Yakitori Tsukiya
焼鳥 月や
Help desk
Shop
From the chef
Impressed by the passion of farmers and growers and their commitment to ingredients, Mr. Kato mastered the art of yakitori.
After training at Japanese restaurants with Michelin stars, Mr. Kato encountered the best "Date Hen Chicken". He was impressed by the farmers' and growers' passion and commitment to the best ingredients, and he mastered the art of yakitori. The owner, who has trained his own palate and developed his sense of taste during his rigorous training, can provide a unique fusion of yakitori and Japanese cuisine that brings out the best of the ingredients. He has worked at Japanese restaurants with Michelin stars, such as Nadaman, Hinokizaka in the Ritz-Carlton, and Hanasansho in the Park Hotel Tokyo as a sous chef, and arrived at the present.
加藤丈法Takenori Kato
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Course Menu /
Menu - From the chef
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Yakitori Tsukiya
焼鳥 月や
Help desk
Shop
03-6264-5248 (+81-3-6264-5248)
- location_onAccess
- 4-minute walk from Exit B7 of Ginza Station on the Ginza Line. 5-minute walk from Yurakucho Station on the JR Yamanote Line and Keihin Tohoku Line. 7-minutes walk from Shimbashi Station on the JR Yamanote Line and Keihin Tohoku Line
- restaurantCuisine
- Japanese / General / Yakitori/Kushiyaki (grilled skewers),Japanese
- scheduleOpen
- [Weekdays, Saturday] 5:00 pm - 10:30 pm (L.O. 10:00 pm)
- blockClosed
- Sunday
- paymentsAverage price
- 18,000 JPY
- credit_cardMethod of payment
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Credit Card Accepted
Visa / JCB / Diners Club / American Express / Master Card -
E-money Payments
(Electronic money not accepted) -
QR Code Payments
(QR code payment not available)
- pin_dropAddress
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10F, Ginza 745 Bldg., 7-4-5, Ginza, Chuo-ku, Tokyo map
- local_taxiAddress (for taxi driver )
- 東京都中央区銀座7-4-5銀座745ビル10F
- translateEnglish services
- Unknown.
- listFeatures
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No smoking / Reservations / Counter seating available / course meals
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews