Located in a quiet area a little further from Azabu-Juban towards Azabu-Dai, this restaurant offers a perfect balance of small dishes and skewers with surprising flavors. If you want to try high-quality yakitori with unique flavors, this is a must-visit spot. - Consomme soup: Made with Amakusa Daio and Hikaritoki Jidori chicken, this soup has a clear and flavorful taste with a wonderful aroma. - Liver mousse: Creamy and rich, this mousse pairs perfectly with raisin bread, enhancing the sweet and sour flavors. - Hikaritoki breast meat skewer: The crispy skin and flavorful meat make this dish outstanding. - Breast tendon skewer: Moist and flavorful, this skewer has a perfect balance of tenderness and taste. - New ginkgo nut - Heart skewer: The strong oil flavor and firm texture make this dish exceptional. - Tamago tofu: Made with Hikaritoki chicken eggs, this tofu has a great texture and a delicious blend of flavors. - Skin skewer: The clear oil and strong umami flavor make this skewer irresistible. - Inner thigh skewer: Made with Amakusa Daio chicken, this skewer has a strong soy sauce flavor and a delightful charcoal aroma. - King okra - Duck neck skewer: Juicy and fragrant, this skewer is a must-try. - Manganji pepper stuffed with ground meat: The rich taste of chicken mince and the crispy fried coating make this dish very delicious. - Chicken wing tip skewer: Made with Hinai-jidori chicken. - White liver: Creamy and rich, this dish pairs perfectly with the sauce. - Somen: Served with chicken broth. - Chicken thigh: Made with Hinai-jidori chicken, this dish has a perfect balance of crispy skin and flavorful meat. The eggplant side dish with salt and olive oil is also delicious. - Negima skewer: Made with Amakusa Daio chicken. - Chicken wonton soba - Plum ice cream I have been a big fan of this yakitori restaurant since I discovered it last year. The fact that it is still easy to make a reservation is also a plus. If you enjoy well-cooked yakitori, I highly recommend visiting this place.

I visited Satori in Azabu for the first time. It's located a little further in from Jūban towards Azabudai, with a calm atmosphere in a cellar setting. The skewers and dishes were very delicious, with skillful cooking techniques. Personally, I felt the flavors were a bit mild. Thank you for the meal.

It was absolutely delicious. If you love wine, you will feel happy. They used various parts of the chicken, including some that I had never tried before. The chef skillfully prepared them for us. The sommelier was very knowledgeable and time flew by quickly. I already want to go back. We also tried two different types of chicken wings, and they were both amazing.

This restaurant opened this year and has been featured in media such as Tokyo Calendar. I called a week in advance and was able to make a reservation. The stylish counter and the owner and staff were all very friendly. I asked for a champagne pairing and enjoyed Sauvignon Blanc, Meursault, Macon, Chambolle, and Gevrey-Chambertin from Burgundy. The slightly robust red wine paired perfectly with the yakitori. I opted for the course menu, and the chicken broth was exquisite. The chicken pieces were large and juicy, bursting with flavor. I also tried a dish of Nagoya Cochin thigh, which was incredibly tender and melted in my mouth. The bill came out to around 35,000 yen per person, which was reasonable considering the high-quality wines we enjoyed. Overall, I felt completely satisfied and got my money's worth. Thank you for the wonderful meal.

Located in a quiet residential area just a 3-minute walk from Exit A6 of Mabu-Ju Ban station, this newly opened yakitori restaurant is situated in the basement of a building. As you descend the stairs, you are greeted by a wine cellar filled with a wide selection of wines. The menu consists of courses only, with the chef hailing from Kumamoto and focusing on "Amakusa Daio" from Kumamoto and "Hirai Koki Jidori" from Miyazaki. Depending on the day, they also offer different types of local chicken and duck, including Inagaki's Nagoya Cochin. The "Satori Course" priced at 12,000 yen includes dishes such as consomme soup, white liver mousse, various types of chicken skewers, and chicken soba for dessert. For drinks, they offer bottled beer and wine. If you're unsure about the wine selection, you can simply tell the chef your preferences and budget, as he is knowledgeable in wines and sake. The reviewer had a great time and is looking forward to trying sake and shochu pairings on their next visit.

