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National food
Yakitori Imai
Shibuya, Tokyo, Japan
Recommended by Condé Nast Traveler and 9 other food critics.
4.4
212
3 Chome−42−1 Jingumae, Shibuya City, Tokyo 150-0001, Japan +81 3 6447 1710
Recommendations
"Yakitori is typically more about the flavor than the elegance, but here you get a solid serving of both."
on Yakitori
"Of course, you should start with the classics, which also happen to be the restaurant's specialty, yakitori. You can try different chicken parts grilled to perfection on a stick. The grilled chicken thighs are incredibly tender and the seasoning is on point!"
"Yakitori are among the most popular dishes in Japan. These grilled meat skewers can be eaten as you request it. The restaurant Yakitori Imai offers the best meats, selects the best vegetables, to transform a daily dish into exceptional meals."
on Yakitori
"This high-end yakitori restaurant in Jingumae, Shibuya, serves absolutely amazing yakitori. They are very particular about the ingredients they serve at the restaurant, as well as the sake and wine served as well. You can try different chicken parts grilled to perfection on a stick. The grilled chicken thighs are incredibly tender and the seasoning is on point!"
on Yakitori
"Imai's philosophy is reflected in the dinner menu, in which he believes the true style of yakitori is best portrayed. It starts with a delicate chicken liver pate before moving on to a leafy seasonal salad, the chef’s selection of six skewers and the grilled vegetables of the day. Each yakitori skewer is personally seasoned by the chef to match the mood of the customer. Taking notes on what you're drinking, the weather and even your personality, Imai carefully makes a judgement of how to best season ... Read more
on Yakitori
"A treat for the true yakitori connoisseur is the bonpeta or chicken “tail meat” (basically the bishop’s nose). It reminds us of kawa — crispy strips of fat-laden chicken skin — albeit with a lot more fat (and flavour). Yes, sir, these dainty nubs of crunchy chicken tail fat are the very best part of the bird for us."
"Departing again from the chicken theme (but not straying too far), we enjoy the wing of an imported French pigeon."
"Departing again from the chicken theme (but not straying too far), we enjoy the gizzard."
"Favourites such as Negima (thigh meat and leek) are moist with the barest hint of char."
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