Experience the Art of Japanese Grilling Authentic Yakitori Cuisine At Hotori, we grill skewers of free-range, slow-reared chicken over hot charcoal on our custom-made hibachi. Our beak-to-tail menu features 17 Yakitori cuts, accompanied by a curated selection of wines, Japanese sakes and whiskies. Not in the mood for chicken? There’s black cod, wagyu beef and tempura, too, plus lunchtime bento boxes.
Beak-to-tail requires 48hours booking in advance, and 50% deposit. Please book your table, and leave a note/message for this book, Hotori Team will confirm your booking accordingly.
Hotori have crafted three special omakase menus, only available on Saturday nights. These omakase menus feature our most popular dishes, seasonal ingredients, and chef's specials.