▪️Chochin / Hikai Koji Jidori▪️White Liver Pate - Absolutely delicious with no strong taste! Goes well with champagne.▪️Breast Meat Comparison - Front / Amakusa Daioh, Back / Hikai Koji Jidori▪️Matsutake Mushroom Steamed in a Pot▪️Sasami / Hikai Koji Jidori▪️Shoulder Meat / Amakusa Daioh▪️Tsukune / Amakusa Daioh - Juicy▪️Tebasaki / Hikai Koji Jidori - Amazingly bouncy!▪️Menchi Katsu / Amakusa Daioh▪️Shiitake Mushroom - Rich aroma that is irresistible!▪️Eggplant▪️Thigh Meat / Hikai Koji Jidori - Incredibly delicious!▪️Duck Shoulder Meat - I really liked this!▪️Harami▪️Nanahonsuyaki Sake Ice Cream - Topped with mentaiko! You can really taste the sake ❤️Located in Azabu-Juban, Azabu Satori offers dishes featuring Amakusa Daioh from Kumamoto and Hikai Koji Jidori from Miyazaki. The restaurant has a lovely wine cellar right by the entrance and a beautiful interior. The grilled chicken is cooked perfectly and incredibly delicious. It's fun to compare and enjoy the two types of chicken they offer. Everything is delicious, so you might end up getting a little tipsy from all the wine you'll be drinking ☺️ #Yakitori #AzabuJuban #AzabuSatori #AmakusaDaioh #HikaiKojiJidori #Chochin #MenchiKatsu #WhiteLiverPate #Nanahonsuyaki #MatsutakeMushroomSteamedInPot #CounterYakitori #TokyoGourmet #MinatoWardGourmet #AzabuJubanGourmet #WineCellar #Wine #WantToConnectWithFoodies #WantToConnectWithGourmetLovers #GettingTipsy #OfCourseGettingTipsy

While it may be a casual atmosphere, this yakitori restaurant has a concept similar to a French wine cellar, making it very stylish and chic! The interior of the restaurant has a counter with 12 seats. They offer "Amakusa Daio" and "Hikisakura Jidori" for their yakitori, and they also pay attention to the producers and origins of their vegetables. The yakitori is perfectly cooked and each skewer is tender and delicious. I was especially impressed by the tenderness and texture of the chicken breast. Their side dishes are also carefully crafted and beautifully presented. The fig and cream palate cleanser that came out in the middle was incredibly delicious. They have a variety of wines, mainly from France and South Africa, which pair well with the yakitori. They also offer beer, shochu, and whiskey, making it a great choice for those who enjoy drinking. The restaurant is conveniently located near the station and seems to be gaining popularity as a new hot spot.

It seems like a new yakitori restaurant has opened in Azabu-Juban. I decided to check it out because it caught my interest. I heard that it opened in April 2022. It's located about a 3-minute walk from Azabu-Juban Station, so it's quite close. The restaurant uses chicken from Amakusa Daio, Hikari Chidori, and Hichinai Jidori. They are very particular about their wine selection. One corner of the restaurant is a wine cellar with a huge variety of wines. The prices are reasonable, but keep in mind that the initial price range is quite high. The dishes are made with high-quality ingredients and are delicious, and wine enthusiasts will enjoy selecting from their collection. The menu includes items such as tofu and consomme jelly, liver pate, Hichinai Jidori breast meat, zucchini, seasonal white salad, Hichinai Jidori liver, red eggplant, gizzard, calf liver, okra, red meat, Hichinai Jidori stuffed peppers, fried tomato harami, Hichinai Jidori hormone skewers, Hirako Jidori heart meat, wing tips, calf, Hirako Jidori somen, and dessert. They offer a selection of drinks including draft beer, Riesling from Alsace, and various other wines.

I went with a wine-loving friend to a cozy place with only a counter. We enjoyed delicious yakitori paired with wines like Amakusa Daio, Hira-ko, and Hinai-jidori. The yakitori had a nice charcoal aroma and all of them were amazing. The tofu milk soup made with Oomomo tofu and seasonal side dishes were perfect with the drinks. The alcohol tasted even better. They also have a variety of sake, so I'm looking forward to trying that next time.

Located a 5-minute walk from Maabu-Juuban Station, Exit 6, this stylish yakitori restaurant on the basement floor welcomes you with a glass wine cellar filled with French wines. As you enter, classical music plays, creating a great atmosphere. The "Satori Course" includes appetizers, grilled dishes, soba noodles, and dessert, guaranteeing a satisfying meal. The menu may vary, but some items include consomme soup, liver mousse, various chicken dishes, vegetables, tsukune (chicken meatballs), menchikatsu (minced chicken cutlet), and seasonal dessert. The head chef, a sake enthusiast with a sommelier qualification, offers a selection of wines from France, South Africa, and Japan, as well as Japanese sake such as "Takumi" from Yamaguchi and "Shinsei" from Akita. This restaurant is suitable for dates, solo dining, or gatherings like girls' night out.

