Nihonbashi Shidori, Chuo-ku, Tokyo. The restaurant was opened in 2007 by the previous owner in Nihonbashi Horidomecho. In 2018, it was relocated to the current location in Kodemma-cho. In 2022, the current owner, who trained under the previous owner since 2014, took over the restaurant. The cozy restaurant has 8 counter seats on the first floor and 6 table seats on the second floor. The atmosphere inside is chic and relaxing, despite the slightly shabby exterior. They are open every day except holidays, which is convenient in this area. The menu includes an 8 skewers course, mozzarella with chili peppers, mushrooms, eggplant, and more. The charcoal-grilled chicken skewers are delicious, although some skewers may be better than others. The drink selection is decent, with a highlight being the AKAYANE sansho pepper from Sata Sozai. Overall, the restaurant seems to be improving under the new owner and is a good option for a Sunday meal.

I asked my junior if they wanted to go out for a casual drink today, and they were okay with it! We were a bit late, so having a light meal was out of the question, but that was fine. We decided to go for the 8-course meal with draft beer. When we arrived, we noticed that there were new staff members and the menu had changed. Unfortunately, the evening drink course was no longer available, so we settled for the 8-course meal with two small appetizers. The first dish was sasami with wasabi, which was delicious. The next dish was liver, which was also good. The taste of the yakitori had returned, and we felt reassured that we could continue to visit this place. It was a happy ending!

We visited with 7 people and enjoyed a leisurely 10-course meal in a private room on the second floor. It's a restaurant we've loved for a long time, and although there was talk that the taste has changed slightly since the new owner took over, it was still very delicious. Our guests were also pleased. We will definitely visit again! ^_^

The atmosphere and taste of the restaurant are great, with a 10-course meal filling you up. There are counter seats and box seats on the second floor, and the style is one skewer at a time. The price of 5000 yen per person is good. However, the ventilation seems weak as the smoke left a lingering smell on my clothes, which was disappointing. But considering the value for money, I would definitely want to visit this restaurant again.

The food was so delicious that I couldn't resist going back again two weeks later. It might be the first time I've done something like this. The restaurant is close by, has a great atmosphere, easy to make a reservation, and offers reasonable prices, yet the taste is top-notch. The staff, including a new member, were very attentive and skilled, making the experience even more enjoyable. Even though I had eaten a lot of yakitori last time, I couldn't resist ordering a yakitori bowl again, and it felt like going through the course twice, but it wasn't overwhelming and I enjoyed it the second time around. I'm looking forward to trying out the appetizers and noodles next time. This restaurant has become one of the few places I want to visit regularly.

I left it up to the chef's choice and had 8 dishes. Delicious! Eating freshly made dishes at the counter made me happy. Both the vegetables and chicken were excellent. The chicken rice was also delicious. The flavor of the shiitake mushrooms was just right. Spent a relaxing hour, enjoying a grown-up time. Happy to have discovered another restaurant I want to visit again.

After lifting the ban, the business reopened and I visited after a long time, only to find the shop owner absent. I found out that there has been a generational change, with the successor taking over the grilling duties. The menu remains the same, starting with a base of evening drink sets. First, I tried the liver, then the tsukune. However, something seemed off - the grilling was too sweet and lacked a certain aroma. I couldn't quite pinpoint what had changed. It seems the previous shop owner's skill was indeed exceptional. Perhaps the preparation method has changed? I will keep an eye on things and revisit once things settle down. It's a favorite spot of mine, so I'll give it another chance.

I visited this place last time in February when I didn't even care about Corona. Finally, after half a year, I was able to come back. Unfortunately, the counter was full, so we took over the second floor with three people. The food here is delicious, but it's totally different from the freshly made dishes at the counter. Hot food is definitely better when it's freshly made, and cold food is even colder. I have come to realize the importance of freshness.

It seems like a favorite restaurant among my colleagues, and I was taken there to visit. When I sat at the counter, grated daikon radish was served as a palate cleanser, which paired really well with the yakitori. The yakitori was served at a pace that matched my eating speed, and each skewer had a gentle and delicious flavor. In Tokyo, yakitori tends to be salty, but here, everything had a mild taste and was very tasty. The course ended with chicken rice. The 12 skewers course cost 3500 yen, and adding a bottle of shochu starting from a draft beer brought the total to around 6000 yen. The prices and atmosphere of the restaurant are very user-friendly. I was introduced to a great restaurant.

