Yakitori in Fukuoka City, Fukuoka Prefecture! 19 recommended spots by area

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Tori Kami GARDEN CITY is a 7-minute walk from Tenjin Subway Station. Located inside Daimyo Garden City, this yakitori (grilled chicken skewers) restaurant has a refined, luxurious feel with a black-toned interior.

At the 18-seat counter, you can watch the skewers being grilled up close, while the attentive service and polished setting create a Special time.

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The Omakase course features carefully grilled Special jidori (local chicken) by cut, including Arita-dori (chicken from Saga Prefecture) and Date-dori (chicken from Fukushima).

Some say the fragrant aroma of charcoal and the juicy texture stand out, and the course also includes vegetable skewers and single dishes for a setup you can enjoy with all five senses.

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To finish the meal, they serve rice cooked in a Clay Pot.

They use different brands of Domestic rice, such as Tsuyahime from Yamagata Prefecture and Ryunohitomi from Gifu Prefecture, each with plump grains and a nice sweetness. You can also enjoy it as ochazuke (rice with tea or broth).

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Yakitori Morimoto is a calm, hideaway-style yakitori restaurant located in a building in the Haruyoshi area, a short walk from the busy Nakasu district of Fukuoka and 4 minutes on foot from Tenjinminami Subway Station.

It has counter seating and Private room seating, so you can enjoy conversation and your meal in a quiet setting. The attentive service also adds to the high level of Manzoku.

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The “Omakase course” centers on Toyo no Shamo (a jidori chicken breed) from Oita, with each cut cooked to bring out its best. The fragrant aroma of Hyuga binchotan (high-grade charcoal) is said to bring out the chicken’s rich flavor even more.

The rare cut “chochin” is a striking dish, with rich egg yolk that pops in your mouth.

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The “oyako-don (chicken and egg rice bowl)” made with shamo meat and soft, runny egg is said to blend the rich flavor of the chicken with the mildness of the egg, making for a satisfying finish.

Some say this carefully prepared bowl is a fitting final dish for the Omakase course.

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A 10-minute walk from Kushida Jinja-mae Station, Yakitori Inada is a yakitori restaurant where you can enjoy Amakusa Daio (local chicken from Kumamoto Prefecture).

With its chic interior and the warmth of wood, the counter seats let you enjoy the aroma of charcoal grilling and attentive service, making it a great place for a Special evening.

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The "mune-kushi" made with Amakusa Daio (large Japanese chicken breed) is finished fragrant and juicy by wrapping it in skin before grilling.

It is said to be popular for its moist texture and concentrated umami, making it a favorite menu item where you can fully enjoy the flavor of the chicken.

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The kashiwa-meshi (seasoned rice with chicken flavor) packed with chicken umami is a perfect dish to finish the meal.

The rice, carefully cooked in a Clay Pot, is plump and fluffy grain by grain, and people say it pairs well with the lingering flavors of the skewered dishes. If you like, you can also get it to go.

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A 10-minute walk from Tenjin Station. Yakitori no Hachibei Tenjin Ten is a lively yakitori restaurant.

The kominka (traditional Japanese house)-style space, where you take off your shoes before stepping in, feels warm and inviting, and at the counter seats arranged around the grill like an irori (sunken hearth), you can enjoy watching the cooking up close.

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"Kurokawa (grilled chicken skin)" is the signature menu item, grilled while being smoked. The sweet and savory sauce, the crisp texture of the grilled skin, and the nice accent of pepper make it really addictive.

It also pairs perfectly with Japanese sake, making it a flavor that goes great with drinks.

The yakitori (grilled chicken skewers) are served salted over cabbage with a vinegar sauce.

The classic butabara (pork belly) is grilled until nicely fragrant, and is said to be juicy and very satisfying. Careful prep brings out the natural good flavor of the ingredients in each skewer.

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Yakitori Otabisho is a yakitori restaurant a 9-minute walk from Watanabe-dori Station on the subway, with convenient access from Tenjin as well.

The spacious interior has everything from counter seats and tables to raised tatami seating and Private room seating, creating a clean and stylish space. You can relax and enjoy your time here without worrying about the smell of smoke.

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The popular "tori-kimo (chicken liver)" is said to be a standout dish that really shows off its freshness. People like it for its melt-in-your-mouth texture and gentle sweetness, with few distinctive flavors or bitterness, making it easy to eat.

Carefully grilled over binchotan (high-grade Japanese charcoal), its flavor becomes concentrated, and it has a reputation for being so good it can change your impression of liver.

