Wings (teba) get crispy on the outside from charcoal heat while remaining tender inside. The fat renders, leaving behind concentrated chicken flavour. Gonpachi's charcoal grilling brings out the best in this cut.
The signature yakitori preparation. Chicken thighs are grilled over charcoal, resulting in a crispy, charred exterior while maintaining a tender, juicy interior. Reviewers praise the 'irresistible' texture and quality of the meat cooked over open flame.
Tips from diners
Order this with the house tare sauce. Each yakitori order comes with multiple skewers — 3-5 pieces are standard. Don't oversaucea them.
Ground chicken formed into balls on a skewer, cooked over charcoal. The exterior caramelises from the sauce while the interior stays moist. This meatball variety is popular and described as having a 'soft sweet sauce'.
All Gonpachi locations are known for their commitment to soba. Buckwheat is ground fresh every day on-site, then immediately crafted into noodles. The result is noticeably fresher and more aromatic than standard soba. Served in a delicate broth or chilled, depending on season.
Tips from diners
Ask for the warm version or ask what the chef recommends for the season. The buckwheat freshness is the key difference — you'll taste it.
A sampler of the day's best fish — typically includes tuna, salmon, white fish and seasonal options. The selection reflects what was available that morning at the market. Simple presentation allows the fish quality to shine.
A Tokyo institution, Gonpachi Nishi-Azabu is a multi-level izakaya famous for yakitori grilled over charcoal, homemade soba noodles ground fresh daily, and a lively atmosphere that's been featured in Quentin Tarantino's Kill Bill. Built around a Japanese garden, the restaurant hosted a historic Izakaya Summit with former US President Bush and Japanese Prime Minister Koizumi. Open late for after-work drinks and dinner.
This is the restaurant featured in Quentin Tarantino's Kill Bill. The garden setting is stunning and atmospheric. It's become a pilgrimage site for film fans, but the food holds up to the hype.
Open until 3:30 AM every day. It's the late-night destination for Tokyo office workers and international visitors. The energy escalates as the night goes on. Reserve a table at least 2 days ahead, especially for weekends.
The restaurant is built around a traditional Japanese garden. Request seating with a view of the garden if possible. The aesthetic enhances the dining experience significantly.
Order yakitori as you eat, not all at once. Order 3-5 skewers at a time to ensure they arrive hot from the grill. The charcoal flavour is best immediately after cooking.
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