Morimoto can be located immediately after exiting the west exit of Keio Inokashira line, a short distance north of Shibuya Mark City, a building complex directly connected to Shibuya station. Look for a red lantern outside and a rope curtain hang in front of the door.
Inside the restaurant you will find 12 counter seats and two tables for four people each. At the counter, seating is shoulder to shoulder so please be prepared! If seated at the table, you will likely find yourself sharing it with a stranger.
Morimoto originally started out in 1948 as a stall selling dojo (loach) and unagi (eel). Morimoto serves a wide variety of yakitori, both meat and vegetable dishes. All the skewers are grilled with binchotan, a high-quality charcoal in Japan.
We recommend you order one of the three course menus: choose from A, B or C depending on your hunger level and taste preference. The course sequence begins with a lightly salted Tsukune (chicken meatball). The signature skewer, Unagi Futomaki, is a charcoal grilled thick eel, which will be served in the middle of the course (only for course A and B). Non-chicken skewers such as shiitake mushrooms and quail eggs will be served toward the end of the meal. You can always order extra yakitori if you are still hungry at the end of the regular course.
As a side, we recommend ordering Rakkyo Wine-zuke, scallions pickled in red wine, and/or Myoga Slice, a sliced Japanese ginger topped with bonito flakes and soy sauce. If you are adventuresome, try ordering raw chicken accompanied by a scattering of chopped scallions, pickled ginger, wasabi, and sudachi lime.
Morimoto does not take reservations; it is first come, first served.
渋谷の焼き鳥の最高峰のひとつ。仕事が丁寧。コスパも最高。名店。予約不可。 Quote from Google Map Review
Photographers: shimishino keigo.instafood jjpanda_
