Hyperlocal Tokyo

This restaurant uses "媛っこ地鶏" (Ehime Prefecture's special long-term raised chicken), "合鴨" (A duck) and "ホロホロ鳥" (Guinea fowl) from a contracted farm in Ibaraki Prefecture. The meat is incredibly tender and delicious. The minimalist and stylish space feels like a hidden gem restaurant. The conscious skewering and precise grilling techniques allow you to enjoy a variety of flavors and textures. The quality of the ingredients is high, and the vegetables are also delicious. Consomme soup → Clear, flavorful, and well-seasoned. Chicken Chawanmushi (steamed egg custard) → The silky smooth chawanmushi is enhanced by the savory chicken flavor, the aroma and texture of the "ハナビラタケ" (Sparassis crispa), and its umami. The richness of the egg adds to the exceptional taste. "押岡地鶏" (Oshika Chicken) breast tataki (seared) → The skin is crispy and the aroma is captivating. The aroma is infused with straw, adding a unique twist. Chicken ramen for the finale → The homemade noodles with plenty of eggs and the clear soup are delicious. This restaurant is an absolute powerhouse among high-end or modern yakitori establishments. I felt the value for money was exceptional.

I finally got a reservation and visited! It was a great opportunity to catch up with a close friend. We ordered the course with 10 different skewers. The drinks were also carefully selected to pair with the yakitori, making both the food and drinks high quality and exciting. I started with the gizzards. They were huge! They were bold and flavorful, with a great texture, perfect sear, and saltiness. The course also included vegetable skewers. The sweetness that developed from cooking the vegetables was incredible, perfectly balanced by the salt. The heat from the skewers was also just right. I enjoyed the neck and thigh skewers, and they were so good that I ordered three more. The liver was so tender and delicious, and it paired perfectly with the soda and shochu. Finally, we had the chicken ramen. It was absolutely amazing. It was so good that they could open a restaurant just for this dish. The chicken broth was rich and flavorful, but the seasoning was simple. The noodles were also delicious, making it a perfect and satisfying final dish. After all that food and drink, I was surprised by how affordable the bill was. I had to double-check! It was an amazing night. I definitely want to go back! Thank you for the delicious meal.

YAKITORI 燃 es is a renowned yakitori restaurant located in Roppongi, Minato-ku, Tokyo, known for its unique culinary philosophy and high-quality ingredients. The main ingredients used in the restaurant are "媛っこ地鶏" (Himawari Chicken) from Ehime Prefecture, raised for an extended period, "合鴨" (Aigamo Duck) from a contracted farm in Ibaraki Prefecture, and "ホロホロ鳥" (Guinea Fowl). These ingredients are grilled to perfection, allowing diners to savor the true essence of yakitori. Upon entering YAKITORI 燃 es, one is immediately captivated by the chic, black-themed design. The restaurant has only 16 seats, including private rooms, offering a private dining experience. The smokeless yakitori equipment and powerful ventilation system ensure a comfortable dining environment. On this occasion, I opted for the "Omakase Course," featuring 10 skewers of yakitori. Each dish showcased the chef's deep understanding of ingredients and exceptional skills. The yakitori itself was particularly impressive, offering a diverse range of cuts, including juicy chicken thighs, tender chicken breasts, flavorful chicken skin, rich chicken liver, fresh duck, and perfectly seasoned gizzards. The yakitori preparation process was akin to a ritual. The chef meticulously grilled each skewer in front of me, carefully adjusting the heat. The smoky aroma of the charcoal and the savory flavors of the meat blended harmoniously, creating a blissful taste sensation with every bite. The perfectly grilled yakitori, with its crispy exterior and juicy interior, was a testament to the chef's skill and meticulous attention to detail. To conclude the meal, I chose the delicate chicken soup ramen, the restaurant's sole main course option. The clear broth, brimming with the essence of chicken, paired perfectly with the chewy noodles, culminating in a satisfying end to the dining experience. YAKITORI 燃 es is more than just a yakitori restaurant; it's an experience of yakitori artistry. From the selection of high-quality ingredients to the meticulous grilling techniques, every detail reflects the restaurant's commitment and professionalism. Reservations are difficult to secure, but a visit is highly recommended. For food enthusiasts and those seeking the finest yakitori experience, YAKITORI 燃 es is an unmissable destination.

Starting at 8:40 PM, you can enjoy a course focused on yakitori (grilled skewers). While you can order additional items after the course, it's a shame that you can't specify your preferences. I wish I could have had another serving of the eggplant and peta (chicken skin)! The service staff is lovely and friendly, and they generously pour the sake into large cups, which was very satisfying. The chicken chawanmushi (steamed egg custard) was delicious, as was the hanahira (chicken breast) saute. The other highlights were the gizzards, Hokkaido asparagus, sasami (chicken breast) with shiso (perilla) leaves, peta (chicken skin), Hidatakayama Tonouen eggplant, tsukune (chicken meatballs), misuji (beef brisket), shiitake mushrooms, furisode (chicken wing) with kanzuri (spicy chili paste), hatsu (chicken heart), and the Himekko jidori (local chicken) negima (chicken and green onion skewer). The tori soba (chicken noodles) was also a nice touch.

This is the best yakitori place ever!!!! There's one in Roppongi, too!!! You can order seconds. The course is so delicious. The sake is also amazing. The master chef is incredibly skilled... You have to check out their Instagram! I love this place.