Chef Sei Takuma’s family runs a popular yakitori restaurant in Shizuoka — and from childhood, Sei dreamed of establishing his own eatery in Tokyo. After university, he apprenticed at a kappo restaurant in Ebisu, before opening his own restaurant, Yakitori Sei, in Shinjuku in 2008.   

With just 16 counter seats, the restaurant's design allows guests to watch the preparation and grilling, for an intimate dining experience.   

A steadfast commitment to quality ingredients is key to Yakitori Sei's success. Sourcing meat solely from trusted poultry suppliers and emphasizing freshness is part of the magic. Carefully honed techniques then bring out the best in each skewer, where every aspect, from the first bite's sensation to flavor balance and visual appeal, is carefully considered.   

Chef Sei always starts his omakase courses off with a skewer of Hinaiji chicken thigh meat from Akita Prefecture — what his restaurant has come to be best known for. The omakase nature of the courses means that the exact dishes are always in flux, but lucky guests will have the opportunity to try the tori ramen and kama-meshi (rice cooked in an iron pot): both offering unique flavors created using fresh chicken broth.