Isehiro Kyobashi-honten

Opened in Taisho 10 (1921), we have
a long history specializing in "yakitori."
Please enjoy our authentic taste, which was
adored by the famous film director Yasujiro Ozu.

We use only selective quality ingredients.
For example, we only use the hens matured
to the best stage to eat.
We specially purchase the famous Senju negi
(green onion) from the wholesaler in Senju, who secure
the best stock of same quality throughout the year.
We use only the kind of shiitake mushroom and green pepper
that are used at first-class Japanese restaurants in Tsukiji.
Even the salt we purchase is delicately hand-made in Shizuoka.
Using all these special ingredients, our veteran chef starts
the seasoning and other preparation early in the morning.
To ensure freshness, we finish using everything
on the same day and keep no remainder.
Besides, we use "ubame-binchotan" charcoal
for a better cooking effect.
Gourmets from all over the world gather at
our restaurant to seek authentic "yakitori."
We ask each guest to refrain from drinking more
than three-go sake (540 ml) so that they won't lose appreciation
of the real deliciousness of the chicken.
In return for that, we serve the high-quality sake
that perfectly match with our "yakitori."