Andrew Knowlton

"Yakitori is everywhere, but my pick is Takechan in Ginza. Another chicken-skin skewer and Asahi, please!"

Favy Japan

"6 Excellent Yet Cheap Yakitori Restaurants In Tokyo: Takechan - Takechan is a family-owned restaurant run by an 80-year old man called Takechan. This restaurant is a little hard to find, but you can spot the queue. Luckily, you won't have to wait too long."

Live Japan

"Fans of Japan’s grilled chicken queue up in front of Takechan to savor the original yakitori taste, sitting at a wooden counter that is built right around the grill. Watch the chefs work their magic!"

SunnyPages.jp

"When you walk into Takechan you'll feel like you've walked back into the early Showa era. It's a small, smoky yakitori restaurant. You'll be impressed by the old chefs busily cooking yakitori in front of you. Take-Chan is a very authentic yakitori experience."

Olivia Vincent

"For a traditional Japanese dining experience, this yakitori joint is run by an old master and his family, resulting in an authentic setting and delicious food that’s clearly made with love."

Check Please!

"Then there was a Tebasaki skewer, chicken wings barbecued just with salt, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."

Check Please!

"Then there was Kawa, a skewer with bits of chicken neck with soy sauce, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."

Check Please!

"The fourth skewer was chicken liver barbecued with a sesame sauce, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."

Check Please!

"The second skewer was Sasami, a classic chicken breast with salt and wasabi, it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."

Check Please!

"The first was the Tsukune (chicken meatloaf), it was flavorful and perfectly cooked. I have read that the chef uses a chicken breed called Nagoya Cochin and roasts it over binchōtan, charcoal that’s thinner than what’s regularly used at other yakitori places. The guy knows what he is doing."