Visit on July 20, 2023, location 10 minutes walk from Hiroo Station, reservation required, invitation, unclear waiting reservation, 4 people, 14,000 yen per person, order Nana Torime Course, bamboo shoot chawanmushi, drooling chicken, shoulder elf France chicken rillettes, asparagus chicken wonton, tsukune, chicken wing root liver, thick fried tofu, Kyoto red chicken thigh, chicken wing dumplings, oyakodon, tantanmen. A yakitori restaurant in Minami Aoyama. 10 minutes walk from Hiroo Station Exit 4 of Tokyo Metro Hibiya Line. About 15 minutes walk from Omotesando Station. The restaurant is located on the basement floor of Forest Building. The owner is Naoki Kawanami, formerly from Kokepiyo in Daikanyama. Opened Minami Aoyama Nana Torime on September 28, 2016. Received one Michelin star from 2018 to 2022. Closed on the 2nd, 4th Saturdays, Sundays, and holidays. The menu has only one Nana Torime course for 9,800 yen (including tax, excluding 10% service charge). There are only 11 counter seats, no table seats or private rooms. Reservations are accepted only through OMAKASE for online reservations, not by phone. Cards accepted, electronic money not accepted. The restaurant is underground and has somewhat poor cell phone reception.

The fire-grilled dishes were outstanding as always! I visited Nana Torime in Minami Aoyama regularly. This time, in early September, I was hoping to see some autumn ingredients, and I was not disappointed. The first dish was a steamed matsutake mushroom bowl. It was my first matsutake of the year. The skewers included seseri and shoulder meat, both perfectly grilled with overflowing umami flavors. The sauce was just the right amount of sweetness, not overpowering at all. The tsukune here is personally the most delicious in Tokyo. The mushroom dumplings were particularly memorable this time, juicy and flavorful. They were served with Parmesan cheese. The chicken white broth ramen for the finale was rich and delicious. I wonder if it's a limited menu item? It would be great if it became a regular item. I ordered three more skewers and two types of ramen for a satisfying experience. Once again, I left completely satisfied. Thank you very much.

I was taken here by some senior colleagues who I am grateful to, and it was my first visit. The small restaurant had a cozy atmosphere with an L-shaped counter, more like a local izakaya than a high-end establishment. The lemon sour drink was delicious with lots of frozen lemons, perfect for the hot summer weather. The yakitori was indeed very tasty, living up to its reputation. It may be difficult to make a reservation at this popular restaurant, but if I have the chance, I would definitely like to go again!

Nishi-Azabu "Nanachidori" is a Michelin-starred restaurant known for its difficulty in making reservations. The interior has only 11 seats at an L-shaped counter. The restaurant is known for its high-quality dishes, similar to yakitori. The number of skewers served in each course is limited. The Matsukaze Jidori chicken, a type of Nagoya Cochin, stands out for its rich fat and umami flavor, with a glossy appearance. The meal ends with a ramen dish that combines soy sauce and chicken broth. Thank you for the wonderful meal.

Nan Aoyama Shichitori is a unique and standout yakitori restaurant among the hundreds in Tokyo. It is difficult to make a reservation here as tables get booked up quickly. The reason behind its popularity is clear once you try their exquisite courses. While other famous yakitori places may focus solely on skewers, Nan Aoyama Shichitori offers a variety of authentic Japanese dishes alongside delicious yakitori. The grilling technique is exceptional, leaving the outside crispy and the inside juicy, allowing the flavors of the ingredients to shine. The selection of drinks, including sake, wine, and sours, caters to various preferences, with a particularly outstanding wine selection. The noodles and rice dishes at the end of the course are also top-notch. Additionally, you can enjoy additional skewers during the course. Discovering this restaurant was truly a delight!

Nice to meet you, Nana Torime-san. I miraculously got a seat at this restaurant. Thank you so much. The food was so delicious that I forgot to take many photos. The way they skewered the sesame seeds and the gentle grilling were amazing. The minced meat in the tsukune was pounded, and with a hand knife? The texture was so different, it was surprising. I was moved by the soup made only with corn and water at the beginning. The side dishes were outstandingly delicious as well. Thank you for the wonderful meal. The lemon sour and sake kept the lively vibes going throughout. Thank you for the great experience.

