Restaurant in Tokyo, Japan
One ingredient, serious technique, fair price.
Toriyaki Ohana in Ebisu runs a kaiseki-format chicken tasting menu that earned Michelin Plate recognition in both 2024 and 2025. At ¥¥¥, it delivers technically disciplined multi-course cooking — char-grilled on the surface, precise in structure — at a price tier below most of Tokyo's top tasting rooms. Book if you want a focused, structured dinner without the ¥¥¥¥ commitment.
Toriyaki Ohana runs a single-subject menu built entirely around chicken, executed in the multi-course kaiseki format. If that sounds narrow, that is the point: the kitchen's discipline across every technique — wrapping, soup-making, char-grilling , is what justifies the price tier and the two consecutive Michelin Plate recognitions (2024 and 2025). For a first-timer trying to decide whether to book, the answer is yes, provided you are coming specifically for a structured Japanese tasting experience with chicken as the sole protein. If you want variety across proteins or a more conventional yakitori format, look elsewhere.
The menu opens with precision-made appetisers: chicken breast wrapped with nori seaweed and a spring roll of minced chicken with miso. These are not large plates; they set the register , careful, clean, ingredient-focused. The soup course follows, built around chicken wonton in what the kitchen describes as a stocked broth. The grilling course is where the kitchen diverges most clearly from the yakitori category: chicken and duck are not skewered but char-grilled directly on a wire net, broiled close to a hot flame until the surface is deeply scorched. The aroma that comes with that technique , pungent, smoky, fat-rendered , is the sensory centrepiece of the meal. The sequence closes with chicken bone soup over rice, a deliberate nose-to-tail statement that nothing from the bird is wasted.
That final course matters. It signals that the kitchen is thinking about the whole animal and the whole meal arc, not just individual showpiece dishes. For a first-timer, understanding this structure before you arrive will help you pace accordingly: do not fill up early.
The Michelin Plate designation, held in both 2024 and 2025, is the clearest external validation of what Toriyaki Ohana is doing technically. The kaiseki structure applied to a single protein is genuinely uncommon in Tokyo's dining scene. Most chicken-focused restaurants in the city operate in the yakitori register , skewered, counter-service, casual. Toriyaki Ohana applies kaiseki's sequencing logic (progression, balance, restraint, closing) to that same ingredient, which requires a different kind of kitchen rigour: stocks must be clean enough to carry a course on their own, grilling must produce both char and tenderness without the structural shortcut of a skewer, and the rice dish that closes the meal must feel like resolution rather than an afterthought.
The Google rating of 4.7 across 73 reviews is a useful signal at this price tier. It reflects consistent execution rather than a viral single visit. For a first-timer, that consistency matters: you are not gambling on a night that might or might not be exceptional.
Toriyaki Ohana is located on the third floor of SreedEBISU2 in Ebisu, Shibuya, Tokyo. Ebisu is a walkable, well-connected neighbourhood with good transport links from central Tokyo. Booking difficulty is rated easy, which is a meaningful advantage in a city where many comparably priced restaurants require weeks of lead time or a Japanese-speaking intermediary. No phone or website is listed in Pearl's current data, so reservation logistics are leading confirmed through a hotel concierge or a booking platform that covers Tokyo's restaurant scene. Hours are not confirmed in our data , verify before travelling.
Dress code information is not confirmed, but the kaiseki format and price tier suggest smart-casual is the appropriate register. Seat count is not confirmed in our data; the third-floor location and the style of service suggest an intimate room rather than a large one. Plan accordingly if you are visiting with a group larger than four.
If you are building a multi-night itinerary across Tokyo, Toriyaki Ohana works well as a mid-week dinner that sits at a lower price point than the city's leading kaiseki and sushi rooms. For a broader picture of where it fits, see our full Tokyo restaurants guide. If you are also planning stays, our Tokyo hotels guide covers accommodation options across the city, and our Tokyo bars guide can help you plan the evening before or after.
For comparison with Tokyo's higher-tier tasting rooms, RyuGin and Sézanne both operate at ¥¥¥¥ and offer broader ingredient range. Harutaka is the reference point for precision sushi at ¥¥¥¥. L'Effervescence and Crony cover the French end of Tokyo's tasting menu market. Toriyaki Ohana's value is that it delivers Michelin-recognised execution at one price tier below most of those rooms.
If you are visiting Japan beyond Tokyo, HAJIME in Osaka, Gion Sasaki in Kyoto, akordu in Nara, Goh in Fukuoka, 1000 in Yokohama, and 6 in Okinawa are all worth adding to the shortlist depending on your route. For international context on what a focused tasting menu can achieve at the highest level, Le Bernardin in New York City and Lazy Bear in San Francisco offer useful reference points for how single-subject kitchen discipline translates across different culinary traditions. Pearl also covers Tokyo wineries and Tokyo experiences if you are planning beyond dining.
| Venue | Price | Value |
|---|---|---|
| Toriyaki Ohana | ¥¥¥ | — |
| Harutaka | ¥¥¥¥ | — |
| RyuGin | ¥¥¥¥ | — |
| L'Effervescence | ¥¥¥¥ | — |
| HOMMAGE | ¥¥¥¥ | — |
| Florilège | ¥¥¥ | — |
Side-by-side comparison to help you decide where to book.
There is no à la carte option — the kitchen runs a fixed multi-course menu built entirely around chicken, in kaiseki format. The progression includes appetisers such as chicken breast wrapped with nori and a minced chicken spring roll with miso, chicken wonton soup, char-grilled chicken and duck cooked over direct flame, and a closing course of chicken bone soup over rice. Order the full menu; that is the only format available.
At ¥¥¥ pricing with a Michelin Plate in both 2024 and 2025, the value case is strong for what is technically accomplished kaiseki cooking. The single-subject format — chicken only, no padding — means every course earns its place, including a char-grilling technique that produces a properly scorched exterior without skewers. Compared to Tokyo's full omakase or multi-protein kaiseki options at higher price points, this is a focused, lower-risk spend.
The venue is on the third floor of SreedEBISU2 in Ebisu, Shibuya — a compact building format that typically means limited covers and smaller seatings. check the venue's official channels before planning a group dinner of more than four; the fixed kaiseki format works well for pairs and small groups, but large parties should confirm capacity in advance.
Yes, at ¥¥¥, it is priced below Tokyo's top-tier kaiseki and omakase rooms while holding a Michelin Plate for two consecutive years (2024 and 2025). The kitchen's commitment to using every part of the chicken — from appetiser to the closing bone broth rice — signals genuine craft rather than a novelty concept. If you want a technically serious multi-course dinner in Ebisu without the highest-tier price tag, this is a sound decision.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
