Washoku Guide
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San Francisco · 焼き鳥

Authentic Yakitori
in San Francisco.

Charcoal-grilled chicken broken down part by part, salted or tare-glazed, served one skewer at a time.

02
Mokutanya — authentic japanese restaurant in San Francisco, Burlingame

Mokutanya

¥¥
Burlingame · Yakitori · a la carte
JapaneseYakitoriRamenIzakayaLate Night

Mokutanya is Burlingame's long-standing Japanese yakitori izakaya, open every evening since 2011. The charcoal grill turns out beef tongue, pork cheek, wagyu, and other skewers alongside a ramen menu in a lively late-night atmosphere.

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03
Sumika Grill — authentic japanese restaurant in San Francisco, Los Altos

Sumika Grill

¥¥
Los Altos · Yakitori · a la carte
JapaneseYakitoriIzakayaOyakodonJapanese Family Dining

Sumika Grill has anchored downtown Los Altos since 2008, founded by Japanese owner Kuniko Ozawa as an authentic yakitori and izakaya destination. A family-run Ogiku Corporation operation, Sumika is beloved for its charcoal-grilled skewers, oyakodon, and generous small plates.

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Other Japanese cuisines in San Francisco
Kaiseki in San FranciscoSushi in San FranciscoTeppanyaki in San FranciscoIzakaya in San FranciscoRamen in San FranciscoDonburi in San Francisco
Authentic yakitori in other cities →All authentic Japanese in San Francisco →
FAQ

Questions, answered.

What makes yakitori in San Francisco authentic?
Charcoal-grilled chicken broken down part by part, salted or tare-glazed, served one skewer at a time. In San Francisco, we apply the same standard: chefs trained in the discipline, ingredients and technique consistent with Japanese practice, and a focused yakitori-first format rather than a mixed menu.
How do you define authenticity?
Washoku Guide defines authenticity by the kitchen's grounding in Japanese culinary tradition: trained chefs (often in Japan), techniques and ingredients consistent with Japanese practice, a focused menu rather than a pan-Asian one, and a coherent dining format (sushi-ya, ramen-ya, izakaya, kaiseki, etc.). We weigh these signals together — no single factor decides.
Do you require Japanese ownership?
No. Japanese ownership is one positive signal, but it is not required. We also recognise restaurants with Japanese-led kitchens or non-Japanese chefs who have trained extensively in Japan and apply traditional techniques with discipline. What matters is the cooking, not the passport.
How are restaurants selected?
Each entry is researched and chosen by Washoku Guide editors — not voted in, not paid for, and not algorithmically ranked. We read kitchen biographies, study menus, talk to people in the industry, and visit when possible. Restaurants pay nothing to be listed.
Are the listings ranked?
No. Washoku Guide is a curated guide, not a ranking. Order on a city page is editorial and may change as the guide evolves; it does not imply that #1 is better than #5. Every listed restaurant has met our authenticity bar.
Are these the only authentic yakitori restaurants in San Francisco?
These are the ones Washoku Guide has researched and stands behind today. The guide grows over time; if you know an authentic yakitori restaurant in San Francisco we should consider, please get in touch.