Binchoyaki | Our Story
Fire, craft, and a seat at the table
Binchoyaki started with a simple idea: bring the Japanese art of charcoal grilling to Sacramento and build a place where everyone feels welcome around the fire.
The charcoal that started it all
Binchotan is a dense white charcoal imported from Japan that burns upward of 1,000 degrees — giving every skewer a flavor that is genuinely hard to put into words.
Craig's road to Sacramento
Chef and co-owner Craig Takehara trained at Le Cordon Bleu, worked across a range of kitchens, and studied sumiyaki in Japan. His efforts earned a James Beard Award semifinalist nod for Best Chef: California.
Tokiko's side of the kitchen
Co-owner and GM Tokiko Sawada is a Le Cordon Bleu graduate with 14 years spanning sous chef, pastry chef, and management roles across Orange County, LA, and beyond. She is the reason the whole operation runs as smoothly as it does.
How we think about a good night out
Share small plates, order at your own pace, and linger over drinks — that is the izakaya spirit we want you to feel every time you walk through the door.