1 week Ago By The Savvy Team
Hidden away on the second floor of an unassuming building in Omotesando is an intimate yakitori restaurant called Tokoyo No Naganakidori. From the moment you ascend the staircase, you’re greeted by a space that feels exclusive yet inviting. With just 10 counter-seats surrounding an open kitchen, every guest enjoys a front-row view of Japan’s chicken grilling artistry.
Specializing in yakitori omakase, this newly opened restaurant, is a hidden gem quietly redefining how people experience high-end yakitori in Tokyo.Reinventing Yakitori© Photo by Tokoyo No NaganakidoriYakitori may be a staple of casual dining in Japan, but here, it’s an art form. Only serving one omakase menu to a limited number of guests each night, Tokoyo No Naganakidori guarantees all guests enjoy a dining experience that incorporates authentic flavors with an elevated touch.
The service is impeccable, striking a balance between warmth and professionalism. Chef Toshihiro Osawa even takes time to share insights about the ingredients and cooking techniques, adding a personal touch that deepens the experience.The 16-item course menu, heavily influenced by the Kyushu region of Japan, offers guests the opportunity to taste the best cuts of native chicken along with the season’s freshest vegetables.
The Surprising Menu Highlight?© Photo by Shelley SmithThe liver skewer. Unlike the metallic, rubbery texture often associated with liver, this one is incredibly creamy, almost buttery, with a mild sweetness and deep umami flavor. Another memorable bite was the chicken meatball, wrapped in nori and topped with egg yolk and caviar.
The sensation of the egg yolk bursting in the mouth, melding with the tender chicken mince, created an explosion of creaminess that was nothing short of luxurious.Pairing Additions© Photo by Shelley SmithThe friendly sommelier, who also serves the dishes, expertly guides guests through the pairings of sake and wine. Sake dominates the first half of the course, with lighter, subtly sweet varieties complementing the delicate flavors of the appetizers.
The well-balanced Nichinichi Yamadanishiki sake, was especially enjoyable as it had just the right level of acidity to cut through the rich chicken juices. As the meal progresses, sake gives way to carefully selected white and red wines to better match the even richer cuts.The Unexpected Pleasure of Raw Chicken Sashimi© Photo by Shelley SmithRaw chicken is rarely found on menus outside Japan, and for good reason—it’s not commonly considered safe.
However, in the hands of a master chef, torisashi (raw chicken slices) become a delicacy. Dipped in sweet Kyushu soy sauce, each cut offers a slightly different texture—some incredibly soft, others with a subtle crunch. The clean, mild flavor is reminiscent of high-quality fish sashimi, making it an unexpectedly delightful experience.
Jidori (a type of free-range chicken unique to Japan), or specifically the kurosatsuma chicken used at this restaurant, is particularly safe to eat raw due to its exceptionally high-quality breeding and strict handling standards. Kurosatsuma chicken is a black meat from Kagoshima prefecture developed with one of the three native Japanese fowl species. It’s especially renowned for its tenderness and juicy umami flavor.
Unlike conventional chicken, this jidori breed is raised with rigorous hygiene protocols. These chickens are free-range and fed a natural diet and processed using specialized methods that minimize bacterial contamination. In Japan, only certain licensed restaurants are allowed to serve raw chicken to ensure that it is handled at the highest safety standards.
Tokoyo No Naganakidori is one of these restaurants.The Customer’s ChoiceUltimately, for those too hesitant about trying raw chicken, there’s no need to worry. At Tokoyo No Naganakidori, the course can be tailored to each guest’s preferences.
The chef is more than happy to cook the meat using a low-temperature technique that preserves the delicate flavor and freshness of the jidori chicken while offering a more familiar texture.A Taste of Japan’s Culinary Past© Photo by Shelley SmithThe true secret of this refined restaurant lies in its ability to transport you back in time—an opportunity to try a taste of Japan before the Meiji era. One of the most remarkable aspects of Tokoyo No Naganakidori is its commitment to preserving authentic, pre-modern Japanese ingredients.
The rice they use is asahimae rice from Okayama prefecture. Similar to their use of kurosatsuma chicken, this rice is another rare find. Ashimae rice is an heirloom variety that remains untouched by genetic modification.
It offers a firmer, more distinct texture than modern rice blends.Japanese Tradition With A Touch of European Elegance© Photo by Tokoyo No NaganakidoriThe restaurant’s interior evokes the charm of a luxurious Japanese train carriage—deeply rooted in tradition but accented with European refinement. The setting is warm and intimate, designed to make diners feel both at ease and immersed.
Subtle ambiance music fills the space, creating a calm atmosphere that enhances the meal without overshadowing conversation. Even the bathroom reflects attention to detail, with kodo incense and a bonsai adding a delicate touch of Japanese tradition.Seasonal Considerations© Photo by Shelley SmithA core element of Japanese cuisine is celebrating the seasons, and this restaurant wholeheartedly embraces that philosophy.
From the vibrant, juicy seasonal vegetables in their yakitori omakase menu to the beautiful cherry blossom bonsai display for spring, every detail evokes a deep connection to nature and tradition.So, Who Should Dine Here?“The beauty of yakitori is in its simplicity—but it demands precise technique. If guests can recognize that, it means a lot to me.
” Chef Toshihiro OsawaThis isn’t just a meal—it’s an experience. More refined than your typical izakaya yakitori joint, Tokoyo No Naganakidori is perfect for special occasions, date nights and food lovers seeking an elevated omakase-style yakitori experience. Whether introducing friends and family to the depth of Japanese cuisine or indulging in a night of culinary excellence, this hidden gem is a must-visit for all.
The DeetsTokoyo No Naganakidori© Photo by Tokoyo No NaganakidoriAddress: Aoyama Building 2F, 5-16-1 Minami-Aoyama, Minato-ku, Tokyo (Google Map Link)Omakase course price: ¥12,000Time: 5:30 p.m.-11 p.
m. (Two course sessions avaible from 5:30 p.m.
and from 8 p.m.) Closed Monday and SundayAvailable seats: 10 counter seats and one table in a semi-private room for four peopleOfficial website: https://www.
tokoyo-no-naganakidori.com/en-home Telephone: 050-1724-0048 (or reserve online)Access: 10-minute walk from Omotesando Station Exit B1.
