"Michishirube" is a yakitori restaurant located in Kabukicho, Shinjuku. It was always fully booked whenever I tried to make a reservation, but I finally managed to go. The restaurant is located in a deep area in the heart of Kabukicho, in a back alley. It's a small and lively space, with only a counter and a tatami seating area on the second floor. The grill master, Akio, is a 33-year-old young yakitori artisan who used to be a customer but now grills the skewers at the restaurant. The yakitori skewers are all priced at 200 yen each (except for the homemade tsukune with egg, which is 250 yen). They mainly use brand-name chicken to keep the prices affordable, and the grilling is very authentic. They also offer a variety of side dishes, including several types of high-quality ramen dishes made with plenty of chicken. They don't always have all the dishes available, which makes you want to keep coming back. I enjoyed a variety of dishes, including Ooyama chicken with heart, chashu egg, Kinshosan chicken breast, smoked cheese with pickled radish, Kinshosan chicken thigh, Mitsuse chicken tenderloin, heart skewers, grilled Goroika, Kinshosan chicken mincemeat mille-feuille, Kinshosan chicken gizzard, gizzard, saezuri, red meat, Kyoto red chicken wings, tsukune, and chicken-pork-yuzu-dried fish soba. The bill came out to around 6,000 yen per person. Everything was impressive. Michishirube, located in a back alley in the heart of Kabukicho, is loved by regular customers. The employees working there also seem to be enjoying themselves. This place reminds us how important it is to have not just delicious food, but also a fun atmosphere as a reason for people to visit. It's a wonderful place to have a lively time with friends rather than for a date. Thank you for the meal.

I came to Tokyo to watch a live performance and was looking for a restaurant to visit for such occasions. Since my usual accommodation is in Shinjuku, I decided to visit Michishirube. The photo shows the "abdomen" skewer, which was delicious with a nice crispy texture. The menu offers various rare cuts of chicken, with each cut using a different breed of chicken, making it a must-visit for yakitori lovers. Every dish here is delicious. The owner is from Toyama, and we enjoyed some Toyama sake which paired well with the food. I ended up drinking a bit too much, but I have decided to visit this place again whenever I come back to Tokyo.

Located in the heart of Shinjuku's lantern-lit street, this hidden gem of a restaurant is known for its delicious and affordable food with high cost performance. If you've never been before, it can be difficult to find as it is in a somewhat obscure location. We were led to the second-floor tatami room, with a manual elevator for food delivery next to our table. This setup naturally encourages interaction with the other customers on the second floor, creating a friendly and enjoyable atmosphere reminiscent of a traditional izakaya. We ordered a variety of yakitori and some Asahi beer, but when the Asahi was out of stock, the staff quickly dashed to get an alternative without any fuss. The yakitori and ramen are famous here, but the seafood dishes like Nishikyo-yaki and simmered firefly squid were also delicious. The skewers we ordered were all excellent, with tender and juicy meats and crispy skin. The black ramen we ordered had a rich aroma and a perfect balance of flavors, with flat curly noodles that were a delight to eat. The hospitality and service were exceptional, making it a great dining experience for our group. Overall, a cozy and welcoming izakaya in Shinjuku that we highly recommend.

I heard a rumor about a place called Michishirube-san in the middle of Shinjuku Kabukicho where they line up amazing kanji characters. Once you know about this deep area, you'll definitely want to introduce it to your friends. In a pitch-black back alley, there's a Michishirube lantern. Inside Michishirube, you'll find an old-fashioned "super" steep staircase, at the same angle as grandma's house. You'll be guided to the second floor, where there's a low table in front of the Michishirube, and you can't sit cross-legged because it's so narrow. Something is passed from the pipes to the neighboring table, and dishes brought by the waiter are passed to the next customer. It's a system that will definitely make you become friends with others. This is great, haha. And the ultimate yakitori and seafood come out not just to enjoy the atmosphere! This deliciousness and atmosphere are the secrets of its popularity. Thank you for the feast!!

A must-visit hidden gem in Kabukicho with a reservation required. The yakitori is mainly seasoned with sauce, and the ramen is the rich and dark Toyama Black. The highlight of this place is the strong and punchy flavors. The atmosphere is great, giving off a homey feel that makes you think if there are such places in Tokyo. The friendly and welcoming staff will make sure you don't regret visiting. If you want to engage in conversations, make sure to reserve a seat at the counter on the first floor. Definitely worth a repeat visit.

