Our Brand
Nestled along Grosvenor Street in Neutral Bay, FUJITORI 不二鳥 is a newly opened yakitori and sake bar bringing the quiet craft of Japanese grilling to Sydney. With warm timber tones, soft lighting, and minimalist design, FUJITORI offers a comfortable and intimate space, perfect for sharing moments with friends.
We serve authentic yakitori prepared with precision, patience, and balance. Each skewer is grilled in the traditional Japanese style, allowing the natural flavours and textures of every cut to shine. Alongside the grill, guests can enjoy a curated selection of over 50 varieties of Japanese sake, whisky, fruit liqueurs, and draft beer, thoughtfully chosen to complement the flavours and spirit of Japanese dining.
At FUJITORI, we honour tradition with a modern sensibility, creating a dining experience that feels both refined and familiar, crafted for connection, conversation, and slow enjoyment.
Our Environment
Designed with intention, FUJITORI’s space reflects a quiet dialogue between light, timber, and warmth. Every detail, from the gentle glow of the sake cabinet to the steady flame behind the counter, creates a sense of calm and connection.
Whether you’re sharing skewers among friends or enjoying a quiet night with sake, each visit feels both personal and timeless — a moment of stillness within the rhythm of the city.
Our Philosophy
At FUJITORI, we follow the quiet discipline of traditional yakitori.
We serve yakitori as a quiet conversation between technique and ingredient, nothing more, and nothing less.
Precision
Heat is not only warmth, it is time, breath, and patience.
Consistent, controlled heat allows flavours to open naturally, revealing the true character of each ingredient.
Every skewer is guided by the hands that cook it, not by the clock, a quiet expression of balance and craft.
Salt
Salt is our first seasoning and our final restraint.
A few grains decide balance, enough to reveal the character of the ingredient, never enough to hide it.
To season is to listen.
Chicken
Chicken is never just “chicken”.
Different cuts carry different textures, temperatures, and tempos of fire: the crispness of skin, the snap of cartilage, the velvet of thigh, each placed on the skewer according to muscle grain and direction of heat.