Iro Tori

Using carefully selected brand-name chickens, we have developed a unique "hybrid grilling" method in which charcoal and electric grillers are used for different parts of the chicken. Mr. Eiji Zhanggaya's fire-roasting techniques show his attention to detail, such as the use of the gelatinous quality of the skin. The flavor and savory aroma of each part of the chicken is well balanced, providing an experience that goes beyond the norm for yakitori.

Located in a quiet alley near Gaienmae Station, the restaurant's wooden texture and soft lighting create a relaxing atmosphere. The restaurant consists mainly of a counter, where you can enjoy the realistic atmosphere of having your food grilled right in front of you. The quiet yet warm atmosphere allows you to spend a peaceful time while enjoying conversation.

The owner, who used to run a yakitori restaurant in Saitama, moved his base to Minami Aoyama and opened for business in March 2020. The restaurant was created to further sublimate yakitori based on the experience he gained through his training in Ginza. Since its opening, the restaurant has been widely supported by both local customers and food connoisseurs.

The owner, Mr. Harigaya, trained for 6 years at a famous restaurant in Ginza, and after setting up his own restaurant in Saitama, he moved back to Tokyo. He pours his nerves into every detail, including the handling of the charcoal fire, the discernment of the ingredients, and the temperature control. He is a craftsman who never forgets to be playful and continues to explore new charms of yakitori between tradition and innovation.