Raised for 150 days at NS Farm in Kagoshima, the Kuro-Oh black Satsuma chicken is prized for its rich umami and firm, springy texture.
BINCHOTAN
Kishu Binchotan Charcoal
Grilled over premium Kishu binchotan charcoal, achieving a perfect balance of crispy exterior and moist, tender interior.
SHIO
Salt
Most skewers are served simply with salt, allowing the natural flavor of each ingredient to shine through.
Taisho's Philosophy
TAISHO'S PHILOSOPHY
SUMIBII IWATA is a yakitori restaurant that carefully draws out the natural character of each ingredient and approaches every skewer with sincerity.
To deliver the beauty of the chicken's flavor at its fullest, no compromise is made in preparation, skewering, or fire control.
Only charcoal can create this aroma, texture, and lingering finish. While honoring those subtle differences, the aim is to offer refined time without stiffness or formality.
Rather than relying on showiness, the goal is to leave a lasting memory through reliable craftsmanship. Through every skewer, the taisho hopes to share the honest, unmistakable deliciousness of SUMIBII IWATA.
Why Kuro-Oh and Jidori
Only jidori chicken is used here, never standard broiler or young chicken. The goal is to let guests feel the elasticity, sweetness of the skin, juiciness, depth of flavor, and clean finish unique to jidori.
In particular, Kuro-Oh black Satsuma chicken is a long-raised Kagoshima jidori that the owner deeply believes in. The full course is built around a single commitment: bringing out the best possible flavor of Kuro-Oh.
AT THE GRILL
The Grill in Action
Each skewer is adjusted one by one by watching the strength of the binchotan fire, the way the fat falls, and the expression of the meat. The movement from grill to counter is part of the course itself.
Omakase CourseOmakase Course
FULL COURSE
Kuro-Oh Full Course
13+ dishes / ¥8,800 tax included
An example of the full course featuring house-made yuba tofu, Kuro-Oh thigh tataki, nine grilled items, Kuro-Oh chicken soba, and house-made sweets.
SHORT COURSE
Short Course After 8 PM
7 dishes / ¥4,400 tax included
An example of the shorter course built around five Kuro-Oh skewers, seasonal grilled vegetables, a palate-cleansing dish, and house-made yuba tofu.
This restaurant operates on a course-only basis. Especially for first-time guests, each course is arranged in a deliberate order so that the appeal of Kuro-Oh can be fully appreciated.
The restaurant does not normally operate as an a la carte yakitori shop, so reservations are requested only for guests who plan to enjoy the course.
Typical Course Flow
01
Appetizer
The course begins with thigh tataki, letting you experience the delicate richness and sweet fat of Kuro-Oh from the first plate.
02
Yakitori
Each skewer is carefully grilled one by one over binchotan, with many seasoned simply with salt to highlight the ingredient itself.
Depending on the flow of the course, cuts such as thigh, breast, and wing-side portions may be woven in.
03
Side Dishes
A palate cleanser built around the restaurant's signature yuba tofu, alongside seasonal supporting dishes.
04
Closing
Soy sauce ramen to finish, with rich chicken flavor dissolved into the broth. Optional oyakodon may also be offered.
Full course ¥8,800 / Short course after 8 PM ¥4,400
Course contents may change depending on the day's sourcing and available cuts. Please confirm the latest details when booking.
Several additional closing dishes may also be available for guests who still have room to continue.
Additional skewers may also be offered. Please feel free to ask during the course.
Each skewer is served at its best the moment it reaches your counter. Please enjoy it promptly while it is still hot.
SAKE SELECTION
Sake Chosen for the Skewers
Alongside sake, shochu and wine are also available. Please enjoy them with the flow of the yakitori.
Current availability for both the full course and the short course can be checked on TableCheck.
The MICHELIN Guide presents SUMIBII IWATA as a yakitori restaurant that accepts online reservations, featuring binchotan-grilled chicken delivered direct from a Kagoshima farm, thigh tataki to start, skewers centered on salt, yuba tofu, soy sauce ramen to close the meal, and optional oyakodon.
From JR Kyobashi or Keihan Kyobashi Station, head toward the Noe side along Miyakojima-Nakadori. Look for the black awning next to Yakinikuya Genchan, and call if you need help finding the restaurant.
Please contact the restaurant by the day before for reservation changes or cancellations. Same-day cancellations may be charged 100% of the course price. For party-size changes or reservations of 7 or more guests, earlier notice is strongly recommended.
How can I make a reservation?
In addition to TableCheck online booking, reservations and inquiries are also possible by phone and Instagram DM. If online slots are unavailable, please contact the restaurant directly. Same-day reservation slots are released daily, and parties of 7 or more should contact the restaurant directly.
Which course can I book?
The restaurant mainly serves course meals only. The full course is ¥8,800, and after 8 PM a short course at ¥4,400 is available. Opening hours are 5:00 PM to midnight, and last entry is 9:30 PM.
What payment methods are available?
Cash and credit cards (VISA / Master / JCB / Amex / Diners) are accepted. E-money and QR payments are not available, including Alipay and WeChat Pay. There is no service charge or cover charge.
What is the seating and private booking setup?
The restaurant is counter-only and has no private rooms. Private booking is available for groups of 8 to 9 guests. Children are welcome if they are able to enjoy the course menu.
What if I have trouble finding the restaurant?
It is about a 10-minute walk from JR Kyobashi / Keihan Kyobashi Station and about 8 minutes from JR Noe Station. Look for the black awning next to Yakinikuya Genchan, and call the restaurant if you have trouble finding it.
Can I book in English or other languages?
The TableCheck reservation page is available in English, Korean, and Chinese. Reservation inquiries can also be handled in English by phone or Instagram DM, and English support is available at the restaurant.
Can I mention allergies or ingredients I cannot eat?
Yes. The TableCheck reservation flow includes a field for allergies or ingredients you dislike. If this applies to you, please fill it in when booking and contact the restaurant in advance by phone or Instagram DM when needed. Whether accommodation is possible depends on the details, so advance notice is recommended rather than informing the restaurant on the day.
