Yakitori Abe

The story

Yakitori Abe Tokyo: Michelin Bib Gourmand Yakitori Near Meguro

A Yakitori Counter in Meguro

Yakitori Abe sits a short walk from Meguro Station, a counter-focused restaurant where the craft of grilling takes centre stage. The restaurant is part of the Hikoei group, founded by chef Abe Tomohiko, and has earned a Michelin Bib Gourmand for its good-quality, good-value cooking. Here, the experience is built around the interplay between the griller, the charcoal, and the diner.

The Chef and His Training

Chef Abe began his career in French fusion at the renowned Kihachi in Ginza, then spent time in front-of-house roles before opening his own café. At 28, he sought deeper mastery of yakitori, knocking on the door of the legendary Tori Shiki in Meguro. After a year of training there, he became chef at its sister restaurant Gallus, where he spent three more years. In 2016, he opened Yakitori Abe, the first of several Hikoei restaurants.

One Skewer at a Time

The kitchen uses Date chicken sourced directly from the farm, grilled over Kishu binchotan charcoal. The philosophy is simple: each skewer is handled with care, cooked with precision, and served at the exact moment it is ready. The open counter allows guests to watch the yakitori chef’s every move — from the subtle rotation of the skewers to the final brush of tare. The restaurant’s tagline, “one skewer, one skewer, with heart,” reflects this dedication.

Hospitality and Human Connection

Beyond the food, Yakitori Abe places strong emphasis on hospitality — what the team calls “human power.” The staff are trained to read the room, timing each serving to the guest’s pace. The result is a warm, attentive atmosphere that complements the serious craft of the grill. For those seeking a focused, unpretentious yakitori dinner in Tokyo, Yakitori Abe delivers a memorable evening.