Yakitori-Hachibei Official Site | Yakitori-Hachibei pursues the new style of Yakitori which adopts elements of French, Italian, Chinese and Japanese cuisine.We all staff and chefs are waiting for you at Hakata, Fukuoka and Roppongi, Tokyo.

Put my heart and soul
into every skewer

Make each and every skewer delicious.
There is no business without that consistency.
Quality ingredients, delicious dishes.

Welcome to "Yakitori-Hachibei" our web site.
I am Katsunori Yashima, owner of "Yakitori-Hachibei".

The key to bringing out the hidden flavors in the ingredients lies in the temperatures of about 900 degrees achieved through the use of bincho charcoal (from ubame oak).

Spritzing the skewers with ginjoshu sake increases the good flavor(umami) while grilling.

Especially, combination of spritzed with ginjoshu and grilled over bincho charcoal make salted chicken wings unbelievably tasty.

Flash grilling the surface of the meat helps lock the flavor in.

Without bincho charcoal, beautiful flavor will be lost.

The high temperature of bincho charcoal changes the element included in sake into delicious.

Also grilling skewers dipped in sauce (tare) with bincho charcoal creates deeper and milder flavor.

While handling the charcoal can be tricky, without it perfect flavor cannot be achieved.

To be a good yakitori chef, it will need at least 3years experience of skewering, another 3years training of salting, and lifetime challenge of grilling.
Yakitori is a battle with fire.

There are recipes for sauces and flavorings but grilling to perfection comes down to split second timing. You cannot miss a beat.
Even now it is almost scary how hard it is.

Make each and every skewer delicious.

There is no business without that consistency.

Cook quality ingredients, serve delicious dishes.

Hakata style yakitori is not only about chicken; anything goes on a skewer.

I would like to spread the Hakata-style yakitori across the globe!

My mission is to nurture and support future generations of chefs.

I strive and make an effort to run the restaurant which will have been supported by guests for next 100 years or more.

2011/10/3 Yakitori-hachibei Roppongi Hills 2011.12.25 Open

2011/4/10 On the Sunday Yakitori-Hachibei Roppongi

2011/3/21 Yakitori-Hachibei Roppongi Reopen 3/23

2011/3/15 Yakitori-Hachibei Roppongi close few days

2011/2/14 Shoninbashi-toori-shop & Motsunabe-shop are no-smoking

Our chef "Katsuniri Yashima" joined the WOF2010 as a representative of Japanese yakitori-chef.