Taira
A yakitori restaurant like no other, at Taira guests can enjoy sumptuous seasonal dishes alongside grilled skewers made with free-range chicken, in an elegant, smokeless environment.
Restaurant Details
Taira is an upscale restaurant in Minami-Aoyama, specializing in yakitori (grilled chicken skewers) made from specially-sourced free-range chicken. Here, guests can truly indulge in the full flavor of three famous of Japan's most famous chicken breeds in the form of a variety of grilled skewers and seasonal dishes. A fine selection of Japanese sake is available to complement each dish.
Yakitori restaurants have a bad reputation for making diners smell like smoke after, but this is where Taira sets itself apart. The restaurant has an efficient smoke exhaust system that prevents the smoky odor of grilled food from clinging to customers’ clothes and hair — making it ideal for dates and other special occasions.
Of course, while the counter seats are the most hotly in demand, the restaurant also has three private rooms available as well, making Taira suitable for all occasions, be they a raucous night out with friends, or even a romantic date with that someone special.
Savor a full course yakitori meal that features free-range chicken from across Japan. Taira sources their meat from the nation’s top poultry farms, responsible for raising the three major breeds of Japanese free-range chickens: Hinai-jidori from Akita prefecture, Nagoya Cochin from Aichi, and Satsuma-jidori from Kagoshima. To emphasize the high quality of the meat, the chefs use carefully-honed techniques to prepare and grill each skewer.
Savor a full course yakitori meal that features free-range chicken from across Japan. Taira sources their meat from the nation’s top poultry farms, responsible for raising the three major breeds of Japanese free-range chickens: Hinai-jidori from Akita prefecture, Nagoya Cochin from Aichi, and Satsuma-jidori from Kagoshima. To emphasize the high quality of the meat, the chefs use carefully-honed techniques to prepare and grill each skewer.
Taira Remarks
Beverages are not included in the course menu.
The establishment does not accept UnionPay cards.
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Taira Business Days
Taira Address
Barbizon104 B1F, 5−4−27 Minamiaoyama, Minato-ku, Tokyo, 107-0062
Taira Access Info
Taira is a 5-minute walk from Omotesando Station.
Taira Phone Number
Taira Cancellation Policy
Cancel your reservation at least 2 days before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
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10 meals
COURSE MENUYakitori Sei
Discover a dream turned reality: a Tokyo yakitori restaurant born from a family legacy. Impeccable ingredients, artful techniques, and a personalized dining experience await around an intimate 16-seat counter.
COURSE MENUYakitori Ruike
One of the newer belligerents in Nishi-Shinjuku’s “izakaya battleground”, Yakitori Ruike sets itself apart from other combatants with its sophisticated atmosphere and uncompromising dedication to quality ingredients.
COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.
COURSE MENUYakitori Kita
By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.