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1992
After leaving behind Miyoshi Corporation (previously, Miyoshi Industries) current company manager opened his first restaurant with a floor space of 40 sqm. in the vicinity of Naka-Meguro station on the Hibiya and Tokyu-Toyoko lines, receiving positive reviews as a novel, high-quality style yakitori restaurant. The restaurant continues to receive high patronage.
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1997
Its second branch (106 sqm.) opened on the basement floor of a building near Nishi-Azabu Crossing. This was at a time when Nishi-Azabu area was not well known when it attained its position as the most prosperous venue.
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2004
Its third branch opened in Ginza. Acquiring a highly sought after spot situated on the street level on Ginza Corridor the branch opened with a floor space of 86 sqm. competing with 36 tenants, easily established itself as an “excellent store” in the Ginza area. Began to be listed as Tokyo’s the top three yakitori venues around this time.
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2007
Being offered to rent an abandoned house on a property near Akasaka-Mitsuke Station a restaurant was opened after a long yearning in a single tenant building. This fourth branch is housed in a newly built wooden-two floored structure with a floor space of 106 sqm.
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2010
Acquired a vacated space on the second floor of Toriyoshi Ginza Branch in Ginza Corridor, where Miyashin opened there as its sister brand. A new type of restaurant that celebrated the fusion of yakitori and kaiseki cuisine.
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2016
Opened Kitano, a robata kaiseki kappo restaurant on the second floor on Ginza Corridor. A new type of restaurant brandishing its skilled charcoal-use technique.
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2018
Opened another Naka-Meguro branch in March, its second restaurant in the Naka-Meguro area.
