In our latest blog post, we step into the finger-lickin’ world of kushiyaki, the traditional Japanese art of skewered, grilled deliciousness. We had the pleasure of speaking with Chef Masahiro Iwakami, the owner of a renowned Kushiyaki restaurant in Shimbashi, Tokyo. Join us as we explore the secrets behind his culinary craft and the rich history of his family business.
STATION JR Shimbashi Station
2-minute walk
CALL: +81-3-3434-7007
OPEN : Monday – Friday (17:00 – 23:00), Saturday (17:00 – 22:00)
CLOSED : Every Sunday & New Year (December 29, 2022 – January 4, 2023)
PRICE $$.$
AVERAGE PRICE Dinner 4000 JPY
English menu available
Chef Masahiro Iwakami: “Thank you for having me. Our restaurant specialises in kushiyaki which includes chicken as well as other meats and vegetables grilled over a charcoal fire. The most famous type of kushiyaki is yakitori, which is specifically grilled chicken. However, we offer a broad range of vegetables like asparagus, shiitake mushrooms, and tomatoes. The use of high-quality charcoal, such as Binchotan from the Kishu region of Japan imparts a distinct flavour to our dishes that you won’t find anywhere else.”
BeInJapan: What inspired you to become a chef, and why did you decide to focus on kushiyaki?
Chef Masahiro Iwakami: “Cooking has always been in my blood. My father started this restaurant in 1975, so I grew up immersed in the culinary world. I began working part-time in the restaurant at 16 and took over the business at 18. Kushiyaki has a special place in my heart because of its simplicity and the precision it requires. Every single skewer must be perfectly balanced in flavour and texture, and that’s a challenge I love.”
BeInJapan: Can you walk us through a typical day in your life as a kushiyaki chef?
Chef Masahiro Iwakami: “My day starts around 9:30 or 10:00 AM with breakfast and coffee with my family. I leave for work around 11:30, biking to the restaurant. We begin preparation at noon, and this continues until we open at 5:00 PM. During the prep time, I enjoy a bento from a nearby restaurant. After we close at 11:00 PM, I stay until about 2:00 AM cleaning and preparing for the next day. This routine keeps me deeply connected to my craft and ensures every detail is perfect for our customers.”
BeInJapan: What makes your kushiyaki restaurant stand out in Tokyo?
Chef Masahiro Iwakami: We use the finest Binchotan charcoal, which creates a flavorful and aromatic smoke that enhances the taste of our grilled items. Our menu includes a variety of meats and vegetables, all seasoned with either plain salt or our special tare sauce made from mirin, sake, soy sauce, and sugar. Our dedication to quality and tradition is what sets us apart.
BeInJapan: Your restaurant is located in Shimbashi. Why did your father choose this area?
Chef Masahiro Iwakami: “Shimbashi is a bustling business district and a major transit point in Tokyo. My father chose this location to cater to the many ‘salarymen’ who pass through the area. It’s a convenient spot for people to gather, eat, and relax after a long day at work. The lively atmosphere here has always been great for business, and we’ve built a loyal customer base over the years.”
BeInJapan: What do you love most about being a chef?
Chef Masahiro Iwakami: “I love creating dishes that bring joy to people. Seeing customers enjoy their meal and leave satisfied is incredibly rewarding. Cooking with high-quality ingredients and perfecting each skewer’s flavour and texture is a craft that I am deeply passionate about.”
BeInJapan: What is the most important thing for you in running your business?
Chef Masahiro Iwakami: “Customer satisfaction is paramount. I strive to ensure that every guest leaves happy and content. This means maintaining high standards in every aspect of our service, from the quality of the ingredients to the ambiance of the restaurant.”
BeInJapan: What inspires you and gives you energy?
Chef Masahiro Iwakami: “I find peace and inspiration in practising the Japanese tea ceremony, which I do one or two times a week. It’s a calming ritual that helps me maintain a balanced work-life routine. Travelling with my family also inspires me, as I get to experience different cuisines and bring new ideas back to my kitchen.”
BeInJapan: Do you have any advice for foreigners new to eating kushiyaki?
Chef Masahiro Iwakami: Start with dishes you’re comfortable with and gradually try more adventurous items. Our menu is diverse, and we take pride in catering to different tastes. Don’t be afraid to ask for recommendations or try something new—you might discover a new favourite.
BeInJapan: Finally, what does the future hold for you and your restaurant?
Chef Masahiro Iwakami: “I look forward to continuing our family tradition and possibly passing it on to the next generation. Retirement is on the horizon, but for now, I am dedicated to perfecting my craft and ensuring our customers enjoy the best kushiyaki experience possible.”
Thank you, Chef Iwakami, for sharing your insights with us. For those looking to experience the finest kushiyaki in Tokyo, a visit to Chef Iwakami’s restaurant in Shimbashi is a must. Be sure to make a reservation to secure your spot and enjoy a memorable dining experience.
Ready to explore the exquisite flavours of kushiyaki? Contact us today to book your bespoke itinerary in Japan and discover the best that Tokyo (and beyond) has to offer.
Did you know?
1. In Japan the words yakitori and kushiyaki are used interchangeably to refer generally to meat kebabs. ‘Yakitori’ however, will not be used specifically at the restaurant unless the meat is chicken because yaki means grilled and tori means chicken.
2. Binchotan, or ‘white’ charcoal, is a type of Japanese charcoal. It is the purest charcoal on earth. Prized by chefs around the world, its high carbon content – which makes it odourless – allows the natural flavours of the food to emerge. Hard and dense, it is made from Ubame oak trees indigenous to the Kishu region.
Read more here
3. A Japanese salaryman is akin to a dedicated corporate employee, typically a male office worker who devotes long hours to his job, often enjoying job security and career advancement based on seniority, and participating in after-work socialising with colleagues. The term embodies a deep sense of loyalty, discipline, and commitment to the company.
Read more here
4. The Japanese tea ceremony, or chanoyu, has a deep emphasis on mindfulness, simplicity, and aesthetics. It’s a highly choreographed practice that involves preparing and drinking matcha (green tea) in a serene setting, reflecting principles of Zen Buddhism. The ceremony fosters a sense of tranquillity and appreciation for the present moment.
Read more here
5. Ordering yakitori in Japan is similar to ordering tapas. Here’s a quick guide here
The air is full of smoking roasting meats, laughter, clinking glasses and rowdy cheer: “campai!” Closely packed tables groan with the weight of Salarymen, juicy skewered chicken, bright vegetables and Suntory Super Dry beer. Chef Masahiro Iwakami greets me with a massive smile and a plate of large-chunked chicken kushiyaki. Over a delicious meal I ‘grill’ him about him, his restaurant and his art.
BeInJapan. Thank you for joining us, Chef Iwakami. Can you tell us what makes Kushiyaki such a unique dining experience?
