Naked Grill Sushi & Yakitori in Baltimore: Cooked and Raw Japanese in Canton

Naked Grill Sushi & Yakitori operates as a dual-concept restaurant in Canton, combining a full sushi bar with charcoal-grilled yakitori skewers, a less common pairing in Baltimore that gives it a distinct position between traditional sushi-focused spots and Japanese grillhouses.

What Naked Grill actually is

The restaurant splits its kitchen and counter between raw fish preparations and an open yakitori grill where chicken, beef, and vegetable skewers cook over charcoal. This layout means the menu serves both diners seeking nigiri, rolls, and sashimi alongside those ordering grilled protein on sticks. The yakitori side distinguishes it from Baltimore sushi bars that treat grilled items as an afterthought, if they appear at all. The space operates at a moderate scale, with counter seating at the sushi bar and table seating for both concepts, making it flexible for solo omakase diners or groups splitting cooked and raw orders.

Menu, pricing, and what to order

Sushi rolls start at $6 for basic options like cucumber or avocado and climb to $16 for specialty rolls with multiple proteins and sauces. Nigiri and sashimi pricing runs by the piece, typically $2 to $4 for standard fish and $4 to $6 for premium selections like fatty tuna or uni. Yakitori skewers run $2.50 to $4 each; most diners order four to six pieces. An omakase experience, where the sushi chef selects and prepares a tasting menu, costs around $65 to $85 per person depending on the chef's selections that day. Entree-style plates with grilled proteins, rice, and vegetables land in the $14 to $22 range. This pricing is midrange for Baltimore sushi bars, lower than high-end omakase-only venues and higher than casual conveyor-belt operations.

The yakitori menu rotates seasonally but typically includes chicken thigh (torikizoku), leg (nankotsu), and skin (torinankotsu), plus beef tongue (gyutan) and shishito peppers. The charcoal imparts a light smoke that separates these from restaurant grills that use gas or electric heat.

How Naked Grill compares to other Baltimore sushi options

Koi Koi, located in Fells Point, operates as a traditional sushi bar without yakitori; it emphasizes omakase and premium sashimi at higher price points. Fogo de Chao, a Brazilian steakhouse with a sushi bar component in Inner Harbor, pairs grilled meat with sushi but in a churrascaria format where servers bring skewered items tableside. Naked Grill's yakitori grill is customer-facing and allows ordering individual sticks, making it less formal than either option and more accessible for mixed preferences. For diners who want both sushi and grilled Japanese chicken without committing to a full omakase or a set multi-course format, Naked Grill fits a middle ground that most Baltimore competitors do not occupy.

Who Naked Grill suits and who it does not

The restaurant works well for diners comfortable with both raw fish and cooked proteins, couples or small groups splitting different cooking styles, and those seeking yakitori without traveling to a dedicated grillhouse. The counter seating accommodates solo diners watching knife work. It does not suit purists seeking Michelin-level omakase or diners with exclusively raw-fish or exclusively-cooked preferences who want a streamlined experience; such diners will find more focused venues elsewhere. The yakitori-forward crowd may prefer a dedicated robata house where grilled items dominate the menu.

What the first visit involves

Walk in and choose between counter or table seating. At the counter, you face the sushi chef directly and can order à la carte or request omakase. At a table, start with drinks and order sushi and yakitori from the menu simultaneously, or order one style first. Yakitori arrives quickly, within five to ten minutes; sushi rolls take similar time. If ordering omakase at the counter, expect the chef to begin with lighter, more delicate fish and progress to richer selections over 30 to 45 minutes. Pace yourself to enjoy the progression. First-timers often underestimate how filling six to eight yakitori skewers are; order three to four, then add more if desired.

Hours, parking, and logistics

Naked Grill operates Tuesday through Thursday 5 p.m. to 10 p.m., Friday and Saturday 5 p.m. to 11 p.m., and Sunday 5 p.m. to 9 p.m.; it is closed Mondays. Verify these hours before visiting, as restaurant hours adjust seasonally. The restaurant sits on the Canton waterfront with street parking on nearby blocks and paid lot access a short walk away. Reservations are recommended for tables on weekends; the sushi counter operates first-come, first-served but rarely holds long waits during off-peak hours.

Naked Grill fills a specific niche in Baltimore's Japanese dining landscape by respecting both the sushi bar tradition and the yakitori grill equally, rather than treating one as an afterthought. It earns recognition as a practical choice for diners wanting flexibility and the tactile experience of watching grilled chicken cook beside their sushi preparation.