Nestled deep in the heart of Kabukicho, Shinjuku, "Michishirube" stands in a quaint alleyway exuding an atmosphere carved by time. The charm of this renowned restaurant can be summed up in just one word - "heartwarming hospitality" and "skillfully crafted dishes". The blissful moments created by the master chef and staff are an unforgettable experience once you visit. The yakitori, made with juicy and flavorful chicken, delicately finished with exquisite sauce, is a must-try. Each skewer is perfectly grilled, locking in the natural richness of the meat. And don't miss out on the side dishes that complement it. Every dish is exquisite. The signature dish of this restaurant is the "Black Ramen". With just one sip, the rich broth and homemade curly noodles spread pleasantly throughout your mouth. The vibrant atmosphere inside the restaurant is filled with locals and tourists alike, enjoying a delightful time. With smiles all around, delicious dishes adorn the tables - this serene moment is the ultimate luxury experience you can savor at "Michishirube". Spend a lovely time in this hidden gem. Be sure to make a reservation in advance and seize an unforgettable experience. Once you step inside, you'll be captivated by its charm and will want to visit again and again.

When I made a solo reservation, I was surprised to find my friend sitting next to me at the yakitori restaurant. The grilled chicken skewers were recommended by the chef, and the miso-flavored simmered beef tendons were a rare find. The melt-in-your-mouth simmered dish was perfect with alcohol. My friend's neighbor turned out to be a customer from America who spoke fluent English. It was fun to interact with them and see them enjoying the food so much. I love this restaurant, so I was delighted to see them happily eating. I ordered miso butter ramen, which was delicious, and when I shared a bit with them, they returned the favor. It was nice to share the delicious food. The staff at the restaurant create a fun atmosphere to connect with everyone around, making it a place I can't miss visiting regularly.

Everything was delicious! I think the duck meat was my favorite!! It was very filling and quite reasonable. The ramen at the end was also delicious. Just be careful on the second floor, it's a bit dangerous so watch out haha. It's a smoky place, but definitely worth a visit.

Daoshirube-san, known for its fun atmosphere, I was able to enjoy delicious yakitori without bias this time. In particular, the tsukune, saezuri, sori, and otei bone meat were delicious. I tried curry for the first time, and it was a tasty, spicy curry with the umami of black pork minced meat. The dry curry that was specially made for me was also good. I had a great time chatting with former staff members, their friends, and everyone else. Even though I came alone today, I had a fun time. Thank you very much. Appetizers: Komatsuna and aburaage ohitashi, pickles, umami salted okra, negi-covered namul, shin saezuri, tsukune, salt (the rest was chef's choice) - sori, seseri, hatsu, otei bone meat, black pork minced meat curry + Yoji-san's dry curry, bottled beer, Hoppy black medium, Chiyotsuru reissue junmai sake, Hayashi junmai ginjo Miyamanishiki (I had a little from the neighboring table)

Tonight, I was taken to Shinjuku Kabukicho "Michishirube". It is known as one of the top 100 yakitori restaurants on Tabelog, so I had tried to go there myself before the pandemic, but I remember feeling intimidated by the run-down appearance of the restaurant in Gotanda, which resembled a village of Heian-era refugees. This time, after searching again, I realized that I had mistaken the location, so I felt relieved and decided to give it a try. However, upon arriving, I was shocked by the even more dilapidated appearance of the restaurant. I felt a bit anxious that the place might collapse when I opened the door. The food was mainly recommended by the regular customers, and we left it up to the chef to keep bringing dishes until we said stop. In addition to yakitori, we ordered dishes like grilled silver cod in sweet miso, delicious shiitake mushrooms sautéed in black soy sauce and garlic, char siu fried rice, and sashimi without wasabi. The skill in grilling that I felt from the sweet miso dish was also evident in the yakitori, which was incredibly delicious. The shiitake mushrooms had a nice garlic flavor and were a tasty appetizer. It was easy to see why everyone was ordering them. The fried rice had a unique seasoning, apparently based on Toyama black vinegar. Although Toyama black vinegar is now famous in Tokyo, back when I used to spend time in Toyama during my early marriage almost 30 years ago, I had never heard of it. The yakitori used a JAS-certified brand of chicken called Chiba Kinshosan Dori. While the skill of the chef in grilling meat is crucial for both yakiniku and yakitori, the quality of the ingredients cannot be ignored. Despite the attention given to meats like Matsusaka beef and Omi beef, the importance of the ingredients in yakitori is often overlooked. Personally, I only go to restaurants that use JAS-certified local chicken or branded chicken. The "secret yakitori restaurant" that I have been going to since the end of the Heisei era also uses JAS-certified local chicken, and the Ebisu restaurant "Kisuzu" and the Michelin-starred "Ranshima" used Hinai-jidori chicken. This restaurant serves yakitori with large pieces of meat and perfectly grilled, enhancing the flavor of the meat with just the right amount of fat melting. After enjoying about three skewers, I understood why this shabby (wordy!) restaurant was chosen as one of the top 100 on Tabelog. I am a light eater, so I could only eat 12 skewers of heart meat, neck, gizzard, obi-toro, chicken breast, chicken wings with wasabi, chicken liver, shin meat, wing tip, minced chicken, and meatball, but especially the chicken liver, chicken wings with wasabi, and chicken breast with wasabi were exquisitely delicious. Thanks to the recommendation from the regulars, I was able to make a reservation by phone for my next visit. It's also wallet-friendly, which is nice. I definitely want to visit again.