A restaurant in Azabu where you can enjoy yakitori using ingredients from Kyushu, the hometown of the head chef, as well as Hikariko Jidori and Hinai Jidori. On this day, I was invited to enjoy Hikariko Jidori. The dishes we had included: consomme soup, chilled chawanmushi with junsa and red eggplant, liver pate, Amakusa Daio breast grilled with Hayama wasabi, sand liver and fundoshi featuring Hinai Jidori sand liver and Hikariko Jidori fundoshi, pickles, Hinai Jidori shoulder meat, Hikariko Jidori harami, thick young corn from Miyazaki Prefecture, mixed cuts, Hinai Jidori sabiyaki breast, Hinai Jidori minced meat, Awaji new small onions, Hikariko Jidori wings, Amakusa Daio thigh, tsukune with mustard seeds, grilled Amarillo tomatoes, grilled natural cheese, Shan duck, Hikariko Jidori thigh, and Wan Tan noodles to finish. Hikariko Jidori is raised in a unique way with its own feed and breeding methods from chick to adult. The meat of Hikariko Jidori is softer and more elegant in fat compared to the chewy and firm image of Nagoya Cochin. The standout dish of the day was the sand liver and fundoshi combination of Hinai Jidori sand liver, Hikariko Jidori fundoshi, and Hikariko Jidori sand liver on one skewer. The Amakusa Daio thigh was incredibly juicy, and the Hikariko Jidori thigh meat was so delicious that it was best savored in one bite to enjoy all the juices. The name "Hikariko Jidori" meaning "happiness flying in" is such a lovely name. In times where the news of the current world situation and the pandemic can be disheartening, it's nice to find joy in the little things. Unfortunately, we didn't have time to see the wonderful wine cellar, but I would love to see it next time. #Azabu-Juban gourmet #Azabu-Juban yakitori #Azabu Satori #yakitori #Tokyo yakitori #yakitori lover #yakitori-jo #bird activity girls #R's yakitori pilgrimage #want to connect with yakitori lovers #yakitori shop #yakitori lovers #yakitori love #yakitori girls #yakitori Instagram #foodie #Amakusa Daio #Hikariko Jidori #Hinai Jidori #Shan duck

I was invited by someone for a meal at this restaurant. The consommé was delicious! They started with stylish dishes and then served delicious yakitori. We had a great time enjoying champagne, sake, wine, lemon sour, and a variety of drinks.

"The King of Amakusa" is located in Amakusa, Kumamoto Prefecture, while the "Hirai Koki Jidori" is said to be raised in Kobayashi, Miyazaki Prefecture, and is a type of "Nagoya Cochin" chicken. The famous "Kuro (Satsuma) Chicken" from Kagoshima is easily recognizable by the bottles lined up behind the glass at the entrance of the restaurant. After descending the stairs and entering through the glass door, you are led to the back of the dimly lit counter. You can choose your wine from the wine cellar. To my surprise, a acquaintance (a wine importer) entered the restaurant later, which made me realize that this place is frequented by wine enthusiasts. The food itself was quite enjoyable, starting with a surprising tea as a starter. The liver pate was delicious, but the accompanying raisin and nut-filled baguette was exceptionally tasty. We ordered a bottle of wine, a familiar brand to wine enthusiasts. The 2014 Savigny-les-Beaune 1er Cru Aux Vergelesses from Simon Bize & Fils was a nice choice with its unique fruity flavor and brick-colored edges. Overall, we ended up focusing more on the wine than the grilled chicken. The chicken skewers were good, but not particularly outstanding. The chicken ramen with wontons and homemade ice cream for dessert were delicious. We supplemented with additional wine ordered by the glass. The 2011 Marsannay Rouge from Philippe Charlopin Parizot and the 2017 Morey-St-Denis La Rue de Vergy from Perrot Minot were both enjoyable choices. We indulged in wine throughout the meal and ended up quite tipsy. The restaurant also offers a variety of wines besides Burgundy, and it is a place where wine enthusiasts can gather and enjoy good wine. A great dining experience indeed.

Expensive, not very tasty. Confusing pricing. Unfriendly service.

A variety of completely different types of chicken meat are used to create a course menu with a good balance of flavors. There are also many hidden gem wines available.

Let's go to Yakitori Mariage in Ebisu!

★Great restaurant★ Wine and yakitori