Yakitori Ruike
High-class yakitori that uses exclusively chicken from Tottori and Fukushima Prefectures, served in a quiet, sophisticated Nishi-Shinjuku night spot.
Restaurant Details
Nishi-Shinjuku 7-chome is colloquially known among Tokyo nighthawks as the “izakaya battleground”. With so many nighttime eating establishments crammed into the few city blocks just minutes from Shinjuku and Nishi-Shinjuku Stations, competition is fierce; only those with the most delicious food, best drinks or most novel concepts survive.
But when it comes to yakitori — charcoal-grilled chicken skewers — none dare challenge Yakitori Ruike. Despite having only started in 2022, Ruike has already made a name for itself with its quiet, sophisticated atmosphere, a far cry from the raucous din of most Shinjuku izakaya. Its warmly-lit, modern Japanese interior provides a welcome space for diners to enjoy a quiet meal and drinks after a long workday.
And that’s to say nothing of the quality of the food. Yakitori Ruike is uncompromising in the quality of its ingredients, using primarily Daisen chicken from Tottori Prefecture and Date chicken from Fukushima, both broiler breeds renowned for their flavor and texture. The high heat from the red-hot bincho-tan charcoal seals in the chicken’s natural flavor with a gorgeous crust, making every bite wonderfully crunchy, juicy and bursting with flavor.
The amusingly literal names of the signature dishes speak for themselves, such as “chicken heart overflowing with juices” and “melt-in-your-mouth liver”. As a closing dish, the course menus offer guests a choice between the house ramen, which uses broth boiled for five hours, or tamago kake gohan (raw egg over rice) using Kiwami Tamago eggs from Tochigi Prefecture. Guests are then invited to finish their meal on a sweet note with novel desserts like salted mascarpone ice-cream.
The most popular course at Yakitori Ruike, the 10-Item Kushiyaki Course is guaranteed to satisfy, with a wide selection of carefully-selected chicken and vegetables, personally grilled over a charcoal fire by the chef. Guests have a choice of ramen noodles or tamago kake gohan (raw egg over rice) as a finisher. ※ Additional skewers can be added for an additional fee. Please inquire at the restaurant. Please note that the menu is subject to change based on seasonal availability.
The most popular course at Yakitori Ruike, the 10-Item Kushiyaki Course is guaranteed to satisfy, with a wide selection of carefully-selected chicken and vegetables, personally grilled over a charcoal fire by the chef. Guests have a choice of ramen noodles or tamago kake gohan (raw egg over rice) as a finisher. ※ Additional skewers can be added for an additional fee. Please inquire at the restaurant. Please note that the menu is subject to change based on seasonal availability.
The 8-Item Kushiyaki Course features a large selection of premium chicken and vegetable skewers, personally grilled over a charcoal fire by the chef. Guests have a choice of ramen noodles or tamago kake gohan (raw egg over rice) as a finisher. ※ Additional skewers can be added for an additional fee. Please inquire at the restaurant. Please note that the menu is subject to change based on seasonal availability.
The 8-Item Kushiyaki Course features a large selection of premium chicken and vegetable skewers, personally grilled over a charcoal fire by the chef. Guests have a choice of ramen noodles or tamago kake gohan (raw egg over rice) as a finisher. ※ Additional skewers can be added for an additional fee. Please inquire at the restaurant. Please note that the menu is subject to change based on seasonal availability.
Yakitori Ruike Business Days
Yakitori Ruike Address
KS SQUARE 1F, 7-chome-15-6 Nishishinjuku, Shinjuku City, Tokyo, 160-0023
Yakitori Ruike Access Info
Yakitori Ruike is accessible via a 5-minute walk from Nishi-Shinjuku Station on the Marunouchi Line, or a 7-minute walk from Shinjuku Station on the JR Yamanote Line.
Yakitori Ruike Phone Number
Yakitori Ruike 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
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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 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.
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.