The photo is of negima (chicken and green onion skewers). I also had tsukune (chicken meatballs), katsu kune, sirloin steak mille-feuille, tebasaki (chicken wings), Tanaka ginger, and Toyama black ramen. Aki's yakitori skills have improved a bit. It's a very good thing. It's still popular as usual, but if you try booking a week in advance, you might be able to get a reservation.

Yes, it was amazing. Despite always being fully booked, I called two days ago and managed to make a reservation due to a last-minute cancellation at Michishirube. The atmosphere in the hidden alleyway is fantastic, with a nostalgic feel. Upon opening the door, the incredibly friendly staff welcomed us. The sea urchin tofu is unbelievably delicious and a must-try! The other yakitori dishes were also one after another delicious. The mushrooms we ordered were also incredibly tasty, making it an extremely satisfying night!! I definitely want to come back again!

Yakitori restaurant in Shinjuku Kabukicho? No way, that must be a joke, right?! Wrong!! It's actually true!! I brought my junior colleague here on this day. Despite being in Kabukicho, it's not the area where hostess clubs thrive, but rather a place tucked away in a narrow alley with a large red lantern as a landmark. The brisk and muscular waiter who seems to be the master. And another young man grilling yakitori next to him. They call out the names of the reserved guests with each order, which somehow feels nice. We were served hijiki and spicy salad as appetizers. They had a homely and comforting taste, making us feel warm inside. Among the various types of yakitori, we ordered what seemed good. The juicy and firm bonjiri, irresistibly chewy sunagimo, tender sasami, refreshing yet rich flavor of fukuragi, overflowing with meat juice seseri, and the unfamiliar obi, all meticulously grilled to perfection. The side dishes were all made from the prideful local ingredients of Toyama prefecture. Firefly squid, wasabi pickles, cream cheese miso pickles, and grilled silver cod in saikyo style, among others. And the signature dish of the restaurant, the finishing ramen. We ordered the Kabuki Black with extra chashu, and shared it between the two of us. The homemade chewy curly noodles soaked in a rich soy-based black soup. The chashu was meltingly tender, with plenty of chopped green onions. This is the real deal!! The place was bustling with regular customers on this day, and the master was chatting happily with them. I thought it was a really great restaurant.

I tried to go to this restaurant with my senior before, but we couldn't get a reservation, so we had to give up. We said we wanted to have a rematch someday. It was a Friday when my senior contacted me and said they were able to make a reservation, so I canceled my plans and headed there. The restaurant was located in a narrow alley off Shinjuku Kabukicho. It had two floors, and we were seated on the second floor. The restaurant had a traditional feel, and I was excited for the new experience. We ordered an assorted plate of 6 yakitori, Nishikyo grilled chicken, and firefly squid sashimi. A machine called "sherbetter" brought our dishes, announcing the reservation name and the dish name through a speaker. We had to pick up the dishes ourselves. The yakitori was only 200 yen each, which was a great deal for the quality. The dishes we ordered included: - Chicken tenderloin: Surprisingly tender and delicious. - Chicken gizzard: A new part for me, similar to skin, but I enjoyed it. - Chicken tail: Fatty but not too greasy. - Chicken wing: Tasted normal. - Chicken heart: Incredibly delicious, chewy and flavorful. - Homemade meatball: Rich egg yolk sauce, flavorful meatball. I would definitely want to go back if I can make a reservation again. It was an affordable restaurant that left a strong impression!

