The benchmark skewer at Yakitori Imai. High-quality chicken liver is grilled for a very short time over intense heat, resulting in a dark, savory crust and a texture that is remarkably soft and buttery, similar to a rich pâté. It is seasoned with a subtle tare glaze that enhances the natural sweetness of the liver. Reviewers consistently praise its lack of any 'metallic' aftertaste, a sign of extreme freshness and perfect timing.
Tips from diners
Even if you're not usually a fan of liver, try this. The texture is so creamy it's almost like a dessert. It's the most technically impressive skewer on the menu.
A favorite for texture lovers. The hearts are cleaned meticulously and grilled until the exterior is lacy and crisp, while the interior remains remarkably juicy and bouncy. It is seasoned simply with high-quality sea salt and a squeeze of fresh lemon to allow the pure, savory flavor of the meat to shine. Reviewers highlight its incredible snap and lack of greasiness.
Tips from diners
The hatsu has a great 'snap' to it. It's the best way to judge the heat of the charcoal. Eat it immediately while the salt is still crackling.
The heart-warming conclusion to the meal. Pieces of the signature grilled chicken are simmered in a light dashi with rich, orange-hued organic eggs until they are soft and jammy, then served over high-quality rice. Reviewers consistently name it as the best oyakodon in Jingumae for its incredible fragrance and the depth of the smoky chicken flavor.
A study in vegetable mastery. Unlike traditional yakitori spots that focus purely on meat, Imai is celebrated for its work with produce. Depending on the season, you might find charred baby corn, sweet winter radishes, or earthy wild mushrooms—each grilled to highlight its unique properties. It is a favorite for those wanting a more balanced and diverse meal.
Chef Imai-san's namesake restaurant is a study in modern yakitori sophistication. Moving away from the crowded alleys of Shinjuku, Imai offers a sleek, high-end experience centered around a large open counter. The kitchen focuses on high-quality Daisen chicken and an unusually extensive selection of seasonal vegetables, all grilled over high-grade binchotan charcoal with extreme technical precision.
Reservations are highly recommended and can be made through their website or concierge services. They hold several seats at the bar for walk-ins—arrive at 5 PM sharp for the best chance.
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