Authentic Yakitori
in Sydney.

Yakitori Jin brings Osaka-born kushiyaki culture to Haberfield's Italian-restaurant heartland, where Japanese chef Taru Nakajima tends a traditional charcoal grill with meticulous care. A rare find in Sydney's inner west, this intimate 35-seat restaurant is BYO wine and fully licensed for sake and Japanese spirits.

Chaco Bar is a compact yakitori den on Victoria Street in Potts Point, opened by Fukuoka-born chef Keita Abe to bring the yatai (laneway food stall) culture of his hometown to Sydney. Every chicken is hand-deboned, every skewer grilled over charcoal with house tare or shio, in a space that rewards surrender to the chef's rhythm.

Fujitori is Neutral Bay's first dedicated yakitori and sake bar, opened in 2025 by Japanese chef-owner Nao Kobayashi, whose kanji name 不二鳥 signals a serious commitment to the craft. The warm, timber-accented space seats a small, intimate crowd drawn to authentic Japanese skewer cooking and a curated sake list.

Goryon San is a Surry Hills neighbourhood yakitori izakaya franchised from a Hakata (Fukuoka) brand awarded best yakitori in Japan, led locally by Osaka-born chef Akihito Marui. Every skewer — from sukiyaki wagyu to XL shiitake — is grilled over charcoal, in the tradition of Hakata's kushiyaki culture.

Yakitori Yokocho is the sister skewer restaurant to Yakiniku Yokocho, sharing the Level 9 Regent Place address under the ownership of Yokohama-born Japanese chef Kazuki Arai. Modelled on Tokyo's Omoide Yokocho stall culture, it offers a hibachi cooking area visible to diners and a menu of charcoal-grilled skewers ranging from Wagyu to seasonal vegetables.

Yakitori Yurippi is the flagship of the Hatena Group, a 64-seat Crows Nest restaurant modelled on the hand-skewered charcoal yakitori-ya of Japanese back-streets. Japanese co-founder Mitomo Somehara's vision is realised through a seasonal skewer menu, house sweet-soy tare, Japanese whisky highballs, and a room that replicates the buzzing density of a Tokyo dining lane.