A charcoal-yakitori specialist near Ueno-Hirokoji ranked on Tabelog's Top-100 yakitori list for several years (Yakitori East 2023-2025), serving an omakase course built around premium heritage chickens such as Kagoshima black Satsuma. Reservation-focused and at the higher price tier.
Can I eat here?
We haven’t confirmed specific diets here yet — use the phrasebook to show staff what you can and can’t eat.
An omakase course built around premium heritage chickens grilled over charcoal
Torie's Ueno-Hirokoji branch (鳥恵 上野広小路店) is a charcoal-grilled yakitori restaurant tucked a one-minute walk from Ueno-Hirokoji Station's A4 exit, in a quiet stretch of Yushima just south of Ueno Park. It runs on an omakase-only format: there's no à la carte menu, just a chef's course built around heritage and branded chicken breeds — Kagoshima's Kuro Satsuma, Tottori's Daisen-dori, and Aichi's kogen kochin among them — grilled skewer by skewer over binchotan charcoal. Regulars single out the oyakodon (parent-and-child rice bowl) finishing course and skewers served two ways, shio (salt) or tare (soy-based sauce); diners avoiding soy can ask for salt-only, though the restaurant has not published a formal allergen or gluten-free policy. Courses run roughly ¥10,000–20,000 per person depending on which tasting menu and wine or sake pairing you choose — a splurge by Tokyo yakitori standards, reflecting both the rare chicken breeds and the restaurant's track record: it has been repeatedly selected for Tabelog's Yakitori EAST 100 list in years spanning 2018 through 2025. Seating is small and counter-focused, with two private rooms (4- and 6-person, ¥5,000 charge) for groups wanting privacy. Torie's Tabelog English listing notes multilingual (English and simplified Chinese) menus, though guest reviews describe staff English as limited — bring a translation app as backup. There's no confirmed vegan, vegetarian, or halal menu; this is an all-poultry, sake-and-wine-paired omakase, so travelers with those dietary restrictions should look elsewhere. Reservations are essential — the restaurant takes online bookings through Tabelog, TableCheck, and its own site, and given its award recognition and limited seats, tables can fill up days or weeks ahead, especially on weekends.
✓ Last verified Jul 2026
Hours and details can change — please confirm before you visit.
The towering wooden-beamed izakaya that inspired Kill Bill's House of Blue Leaves, where lantern light conjures an Edo-era warehouse over plates of fresh soba and charcoal skewers.
🌱Vegan
🕌Halal
✓ Last verified Jul 2026
Date
Business
Kita-Kamakura, Kanagawa · Kaiseki with Kamakura vegetables (vegetarian shojin course on request) · ¥¥¥
★ Seasonal kaiseki of Kamakura vegetables, tofu and wheat gluten in a garden dining room
A serene garden-side kaiseki house in temple-filled Kita-Kamakura, descended from a rice-ball shop founded in 1964 in front of Kencho-ji, a few minutes' walk from the station. Its everyday menu is seasonal kaiseki built on Kamakura vegetables, tofu and wheat gluten, but it will prepare a fish-free Buddhist shojin (vegetarian) course for vegetarian and Muslim guests when booked in advance — so reserve and state your needs rather than assuming the standard course is meat-free. Closed Thursdays.
★ Inexpensive charcoal skewers including chicken and motsu (offal)
A near-century-old institution (founded 1928) at the entrance to Inokashira Park, where smoky charcoal skewers cost around 100 yen and the lantern-lit corner building is a Kichijoji landmark. It is a no-frills, often cash-only local favourite rather than a fine-dining venue.
★ All-you-can-eat premium sushi, snow crab and halal-certified A5 wagyu
A sushi izakaya offering a dedicated halal-CERTIFIED course (100% halal ingredients with separate utensils and storage). Because the general venue also serves alcohol, it is best treated as Muslim-friendly with a certified halal course — request the halal course when booking.
A Sri Lankan-Muslim owner's wholly halal-certified ramen shop where collagen-rich chicken broth meets a fiery soy-sauce kick, steps from Assalaam Mosque.
★ Lamb shabu-shabu simmered from lamb neck bones for six hours, plus Uyghur dishes
A halal-CERTIFIED (NAHA / Nippon Asia Halal Association) restaurant run by a Uyghur Muslim owner; a fully alcohol-free venue with a prayer room serving Uyghur and Japanese dishes.
