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Yakitori Hinata
Japanese
A second-floor yakitori counter in Motoazabu built around a single obsession: Tamba-Sasayama chicken, raised locally and taken seriously. The chef pairs skewers with wine rather than beer or sake, and it works, particularly seared breast with Guérande salt and liver glazed with balsamic. The name translates loosely as a ray of sunshine on Darkness Hill, which is either poetic or a lot of pressure for a chicken restaurant.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Seared chicken breast
“particularly compatible with wine are seared chicken breast dusted with salt from Guérande and liver brushed with balsamic sauce”
Michelin Guide -
Chicken-liver pâté
“The appetiser is chicken-liver pâté.”
Michelin Guide
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