The second round starts at 8:00 pm. Various bird dishes come out one after another, all of them delicious. This is my third visit, and the course not only includes yakitori but also elements of Tori Kappo cuisine. For the finale, I had both ramen and oyakodon. They are small portions, so ordering a double is still enjoyable. This restaurant never fails to impress me, and I always leave feeling satisfied.

■ Michelin-acclaimed yakitori restaurant Nanao in Minami-Aoyama, known for using Matsukaze Jidori, Kyoto Akadori, and El France, with the best charcoal grilling. ■ Course duration: 2 hours 15 minutes Nanao, a Michelin-starred yakitori restaurant, is my favorite place for yakitori. It's a popular spot located a 10-minute walk from Hiroo Station, up the hill on Nichigai Street. The exterior features a white sign with the restaurant's name on the 1st floor of a building, making it easy to spot with waiting customers before opening time. Inside, descending the stairs to B1F, you'll find a chic and cozy L-shaped counter with 11 seats made of gentle wood. Master Naoki Kawana trained at Kokepiyo in Daikanyama before opening his own restaurant. The long-term, safe breeding of Matsukaze Jidori, Kyoto Akadori, El France, and quail eggs with completely drug-free feed, combined with Kawana's exquisite grilling over Kishu Bincho charcoal, results in an exceptional course every time. I'm always completely satisfied with the deliciousness. And this time, since it was Setsubun, they even served Ehomaki, a special roll eaten for good luck in the direction of the year. ■ Seseri Nanao's yakitori starts with this delicious seseri that makes you feel like you've come back home. ■ El France I always look forward to eating this. The yolk is very rich and creamy! The texture is completely different from regular quail eggs, and it's larger! ■ Homemade Chicken Rillettes A rich and smooth rillette spread on toast. The creative menu items are all of high quality! ■ Tsukune The strong meaty texture of the tsukune, grilled thoroughly over charcoal, is fragrant and delicious. ■ Thick Fried Tofu Crispy on the outside and fluffy on the inside! Nanao's thick fried tofu is one of my favorites among yakitori restaurants in Tokyo. ■ Kyoto Akadori Chicken Thigh Juicy and delicious, with a crispy skin grilled to perfection. ■ Dried Fish Soy Sauce Ramen The soup's flavor is on par with ramen shops! The aroma of dried fish and the richness of soy sauce are excellent. ■ Oyakodon The melt-in-your-mouth texture and the delicious taste of the broth make this the best oyakodon. The addition of El France is a nice touch. Always the highest level of satisfaction whenever I come! Omakase course: - Water and corn soup - Kata (chicken oyster) - Chicken skin with ponzu sauce - Tsukune - El France - Okra - Homemade chicken rillettes - Tomato - Oil-drenched chicken, Sansho noodles - Thick fried tofu - Kyoto Akadori chicken thigh - Harami (skirt meat) - Stuffed bell pepper - Chicken tail - Bonjiri (tail tip) - Dried fish soy sauce ramen - Oyakodon with El France ◆ I hope you find this helpful and feel free to save it if needed ◆

I used to go all the time when they first opened, but it had been a few years since I made a reservation for omakase. The prices had changed to between 6,500 yen and 9,500 yen. The individual dishes were delicious, especially the Kawapon and pate! Also, the grilled dishes that weren't skewers were really tasty too!

Yakitori Nanachidome is a highly recommended yakitori restaurant for food enthusiasts. The presentation is beautiful and the moment you taste it, you will be impressed. The skilled craftsmanship of the chefs and the carefully selected ingredients create exquisite yakitori dishes. Not only is the taste exceptional, but the attention to detail in the presentation is also evident. For food enthusiasts, Nanachidome is a true treasure trove of gourmet delights. Be sure to visit and experience a luxurious culinary experience. An unforgettable masterpiece awaits you.

