Charcoal-Grilled Yakitori, Done Right.

Since 1985, we have devoted ourselves to one thing: yakitori over real charcoal. We grill over Kishu binchotan, which burns above 900°C, searing in the juices while crisping the skin. Fresh chicken arrives every morning and is skewered by hand the same day — the Sakura way, unchanged for four decades. Our cellar holds more than 20 local sakes sourced from breweries across Japan. Ask our staff for pairing suggestions with your skewers. In the heart of Shinjuku, we remain a place to unwind. The charcoal is lit — we look forward to seeing you tonight.