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The signature dish, "Kiyokawa de Ichiban Sexy na Oteba Kara-age," is crisp on the outside and tender and juicy inside. The salt is perfectly balanced, and the burst of juices the moment you bite into it is said to be irresistible.

Bold yet refined, it is a dish that goes very well with beer or a highball.

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A 3-minute walk from Watanabe-dori Station on the subway. Shoden Haruyoshi Ten is a yakitori restaurant with a Japanese modern interior wrapped in calm lighting.

There are counter and table seats, and you can enjoy your meal with friendly service in a homey atmosphere.

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The "jika-sei tegone tsukune (house-made hand-kneaded chicken meatball)" is a skewer with cartilage mixed in, giving it a nice bit of texture.

It is said to have an excellent contrast between the fragrant outside grilled over charcoal and the soft, juicy inside, with the aroma of shiso (perilla) leaving a lasting, tasty finish.

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The menu features plenty of dishes made with ingredients from Nagasaki, and the lineup shows the manager’s love for their hometown.

The popular Unzen ham is cut thick and grilled until nicely browned, and it gets great reviews for its rich flavor when enjoyed with mayonnaise or mustard.

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Torikawaya Tonari no Kokko is a yakitori restaurant next to the Honten, Torikawaya Kokko, and is a 5-minute walk from Tenjin Station on the subway.

The calm Japanese-style space has a hideaway feel and is very comfortable, and from the counter seats surrounding the grill, you can watch the chefs at work.

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"torikawa (chicken skin skewers)," a local specialty that is also one of Fukuoka's signature foods, is crisp and fragrant on the outside and pleasantly chewy inside. By grilling it slowly, the rich flavor of the fat comes through, and the sauce soaks in just right.

Served on a warm Teppan-yaki plate, you can enjoy it piping hot and tasty to the very last bite.

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The dashimaki tamago (rolled omelet with broth) made with chicken stock is a dish known for its soft, fluffy texture.

With the rich taste of the broth coming through clearly, it is popular as a nice palate cleanser between bites of skewered dishes.

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A 5-minute walk from Tenjin Subway Station, Torikizoku in Fukuoka City's downtown district is a yakitori restaurant chain with locations across Japan.

The lively service and dishes that arrive at a good pace are well liked, and the bright interior with its wood-based design feels warm and relaxing.

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The house specialty, “momo kizoku-yaki (grilled chicken thigh skewer),” is a classic skewer made with thick cut Domestic chicken thigh and sweet green onion.

Pair it with condiments like salt or sansho (Japanese pepper) for even more depth of flavor. It is well liked for being packed with umami and nicely satisfying.

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The freshly cooked kamameshi (rice cooked in a small pot) is made over a small flame, and the rice steams as it cooks, with a rich aroma and soft, fluffy texture.

Its gentle, comforting flavor has won it many fans, and it is a perfect dish to finish the meal.

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Yakitori Taka is a 7-minute walk from Nishitetsu Hirao Station. Inside the quiet, counter-only restaurant, you can enjoy a grown-up atmosphere filled with the aroma of charcoal grilling.

This is a Special place where you can spend a relaxed time with attentive hospitality while watching the skewers being grilled right in front of you.

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The Omakase course uses Special chicken selections such as Kosaka-dori (Kosaka chicken) and Satsuma jidori (Satsuma native chicken). Every skewer grilled over charcoal is popular for its perfect doneness.

The appeal is how each cut, including rare parts, brings out its own character and makes the most of its natural flavor.

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The "dobin-mushi (steamed soup in a teapot) with chicken dashi flavor" served at the end is described as a cup with layers upon layers of umami.

The aroma of vegetables and mushrooms melts into the chicken dashi, creating a gentle flavor.

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About a 6-minute walk from Akasaka Station on the subway. Honkaku Yakitori Kei is a hideaway yakitori restaurant with a quiet space of just 10 counter seats, where the warm lighting feels inviting.

You can sit close to the grill and enjoy the aroma of charcoal grilling and conversation while spending a relaxed time.

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The "Kuro Satsuma-dori Course" uses Kuro Satsuma-dori (black Satsuma chicken) from Kagoshima Prefecture. It is known for its pleasant springiness and clean bite.

The "Kuro Satsuma-dori Skewers" have skin grilled to a crisp, while the meat stays moist and tender. Reviews say this dish stands out for the deep flavor brought out by the careful grilling.

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The drinks you can enjoy with the yakitori are another big draw. They have fruit liqueurs, whisky, and fragrant Japanese sake such as Tanaka Rokujugo from Fukuoka and Koimari Saki from Saga.

