Located near the Furukawa Bridge in Minami Azabu, between Azabu Juban and Shirokane–Takanawa, Yakitori Shimaya opened in 2017. It is owned by the brothers XX and Kojiro Urashima, whose father used to run a yakitori restaurant in their hometown in Mie Prefecture, leading both the brothers to pursue a career in the food and beverage industry. The brothers trained in separate restaurants before opening Yakitori Shimaya together.
The carefully selected chicken served at Yakitori Shimaya is Kumano jidori, a high-grade brand of chicken from Mie, and jukusei dori, which is Takasaka dori, a rare kind of chicken from Tamba, Kyoto that has been aged for 10 days. Takasaka dori is said to be the only sterile chicken available in the world. Kumano jidori is a hybrid of the Mie Prefecture-produced Yakido game fowl, the prefecture's famous Ise akadori, and the Nagoya cochin. Kumano jidori chickens are raised on specialty citrus fruits, rice harvested from terraces in the Kumano region of Mie Prefecture, and water that flows down from the area around the Kumano Kodo pilgrimage trails. The meat is very red and dense with flavor, with a taste and a full-bodied quality reminiscent of game. Kumano jidori grilled on genuine Kishu Binchotan charcoal and finished with pearl salt from Ise-Shima creates an exquisite dish full of Mie ingredients. Meanwhile, the jukusei dori can be aged from 10 days to 2 weeks. The aging of chicken is generally considered difficult, and the reason why this is possible here is because of the existence of Takasaka dori. The birds are raised on healthy feed and in clean enclosures, and the meat is judged to be sterile. With its rich and delicious flavor, Takasaka dori is a different dimension to your average chicken. Vegetables are mainly sourced from Keiko Kondo, who practices natural farming in Mie. The wonderful thing about Shimaya is its use of these select ingredients to serve customers a wide variety of chicken dishes that includes sashimi, tataki seared chicken, and gut stew, in addition to yakitori. For drinks, about 10 different kinds of sake, mainly produced in Mie Prefecture, are available, together with robust red and white wines that are not overwhelmed by the chicken.
With a five-meter ceiling and a great sense of spaciousness provided by the atrium, Shimaya’s modern, quality interior was designed with “the finest of the everyday” as the concept. Seating focuses on the slab counter of African cherry wood, but private rooms with tables and a 2nd-floor private room are also available. In particular, the private room on the upper floor is limited to one group per day and also has its own bathroom and smoking room. It is recommended for customers who wish to take their time over a course. Shimaya is like a resting place where customers are served yakitori a touch more luxurious than the everyday kind.
*The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.
An 8-minute walk from Azabujuban Station(Toei Oedo Line)