Tokyo
Osaka
Kyoto
Hyogo
Hokkaido
Nara
Fukuoka
Hiroshima
Kanagawa
Ishikawa
Florence
Paris
Rome
Porto
Barcelona
New York
Venice
Madrid
Marrakech
San Juan
Yakitori Sei
Enjoy yakitori, classic Japanese grilled chicken skewers, around the counter of this cozy restaurant in Shinjuku.
Restaurant Details
Chef Sei Takuma’s family runs a popular yakitori restaurant in Shizuoka — and from childhood, Sei dreamed of establishing his own eatery in Tokyo. After university, he apprenticed at a kappo restaurant in Ebisu, before opening his own restaurant, Yakitori Sei, in Shinjuku in 2008.
With just 16 counter seats, the restaurant's design allows guests to watch the preparation and grilling, for an intimate dining experience.
A steadfast commitment to quality ingredients is key to Yakitori Sei's success. Sourcing meat solely from trusted poultry suppliers and emphasizing freshness is part of the magic. Carefully honed techniques then bring out the best in each skewer, where every aspect, from the first bite's sensation to flavor balance and visual appeal, is carefully considered.
Chef Sei always starts his omakase courses off with a skewer of Hinaiji chicken thigh meat from Akita Prefecture — what his restaurant has come to be best known for. The omakase nature of the courses means that the exact dishes are always in flux, but lucky guests will have the opportunity to try the tori ramen and kama-meshi (rice cooked in an iron pot): both offering unique flavors created using fresh chicken broth.
Located just northeast of Yotsuya-sanchome Station, it's a popular spot to go for a high-end yakitori experience around Shinjuku.
※ Each service is slated to take about 2.5 hours.
The chef’s selection of freshly grilled yakitori — made to be eaten right off the skewer.
The chef’s selection of freshly grilled yakitori — made to be eaten right off the skewer.
Yakitori Sei Remarks
Guests with dietary restrictions and/or food allergies should inform the restaurant beforehand. The restaurant might not be able to accommodate guests who make same-day requests.
The restaurant reserves the right to refuse reservations to guests who have excessive dietary restrictions, particularly those of fish or vegetables.
The course menu content listed below is an example, and is subject to change based on seasonal availability.
The restaurant cannot always guarantee that it can provide guests with their preferred seating options after a reservation due to availability.
The pictures provided are for illustrative purposes.
Yakitori Sei Business Days
Yakitori Sei Address
7, Arakicho, Shinjuku City, Tokyo, 160-0007
Yakitori Sei Access Info
Yakitori Sei is located a 3-minute walk from Yotsuya-Sanchome Station.
Yakitori Sei Phone Number
Yakitori Sei Cancellation Policy
Cancel your reservation at least 48 hours before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Over 14 million residents call Tokyo home. Functioning as Japan's economic and cultural center, it's no surprise the metropolis often appears at the top of travelers' bucket lists. Here, you can find everything from traditional tea houses to futuristic skyscrapers.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
10 meals
COURSE MENUYakitori Ruike
One of the newer belligerents in Nishi-Shinjuku’s “izakaya battleground”, Yakitori Ruike sets itself apart from other combatants with its sophisticated atmosphere and uncompromising dedication to quality ingredients.
COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.
COURSE MENUTaira
Domestic free-range chicken skewers are grilled upon ordering here at this Minami-Aoyama restaurant, but won’t leave guests’ clothes smelling like smoke. Chicken is accompanied by seasonal fare and sake, served with hospitality.
COURSE MENUYakitori Kita
By sourcing multiple breeds of chicken from farms all over Japan, Chef Yosuke Nakamura is able to prepare traditional yakitori skewers and inventive a la carte dishes that best suit each bird’s specific flavor and texture.