At Matsuyama, we don’t chase trends or decorate plates.
We put our energy where it matters most — into the grill, the skewer, and the hands that prepare them.

Yakitori is a craft.
It’s slow, repetitive, and demanding.
And we love it that way.

We don’t believe in shortcuts.
Every skewer is cut, seasoned, and grilled by hand.
Because some things shouldn’t be compromised.

We’re not trying to reinvent yakitori.
We’re simply returning it to where it belongs —
close to the people, close to the street, honest and straightforward.

More than building a brand, we’re building kitchens that raise future chefs.
We focus on training, discipline, and passing down what matters —
not packaging, not image, but real cooking.

We’re here to feed people — properly, humbly, and with purpose.
One skewer at a time.