Chabo: Binchōtan Yakitori and Kappo Omakase

Chabo (矮鶏) is a yakitori-kappo hybrid. A self-taught chef grills every skewer himself over binchōtan and alternates them with seasonal small plates in a single omakase course. He buys whole birds, including Nagoya Cochin and shamo (gamecock), so the course reaches rare cuts such as shin and tail. Between skewers come dishes like chawanmushi made with clam or turtle broth, and an evolving 'chicken duck'. It was selected for the Tabelog 100 yakitori EAST list in 2025.

Reviewers consistently praise the precision of the grilling and salting. They single out the momo (thigh), the sunagimo (gizzard) and the hand-chopped tsukune served with cucumber pickles. The extra-order oyakodon, made with deep-orange yolks, is repeatedly called unmissable; some prefer the cold hiyajiru soup instead. Many mention the chef's warmth.

The criticism is specific. Yakitori purists note that only about half the course is skewers. With one man at the grill, service can slow during a rush: a 2026 visitor waited more than 25 minutes between dishes. A few found the sake list thin (three types) and the wine by the glass poor. The counter faces the grill and gets hot in summer. Course contents vary between guests, and some reviewers sense that regulars are favoured.

Chabo serves dinner only; there is no lunch. The set course has risen from about ¥7,000–8,000 in 2022–23 to around ¥10,000 in 2025–26, and reviewers recently paid about ¥400 for a beer. With drinks and the extra oyakodon, reviewers in 2024–2026 paid ¥13,200–15,070 in total. Budget ¥13,000–15,000 for dinner.

Value is mostly good: 12–15 courses over a long, filling evening, with fairly priced drinks. A minority found the skewers small for the money.

• Getting there: 10 minutes' walk from the north side of JR Shizuoka Station, right next to Hotel Garden Square Shizuoka. The restaurant is on the 3rd floor of the Jisaku Building. It is reached by stairs and the entrance is easy to miss.
• Booking: do not expect to walk in. Reserve by phone on 054-253-1268, most likely in Japanese.
• Payment: cash only. Credit cards, electronic money and QR code payments are not accepted.
• Format: set course only, with no price posted at the door. The oyakodon or rice dish costs extra. Allow 2–2.5 hours.
• Seating: counter seating. There are no private rooms, but the restaurant can be booked for private use.
• Smoking: non-smoking inside; there is a smoking area outside the entrance.
• Parking: none.