Our Story
Hotori began with a bold decision: to leave behind the corporate world and bring the art of yakitori to London.
Years of dedication followed, filled with immersive research into the finest yakitori not only in Japan but around the world. Along the way came the painstaking mastery of carving chickens into as many as seventeen distinctive cuts (as you will find in our beak to tail set) to unlock the under-explored textures and flavours of this beloved bird.
This passion culminated in the birth of Hotori, a restaurant that fuses the precision of Japanese culinary techniques with the exceptional quality of British produce.
Yakitori: Simple Sophistication
With the simple elegance of yakitori, there’s no place to hide. That’s why we use Fosse Meadows chicken - totally free range and grown naturally in small flocks to at least 81 days.From familiar cuts like thigh and wing to rare delicacies such as oyster and cartilage, every bite is a testament to our commitment to honouring the whole bird.
Every yakitori skew made at Hotori is filled with passion and attention to details.
Our Drinks
Our wine and sake lists parallel the attention in detail used in selecting our chicken. We place quality and the planet first, celebrating small-scale, biodynamic producers and hidden gems. Each bottle has been selected to complement our dishes, offering a pairing to suit every palate.
