No. 8 in the world · November 2026
Torishiki
No. 8The one to order off the fire
The omakase skewers, from the chicken neck to the tsukune dipped in egg yolk
What it burns: Kishu binchotan, white oak charcoal that burns hot and clean
Yoshiteru Ikegawa grills one chicken, every part of it, over binchotan at a 12-seat counter; the most coveted yakitori seat in Japan.
Cook it at home
Chicken yakitori with tare: negima and tsukune
1 hr 15 min, 1 hr hands-on · 4 people (about 16 skewers). Binchotan burns hot without flames, so the chicken browns fast while the inside stays juicy. A charcoal grill with a narrow bed of coals, or the broiler, does the job; the glossy tare is what makes it taste like a Tokyo counter.
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Checked November 4, 2026. Hours change and some sell out early; check before you cross town.
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