Shinjuku Tatsukichi Hibiya Branch
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The Hibiya outpost of the beloved Shinjuku Tatsukichi sits on the second floor of Tokyo Midtown Hibiya, offering the same skilfully deep-fried kushiage skewers that made the Shinjuku original famous — but without the long queue. The kitchen runs seasonal ingredients through a rotating lineup of light, crispy skewers: classic proteins like chicken, pork, and seafood alongside vegetables and cheese. The bright, contemporary interior has an open feel uncommon in the kushiage category, with parking available in the building. Open daily for lunch and dinner; evening reservations for groups of two or more are required.
Address
Japan, 〒100-0006 Tokyo, Chiyoda City, Yūrakuchō, 1-chōme−1−２ ２階
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Contacts
Hours
TodayLast order: 22:30
Open now11:00 – 15:0017:00 – 23:00
MondayLast order: 22:30
11:00 – 15:0017:00 – 23:00
TuesdayLast order: 22:30
11:00 – 15:0017:00 – 23:00
WednesdayLast order: 22:30
11:00 – 15:0017:00 – 23:00
ThursdayLast order: 22:30
11:00 – 15:0017:00 – 23:00
FridayLast order: 22:30
11:00 – 15:0017:00 – 23:00
SaturdayLast order: 22:30
11:00 – 15:0017:00 – 23:00
SundayLast order: 22:30
11:00 – 15:0017:00 – 23:00
Features
Reservations required for dinner (2+ guests)Non-smokingKushiage (deep-fried skewers)Credit cards acceptedBright, contemporary dining room on Midtown Hibiya 2FParking available in the building
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Spring Menu
Summer Menu
Autumn Menu
Winter Menu
Spring Menu
Meat Roll of Angelica Sprout
Tender tara no me (angelica sprout) wrapped in meat and deep-fried to a light, crispy finish. A classic spring skewer showcasing the delicate bitterness of early mountain greens.
¥200
Whole Fried Ostrich Fern
Whole kogomi (ostrich fern) coated in panko and fried whole. A rare springtime delicacy with a mild, earthy flavor and satisfying crunch.
¥200
Nanohana Wrapped in Bacon
Rape blossom (nanohana) wrapped in bacon and skewered. The slightly bitter greens pair beautifully with savory, smoky bacon in a light, crispy batter.
¥200
Meat Roll of Butterbur Sprout
Fukinoto (butterbur sprout) wrapped in thin-sliced meat — a prized spring mountain vegetable known for its distinctive mild bitterness and aromatic fragrance.
¥200
Meat Roll of Young Bamboo Shoot
Fresh young bamboo shoot (shintakenoko) wrapped in meat and fried. The bamboo is tender and sweet, complemented by savory meat and a delicate panko crust.
¥200
Deep-Fried Amago Trout
Whole amago river trout deep-fried in Tatsukichi's specialty oil and panko. A spring riverfish delicacy with clean, mild flavor and delightfully crispy skin.
¥200
Whole Deep-Fried Young Sweetfish
Whole chiayu (young sweetfish/ayu) fried crispy. A fleeting spring treat, these tiny freshwater fish are prized for their fresh, slightly sweet flavor.
¥200
Sawara Wrapped in Eggplant
Spanish mackerel (sawara) rolled with eggplant slices and skewered. The rich, oily fish melds with tender eggplant in Tatsukichi's signature light batter.
¥200
Sakura Shrimp Croquette
A skewered croquette filled with delicate sakura shrimp. Crispy on the outside and creamy within, with the sweet fragrance of spring shrimp throughout.
¥200
Madai Roll with Garland Chrysanthemum
Red sea bream (madai) rolled with garland chrysanthemum leaves. A refined spring skewer combining the mild sweetness of fresh snapper with the slightly bitter herb.
¥200
Summer Menu
Hamo Conger Pike with Plum and Perilla
Conger pike (hamo) wrapped in perilla with plum paste — a classic Kyoto-influenced summer combination. The fish is delicate and flaky, brightened by tart ume and aromatic shiso.
¥200
Green Asparagus Meat Roll
Crisp green asparagus wrapped in thin-sliced meat and deep-fried. Sweet summer asparagus paired with savory meat in a golden panko crust.
¥200
Amanaga and Shishito Peppers
Sweet amanaga and shishito peppers skewered and fried. These are mild and not spicy — a simple, refreshing summer skewer highlighting seasonal vegetables.
¥200
Okura and Nagoya Cochin Chicken
Okra paired with premium Nagoya Cochin chicken on a skewer. The gelatinous okra and tender heritage-breed chicken create a satisfying, umami-rich combination.
¥200
Fresh Ginger with Sanbaizu Vinegar
Fresh young ginger seasoned with sanbaizu (sweet rice vinegar dressing) and fried. Bright, lightly tangy, and refreshing — a palate cleanser among summer skewers.
¥200
Meat Roll of Myoga Ginger Sprout
Myoga (Japanese ginger bud) wrapped in meat and skewered. The aromatic, slightly bitter ginger bud is mellowed by frying and complemented by savory meat.