They pair well with the food, and you can enjoy the pleasant finish as you savor freshly grilled skewers.

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A 5-minute walk from Akasaka Subway Station. Honkaku Yakitori Daimyo Hete Ni is a yakitori restaurant tucked away in a back alley of Fukuoka City's Daimyo area, known for its lively service and stylish space.

They offer a wide selection of drinks, and on weekends only, they are also open for daytime drinking. This popular spot is a great place to enjoy yakitori and drinks, and reservations are a must.

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The "negima (chicken and scallion skewer)" is carefully grilled over charcoal, with an excellent balance of fragrant skin and juicy meat. With each bite, the flavor spreads, and the sweet savory sauce keeps you coming back for more.

They also offer a wide selection of creative skewers, including tsukune (chicken meatball) with shiso leaves and pork wrapped tomato.

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The popular "three-item assortment" is a luxurious plate that lets you enjoy Hakata goma-saba (mackerel with sesame sauce), lean basashi (horse sashimi), and anago sashimi (conger eel sashimi) from Tsushima all on one dish.

All of them are fresh and pleasantly firm, and people say the flavor of the special sesame sauce and their rich sweetness are a great match. It is a popular menu item that lets you enjoy Kyushu specialties all at once.

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Yakitory Yoshikawa is a yakitori restaurant just a 3-minute walk from Nishitetsu Yakuin Station. The clean, Japanese-modern interior has a sommelier on staff, so you can also enjoy pairings of wine and yakitori.

The restaurant mainly has counter seating, along with table seating and Private room options, and the whole place has a calm atmosphere.

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The "yakitori (grilled chicken skewer) course" uses fresh asa-biki dori (fresh chicken butchered that morning) processed on the morning of On-the-Day and carefully prepped in-house, then serves 9 skewers as a course.

The sasami (chicken tenderloin) is moist and tender, the tebasaki (chicken wing) is juicy, and the tsukune (chicken meatball) has no off notes. It is praised for showing both the quality of the ingredients and the skill of the grill.

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The "soboro gohan (rice topped with seasoned minced meat)" served at the end of the course is a dish with a gentle flavor and a soft, well-cooked texture.

Enjoying it with chicken soup lets you savor the good flavor of the chicken right to the end. The course is satisfying from start to finish, with a nice lingering taste that makes it perfect as the final dish.

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A 3-minute walk from Akasaka Subway Station. Kushiyaki Matsusuke Daimyo Honten is a popular spot on a street in Fukuoka City's Daimyo area, marked by its large "ま" sign.

The bright interior, centered around white wood, feels clean and is loved by a wide range of age groups. It is a comfortable space with a warm feel even amid the lively atmosphere.

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The signature item, "Matsusuke Tokusei Neri," is a plump and juicy tsukune (chicken meatball) with a nice garlic aroma.

Coat its nicely browned surface with egg yolk, and you get a rich, mellow taste that people love. This well-known skewer combines the bold appeal of kushiyaki (grilled skewers) with a refined touch.

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The popular Hakata Torotama is an original skewer made with a soft-boiled egg wrapped in pork belly. The rich yolk mixes with the sauce, creating a deep savory flavor.

The great combination of meat juices and egg also pairs well with alcohol, making it a dish that wins over many people.

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A 4-minute walk from Yakuin-odori Station. Hakata Torikawa-yaki Sumi is a stylish glass-fronted yakitori (grilled chicken skewer) restaurant standing along Shoninbashi-dori.

The clean interior has a calm atmosphere, with friendly service and a lively but comfortable buzz that make it appealing.

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The signature "torikawa (chicken skin)" is prepared in the Fukuoka style, carefully wrapped in spirals and grilled. It is known for its crisp and fragrant outside and moist texture inside.

The flavor is packed with rich fat, and it is also said to be great with the sweet and savory sauce, plus yuzu kosho and grated daikon radish.

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The popular menu item goma saba (sesame mackerel) is a dish that lets you enjoy the flavors of Fukuoka and Hakata.

The fresh mackerel is coated with the aroma of sesame and a special sauce, and is known for its light and refined taste. It also gets good reviews as a pairing with yakitori (grilled chicken skewers) for an even more Fukuoka-like dining experience.

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"Chinpunkanpun Hakata Hanare" is a yakitori restaurant that stands like a hideaway beyond a black revolving door, just a 5-minute walk from JR Hakata Station.

It is so tucked away that first-time visitors may find themselves getting lost. Step inside from the entrance and you will find a bright, polished space. It is a well-known restaurant where you can enjoy your meal in a calm atmosphere.

