Yakitori Sei

Chef Takuma Sei’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 at Yakitori Sei. 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. The signature dish, "Sho-Niku," features flavorful thigh meat cooked to perfection. Additionally, the Tori Ramen and Kamahan dishes offer unique flavors created using fresh chicken broth.