Ebisu Torihiro
恵比寿とりひろ

We discovered Ebisu Torihiro through a personal introduction by the chef and hostess of the renowned sushi restaurant, Sushi Mizukami.

Yakitori comes in many forms: from casual street-style shops to refined, course-based dining experiences. But Ebisu Torihiro takes yakitori to an entirely new level. It’s the kind of place that makes you rethink everything you thought you knew about grilled chicken.

Traditionally, yakitori uses tender, young chicken—easy to eat, skewered and grilled with sauce to highlight its texture. But while young chicken is soft, its flavor tends to be mild. Chef Hirokazu Kaneda took on the bold challenge of enhancing its flavor through aging.

Using a specialized device called an “aging booster”, he accelerates protein breakdown in a short time, reating a new standard for aged chicken.
The result is astonishing. Moisture gently escapes from the fibers as you bite in, and even breast meat, typically lean and plain, becomes full of rich umami.

But Chef Kaneda’s skill goes beyond aging. He knows exactly when freshness is the key to flavor and when aging brings out the best. This careful balance keeps his yakitori course engaging and deeply satisfying from start to finish.

After six years at a top yakitori restaurant in Saitama, part of the famed Torishiki group, he ran his own shop locally before opening Ebisu Torihiro in Tokyo. His refined approach has been celebrated ever since.

The interior is warm and elegant, with an 8-seat counter made from a single slab of wood and a private room for up to six guests. Chef Kaneda, quiet and kind, brings deep sincerity to every skewer. Each bite reflects his dedication, showing guests just how extraordinary yakitori can be.

Ebisu Torihiro is a true hidden gem in Tokyo’s yakitori scene. A place where craftsmanship meets flavor at the highest level.