{"id":43887,"date":"2025-12-28T18:40:16","date_gmt":"2025-12-28T09:40:16","guid":{"rendered":"https:\/\/agatajapan.com?p=43887"},"modified":"2026-01-20T17:25:19","modified_gmt":"2026-01-20T08:25:19","slug":"isehiro-kyobashi-honten-en","status":"publish","type":"post","link":"https:\/\/agatajapan.com\/en\/shinise-en\/isehiro-kyobashi-honten-en","title":{"rendered":"Isehiro Kyobashi Main Store"},"content":{"rendered":"\n

Founded in Taisho 10 (1921)<\/p>\n\t

\n\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\n\t\t
\n\t\t\t
\n\t\t\t\t\"\"\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t
\n\t\t\t
\n\t\t\t\t\"\"\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t
\n\t\t\t
\n\t\t\t\t\"\"\t\t\t<\/div>\n\t\t<\/div>\n\t\n\n\t\t
\n\t\t\t
\n\t\t\t\t\"\"\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<\/div>\n\t\t\t
<\/div>\t\t
\n\t\t\t\t\n\t\t\n\t<\/svg>\n\t\t<\/div>\n\t\t
\n\t\t\t\t\n\t\t\n\t<\/svg>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t
\"\"<\/div>
\"\"<\/div>
\"\"<\/div>
\"\"<\/div><\/div><\/div>\t<\/div>\n\n

A traditional flavor grilled by veteran craftsmen using ubame oak binchotan charcoal.<\/h2>\n\n

A long-established yakitori restaurant near Tokyo Station. Many people visit each day, drawn by the savory aroma. It is also known as a place loved by the famous film director Yasujir\u014d Ozu.<\/p>\n\n

Every morning they purchase a whole domestically raised chicken grown over many days and prepare it by hand. The yakitori is paired with carefully selected vegetables such as Senju green onions, shiitake mushrooms, and shishito peppers. Wasabi grown in the clear streams of Amagi adds a sharp finish.<\/p>\n\n

The key to Isehiro\u2019s yakitori is its secret sauce. Hundreds of skewers are dipped in it each day, allowing the flavors of meat and vegetables to blend in. The sauce has been replenished little by little since after World War II, giving it a deeply matured taste.<\/p>\n\n

The current location opened in 2020 to mark the 100th anniversary. It offers spaces with different moods based on the themes of \u201cvibrancy,\u201d \u201crelaxation,\u201d and \u201ccelebration.\u201d It is used for everything from business lunches to meals with friends and formal gatherings.<\/p>\n\n

History<\/h3>\n\n

In Taisho 10 (1921), the founder Hakuhisa Hoshino opened a poultry shop, at a time when chicken was a luxury ingredient comparable to beef. Later, he added a yakitori restaurant, which became today\u2019s Isehiro. Their dedication to selecting the best ingredients, grilling over ubame oak binchotan, and serving chicken at its most delicious has been passed down since the founding.<\/p>\n\n

This Notable Item<\/h3>\n\n
\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Yakitori Full Course (12 items)<\/h4>\n\n\n\n

8,000 yen<\/p>\n<\/div>\n<\/div>\n\n

A signature course that lets you enjoy an entire chicken. It includes breast, liver, gizzard, negi-maki, meatballs, skin, thigh meat, duck, wings, special chicken soup, hand-picked organic vegetables, and morokyu cucumbers.<\/p>\n\n

\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Yakitori Bowl (Lunch Only)<\/h4>\n\n\n\n

4-skewer bowl 1,900 yen \/ 5-skewer bowl 2,300 yen<\/p>\n<\/div>\n<\/div>\n\n

A lunch-only dish topped generously with their proud yakitori. Served with soup and pickles. The price varies depending on the number of skewers.<\/p>\n\n

\n
\n
\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Takeout: 10 Skewers of Yakitori<\/h4>\n\n\n\n

10 skewers 4,300 yen \/ 15 skewers 6,300 yen<\/p>\n<\/div>\n<\/div>\n\n

Takeout is available with reservation, letting you enjoy the secret flavor at home. It also makes a great gift. (The upper photo shows 10 skewers, the lower shows 15.)<\/p>\n\n

Spot Overview<\/h3>\n\n
<\/path><\/circle><\/path><\/svg><\/div>
\n

<\/p>\n<\/div><\/div>\n\n

Address: <\/strong><\/th>1-4-9 Kyobashi, Chuo-ku, Tokyo<\/td><\/tr>
Phone:<\/strong><\/th> 03-3281-5864<\/a><\/td><\/tr>
Business hours: <\/strong><\/th>Lunch 11:30\u201314:00
Dinner 16:30\u201321:00 (Saturdays only 16:30\u201320:30)<\/td><\/tr>
Closed: <\/strong><\/th>Sundays and public holidays<\/td><\/tr>
Payment methods: <\/strong><\/th>Cash and credit cards (VISA, Mastercard, Diners Club, American Express, JCB)<\/td><\/tr>
External Link: <\/strong><\/th>Official website<\/a><\/td><\/tr><\/tbody><\/table>
Information is current as of publication and may change. Please check before visiting.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"Founded in Taisho 10 (1921) A traditional flavor grilled by veteran craftsmen using ubame oak binchotan charcoal. A long-established yakitori restaurant near Tokyo Station. Many people visit each day, drawn by the savory aroma. It is also known as a place loved by the famous film director Yasujir\u014d Ozu. Every morning they purchase a whole domestically raised chicken grown over many days and prepare it by hand. The yakitori is paired with carefully selected vegetables such as Senju green onions, shiitake mushrooms, and shishito peppers. Wasabi grown in the clear streams of Amagi adds a sharp finish. The key to Isehiro\u2019s yakitori is its secret sauce. Hundreds of skewers are […]","protected":false},"author":4,"featured_media":40545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4040,4041],"tags":[5612],"area":[3991,4091],"class_list":["post-43887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shinise-en","category-signature-foods-en","tag-star-en","area-tokyo-en","area-chuo-ward-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/comments?post=43887"}],"version-history":[{"count":2,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43887\/revisions"}],"predecessor-version":[{"id":44781,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/posts\/43887\/revisions\/44781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media\/40545"}],"wp:attachment":[{"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/media?parent=43887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/categories?post=43887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/tags?post=43887"},{"taxonomy":"area","embeddable":true,"href":"https:\/\/agatajapan.com\/en\/wp-json\/wp\/v2\/area?post=43887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}