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Yakiniku Takahashi is one of the new yakiniku restaurants in Tokyo that has won a Michelin star in recent years. It has caused a lot of discussion in the yakiniku circle.
After the actual meal, you can understand why it was selected as a star. The basic skills are very stable and the heat is controlled in place, but at the same time, it also clearly feels its style choice: it does not pursue dazzling skills or deliberate innovation, but focuses on the classic route.
#Tokyo Gourmet #Tokyo Yakiniku #Tokyo Michelin #One Michelin star #tokyofood
(Dining in October 2025)
Yakitori Takahashi menu introduction and Dining experience
Mushroom
Chicken breast
The maturity is well controlled, and it does not dry or firewood, showing the master's ability to master the fire, but the flavor is conservative.
Chicken miso × cucumber × red onion
This performance is relatively eye-catching.
The salty flavor of chicken miso, paired with crisp gherkins and red onions, is balanced and delicious, and it also makes the whole set of rhythm slightly jump out of the single "grilled linearity".
Chicken gizzards
The taste is very crispy, and it is a bunch of offal items that will be remembered immediately. The handling and heat are very beautiful.
Chicken drumsticks
The aroma of grease and gravy are stable, and they are safe and reliable.
Ginkgo biloba
The maturity is properly mastered and the bitterness is well controlled as a means of changing the rhythm of the mouth.
Chicken liver
The maturity is great, smooth, tender and not fishy, which is the basic performance that meets the one-star level.
Mashed potatoes × yellow mustard × chicken minced meat
The combination of starch and ground meat is used. The structure is clear, but the overall flavor is still restrained.
Oyster meat (inside waist)
The elasticity is good and the outer layer is beautifully baked, which is a good performance that is familiar in the roast bird shop.
Leg meat
There is not much fat and the meat taste is clean, but it also belongs to the type of "no surprises and no mistakes".
Fried roasted tofu
The outer layer is crisp and the inner layer is tender, which is adjusted as a non-meat rhythm.
shoulder
The sense of fiber is more obvious.
Chicken meatballs
Add a lot of fine scallions, which is different from the common style of roast bird meatballs, and has a higher sense of freshness. It is a bunch of personalized changes.
Shiitake mushrooms
Although the soup has a good aroma, the seasoning is still restrained.
Chicken wings
The skin is crispy and the meat is tender, and the maturity is stable.
Chicken soup
Clean and convergent, the ending is reasonable but not particularly prominent.
Personal feelings
It should be mentioned in particular that this yakiniku shop can hardly add skewers.，
The only thing that can be added is the parent-child rice bowl.
For guests who are used to adjusting their food intake according to their current state, or who have a special preference for certain parts, this will be more restricted.
For me, this is a yakiniku shop that is "technically worthy of affirmation, but I don't particularly want to visit it back".
If you are eating roast bird in Tokyo for the first time, or want to experience a standard one-star roast bird, this is a safety card; however, if you have already eaten a lot of roast bird, especially if you prefer a creative, varied, and narrative route, it may appear slightly unconventional.
Therefore, when I come to Japan in the future, I probably won't make special arrangements for Birdy. I still like Birdy the most when I eat and eat.
Overall rating and cost
- 🌟 Rating: 6/10
Package: Omakase course ¥12,000
Restaurant information
- address：Japan 103-0027 Tokyo, Chuo City, Nihonbashi, 2 Chome−10−11 Ordin Nihonbashi Building 2nd Floor
- Reservation：https://omakaseje.com/restaurants/mi334558?utm_source=rwg&utm_medium=google&rwg_token=AFd1xnH4LCG7QO-H3iHBHn0ytyh-60A53VGsvYdpuUXnUTyNxWI4mtS21rWEP0Z3U7XdHJIBgLbWVMnHRXrj6wOx4KSbvqKGIi-Q9d3q2ovYTKCkNn7nuFY%3D
Leave a message and tell me which Japanese-style roast bird do you like best in Tokyo?
