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Yakitori Edomasa

1924 Established in Higashi Nihonbashi, Chuo-ku, Tokyo.

The Ohashi Bridge, connecting Edo and Shimofusa, was built by the shogunate in 1659. Also called Ryogoku Bridge, it is one of the most famous bridges in Edo along with Nihonbashi Bridge. Many people and goods gathered at the transportation hub, and various cultures, including sumo, appeared there. The area now called Ryogoku is on the east side of the Sumida River, but the west side of the big bridge on the Chuo Ward side used to be called Ryogoku.
There was a famous yakitori restaurant that had a store here for about a century. That is "Edomasa".

Edomasa was founded in 1924 by the first owner, Seiji Watanabe, as a small yakitori stall in Taisho 13.
After the "period of confusion" at the end of the Edo period and the Meiji "period of development," the Taisho period was said to be the era of Japan's rapid growth, and Edomasa was born along with the birth of such rapid growth.
In those days, it was difficult to obtain even a single ingredient, and the owner had to travel many kilometers every morning using his feet to search for ingredients before finally obtaining them.
Such precious ingredients could not be allowed to go to waste, and because of his meticulous technique and uncompromising manual preparation, this was done for several hours every day.
Because of his insistence, the preparation process required an enormous amount of time, and the restaurant was even called "Edomasa, a fantastic yakitori restaurant that is open only three hours a day.

With a single-minded desire to impress our customers, we have refined our techniques, and after nearly 100 years of history and experience, the taste of Edomasa was born.

Through a chance encounter, we are now able to transmit the history of nearly 100 years and the passion of our predecessors for Edomasa to the world from San Francisco, California.
Our mission is to create a restaurant that will last for another 100 years in the U.S., and we, as the owner of the restaurant, will make every effort to create a restaurant that will be loved by the local people and the American people as well.
Inheriting the traditional taste of Edomasa, we put our 100 years of history and passion into every piece of yakitori and every dish of chicken cuisine.
We have also set up a counter in the restaurant that was used for 100 years in the days of the yatai stalls, and we hope that everyone in the United States and around the world can feel the spirit of Edomasa.
Please enjoy the world of Yakitori that has never been seen before, and we hope that you will feel the 100 years of history and enjoy the taste of Yakitori.

Owner