Yakitori SANKA

The story

Yakitori SANKA: Michelin Bib Gourmand Yakitori in Tokyo's Kagurazaka

A Yakitori Counter with Roots in Kochi

Just a minute from Kagurazaka Station, a narrow staircase leads to Yakitori SANKA, where chef-owner Yamanaka runs an 11-seat counter alone. The name is a compound of his own surname — Yamanaka — and the kanji for “fragrance,” taken from his hometown of Kami (formerly Kahoku) in Kochi Prefecture. That connection runs deep: the chickens, the salt, the binchotan charcoal — all come from producers Yamanaka visits personally, building the relationships that define his approach to yakitori.

The Birds and the Fire

The menu changes nightly, built around a core of heritage breeds. Kochi’s Tosa Jiro and Tosa Hachikin appear alongside Kuro Satsuma and Aizu Jidori, each bird selected for its distinct flavour and texture. The grilling is simple, precise, and fuelled by Kochi binchotan; the only seasoning is Kochi salt or a light tare. Every skewer is served in sequence, the progression paced by the chef’s hand.

Two Courses, One Vision

Yakitori SANKA offers two courses. The Yakitori Course centres on the skewers, while the Sanka Course weaves in a few chef’s signature dishes that tell the story of his kitchen. To drink, Yamanaka — a certified sommelier and sake diplomat — pours wines by the glass or bottle, and a sake list strong on Kochi labels like Keigetsu alongside regional picks from across Japan.

Recognition without Rest

The restaurant earned a Michelin Bib Gourmand in 2024 and 2025, and again in the 2026 guide — a recognition for good quality, good value cooking. “We’re not satisfied with this evaluation,” the chef states plainly. “We continue to improve every day so that our guests feel even more satisfied.” That spirit of humble refinement, paired with the direct flavours of Kochi, is what makes this counter in Kagurazaka a true yakitori destination.