The essence of yakitori (Japanese grilled chicken skewers) lies in its simplicity, yet the dedication and craftsmanship behind it are profound. The care and attention put into each skewer vary from one restaurant to another.
Since opening in 2002, “YAKITORI MOE” in Roppongi, Tokyo, has consistently delighted fans with its authentic taste, making it a beloved spot for yakitori enthusiasts.
As the clock approaches the 6:00 PM opening time, the phone at YAKITORI MOE rings almost non-stop with reservation requests. Those lucky enough to secure a spot come for the delicious yakitori that lets the natural flavors of the ingredients shine without any unnecessary additions.
The popular Roppongi yakitori restaurant’s multitude of must-savor skewers
Every yakitori skewer grilled over charcoal at YAKITORI MOE guarantees deliciousness from the moment it’s served.
The house specialty, negima (chicken meat with spring onion in between), features crispy skin with excess fat rendered out, creating a delightful texture. Inside, the thigh meat is tender and juicy, and the grilled spring onion enhances the sweetness, making for a perfect combination. The expert grilling technique draws out the best qualities of the meat.
“ねぎま,” Negima 480 JPY (tax included)
Sori (a muscle in the pelvis, known in English as chicken oysters) offers a chewier texture compared to negima. The juicy meat bursts with sweet and savory flavors, leaving a rich taste in your mouth.
Bonjiri (tail meat), found around the chicken’s tailbone, is delightfully plump. Though small, its luxurious taste will undoubtedly bring a smile to your face.
“ぼんじり” Bonjiri (left) 380 JPY apiece (tax included); “そり,” Sori (right) 480 JPY apiece (tax included)
Tsukune (meatball made from seasoned ground chicken) is another must-try skewer at YAKITORI MOE. Grilled with a soy-based sauce blended with mirin (sweet rice wine), chicken broth, shōchū (a type of Japanese distilled liquor), wine, and sake, it offers a sweet and savory flavor.
“つくね,” Tsukune 350 JPY (tax included), “黄身,” egg yolk (topping) 90 JPY apiece (tax included)
An essential accompaniment to YAKITORI MOE’s tsukune is the topping featuring the yolk of a Maximum Koitamago brand egg, known for its rich color and creamy texture. When mixed with the provided sauce, the rich sweetness and depth of flavor create a heavenly taste experience.
If you’re unsure what to order, consider trying one of the course menus and leave it to the chef.
YAKITORI MOE offers three options: a 6-skewer course, a 10-skewer course, and the Moe course, which includes seven skewers, appetizers, and dessert. While ordering à la carte is always an option, a course menu allows you to enjoy the restaurant’s staples and recommendations, adding an element of surprise as you anticipate each skewer.
YAKITORI MOE offers a wide variety of vegetable skewers
Exquisite ramen from a yakitori restaurant
Though YAKITORI MOE is known for its chicken skewers, it also serves ramen that rivals the bowls served at specialized ramen shops.
“焼鳥屋本気の禁断の白湯らーめん,” Yakitori restaurant’s forbidden paitan ramen 1,100 JPY (tax included)
The broth for their “Yakitori restaurant’s forbidden paitan ramen” is made by simmering chicken parts and aromatic vegetables for three and a half hours. The result is creamy with a gentle, refined flavor, combining the umami of chicken with the richness of the vegetables. This refined soup harmonizes with homemade garlic chips, māyu (spicy aromatic oil), and sanshō (Japanese pepper), creating a unique and delighful taste.
The thin noodles blend well with the broth, capturing the condensed umami and aroma of the mayu in every slurp. By the end of the meal, you might momentarily forget you’re in a yakitori restaurant, such is the perfection of this ramen.
Signature dish with a slow-cooked egg and sweet-savory minced chicken
After enjoying the yakitori, don’t miss the “Famous seasoned minced chicken on rice topped with onsen tamago.” Though the ramen is excellent, this rice bowl is another irresistible choice. For those who haven’t tried it before, onsen tamago is a Japanese style of slow-cooked egg with a custard-like yolk and white.
“名物鶏そぼろ飯～温玉のせ～,” Famous seasoned minced chicken on rice topped with onsen tamago 1,000 JPY (tax included)
The creamy onsen tamago made from Maximum Koitamago eggs sits atop seasoned minced chicken spread over white rice. Breaking the egg white with your spoon reveals the vibrantly colored yolk within. Its rich flavor harmonizes with the sweet and savory chicken and rice, making it impossible to stop eating.
The accompanying chicken broth soup is delicately flavored, enhancing the rice bowl experience. Its simple taste is both comforting and subtly sophisticated, offering a perfect complement to the rich flavors of the minced chicken and egg.
“I aim for the highest standards,” proudly says Mr. Abe, the manager of YAKITORI MOE.
This dedication ensures that every dish, whether yakitori or otherwise, fully showcases the deliciousness of chicken. Enjoy these exquisite dishes with alcoholic drinks, and before you know it, the night in Roppongi will have flown by.
Interior of YAKITORI MOE in Roppongi
Information
| Store name | YAKITORI 燃 YAKITORI MOE |
|---|---|
| Address | TS Building 1F, 3-8-12 Roppongi, Minato-ku, Tokyo
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| Access |
Roppongi Station 3-minute walk from Roppongi Station Exit 5
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| Phone number | 03-5414-1141 |
| Reservations | Accepted Phone, TableCheck |
| Payment |
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| Service charge/Table charge | Service charge 10% |
| Hours | Mon-Fri. 18:00-3:00 AM（last order 2:00 AM） Sat. 18:00～23:30（LO22:30） |
| Closed | Sun. & nat’l holidays Unscheduled holidays on Saturdays |
| Seating | 37 seats 14 counter seats, 23 table seats |
| Smoking | All seats are non-smoking |
| Official website | https://www.instagram.com/yakitori_moe/ |
| Other information |
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※Menu contents, prices, store information, etc. are current as of July 2024.
