicken Skin◻︎ Wagyu Tongue simmered with Sansho pepper◻︎ Simmered Round Eggplant◻︎ Kyoto Kousaka Chicken Thigh◻︎ Marinated Fruit Tomatoes Zunda Sauce Corn Jelly◻︎ Kasumi Duck with Wild Garlic Sauce◻︎ White Liver◻︎ Grilled Shiitake Mushrooms◻︎ Wagyu Tongue◻︎ Green Peppers◻︎ Neck Meat◻︎ Tsukune (chicken meatballs)◻︎ Chouchin (grilled chicken lantern)◻︎ Curry Fried Rice◻︎ SoupI thoroughly enjoyed the hearty course meal. Less

Riba TeiA long-established yakitori restaurant representing Yokohama.Located in Fukutomi-cho.● Nukazuke (Pickled Vegetables) ● Aperitif ○ Heart ○ Chicken Wings ○ Bonjiri (Tail) ● Eggplant and Beef ○ Kosaka Chicken ● Tomato ● Duck Breast ○ White Liver ● Shiitake Mushrooms ● Green Peppers ○ Tongue ○ Chochin (Chicken Tail) ○○○○ Rare Cuts of Kosaka Chicken x4 ○ Tsukune (Chicken Meatballs) ● Chicken Soup ● Curry Pilaf About 4 bottles of beer? About 3 servings of Japanese sake? I was very satisfied. The interior has a calm atmosphere, lacking in flashiness, which makes it perfect for adults to enjoy a quiet drink. The food, service, and ambiance were all very pleasant. As expected from a renowned long-standing restaurant in Yokohama. Less

I had a little time to spare, so I thought I might try my luck and called ahead. To my surprise, they had an opening! Here I go!I called about 20 minutes before opening, and luckily, there was one seat available.As I walked through the nostalgic streets, I arrived at a place where my father used to do business when he was young. It felt familiar, and being able to enjoy a drink alone in such a beloved area was truly nostalgic. I entered just as they opened on a bright evening.At the counter, there were the skilled chefs preparing the yakitori, and the interior featured a cozy counter with a few tables.The unique counter at Riba Tei was stylish.Customers started pouring in right after opening.The chefs worked efficiently, grilling the skewers.It was a pity they didn’t have Junmai Daiginjo sake.The portion sizes were decent, making it easy to enjoy even when dining alone.The juiciness of the duck skewers was captivating.The curry rice, which has been a staple for years, didn’t quite suit my taste, but everything else brought back fond memories.It was a delightful meal. Less

A visit to the renowned restaurant "Riba Tei" in Kannai, which continues to impress food enthusiasts.As I settled into my seat, the excitement built even before passing through the noren curtain. The meal began with a vibrant array of pickled vegetables, gently awakening my appetite. The depth of fermentation and the freshness of the vegetables served as a perfect prelude to the feast that was about to unfold.The first skewer, "Heart," was cooked to perfection, maintaining a delightful bounce and juiciness. The ginger topping accentuated the sweetness of the meat beautifully.Particularly noteworthy was the "Kousaka Chicken Breast." This skewer, featuring okra, was completely free of dryness. With its moist and luscious texture, the robust umami burst forth with each bite, showcasing the chef's remarkable skill in cooking.The crispy and fragrant "Deep-fried Chicken Wings" and the large, juicy "Chicken Skin"—crispy on the outside and succulent on the inside—created a wonderful balance of textures and flavors.Moreover, the quality of the side dishes served between the skewers was exceptional.The "Pork and Eggplant with Sansho" provided a refreshing tingle from the sansho, acting as a delightful reset, while the "New Potato with Shuto" harmonized the sweetness of the fluffy potatoes with the bold saltiness of the shuto.These sinful flavors inevitably quickened the pace of our drinking. The moistly cooked duck breast topped with vibrant green condiments and the thick shiitake mushrooms, bursting with rich juices upon biting, showcased the ingredients' potential to the fullest.After indulging in a whirlwind of skewers, including the rare white liver and classic tsukune, I couldn't resist ordering additional gizzards and chicken skin, savoring their delightful crunch and exquisite fat until the very end.Finally, the blissful conclusion of the meal was the "Curry Fried Rice," a dish that has become synonymous with Riba Tei. This plate, spicy yet rich with concentrated chicken flavor, combined with the deeply satisfying "Chicken Soup," is nothing short of spectacular, no matter how many times I experience it. It was a night enveloped in overwhelming satisfaction, where traditional craftsmanship and a quest for excellence were evident in every skewer and dish. Less

Nestled in a deep alley of Fukutomi-cho, which still retains the atmosphere of the Showa era, this super popular yakitori restaurant attracts fans from all over the country. Its standout feature is the "Omakase Ippon Shobu," where skewers are served one after another until you say "stop," each cooked to perfection.Notably famous are:- Melt-in-your-mouth white liver- Skin bursting with rich flavor- Beautifully rare heart- Rich "Chouchin"And to finish, the signature "Curry Pilaf."While it has maintained its traditions since its founding, it is also said to have shaped the yakitori culture in Yokohama. However, some say, "They should take down the yakitori sign; it’s more like a high-end yakitori kaiseki. They offer wine, sake, and upscale courses. But frustratingly, the skewers are undeniably delicious." Less