There are many yakitori restaurants in Ningyocho, but the yakitori here is top-notch. They have recently moved closer to Kodenmacho, making it a bit hard to find, but they are fully booked every day so it's difficult to walk in without a reservation. With a bottle, you can enjoy an evening drink course with rice dishes for 4,000 yen and get change back. The evening drink course includes 6 delicious yakitori skewers: tsukune with sauce, liver with sauce, shishito pepper with sauce, chicken tail with salt, heart with salt, and tail with salt. All of them are excellently prepared, especially the liver which is outstanding and a must-order for seconds. Today, I splurged a bit and added side dishes and additional skewers. The meal comes with a choice of minced chicken rice or chicken rice in a half-size portion, showing that they understand their customers well. I am truly impressed.

After moving, the first thing you notice is the absence of the traditional lantern, but you can spot a red mailbox and bicycles, marking the entrance. It's true that the entrance is a bit hard to find, but once inside, it feels like the same old place. The counter and everything else seem to have been brought over from the previous location! The menu is also the same, with the usual evening set including a drink, appetizer, and two small dishes, along with a set of six assorted grilled chicken skewers for ¥2,150. We added potato salad and rolled omelette, and finished off with minced chicken bowl and chicken rice. The entrance may be disappointing, but the quality of the food, the deliciousness, and the affordability remain outstanding. It's truly a wonderful restaurant!

Casually browsing through old Twitter, I stumbled upon a recommended yakitori restaurant and felt the urge to visit. This place is known as a top-notch yakitori spot, and the stress of ordering is alleviated by the fact that they have two grills running simultaneously, allowing for faster service. I opted for the omakase course which included about 15 skewers and added a soboro rice bowl. The whole meal took around 1 hour and a bit to finish, including drinks, and the total bill came to 7500 yen, which was surprisingly affordable. The highlights were the kashiwa (chicken thigh), truffle salt on tebasaki (chicken wings), furisode (chicken tenderloin), and chouchin (chicken skin). The only downside was that the egg portion in the soboro rice bowl was a bit too much for my liking. The liver, sasami (chicken tenderloin), tsukune (chicken meatballs), quail, tebasaki, hatsu (chicken heart), and seseri (chicken neck) were all delicious, with the overall experience being very satisfying. The restaurant is run by the manager and three staff members, who provide attentive and efficient service. The atmosphere was relaxed and enjoyable, making it a great dining experience. The name of the restaurant is "Shidori." When I called for a reservation, the manager answered with a quick "Hai, Shidori desu," which was a bit hard to catch. Overall, a highly recommended spot for yakitori lovers.

I visited Chidori during a business trip to Tokyo and decided to try their Torafu Kirishima. The appetizer was grated daikon with chicken skin ponzu, showing the high level of quality from the start. Next, I had the Shimarassho, which had a perfect seasoning of bonito flakes. I also tried various skewers such as tsukune, quail, chicken liver, stuffed bell pepper, and chouchin. Each skewer was small but just the right size for enjoying with drinks. The seasoning was light but flavorful with a rich sauce. For the finale, I had the Chidori-style chicken rice, which was surprisingly light with a strong umami flavor. It was evident that a lot of effort and care went into the preparation, and I would definitely like to visit this restaurant again.

8 delicious courses and a lemon sour. The tender chicken liver melts in your mouth, so delicious! I will definitely come back. ✨✨

I went to a quiet little restaurant with a counter on the first floor and table seats on the second floor. I really liked the atmosphere. I ordered the chef's choice course, which had more food than I expected. The yakitori was delicious.

The cost performance of the alcohol was quite good.

The greatness of the interior of the store cannot be imagined from the entrance! The taste of the liver is excellent. The shochu that can be kept in a bottle is also delicious!

I used to frequent this yakitori restaurant before they relocated. The master's skill is evident in the perfect grilling of the skewers. The appetizers are also delicious, and I always leave satisfied no matter what I order.