
Restaurants
Yakitori Ao’chan


Chef Takuto Kato spotlights expertly grilled yakitori cooked over binchōtan charcoal in a warm, convivial izakaya setting
Once an izakaya serving a broad yet approachable menu, Yakitori Ao’Chan has now fully embraced its speciality chicken dish, expanding its selection while retaining all the warmth of its initial concept. Led by yakitori specialist chef Takuto Kato, known for his precise grilling technique and use of binchōtan, or white charcoal. They’re all about clean, honest flavours that lean on their high-quality ingredients—meant to be enjoyed with friends and family over a few drinks.
Tatler Tip
Start with something light, like their shiso sashimi, and slowly work your way toward their more savoury selections to fully appreciate the depth of chef Kato’s exquisite grilling.
Must Try
- Liver
- Momo (chicken thigh)
- Shiso sasami (chicken tender, shiso)
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