Jimbocho Gokita

The story

Jimbocho Gokita Tokyo | Michelin-Recommended Yakitori & French Fusion

Charcoal and Wood-Fired French-Yakitori in Jimbocho

In a quiet corner of Chiyoda-ku, Chef Yuto Gokita brings a singular vision to life at Jimbocho Gokita. The restaurant’s concept is a deliberate fusion: charcoal and wood-fire grilling — the soul of yakitori — elevated by the precision of French culinary technique. The result is a style Gokita calls “innovative Japanese,” a phrase that signals not a gimmick but a deeply considered approach to fire, ingredient, and sauce.

The kitchen’s mastery of difficult heat sources — charcoal and wood fire — is the backbone of every dish. These techniques are applied across a dinner menu that marries grilled skewers with full-bodied French cuisine, each plate finished with sauces designed to broaden and deepen the flavours. This is not fusion for novelty’s sake; it is the natural expression of a chef who trained in both worlds.

Chef Gokita began his career in Tokyo under Aoki Ken at Ginza Restaurant Perignon before moving to France at twenty-five. He worked in the two-starred La Reserve d’Abeaume in the south and the one-starred Le Jardin des Remparts and Hostellerie Vieux Moulin in Burgundy. Back in Japan, he served as sous chef at Akasaka’s Chemin and as head chef at Ebisu’s Serier and Aoyama’s Manoir d’Ino. In July 2021, he opened both Jimbocho Gokita and the online charcuterie store Boucherie Tokyo.

The recognition is swift: the restaurant earned a Michelin Recommended distinction for 2026, a mark of its confident, original cooking.

A Counter of Cherry Blossom Wood

The interior is intimate and warm. A counter made from a single slab of cherry blossom wood anchors the space, surrounded by the natural warmth of timber. A private room with its own entrance is available for up to six guests, offering seclusion for special occasions. The dress code is smart casual.

A Wine Cellar Shaped by Experience

Chef Gokita’s time working alongside owner-sommeliers in France and Japan is reflected in a wine list of three to four hundred bottles. It focuses on Burgundy and includes a strong selection of Japanese wines, with many available by the glass. The drinks menu also features Yame tea from Fukuoka, original cocktails made with it, and a cider poured from the barrel by a certified master.