巴町 炭やす
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A small, unassuming backstreet yakitori joint tucked just beside Toranomon Hills, marked only by a modest noren curtain that opens onto the smoky scent of charcoal inside. Sumiyasu (formerly known as Tomoecho Tsukune) grills Daisen jidori free-range chicken over charcoal and seasons every skewer with salt only, no tare sauce, letting the quality of the bird carry the flavor. Alongside classic skewers like tsukune, hatsu, and bonjiri, the compact kitchen also turns out chicken sashimi and other izakaya-style small plates. A long-running neighborhood favorite, it fills up with regulars most evenings and is best visited with a reservation in hand.
Address
3-chōme-8-8-4 Toranomon, Minato City, Tokyo 105-0001, Japan
Open in Google Maps
Hours
Today
Opens soon18:00 – 01:00
Monday
18:00 – 01:00
Tuesday
18:00 – 01:00
Wednesday
18:00 – 01:00
Thursday
18:00 – 01:00
Friday
18:00 – 01:00
Saturday
Closed
Sunday
Closed
Features
Reservations recommendedCash onlySalt-only charcoal-grilled yakitori (no tare)16-seat counter and tables, no private roomsSmoking allowed at all seats2-hour seating limitDaisen jidori free-range chicken
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Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Yakitori Skewers (Salt-grilled)
Small Plates
Drinks
Yakitori Skewers (Salt-grilled)
Chicken and onion skewer
Charcoal-grilled skewer of chicken with onion instead of the usual scallion, seasoned with salt only.
¥250
Duck skewer
Charcoal-grilled duck skewer, smaller cut with a light but flavorful layer of fat, salt-seasoned.
¥350
Chicken breast wrapped in shiso leaf
Juicy chicken breast (sasami) skewer wrapped in shiso leaf, charcoal-grilled and salted.
¥350
Ginkgo nuts
Charcoal-grilled ginkgo nuts skewer, salt-seasoned.
¥200
Chicken meatball skewer
Signature grilled chicken meatball with a subtle yuzu pepper aroma mixed into the meat; marked as a top recommendation on the menu.
¥200
Chicken heart skewer
Charcoal-grilled chicken heart skewer with a firm, springy texture.
¥150
Chicken tail skewer
Charcoal-grilled chicken tail (bonjiri), fatty but light thanks to the salt seasoning.
¥150
Cartilage meat skewer
Skewer of meat cut from around the cartilage, with a firm chewy texture, salt-seasoned.
¥250
Chicken cartilage skewer
Crunchy charcoal-grilled chicken cartilage, salt-seasoned.
¥200
Small Plates
Chicken sashimi
Raw chicken sashimi made from Daisen jidori free-range chicken, plump and tender, served with wasabi and soy sauce.
¥650
Wakame seaweed vinegar salad
Seaweed salad dressed in vinegar with a balanced sweet-sour flavor.
¥550
Gizzard marinated in garlic
Chicken gizzard marinated in garlic with a punchy garlic kick and crunchy texture.
¥600
Simmered stew
Miso-based simmered stew loaded with daikon radish, konnyaku, and meat that have absorbed the broth's flavor.
¥500
Cut kelp salad
Shredded kelp with a crisp texture and tangy seasoning.
¥400
Drinks
Bottled beer (Asahi Super Dry)
Bottled Asahi Super Dry beer.
¥650
Bottled beer (Kirin Lager)
Bottled Kirin Lager beer.
¥650
Lemon sour
Shochu-based lemon sour made with Kinmiya shochu.
¥500
Oolong tea highball
Kinmiya shochu mixed with oolong tea.
¥500
Plum sour
Kinmiya shochu-based plum (ume) sour.
¥500
Green apple sour
Kinmiya shochu-based green apple sour.
¥500