Restaurant in Tokyo, Japan
Serious yakitori counter, easy to book.
A three-year OAD-ranked yakitori counter in Azabujuban, Serata is the right booking for a focused, seasonal dinner in an intimate fifth-floor room. Chef Kentaro Sera runs a kitchen that adjusts with the seasons — autumn is the strongest window. Easier to book than Tokyo's most competitive tables, it suits pairs and small groups over large parties.
Serata is a credible, OAD-ranked yakitori counter in Azabujuban worth booking for a focused dinner in the ¥¥¥ tier, particularly if you want the intimacy of a fifth-floor room rather than the more tourist-trafficked yakitori circuits elsewhere in Tokyo. Chef Kentaro Sera has built a steady following — ranked #377 on Opinionated About Dining's Japan list in 2024 and climbing to #451 in 2025 (a ranking shift that reflects increased competition in a crowded field, not a drop in quality). For a special occasion dinner built around seasonal yakitori, this is a dependable choice. If you want grander ceremony or a more internationally recognised name, RyuGin or L'Effervescence operate at a higher price and production level. But for what Serata does , precise, seasonal yakitori in a quiet neighbourhood setting , it earns its place.
Serata occupies the fifth floor of the Hasebaya Building in Azabujuban's low-key commercial stretch , a neighbourhood that sits comfortably between Roppongi's energy and Hiroo's residential calm. The elevator arrival and upper-floor positioning create a sense of remove from the street, which suits the counter-dining format well. Spatially, this is an intimate, close-in room: you are near the grill, the heat is present, and the pacing is dictated by what is ready rather than a rush. For a date or a quiet celebratory dinner, that works in your favour. For large groups looking for a lively, communal table setup, it is less suited , the format rewards pairs and small parties who are content to let the evening unfold at the kitchen's rhythm.
Yakitori at this level is not a static menu. Serata's value as a destination is closely tied to what is in season, and the kitchen adjusts accordingly. Spring brings lighter preparations as ingredients transition; summer shifts toward more direct, high-heat cooking; autumn is widely considered the strongest period for poultry-forward menus in Japan, when birds are at their leading and supplementary seasonal produce adds range to the skewers. Winter counters tend toward richer, more substantial courses. If you have flexibility, booking in October or November gives you the leading chance of catching the kitchen at its most expressive. Sunday hours are shorter (6–8 pm only), so plan a full evening by arriving Monday through Saturday during the 5–10:30 pm window.
Serata sits comfortably in the easy-to-book tier relative to Tokyo's most competitive tables. Unlike the months-out waits required for counters such as Harutaka, you can generally secure a reservation with reasonable notice , though the OAD recognition has brought more attention, so don't assume a same-week booking is guaranteed on weekends. No phone or website is listed in the public record, so your most reliable route is through a hotel concierge if you are staying at a Tokyo property, or via a reservation platform that covers Azabujuban. The address is 1 Chome-7-7 Azabujuban, Minato City, 5F , confirm your reservation method before arriving, as walk-in access to a fifth-floor counter is not advisable without a confirmed seat.
Within the Tokyo yakitori circuit, Serata sits above the casual robatayaki tier but below the highest-profile destination counters. BIRD LAND in Ginza is the most internationally referenced benchmark in the category , OAD-listed, with a longer track record and easier name recognition for overseas visitors. Yakitori Omino and Asagaya BIRD LAND offer comparable neighbourhood-counter energy at varying price points. Aramaki and 124. KAGURAZAKA represent alternative options if you want to stay in the OAD-tracked yakitori tier but prefer different neighbourhoods. Serata's case is its Azabujuban location and a kitchen that has maintained consistent OAD recognition across three consecutive years , recommended in 2023, ranked in 2024, ranked again in 2025. That consistency is more meaningful than a single-year spike.
Serata works well for a considered dinner between two people , an anniversary, a quiet birthday, or a business dinner where the counter format enables conversation without a loud backdrop. It is less suited to milestone celebrations requiring a private room, elaborate plating theatre, or a wine list with depth. If the occasion calls for more formal production, RyuGin or Florilège operate at a higher register. For yakitori specifically as the occasion, Serata delivers a focused, unhurried experience that holds up for a meaningful dinner.
| Venue | Cuisine | Price | Awards | Booking Difficulty | Value |
|---|---|---|---|---|---|
| Serata | Yakitori | Opinionated About Dining Top Restaurants in Japan Ranked #451 (2025); Opinionated About Dining Top Restaurants in Japan Ranked #377 (2024); Opinionated About Dining Top Restaurants in Japan Recommended (2023) | Easy | — | |
| Harutaka | Sushi | ¥¥¥¥ | Michelin 3 Star, World's 50 Best | Unknown | — |
| RyuGin | Kaiseki, Japanese | ¥¥¥¥ | Michelin 3 Star, World's 50 Best | Unknown | — |
| L'Effervescence | French | ¥¥¥¥ | Michelin 3 Star, World's 50 Best | Unknown | — |
| HOMMAGE | Innovtive French, French | ¥¥¥¥ | Michelin 2 Star, World's 50 Best | Unknown | — |
| Florilège | French | ¥¥¥ | Michelin 2 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Counter-format yakitori venues like Serata are built for small parties. Two to four people is the sweet spot; larger groups will likely face split seating or booking difficulty. If you are planning a group of five or more, a restaurant with private dining is a more practical choice in Tokyo's dining scene.
Yakitori is a meat-forward format by design, and Serata's OAD-ranked kitchen operates at a level where the menu is structured around the product. Guests with poultry or dietary restrictions should check the venue's official channels before booking — a counter at this level rarely has the flexibility of a broader à la carte restaurant.
Serata is a focused yakitori counter on the fifth floor of the Hasebaya Building in Azabujuban — not a casual grill bar. Chef Kentaro Sera's kitchen has ranked in OAD's Top Restaurants in Japan three consecutive years (2023–2025), reaching #377 in 2024 and #451 in 2025. Come expecting a structured, course-driven dinner rather than an informal skewer-and-beer session.
Serata is dinner-only. The kitchen opens at 5 pm Monday through Saturday, with a shorter Sunday window of 6–8 pm. Sunday evening is the tightest sitting, so a weeknight dinner gives you the most comfortable experience.
Serata sits in the easier-to-book tier relative to Tokyo's most competitive counters — you are not looking at the months-out waits that venues like Harutaka or RyuGin require. A week to two weeks of lead time is generally sufficient, though weekends will fill faster. Sunday evenings, with their narrow 6–8 pm window, are worth booking as early as possible.
Serata is a serious counter with three consecutive years of OAD recognition, so treat it accordingly. Neat, presentable clothing is appropriate — think the kind of outfit you would wear to a considered dinner with someone you want to impress, without the need for a jacket or tie. Avoid anything you would wear to a casual izakaya.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
