Tamaya Kitchen

Enjoy Charcoal Grill Yakitori in a Modern Yakitori Restaurant

There is a stylish and modern yakitori restaurant in a two-minute walk from the north of Tachikawa station. The concept of the restaurant is “Yakitori and Wine.” Let’s ask about the uniqueness of the restaurant to Mr. Kosuke Tanaka, the owner of the restaurant.

A stylish curtain is hanging at the door. It is the landmark of the restaurant. At twilight time, you will see a warm light inside.

Having enough space between seats, the inside of the restaurant is big and spacious. You can feel relaxed and comfortable. There are private rooms for business meetings and family gatherings in the back of the restaurant.

A mixed plate with six charcoal grill yakitori is 1,580 yen. The recommendation plate has a piece of chicken and green onions, a piece of neck and green onions, a piece of smoked tail, a piece of truffle and outside skirt, a piece of liver, and a piece of mozzarellas and zucchini from the left of the picture. A mixed plate with five kinds of side dishes will go well with light red wine. Chateau Lamothe Vincent: Glass: 800 yen/Bottle 5, 000 yen You can choose five of the side dishes. Please ask the price.

Mr. Chand Shamsher called Sham san has grilled yakitori skillfully. He has lived in Japan for 10 years. Sitting in the counter seat will be recommended. You can closely watch him and other staff grilling yakitori on a charcoal grill.

All staff members work in a friendly atmosphere. Mr.Shamsher, Ms. Sumire Sasaki, Mr. Tanaka, the owner of the restaurant, Ms. Shione Yagishita and Mr. Arata Nakano from the left of the picture.

Tamaya Kitchen, having a big glass window on the wall, is on a narrow street and is quite different from many other yakitori restaurants in Tachikawa. More than twenty kinds of wine from all over the world are always in the cellar. The marriage of wine and yakitori in the restaurant is perfect. You can enjoy many various dishes both from Japan and from western countries.
Mr.Tanaka said, “Freshness is the key to the taste of chicken. We will choose the parts of chicken carefully. We have selected fresh vegetables and the best ingredients in season and planed our menu.” He sometimes visits wineries to talk to the producers to find good wine. He wants all customers to enjoy dinner safely, so he has dealt with all foods very carefully. Also, he really cares about the health of the staff.