Yakitori Hachibei Roppongi

5,280 JPY 〜
/ Guest
  • Anniversary Services

  • English Menu

  • English Speaking Staff

The Roppongi branch of this popular Fukuoka yakitori restaurant specializes in melt-in-the-mouth butabara (pork belly) skewers, grilled to perfection

Specializing in authentic yakitori skewers popular in Hakata, Fukuoka, Yakitori Hachibei Roppongi can be found on the first basement floor of a building near Tokyo Midtown.

The owner, Katsunori Yashima, was born in Itoshima, Fukuoka, as the third generation of his family to run a butcher’s shop, Niku no Yashima. The restaurant’s original location was founded by his father in Maebaru, Itoshima City, in 1983, and featured meat sourced from the family’s shop. Beloved by locals, Yakitori Hachibei expanded with more locations and opened its first Tokyo location in Roppongi in 2008.

Under the slogan of “Butabara to the World,” Yakitori Hachibei is committed to promoting Hakata’s specialty yakitori skewers globally. At the Roppongi location, the Fukuoka-born location manager, Noriyuki Nakamura, personally grills skewers over Bincho charcoal to live up to this commitment.

The restaurant’s signature yakitori offering focuses on butabara (pork belly) skewers. Unlike other yakitori restaurants, Yakitori Hachibei offers not only chicken but also beef and vegetables on skewers, with all of the meat sourced within Japan. For example, beef skewers feature prized Saga beef; the negima (chicken and onion) skewers favor white onions over the Welsh variety; and all skewers are served with cabbage. Salted skewers are best enjoyed with the cabbage dressed in vinegar, while the glazed skewers pair well with mustard.

Don’t miss the restaurant’s specialty yakitori, sukiyaki on skewers, which feature garland chrysanthemum and enoki mushrooms wrapped in Saga beef, glazed with a memorable sukiyaki sauce and served with egg yolk to dip in.

Another popular menu is endomame kushiage (deep-fried English pea croquettes on skewers), created by the owner Yashima, who learned the technique from Rokkakutei, a specialty restaurant in Osaka known for its deep-fried yakitori. Another must-try is gomasaba, featuring Pacific mackerel caught the same morning in Tsushima, Nagasaki, and dressed in sesame (Pacific mackerel is replaced by amberjack during the summer). In winter, Fukuoka’s specialties, Motsunabe and Mizutaki hotpots, are also available.

The dining spaces are elegant and comfortable, with 14 counter seats and 14 table seats available, as well as two private rooms, one furnished with a horigotatsu table (seating up to 8 guests) and the other with a dining table (seating up to 6 guests). In addition, a counter showcases ingredients for diners to select their own, as often seen at sushi restaurants.

At Yakitori Hachibei Roppongi, guests can enjoy authentic Hakata-style yakitori skewers without leaving Tokyo. Embark on a journey through food with family, a partner, friends, or colleagues.

* To book for a group of five people or more, please contact the restaurant through the inquiry form.

* 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.

A 4-minute walk from Roppongi Station Exit 7 on the Tokyo Metro Hibiya Line and Toei Oedo Line




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​Hakata Offal Hot Pot Course
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Yakitori Hachibei Roppongi [ 焼とりの八兵衛 六本木店 (やきとりのはちべえ)]

Cuisine Type


Opening hours





Underground 1F, Roppongi Inagaki Building, 7-4-5, Roppongi, Minato-ku, Tokyo

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Yakitori Hachibei Roppongi [ 焼とりの八兵衛 六本木店 (やきとりのはちべえ)]