From the first year of opening, this yakitori restaurant has been awarded one Michelin star, making it extremely difficult to reserve a table. It is a popular spot that captivates many gourmet enthusiasts. The chef, Master Kawana, not only serves delicious yakitori but also a variety of side dishes, each one bursting with flavor. The balance of flavors in each dish is truly exceptional. The course menu is omakase only, with the contents changing slightly each time due to the ingredients used. This time, the menu included corn soup, chicken neck, crispy chicken skin with ponzu sauce, quail meatballs, chicken rillettes, stuffed bell peppers, bonjiri chicken in vinegar, thick fried tofu, Kyoto red chicken thigh, heart (choice skewer), tantan noodles (without cilantro), and warabi mochi. It had been a while since my last visit, but the food was still outstanding. The skewers, starting with chicken neck, were cooked to perfection, bringing out the natural flavors and textures. I noticed there were more dishes with sauce compared to before. The side dishes were also exceptional, with the thick fried tofu always being crispy and delicious. The stuffed bell peppers and Kyoto red chicken thigh had crispy skin and were incredibly juicy. For dessert, I chose the tantan noodles, which were undeniably delicious. My wife had the oyakodon, which was incredibly creamy and delicious. I will definitely have a hard time choosing the perfect dish to end my meal on my next visit. Once again, I left the restaurant completely satisfied. Thank you for the wonderful meal!

Nenigan's Seven Birds is a highly sought-after restaurant in Tokyo. The skewers are delicious, and the appetizers are also amazing. Particularly, the homemade rillette and stuffed bell peppers were outstanding. The stuffed bell peppers are served with rice soaked in the leftover sauce, which is also delicious. The parent-child rice bowl we had at the end was fantastic, with rich and creamy eggs. Among all the parent-child rice bowls I've had, this was the best. We also had steamed edamame, chicken skin with ponzu sauce, quail meatballs, young corn, and more. I forgot to take photos of the additional dishes we ordered. The simple soy sauce ramen and salt ramen looked delicious too, so I'd love to try them next time along with other dishes we missed this time.

It goes without saying that this is a very delicious yakitori restaurant. Lately, there are more and more of these types of restaurants popping up. However, Nanachome-san is truly one of a kind. It can be a bit tough to get a reservation, but I will definitely go again! Thank you very much! ^_^

Nan Aoyama's Nana Torime for yakitori. I was invited to Nana Torime, a popular yakitori restaurant in Tokyo where reservations are difficult to come by, for the second time. Thank you as always! Nana Torime is highly popular among yakitori lovers and is known for its delicious food. Personally, I still vividly remember being surprised by the amazing taste when I visited before. We ordered the course with drinks and here is the lineup: Edamame chawanmushi, Chicken shoulder skin with ponzu sauce, Quail tsukune, Mozzarella cheese, Homemade rillettes, Young corn, Chicken vinegar dish, Bonjiri, Thick-fried tofu stuffed with meat, Chicken liver, Oyakodon, and Creme brulee. Everything was incredibly delicious... the quality is just too high. While everything was superb, the grilled items, especially the chicken shoulder skin, quail, tsukune, chicken thigh, and chicken liver, were so delicious that I couldn't help but moan with each bite. The grilling was perfect, and the sauce was exactly to my liking. The oyakodon was the highlight, with its incredible taste that will make you tremble. Many people must be thinking about trying a larger bowl of it someday. It's impressively delicious. Even the creme brulee was of top-notch quality, not losing to a dessert specialty shop. It was incredibly delicious. The staff were also very friendly and welcoming, making the atmosphere very pleasant. I don't know when I'll be able to visit again, but I hope to accumulate enough good karma to be able to return.

This yakitori restaurant is known for its high-quality ingredients and gentle grilling technique. The meat is very juicy thanks to the gentle grilling. The quail eggs are perfectly cooked with a runny yolk that is deliciously creamy. They bring out the best flavors of the ingredients. We enjoyed the meal until the end and left feeling satisfied!

Shop owner Mr. Kawanami trained at a traditional Japanese restaurant in Ebisu for 8 years before opening "Minami Aoyama Nanachidome" in September 2016. The course features the best ingredients such as Matsukaze Jidori chicken, Kyoto-produced Kyoto Akadori chicken, and El France quail eggs raised on completely drug-free, safe feed, grilled to perfection with the highest quality Kishu Bincho charcoal. Course contents include: Seseri (chicken neck), Kata (chicken shoulder), Torikawa Ponzu (chicken skin with ponzu sauce), Sune (chicken leg), homemade chicken rillette, Tsukune (chicken meatballs), soft-boiled quail egg, chicken vinegar dish, young corn, stuffed bell pepper, thick fried tofu, Kyoto Akadori chicken thigh, back liver, oyakodon (chicken and egg rice bowl), soupless tantanmen (spicy noodle dish), and warabi mochi. - Name: Minami Aoyama Nanachidome - Address: B1F Forest Building, 7-13-13 Minami Aoyama, Minato-ku, Tokyo - Nearest stations: 10-minute walk from Hiroo Station, 15-minute walk from Omotesando Station - Phone: 03-6427-3239 - Business hours: 17:00-22:00 - Closed on Saturdays and Sundays - Budget: Up to 19,999 yen - Payment methods: Cards accepted, no electronic money or QR code payments - Notes: Reservation only, no private rooms, available for full venue rental, all seats non-smoking - Recommended menu: Nanachidome course

