Yakitori Hirano (焼鳥 ひら野)

Yakitori Hirano is an acclaimed omakase-only yakitori restaurant near Higashi-Ginza, awarded Tabelog Hyakumeiten honors since its second year of operation. The chef uses the traditional Edo-style “kinka-tsuyobi” (close-flame, high-heat) grilling technique over Kishu binchotan charcoal, showcasing Kai Shingen-dori chicken alongside refined Japanese cuisine. Courses range from a 15-dish omakase to a wine-pairing menu, served in an elegant, intimate space with English- and Chinese-speaking staff. The restaurant is closed on Sundays and public holidays and operates on a fully cashless payment system.