Yakitori Beyond the Ordinary, Crafted for a Refined Meal

Yakitori Tensya

Tabiiro’s picks: signature dishes

"Shingen Chicken Sasami Toriwasa (lightly seared chicken sashimi) topped with Sea Urchin and Caviar"

"Shingen Chicken Sasami Yukhoe Seaweed Roll"

"Shingen Chicken Sasami Toriwasa (lightly seared chicken sashimi) served with Sea Urchin and Caviar"

Around 8 to 10 yakitori dishes, including skewers and other grilled items

"Chicken Broth Reimen" finished with the aroma of sudachi

Creative "Chef's Choice Course" of Yakitori and Kappo with Date and Shingen Chicken

The omakase course is meticulously composed by the head chef, with careful attention to ingredient pairings, shifts in flavor, and Arita ware tableware. Alongside yakitori, the course incorporates kappo dishes featuring seasonal ingredients, bringing a sense of the season to each presentation and offering different flavors with every visit. The progression of the meal, serving temperatures, and timing of each dish are all carefully considered, creating a varied course that maintains interest through the final plate while highlighting the natural qualities of the ingredients.

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  Binchotan-Grilled Branded Chicken with Deep, Rich Flavor

  The restaurant uses "Date Chicken" and "Shingen Chicken," prized for rich umami and a pleasantly firm texture. Skilled chefs assess the characteristics of each cut and grill the chicken over Tosa binchotan charcoal with precise heat control. The fragrant aroma of charcoal and juicy flavor come together in yakitori with a savory exterior and plump interior, concentrating the natural qualities of the ingredients. The combination of craftsmanship and charcoal grilling brings out a deep, distinctive flavor.

Other featured menu items

A noteworthy lunch menu with a different appeal from the course offerings

"Date Chicken Oyakodon Set"

The "Date Chicken Oyakodon Set" features Fukushima-grown Date Chicken and Oita-grown "Ryu no Tamago" eggs. The dish brings together the savory flavor of chicken and the rich, creamy depth of the eggs, highlighting the natural qualities of the ingredients. The oyakodon is served over Tamba-grown Koshihikari rice cooked fluffy in a traditional rice pot. The rice's sweetness becomes more pronounced with each bite, complementing the rich flavor of the Date Chicken and the smooth, mellow texture of the egg for a deeply satisfying flavor. A hearty set that adds a touch of indulgence to lunchtime.

Must-try signature dish

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  "Shingen Chicken Katsu Set"

  "Shingen Chicken" from Yamanashi is lightly coated and fried until crisp outside and juicy within. Served with fluffy Tamba Koshihikari rice cooked in a traditional pot, the dish highlights the rich umami of the chicken.

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  "Samgyetang Set"

  House-made samgyetang is slowly prepared over many hours, creating a deeply savory soup infused with the natural umami of chicken and containing collagen. Served with fluffy Tamba Koshihikari rice cooked in a traditional pot, the dish offers a satisfying combination of rich broth and fragrant rice.

Restaurant highlights

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  Counter seats offering a close-up view of the chefs at work

  A Hidden Gem Near JR Shinagawa Station for Special Days

  The interior has a calm atmosphere that feels removed from the pace of the city, while the convenient location near JR Shinagawa Station adds to the appeal. A refined space accented by the warmth of wood provides a relaxed setting for focusing on the cuisine. Suitable for a wide range of occasions, including anniversaries and business meals, the restaurant offers carefully prepared dishes without excessive formality. Attentive hospitality and thoughtful service complement the cuisine, creating a memorable setting for meals with someone special or for business dining.

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  "ROCOCO Tokyo WHITE"

  A Carefully Selected Drink to Pair with Yakitori

  The drink selection centers on sake and wine, with carefully chosen labels designed to complement yakitori and seasonal dishes. Recommendations can also be tailored to the day's cuisine and individual preferences. Thoughtful pairings allow the food and drinks to enhance one another, adding greater depth to the course as a whole. Discovering a well-matched glass that highlights the fragrant character of yakitori or seasonal flavors adds another memorable element to the dining experience.

Interior

A refined space accented by a warm Japanese hinoki cypress counter

Counter seating with dishes served at their ideal timing

A special moment at the 12-seat counter

The interior centers on a refined Japanese hinoki cypress counter positioned close to the chefs, creating a calm, high-quality setting surrounded by the warmth of natural wood. The counter offers a close view of each dish being grilled and the precise craftsmanship used to judge the ideal degree of doneness. Fragrant aromas and the sound of food cooking add a sensory dimension to the meal, creating a memorable dining experience. The setting is well suited to special occasions, important meals with someone close, and dates.

From the Tabiiro Editorial Team

Lunch service, temporarily discontinued, has returned in response to many requests for its revival. Flavors and techniques refined through dinner service are now available in a more casual daytime setting. Four different set meals are offered, each presenting a distinctive lunch experience.