☆Recommended Points☆ ① A popular yakitori restaurant that has earned one Michelin star and is difficult to book ② In addition to yakitori, their side dishes and ramen are also delicious [Recommended Occasions] Anniversaries, dates, entertaining clients, business dinners [Menu] "Shichitori Course (9,800 yen)" *Service charge 10% extra [1st Image] "Seseri" Seseri is a rare part around the chicken's neck, only a small amount can be taken from one bird. It has a firm texture, yet tender due to the perfect grilling, resulting in a juicy finish. Seseri at Shichitori is known for being served with mustard, enhancing the sweetness of the meat. [2nd Image] "Tsukune" A large and impactful tsukune with a generous amount of chicken meat, providing a satisfying bite and meaty flavor. [3rd-6th Image] "Kata", "Quail", "Bonjiri", "Liver" Kata, a shoulder meat skewer, is grilled with a flavorful sauce, offering a crispy and juicy texture. Quail bursts with juiciness upon biting, while Bonjiri is juicy and tender, with a hint of sweetness from the fat. The liver skewer is rich in flavor and generously portioned. [7th Image] "Kyoto Akadai Chicken Thigh" A dish featuring Kyoto Akadai chicken, known for its fine texture and juiciness. Served with a special spicy yuzu pepper, enhancing the chicken's sweetness. [8th-11th Image] "Edamame Chawanmushi", "Duck Tataki", "Chicken Skin with Ponzu", "Chicken Rillettes" A refreshing chawanmushi made with fresh edamame, allowing the egg and dashi flavors to shine. Duck tataki is tender with a sweet teriyaki glaze and a hint of sansho pepper. Chicken skin with ponzu is crispy and light, while chicken rillettes on toast is a rich and aromatic dish. [12th-15th Image] "Young Corn", "Chicken Sunomono", "Stuffed Bell Pepper", "Homemade Thick Fried Tofu" Crispy young corn with a savory soy sauce, perfect for pairing with drinks. Chicken sunomono is a refreshing dish with a tangy vinegar dressing. Stuffed bell pepper is packed with meat and complements the pepper's bitterness. The homemade thick fried tofu is exceptionally crispy, offering a delightful texture. [16th-19th Image]

Both the sashimi and the individual dishes were delicious. ~Order details~ ■Chef's choice course - Bamboo shoot chawanmushi - Grilled mushrooms with green onion and soy sauce - Chicken tenderloin with yuzu pepper - Homemade chicken rillettes - Asparagus and chicken dumplings - Chicken wings with yuzu pepper - Chicken wing dumplings - Heart and skirt - Chicken and dried fish soba - Salt tantan noodles - Oyakodon - Creme brulee

Everyone I ask always says "Great cost performance and delicious!" It's so popular that it's hard to make a reservation, so I begged my friends to go with me twice. The volume, taste, cost performance - everything is satisfying. Considering the location in Minami Aoyama, the quality of the food, they could definitely charge more, but the fact that they don't adds to their charm! The dishes make you wonder, "Chicken can taste this good?" The juicy flavor that spreads with each bite is sweet and has no unpleasant smell. Everyone rushing to make reservations for the next visit is understandable the moment they take a bite. The relaxed atmosphere was also to my liking.

Nan Aoyama Shichitori Me. Two days in a row of yakitori following the previous day's bird market. Only course meals available. The course includes 6 skewers, which is slightly less (additional orders are possible). Instead, 6 to 7 side dishes will be served. The main chicken is Matsukaze Jidori from Mita, Hyogo, and the yakitori is cooked to perfection. The finishing dish of dried sardine soba alone is enough for the restaurant to stand out.