At Akasaka Himeno, yakitori is a work of craftsmanship. The skewers are seared at an intense heat of over 350°C, locking in the natural juices and intensifying the depth of flavor. Unlike the delicate portions found at typical yakitori establishments, the cuts at Himeno are notably generous.

“Large skewers seal in all that flavorful juice of the meat,” he explains. “This way, you can experience the full flavor of the chicken, making every bite more memorable.”

One of the most remarkable aspects of Himeno’s yakitori is the care with which he prepares each skewer. Using three different chicken varieties—Date from Fukushima, Tsuma Jidori from Miyazaki and Tosa Jiro from Kochi—each yakitori is flavored with different seasonings that highlight the unique characteristics of each breed.

The bucket of Torishiki-style sauce was entrusted to Himeno upon the restaurant’s opening, which he treasures and uses attentively. The aged sauce enhances the natural flavors of the chicken, rather than overpowering them. Each skewer also finds its perfect companion in a glass of well-paired sake or shochu.

Grilled Tosa Jiro breast and thigh show off the rich flavor of premium poultry. Tosa Jiro, unlike the other varieties, is broiled directly on the grill rather than on skewers to let its fat baste the meat as it cooks. The juicy meatballs are made from a blend of three different types of chicken thighs. Condiments such as wasabi and yuzu pepper are placed on the side, making sure that each piece is served piping hot. The signature Date chicken shoulder is imbued with the aroma of charcoal; its exterior crisp while yielding to succulent, umami-laden flesh. The Tsuma Jidori thigh is wrapped in its own skin and served with refreshing yuzu pepper. The liver, lacquered in sauce, is fragrant and satisfyingly chewy, while the Aigamo duck, simply seasoned with salt, showcases the perfect balance of fat and meat. The meal concludes with a bowl of seasoned rice, pickles and a rich red miso soup, followed by an ice cream dessert made with Tosa Jiro eggs, drizzled with fragrant olive oil.

INGREDIENTS
The chicken served at Akasaka Himeno comes from three regional varieties: Date Chicken from Fukushima, Tsuma Jidori from Miyazaki and Tosa Jiro from Kochi. Himeno’s decision to explore beyond Date chicken, which is the main variety used at Torikaze, is part of his ongoing pursuit for high quality ingredients.

The seasoning salt comes from Tanoyashiran in Kochi, where it is hand-harvested from seawater and crystallized using traditional techniques. Himeno also likes Japanese pepper from Niyodogawa, also in Kochi, to season his dishes. The rice used in the final dish is a premium variety from Hokkaido called Nanatsuboshi. The grains are cooked gently in a flavorful chicken broth.