Yakitori Ichimatsu

On the theme of ‘playing with fire’, the chef finds ingenious variations on flame and preparation, resulting in yakitori full of variation and surprises. Smoky aromas billow from wing tips grilled over a wood flame. Helmeted guinea fowl, deep-fried with minimal oil, is an idea borrowed from tempura. Duck is char-grilled and swaddled in ankake sauce. Chicken paté and fruit skewers cleanse the palate between courses. You never know what’s coming next, and that’s part of the fun.

Chef Takeda's Unique Skewering Technique

• At Yakitori Ichimatsu, the skewering process is meticulously crafted to enhance the chicken's flavor and texture, with each piece carefully assessed for optimal placement on the skewer.

Innovative Dishes Beyond Traditional Yakitori

• The menu features unconventional items such as chicken breast sashimi, chicken prosciutto, and even a skewer coated with charcoal powder, showcasing a creative twist on traditional yakitori.

Intimate Dining Experience

• The restaurant offers a counter seating arrangement that allows guests to watch Chef Takeda and his team grill the skewers, fostering a closer connection between the chef and diners, enhancing the overall dining experience.

Signature Ingredients

• Hinai Jidori Chicken: This highly prized breed of chicken is sourced from Akita Prefecture, known for its tender and juicy meat. Raised in a clean environment for 180 days, it boasts a rich umami flavor and a refreshing essence, making it the centerpiece of Yakitori Ichimatsu's offerings.
• Charcoal: The restaurant utilizes high-quality charcoal for grilling, which enhances the flavor of the chicken and contributes to the unique smoky aroma of the dishes. The grilling technique is a crucial part of the preparation, ensuring that each skewer is cooked to perfection.
• Ricotta Cheese Oden: A unique appetizer that features ricotta cheese simmered in a savory chicken dashi broth, seasoned with soy sauce. This dish exemplifies the restaurant's innovative approach to traditional flavors, providing a warming start to the meal.
• Chicken Prosciutto: Made from Hinai Jidori chicken, this dish involves curing the chicken in a manner similar to prosciutto, resulting in a melt-in-the-mouth delicacy that showcases the quality of the meat.
• Chicken Skin Skewers: The skin is expertly wrapped around the meat to lock in flavor and moisture, then grilled to achieve a crispy texture. This technique highlights the chef's skill and the quality of the ingredients.
• Seasonal Offal: The menu features various parts of the chicken, including liver, heart, and gizzard, prepared in unique ways that celebrate the entire bird. Each part is carefully selected based on daily deliveries, ensuring freshness and quality.
• Grilled Onigiri Rice Ball: A simple yet satisfying dish that concludes the meal, showcasing the restaurant's commitment to quality ingredients even in the simplest forms. The rice is grilled to perfection, enhancing its flavor and texture.

Tasting Menu

• Omakase Course: ¥26,000

Signature Dishes

• Chicken Breast Skewer: Included in Omakase
• Chicken Thigh Skewer: Included in Omakase
• Chicken Prosciutto: Included in Omakase
• Chicken Wings: Included in Omakase
• Charcoal Powdered Chicken Skewer: Included in Omakase
• Chicken Rice: Included in Omakase