Washoku Guide
← Mumbai
Mumbai · 焼き鳥

Authentic Yakitori
in Mumbai.

Charcoal-grilled chicken broken down part by part, salted or tare-glazed, served one skewer at a time.

01
Robata Kuuraku — authentic yakitori restaurant in Mumbai, Lower Parel

Robata Kuuraku

¥¥¥
Lower Parel · Yakitori · a la carte
YakitoriRobataIzakayaSake BarJapanese-owned

Robata Kuuraku, opened August 2025 at Phoenix Palladium, is the Kuuraku Group's premium robatayaki concept — Japanese-owned and operated by professionals from Japan, centred on slow-grilling over hot lava stones, a full sake bar and authentic Japanese hospitality.

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02
Kuuraku — authentic yakitori restaurant in Mumbai, Bandra West

Kuuraku

¥¥
Bandra West · Yakitori · a la carte
YakitoriIzakayaRamenSake BarJapanese-owned chain

Kuuraku is a Japanese-owned and operated izakaya chain founded in Japan in 1999 by the Hirohama Corporation — the first authentic izakaya concept to open in India (2013), popular with Tokyo expats and trained to rigorous Japanese-style hospitality standards.

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03
Wakai — authentic yakitori restaurant in Mumbai, Bandra West

Wakai

¥¥
Bandra West · Yakitori · a la carte
YakitoriSushiIzakayaGyozaJapanese Casual

Named 'Wakai' (young/fresh in Japanese), this Bandra West neighbourhood restaurant is led by chef Parvez Khan, who honed his craft at India's benchmark Wasabi by Morimoto at The Taj, delivering traditional yakitori, tsukune, gyoza and miso soup at accessible price points.

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Other Japanese cuisines in Mumbai
Sushi in MumbaiIzakaya in MumbaiRamen in Mumbai
Authentic yakitori in other cities →All authentic Japanese in Mumbai →
FAQ

Questions, answered.

What makes yakitori in Mumbai authentic?
Charcoal-grilled chicken broken down part by part, salted or tare-glazed, served one skewer at a time. In Mumbai, we apply the same standard: chefs trained in the discipline, ingredients and technique consistent with Japanese practice, and a focused yakitori-first format rather than a mixed menu.
How do you define authenticity?
Washoku Guide defines authenticity by the kitchen's grounding in Japanese culinary tradition: trained chefs (often in Japan), techniques and ingredients consistent with Japanese practice, a focused menu rather than a pan-Asian one, and a coherent dining format (sushi-ya, ramen-ya, izakaya, kaiseki, etc.). We weigh these signals together — no single factor decides.
Do you require Japanese ownership?
No. Japanese ownership is one positive signal, but it is not required. We also recognise restaurants with Japanese-led kitchens or non-Japanese chefs who have trained extensively in Japan and apply traditional techniques with discipline. What matters is the cooking, not the passport.
How are restaurants selected?
Each entry is researched and chosen by Washoku Guide editors — not voted in, not paid for, and not algorithmically ranked. We read kitchen biographies, study menus, talk to people in the industry, and visit when possible. Restaurants pay nothing to be listed.
Are the listings ranked?
No. Washoku Guide is a curated guide, not a ranking. Order on a city page is editorial and may change as the guide evolves; it does not imply that #1 is better than #5. Every listed restaurant has met our authenticity bar.
Are these the only authentic yakitori restaurants in Mumbai?
These are the ones Washoku Guide has researched and stands behind today. The guide grows over time; if you know an authentic yakitori restaurant in Mumbai we should consider, please get in touch.