Eiki

Eiki’s master chef comes from Torishiki and Torikado, both famed yakitori restaurants where making reservations is difficult (and nearly impossible for Torishiki).

At Eiki, nearly 180-degree bar seating roughly 14 customers surrounds the chef, his grill, and the skewers cooking atop. Customers are served by omakase style (i.e., you do not order but the chef chooses for you), though of course you may let the chef know of any allergies or dislikes. Patrons must also let the chef know two dishes ahead once they are ready for the parade of food to come to an end since your next dish is already being prepared as you enjoy the current one.

You can expect classic dishes such as liver, gizzard, wing, skin, minced balls, etc. Each is grilled to perfection and, according to some, as good as the famed restaurants where the chef learned his craft.

For foreign visitors, watch out for the “tokuden” system by which you must make reservations. For Eiki, seats must be reserved on the 20th of the prior month by phone.

99 stars. New favorite yakitori in Tokyo.

I had the pleasure of visiting you at a company benefit party. Since I worked for a company, I don't know how much I paid, but I was able to have the best yakitori I've ever had.

I think there were only 12 seats at the counter. It's a very sophisticated space that you can comfortably use for dates, entertainment, and meetings with important friends.

I can't complain about the taste. The fillet and liver were perfectly cooked and had a melt-in-your-mouth taste.

Next time I would like to use it for private purposes, even for an anniversary with my wife.