Sumibi Yakitori Izawa Ningyōchō
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A refined yakitori counter on the 5th floor of a Ningyocho building, Sumibi Yakitori Izawa opened in September 2025 and quickly earned acclaim for its meticulous approach to charcoal-grilled skewers. The owner-chef, trained at multiple acclaimed establishments, is also a sake sommelier who curates a seasonal Japanese sake list to pair with each course. Dinner is course-only — a journey through carefully selected cuts, creative chicken dishes, grilled vegetables, and handmade shime — served in a warm, modern Japanese counter setting for just 19 guests. Lunch courses are also available on weekdays.
Address
Japan, 〒103-0013 Tokyo, Chuo City, Nihonbashiningyōchō, 2-chōme−6−７ SIL人形町 5F
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Contacts
Hours
TodayLast order: 22:00
Open now11:30 – 15:0017:00 – 23:00
MondayLast order: 22:00
11:30 – 15:0017:00 – 23:00
TuesdayLast order: 22:00
11:30 – 15:0017:00 – 23:00
WednesdayLast order: 22:00
11:30 – 15:0017:00 – 23:00
ThursdayLast order: 22:00
11:30 – 15:0017:00 – 23:00
FridayLast order: 22:00
11:30 – 15:0017:00 – 23:00
SaturdayLast order: 22:00
17:00 – 23:00
Sunday
Closed
Features
Course only (dinner), a la carte lunch availableReservations recommendedNon-smokingCredit cards accepted (Visa, MC, JCB, Amex, Diners)English menu availableWheelchair accessibleIntimate modern Japanese counter, 19 seatsSpecial occasions, date night, solo counter diningPrivate hire available (up to 20 guests)Charcoal-grilled yakitori, premium jidori chicken
AI Assistant
Ask about dishes, ingredients, allergens, or get personalized suggestions
Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Dinner Courses
Additional Skewers (Course Add-ons)
Finale Dishes (Course Add-ons)
Lunch
Dinner Courses
Omakase Skewer Course
A 2-hour course focused on charcoal-grilled yakitori skewers selected by the chef. Includes seasonal appetizers, assorted grilled skewers, grilled vegetables, palate cleanser, shime dish, and dessert.
¥6,200
Izawa Course
A 2-hour course featuring charcoal-grilled yakitori alongside the chef's hand-picked a la carte dishes. A fuller experience of the kitchen's range.
¥7,200
Premium Course
A 2-hour premium course with charcoal-grilled yakitori and special chicken dishes — the most luxurious offering at Izawa.
¥8,200
Additional Skewers (Course Add-ons)
Soriresu (Oyster cut)
Limited quantity. A prized, oyster-shaped cut from the chicken's back — tender, juicy, and richly flavored. Available to course guests only.
¥600
Obi (Tail skin)
Limited quantity. The skin strip from the tail — crisp when grilled, with an intense chicken flavor. Course guests only.
¥600
Upper Thigh
Limited quantity. Upper thigh skewer — succulent and fatty with deep umami from charcoal grilling. Course guests only.
¥600
Aorta
Limited quantity. Chicken aorta — chewy with a distinctive snap and mineral flavor. A specialty cut for adventurous diners. Course guests only.
¥500
Outside Skirt (Harami)
Limited quantity. Diaphragm meat — tender with a rich, beefy flavor despite being chicken. Course guests only.
¥550
Liver
Limited quantity. Chicken liver skewer — creamy and mild when freshly grilled to medium. Course guests only.
¥500
Saezuri (Trachea)
Limited quantity. Chicken trachea — prized for its satisfying crunchy texture. A rare specialty skewer. Course guests only.
¥500
Chouchin (Egg sac)
Limited quantity. Chicken egg sac with a developing yolk — a seasonal delicacy with a rich, buttery taste. Course guests only.
¥500
Chicken (Breast)
Classic breast meat skewer, grilled to juicy perfection over charcoal. Course guests only.
¥450
Chicken Thigh with Skin
Chicken thigh with skin on — crispy outside, tender and juicy inside. Course guests only.
¥450
Gizzard
Chicken gizzard skewer — firm and chewy with a clean, mineral flavor. Course guests only.
¥400
Chicken Meatball
Handmade chicken meatball with a bouncy, savory interior — a yakitori classic. Course guests only.
¥500
Chicken Wings
Crispy charcoal-grilled chicken wings — fatty, flavorful, and deeply satisfying. Course guests only.
¥450
Negima (Chicken and Leek)
Alternating chunks of chicken thigh and green leek on a skewer — a quintessential yakitori combination. Course guests only.
¥450
Neck Chicken (Seseri)
Chicken neck meat — well-exercised, flavorful and slightly chewy. Course guests only.
¥450
Heart
Chicken heart skewer — compact and firm with a clean, metallic richness. Course guests only.
¥450
Chicken Tail
Fatty tail piece — crispy on the outside, wonderfully rich inside. A popular specialty. Course guests only.
¥400
Yagen Nankotsu (Breast cartilage)
Soft breast cartilage skewer — pleasantly crunchy with a mild chicken flavor. Course guests only.
¥400
Thick Fried Tofu
Charcoal-grilled thick fried tofu — crispy exterior with soft, custardy interior. Course guests only.
¥500
Finale Dishes (Course Add-ons)
Chicken Soboro Rice
House-made seasoned ground chicken over rice — a satisfying, savory shime to end the course. Course guests only.
¥800
Sansho Keema Curry
House-made ground chicken curry with Japanese sansho pepper for a fragrant, tingling heat. Course guests only.
¥800
Chicken Ramen
House-made chicken ramen — a clean, deeply flavored broth to complete the yakitori journey. Course guests only.
¥800
Lunch
Lunch Course (Omakase)
Weekday lunch course featuring charcoal-grilled yakitori and seasonal dishes. Seating only available via reservation. Details vary seasonally.
¥From ¥5,000