The story
On the third floor of a quiet building in Shinjuku’s Wakamiyacho, 124. KAGURAZAKA offers a counter dining experience that feels both intimate and alive. The chic interior and open kitchen let you watch every skewer being prepared, while the live atmosphere makes each seat feel like the best in the house. This is yakitori taken seriously—slowly, meticulously, and with clear respect for the ingredients.
Owner chef Toshio Kimura spent six years at a 150-year-old chicken wholesaler before refining his skills at a popular French restaurant in Tokyo. He then trained at a famous yakitori spot in Nakameguro before opening his own place in 2023. That background—from wholesale precision to French technique to yakitori mastery—shapes every dish that leaves the counter.
Kimura selects premium chicken brands for each specific cut, pairing them with seasonal vegetable skewers. Everything is grilled over Tosa Binchotan charcoal, a high-grade fuel that imparts a clean, even heat. The result is yakitori that highlights the flavor of the ingredient itself—neither rushed nor overwhelmed.
The restaurant’s dedication has earned it a Michelin Recommended distinction for 2026, a recognition of its quiet excellence in a city full of exceptional dining. For those seeking a thoughtful, unhurried evening centered on yakitori in Tokyo, 124. KAGURAZAKA delivers exactly that.
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