Mido
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A refined yakitori counter inside the Fairmont Towers in Higashinihonbashi, grilling free-range Kumano local chicken over Kishu Binchotan charcoal. The calm, intimate atmosphere is well-suited to a thoughtful evening pairing skewers with sake or natural wine. A polished counterpart to the rowdy izakaya scene just outside.
Address
Japan, 〒103-0004 Tokyo, Chuo City, Higashinihonbashi, 2-chōme−9−４ フェアモントタワーズ
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Contacts
Hours
Today
Opens soon17:30 – 23:00
Monday
17:30 – 23:00
Tuesday
17:30 – 23:00
Wednesday
17:30 – 23:00
Thursday
17:30 – 23:00
Friday
17:30 – 23:00
Saturday
17:30 – 23:00
Sunday
Closed
Features
Reservations recommendedKumano local chicken yakitoriKishu Binchotan charcoalSake and natural wine selectionCalm, intimate counter setting
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Yakitori - Kumano Local Chicken
Vegetable Skewers
Drinks
Yakitori - Kumano Local Chicken
Momo (Chicken Thigh)
Free-range Kumano local chicken thigh skewer grilled over Kishu Binchotan charcoal. Juicy and richly flavored — the benchmark of any yakitori counter. Available tare (sweet soy glaze) or shio (salt).
Mune (Chicken Breast)
Lean Kumano chicken breast skewer, charcoal-grilled until just cooked through. Clean flavor, slightly firmer texture — best with shio seasoning to highlight the meat's quality.
Kawa (Chicken Skin)
Chicken skin skewer coiled tightly and grilled slowly until crispy. Rich, fatty, and deeply savory — one of the most beloved skewers at a yakitori bar.
Tsukune (Chicken Meatball)
Hand-formed minced chicken meatball with a springy texture. Grilled with sweet tare glaze and optionally dipped in a raw egg yolk at the counter. Deeply satisfying.
Negi-ma (Chicken and Leek)
Alternating pieces of Kumano chicken thigh and Welsh leek on a skewer. The sweet, slightly charred leek contrasts beautifully with the savory chicken.
Sasami (Chicken Tenderloin)
Delicate chicken tenderloin skewer, grilled briefly over high heat. Light in flavor with a soft, silky texture — often served with wasabi and shio.
Seseri (Chicken Neck)
Chicken neck meat — succulent and slightly firm, with more complexity than thigh. Grilled with salt to accentuate the natural richness.
Reba (Chicken Liver)
Chicken liver skewer grilled medium-rare over Binchotan. Creamy, rich, and mineral — a hallmark of quality yakitori. Available with tare glaze.
Hatsu (Chicken Heart)
Chicken heart skewers — dense, meaty, with a clean mineral flavor. Grilled with salt, a perfect pairing for natural wine.
Vegetable Skewers
Shishito Pepper
Small Japanese green peppers charred over charcoal until blistered. Mostly mild, occasionally spicy — a refreshing palate cleanser between skewers.
Shiitake Mushroom
Whole shiitake mushroom caps grilled over Binchotan. Meaty, earthy, and slightly smoky — excellent with a splash of sake.
Drinks
Sake
Curated selection of Japanese sake by the glass or carafe. The counter staff can guide pairings with the day's skewers.
Natural Wine
Selection of natural wines from small producers. An unconventional but harmonious pairing with charcoal-grilled chicken.