有楽町 鳥八
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A yakitori and chicken specialty izakaya tucked under the Yurakucho railway tracks, just 2 minutes from the station. The wood-warmed interior channels Showa-era nostalgia — the rhythmic rumble of passing trains adds to the charm. Chef specialties star Oyama chicken: the limited-quantity tender chicken katsu (slow-cooked breast, reservation strongly recommended) and the rare "furisode" shoulder cut grilled over charcoal. Curated local sake from across Japan and 100% fresh-squeezed citrus sours round out the menu.
Address
3-chōme-6-9 Marunouchi, Chiyoda City, Tokyo 100-0005, Japan
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Hours
Today
Opens soon17:00 – 23:00
Monday
17:00 – 23:00
Tuesday
17:00 – 23:00
Wednesday
17:00 – 23:00
Thursday
17:00 – 23:00
Friday
17:00 – 23:00
Saturday
17:00 – 23:00
Sunday
Closed
Features
Reservations recommendedCash onlyShowa-era railway arch28 seats, counter and tableOyama chicken yakitoriTender chicken katsu (limited daily)
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
House Specialties
Yakitori (Grilled Skewers)
Appetizers & Sides
Drinks
House Specialties
Special Tender Chicken Katsu
The signature dish of Torihachi — Oyama chicken breast slow-cooked then breaded and fried to an impossibly juicy, tender finish. Made in limited quantities daily; reservation strongly recommended. Also available with melted mozzarella cheese stuffed inside.
Furisode Yakitori (Rare Shoulder Cut)
A coveted rare cut from the chicken shoulder — only 3 skewers can be made from one bird. Lightly fatty with a clean, pure umami flavour. Available in limited quantities; stock is replenished regularly even on days off.
Chicken Thigh Tataki
Lightly seared Oyama chicken thigh, sliced thin and served tataki-style. A perennial favourite among regulars — the exterior is briefly flame-kissed while the centre stays rosy and tender.
Yakitori (Grilled Skewers)
Grilled Chicken Wings
Whole chicken wings grilled over charcoal until the skin turns crisp and the meat renders down to a juicy pull. Seasoned simply with salt to highlight the Oyama chicken's natural richness.
Chicken Gizzard Yakitori
Grilled chicken gizzard skewers with a satisfying snap and chew. A classic izakaya staple, seasoned lightly to let the texture shine.
Chicken Neck Yakitori
Skewered chicken neck meat — well-exercised muscle that delivers concentrated flavour and a slightly springy bite. One of the chef's recommended cuts.
Appetizers & Sides
Dashi-Rolled Omelette
A soft, pillowy rolled omelette made with the chef's proprietary dashi ratio — broth-soaked and delicate, melting on the palate with a gentle savoury sweetness. A house staple loved by regulars.
Chicken Wing Gyoza
Gyoza filling stuffed directly into deboned chicken wings and pan-fried until the skin crisps up. A creative twist on two izakaya classics in one bite.
Deep-Fried Ginkgo Nuts
Seasonal ginkgo nuts deep-fried until tender inside and lightly crisp outside. A classic autumn izakaya snack with a subtle earthy bitterness that pairs well with sake.
Homemade Potato Salad
House-made Japanese-style potato salad — creamy, gently seasoned, and made fresh daily. A comforting crowd-pleaser to start the meal.
Drinks
Local Sake from Across Japan
A rotating selection of curated nihonshu sourced from breweries around Japan, chosen to complement the chicken dishes. Includes well-known labels such as Dassai.
Curated Shochu
A hand-picked shochu selection to pair with grilled dishes. Available in various styles including imo (sweet potato) and mugi (barley).
Regional Whisky Highball
Highball made with Japanese regional whisky — crisp and refreshing, an ideal match for charcoal-grilled yakitori.
Fresh-Squeezed Citrus Sour
100% fresh-squeezed citrus sour using yuzu and sudachi sourced from Nishichi Foods in Tokushima Prefecture. Bright and tangy — a popular choice even among non-sake drinkers.