¥200
Fava Beans
Fresh summer fava beans skewered and fried in light panko. Creamy and subtly sweet inside with a delicate crispy shell — a seasonal classic.
¥200
New Potatoes and Mentaiko
New-season potatoes paired with spicy mentaiko (seasoned cod roe). The creamy potato and briny, slightly spicy roe make for a deeply satisfying skewer.
¥200
Meat Roll of Young Corn
Whole young corn cobs wrapped in meat. Sweet, tender baby corn encased in savory meat, fried to a golden crisp.
¥200
Chopped Aji Horse Mackerel
Minced horse mackerel (aji) formed into a skewer and fried. Fresh summer fish with a clean, briny flavor — lighter than red meat varieties.
¥200
Eel (Kabayaki or Plain Grilled Style)
Eel fried kushiage-style, available kabayaki (sweet soy glaze) or shira-yaki (unglazed). Rich and tender, a premium summer skewer honoring Japan's beloved unagi tradition.
¥200
Autumn Menu
Saury with Plum and Shiso Roll
Pacific saury (sanma) rolled with plum paste and shiso leaf. Rich autumn fish brightened by tart ume and fragrant perilla — a seasonal highlight.
¥200
Yam Bulblets
Mukago (aerial yam bulblets) skewered and fried in panko. Earthy, slightly starchy, and delicate — a rare autumn ingredient treasured by Japanese cuisine enthusiasts.
¥200
Matsutake Mushroom with Sudachi Lime
Premium matsutake mushroom paired with sudachi citrus and fried. The intensely aromatic pine mushroom is elevated by the bright acidity of sudachi — a luxurious autumn skewer.
¥200
New Lotus Root Stuffed with Meat
New-season lotus root with holes filled with seasoned minced meat and deep-fried. Crispy outside, tender inside, with a satisfying combination of textures.
¥200
New Ginkgo and Wiener Sausage
Fresh autumn ginkgo nuts skewered with wiener sausage. The slightly bitter, creamy ginkgo contrasts with the savory sausage for a comforting, autumnal skewer.
¥200
Meat Roll of Honshimeji Mushrooms
Clusters of honshimeji mushrooms wrapped in thin meat slices and fried. The mushrooms lend an earthy umami depth that pairs perfectly with the savory meat wrap.
¥200
Meat Roll of Autumn Eggplant
Akinasu (autumn eggplant) wrapped in meat and skewered. Autumn eggplant is prized for its exceptional sweetness and silky texture when fried.
¥200
Salmon Stuffed with Muscat Grape
Fresh salmon stuffed with sweet muscat grapes and deep-fried. An inventive autumn pairing — the rich salmon and sweet, juicy grape create a surprisingly harmonious skewer.
¥200
New Chestnuts
Fresh new-season chestnuts skewered and fried whole. Sweet, starchy, and fragrant — a quintessential autumn delicacy in a light panko coating.
¥200
Winter Menu
Duck and Green Onion
Tender duck meat and green onion (negi) skewered together — a classic Japanese flavor pairing. Rich, savory duck is balanced by the sweetness of fried leek.
¥200
Whole Fried Smelt
Whole smelt (wakasagi) fried crispy in panko. A beloved winter fish with mild, delicate flavor — best enjoyed whole in a single satisfying bite.
¥200
Oysters with Cocktail Sauce
Plump winter oysters deep-fried and served with cocktail sauce. The briny, creamy oyster in a golden crust is a standout cold-weather skewer.
¥200
Red Snow Crab Claw with Lemon
Red snow crab (benizuwaigani) claw fried in panko and paired with fresh lemon. Sweet, tender crab meat in a crispy shell — a premium winter offering.
¥200
Shirauo with Tartar Sauce
Delicate shirauo (icefish/whitebait) fried in a light batter and served with homemade tartar sauce. Tender, mild, and ephemeral — available only in winter.
¥200
Clams with Spring Onion
Fresh clams skewered with spring onion and deep-fried. Juicy, briny clams pair with sweet green onion in a crispy panko coating.
¥200
Scallop in Miso Sauce
Plump scallop fried and finished with a savory miso sauce. Sweet, tender scallop meets rich umami miso — a deeply satisfying winter skewer.
¥200
Crab Wrapped in Seaweed with Lemon
Crab meat wrapped in nori seaweed and fried, served with lemon. The seaweed adds a subtle ocean flavor that complements the sweet crab.
¥200
Anglerfish and Green Onion Skewer
Anko (anglerfish) paired with green onion — a rare winter delicacy. Anglerfish has a firm texture and rich, distinctive flavor prized in Japanese winter cuisine.
¥200
Deep-Fried Cod and Cod Roe
Cod fillet paired with cod roe (tarako) in a single skewer. Two expressions of the same fish — flaky white meat alongside briny, umami-rich roe.
¥200
Apple
Sweet apple slices skewered and fried in a light batter. A surprising and delightful winter dessert skewer — warm, caramelized, and perfect as a finale.
¥200