Tabelog ratingYakitori shira is a high-end yakitori restaurant in Umegaoka that has earned a loyal following for its technical precision and unique approach. The owner, who is also a trained sommelier, personally grills every skewer over high heat, showcasing his mastery of fire control. The menu is built around two distinct chicken breeds, the 淡海地鶏 (Omi Shamo) and 天城軍鶏 (Amagi Shamo), allowing diners to appreciate the different textures and flavours.
The experience typically begins with a concentrated 'kappa' chicken broth that reviewers consistently praise. From there, an omakase course unfolds, featuring highlights like exceptionally rare-cooked liver (レバー), juicy chicken meatballs (tsukune), and tender breast meat (sasami). Other standout dishes mentioned by guests include a rich liver pâté, a watercress salad (クレソンサラダ), and an unusual but popular skewer of gorgonzola-filled fried tofu (abura-age). Many choose to finish with the signature chicken soba or a rich oyakodon (chicken and egg rice bowl), which are considered defining parts of the meal.
While the quality is widely acclaimed, some guests note the restaurant's small, cramped space and the potential for slow service during peak times. The pricing, while considered fair for the quality by most, is on the higher end for yakitori. Reviewers in 2024 reported omakase courses from ¥6,000 to ¥8,100, with final bills including drinks and extra skewers often landing between ¥10,000 and ¥15,000 per person. For example, a chicken soba might add around ¥900, while a gorgonzola tofu skewer costs between ¥400 and ¥700. The consensus is that it offers good value for those seeking a top-tier yakitori experience.
- Location: A 1-minute walk from the south exit of Umegaoka Station on the Odakyu Line, on the B1F floor of the y's state building.
- Reservations: Essential. Booking weeks or even months in advance is recommended, especially for weekends. Reservations can be made online via Trata or by phone.
- Seating: The restaurant is small, with 9 counter seats and one table for 4.
- Menu: The meal starts with a set omakase course, after which you can order additional skewers à la carte. A Japanese menu is standard, though some English notation has been reported. Be aware that very rare chicken, including sashimi, is served.
- Payment: Visa and Master cards are accepted. Electronic money and QR code payments are not.
- Drinks: The owner is a sommelier and offers a curated wine list and pairings. Corkage fees for bringing your own wine have been noted as high by some reviewers.
- Rules: The entire restaurant is non-smoking. No private rooms are available. Parking is not provided.
