Yakitori Hirako
The next step after mastering the art of grilled chicken? Raise your own fowl of course!
Restaurant Details
With the chef personally overlooking the development of his dishes from start to finish, the grilled meat at Yakitori Hirako should be recognized as the best of them all. Owner Makoto Takaiwa raises his own chickens to provide the free-range meat and eggs for his restaurant.
With an 80/20 mindset (80% ingredients and 20% skills), Takaiwa believes that yakitori is only as good as its ingredients. Not only does he source pesticide-free vegetables to go along with the grilled meat, but he also invented his own unique heating technique for them. As for the meat, the chicken is seasoned with wasabi, soy sauce, or salt, and different parts are served all at once for guests to enjoy.
With a collection of 30 Japanese sakes from all over Japan, a selection of shochu from Miyazaki, and 50 types of wine including vintages from France and Italy, it's no wonder Yakitori Hirako is remarkably popular among locals and travelers alike.
Yakitori Hirako Phone Number
Yakitori Hirako Business Days
Yakitori Hirako Address
1F Higashi Building, 1-5-23 Nishiazabu, Minato City, Tokyo, 106-0031, Japan
Yakitori Hirako Cancellation Policy
Cancel your reservation at least 1 week 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.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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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 MENUTaira
Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.