I visited 【Michishirube】, located a 5-minute walk from Shinjuku Station! I had been wanting to go with my colleagues since the beginning of the year, but it was difficult to make a reservation at Michishirube. Fortunately, we were able to secure a reservation, and finally made it there! It was a Friday night, adding to the excitement! The restaurant is located in the narrow alleys of Kabukicho Red-light district. The atmosphere inside was lively, as expected from a popular restaurant! The first floor was fully booked, so we were guided to the second floor. The interior, resembling a log house, had a hidden gem vibe, making it a place known to those in the know! The staff, called Shirubeta, brought our food and drinks to us! It was a bit embarrassing when they shouted our reservation name loudly as they brought the items! Now, here is what we ordered this time. ・ Dakimushi (wrapped chicken) ・ Kashiwa Mille-feuille ・ Achilles tendon ・ Calf ・ Sand gizzard ・ Heart skewers All the yakitori skewers were likely skewered in the restaurant! The meat was large and had no unpleasant smell, indicating good quality. And the most surprising part was that each skewer was only 200 yen! The quality was so good that even if the price was 500 yen per skewer, it wouldn't be unreasonable for a restaurant of this caliber! There were also many uncommon cuts available, making me want to visit again next time! It was a shame that they didn't have liver skewers! Thank you for the meal!

At Daoshibe, there are days when they offer items not listed on the menu. Recently, I've been deciding on about 5 skewers in advance and then consulting with the grill master, Akio, while eating. Today, 2 out of the 5 skewers I ordered were unavailable, so I decided to add some off-menu skewers that looked delicious. For first-time visitors, it might be good to go with the omakase option or just order the skewers you want and leave the rest to the chef. The meal ended with a special omurice made by Yoichi, which requires a reservation. A staff member was dining as a customer today and took great care of us. Thank you very much! We enjoyed grilled eggplant, Achilles tendon, chicken wings, milfeuille of chicken breast, soft cartilage (off-menu), neck toro, chicken skin, and pork belly (usually a Saturday limited menu). We also had draft beer, UO junmai ginjo sake, Hoppy Black, 2 glasses of tequila each.

A cozy old-fashioned restaurant where you can enjoy friendly conversations with the staff while ordering delicious skewers and side dishes. A must-order is their ramen. [Food Ordered] - Uni Cream Tofu - Tsuntsun Pickled Vegetables - Saikyo Grilled Silver Cod - Hand-Massaged Kabuki Black Ramen (large size) - Assorted Skewers (6 pieces)

I was always dining solo, but this time I went with a foodie friend for the first time. I was so nervous! We tried the yamaimo somen with firefly squid, shiitake mushrooms, and other skewers. My friend said it was delicious and we had a great time. I was so happy to hear that!

Cabbage Tamago is a memorable dish for the owner, Yoichi, who was asked to make something by the owner of the restaurant where he trained. It is an okonomiyaki made with cabbage and eggs, very large and delicious. It costs 500 yen, a great deal. The yakitori is also delicious, with each skewer costing less than 200 yen. It is the top level of yakitori for the reviewer. The menu also includes Cabbage Tamago, which still makes Yoichi happy. The meal included various dishes such as hijiki, macaroni salad, homemade pickled radish, spicy grated yam with mentaiko, red chicken wings, chicken gizzards, chicken neck, and more. The reviewer also enjoyed drinks like Hoppy, black shochu, and various sake.

Last time when I was leaving, the owner, Yoichi, told me that he would prepare a new type of dish for me to try, something I've never had before. I've had pasta (using Chinese noodles) from this place a few times, and it always surpasses specialty stores. This time, the dish was a secret, so I'm excited to find out if it's noodles or rice-based. The appetizers were dried daikon, Spasala, and delicious shiitake mushrooms in black soy sauce garlic butter stir-fry. The ala carte order included yakitori, with the shin meat being my favorite. The tail bone meat was similar to bonjiri, while the neck toro skin with sauce was also delicious. I left the rest to the chef, and he prepared delicious dishes like chicken with sauce, knee cartilage, and heart with moto (base). The main dish of the day was Yoichi's special, "Mentaiko and cream pasta," which was incredibly delicious. The sauce was made with fresh mentaiko and had a hint of kelp tea. It was slightly spicy with a touch of garlic. I wanted to take the leftover sauce home, but instead, I shared it with the staff and some other customers. We ended the meal with a grateful tequila toast with the staff, and the youngest guest, a staff member's child, treated us to tequila. It was a happy coincidence to have a former staff member, who had worked at the restaurant for years, dining next to us. I tried a bit of their nostalgic beef tendon curry, which was also delicious. It was another enjoyable time at the restaurant, thanks to everyone there.