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The popular “Tsukimi Tsukune” features a light, tender texture with just the right springiness. Coated in a slightly sweet sauce and dipped into a rich egg yolk, it is said to open up into a mellow, savory taste.

Made from whole Kisa Kirijidori (local chicken) from Kagoshima Prefecture and carefully prepared on skewers, this is a standout dish that lets you enjoy the rich flavor of jidori (local chicken).

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Fukuoka specialty chicken skin skewer "Meccha Kawa" is grilled until crisp on the outside with a nice charcoal aroma, while staying juicy inside. The sweet and savory sauce blends with the rich flavor of the fat, creating an excellent balance that has made it a favorite.

It has a light texture but is still satisfying to eat, making each skewer a perfect match for beer or a highball.

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Yakitori to Wine Bancho Gion Ten is a 7-minute walk from Hakata Station. This yakitori restaurant offers a quality time with jazz playing in a space wrapped in calm lighting and the warmth of wood.

You can enjoy yakitori for adults, quietly savoring it while taking in the aroma of charcoal grilling from across the counter.

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The "sasami no wasabi (chicken tenderloin with wasabi)" is grilled moist and tender, with the appeal of spot on cooking and a fresh kick of heat.

The sharp wasabi brings out the flavor of the chicken and pairs well with natural wine. This is one refined skewer that suits an adult palate.

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The otoshi (small appetizer served at the start of the meal), yaki goma-dofu (grilled sesame tofu), is said to be nicely toasted on the outside and meltingly smooth inside, with a comforting taste that helps you relax even before the meal begins.

The sweet and savory sauce, rich with dashi, carries a light hint of wasabi, making this a dish that lets you feel the delicate skill of washoku (Japanese cuisine).

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A yakitori restaurant about a 7-minute walk from Hakata Station. The spacious interior centers around a circular counter and buzzes with energy, creating a lively space filled with the aroma of charcoal grilling and the sound of laughter.

The attentive staff add to the comfort, and the space lets you enjoy your meal with a real sense of excitement as you watch the grill in action.

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The specialty "kawa (chicken skin)" is grilled until crisp on the outside, and when you bite into it, rich flavor juices out. It is carefully grilled over charcoal, and the salt seasoning is said to be just right.

The rich taste of fragrant fat spreads across your mouth, and it pairs perfectly with beer or chilled sake. It is said to be so tasty that you will want to order another serving.

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The popular finishing menu item, taki-gyoza (boiled dumplings), is a Fukuoka gourmet dish simmered in a cloudy tori-paitan (rich chicken broth) soup.

People say the piping hot soup is filled with the good flavor of the dumplings, making it a dish that warms you to the core. It is also recommended to leave some soup and add noodles at the end for another way to enjoy it.

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Yakitori no Goshi, about a 7-minute walk from Gofukumachi Station, is a homey yakitori (grilled chicken skewers) restaurant with counter and table seating on the first floor and zashiki (tatami seating) on the second floor.

It has a casual but clean feel, and its warm atmosphere bustling with many guests is part of its appeal.

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The skewer menu has all the classics, including pork belly, negima (chicken and scallion skewer), and tsukune (chicken meatball skewer), and each one is grilled to a fragrant finish.

The pork belly stands out for its perfect seasoning, with rich flavor packed into every bite. The "torikawa (chicken skin)" in the photo is also known for its tender texture, and people say the aroma of charcoal really whets the appetite.

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The signature "Spicy Chicken" is a popular dish of bone-in chicken grilled well, with a kick of spices that makes it hard to stop eating.

It goes great with beer or a highball, and while it is satisfying and filling, it is said to be so good that you can finish it in no time.

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Close to Ohori Koen (Ohori Park), a favorite place for Fukuoka locals to relax, and about a 10-minute walk from Sakurazaka Station on the subway. Kego Furuya is a yakitori restaurant set in a quietly charming renovated old house.

The calm, all-counter interior, along with the lighting and comfortable spacing, creates a dining time suited to adults.

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The seseri (neck meat) with oba (perilla) leaves, grilled over charcoal using Sazanami-dori (chicken from Kurume), is said to be light in fat with concentrated flavor.

The fresh aroma of oba brings out the rich taste of the chicken, making this skewer popular for the lingering finish that spreads along with the charcoal aroma.

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The "Omakase course" offers about 16 dishes, mixing in seafood and seasonal vegetables, including abalone with liver sauce.

Along with chicken dishes grilled over Kishu Binchotan (high-grade Japanese charcoal from Kishu), you can also enjoy high-quality seafood. The rich flavor of the liver pairs well with Japanese sake.