Yakitori SANKA
2F, 64-4 Yaraicho, Shinjuku-ku, Tokyo, Japan
¥¥ ・ Yakitori
MICHELIN Guide's Point Of View
Bib Gourmand: good quality, good value cooking
A former hairdresser, the chef puts his skills with scissors to good use. Chicken for yakitori is cut along the fibres, making skewers that are pleasing to the eye. Salt is applied with the precision of a hairstylist, creating a symphony of flavours that feels meticulously crafted. While favouring chicken from Kochi Prefecture, the chef chooses the producing region according to the cut. Skill and beauty, fused in yakitori—be sure to give it a try.
Facilities & Services
- Air conditioning
- Counter dining
Credit cards accepted
