Photograph:オジロドリ
Aichi Prefecture is a treasure trove of great food, with a food culture that grew around Nagoya. In Aichi, popular yakitori restaurants where you can enjoy savory, freshly grilled skewers can be found in Each area. This time, we have rounded up recommended yakitori spots in Aichi by area, focusing on easy-to-reach neighborhoods such as Nagoya Station and Sakae.
Created: July 21, 2026
This article is based on3,375Tabelog reviews.
Table of Contents
Photograph:ともぐる。
This yakitori restaurant with fully private rooms is within walking distance of Kokusai Center Station on the Sakura-dori Subway Line. The interior has 12 seats in total and a grown-up hideaway feel in a renovated old kominka (traditional Japanese house).
You can enjoy the food while watching the live cooking right in front of you.
Photograph:grandslamtoyo
Courses featuring yakitori (grilled chicken skewers), dishes made with seasonal ingredients, and Clay Pot rice are popular here. The restaurant is particular about using only female Mikawa Akadori (red chicken) from Aichi Prefecture for its yakitori.
The photo shows the popular "sasami (chicken tenderloin) and uni (sea urchin)." It is a rich and luxurious combination of tender sasami topped with uni.
Photograph:とももんげ
The Clay Pot rice served as part of the course is also well regarded. The softly cooked rice makes for a gentle bowl with the nice aroma of dashi.
The photo shows ayu (sweetfish) Clay Pot rice. It is said to lock in the rich flavor of the nicely grilled ayu.
こうすけ758
The chef grills everything at just the right moment, and one look at the toppings shows how much time and care goes into the prepっ( ✧Д✧) ｶｯ!!The freshness, prep, grilling, and the size of the toppings are all top-notchっ(๑•̀ㅂ•́)و✧What is more, the ayu (sweetfish) takikomi gohan (seasoned rice cooked with ingredients) To finish was a surpriseっA wonderful course where you can enjoy seasonal ingredients To finishっ(๑•̀ㅂ•́)و✧
Source:こうすけ758's review
とももんげ
・Premium Omakase course with 150 minutes of All you can drink
What surprised me first was the opening dish, "corn mousse with chicken gelee." The sweetness of the corn and the rich flavor of the chicken were well balanced, raising expectations right from the start. The next dishes, "Mikawa Akadori (Mikawa red chicken) thigh lightly seared" and "chicken skin skewer," were grilled to a fragrant finish and really showed the quality of the meat.
Source:とももんげ's review
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Photograph:Rua77077
A hideaway style yakitori restaurant within walking distance of JR Nagoya Station. It is a popular restaurant with 3 locations in Nagoya, Aichi Prefecture.
The modern interior has table and counter seating. You can use it for any occasion.
Photograph:sophmophi
They serve everything from classic yakitori (grilled chicken skewers) like tsukune (chicken meatballs) and negima (chicken and scallion skewers) to more unusual skewers such as grilled lamb with yuzu kosho (yuzu pepper paste) and mochi cheese bacon.
They also offer single dishes made with Special selected ingredients and seasonal produce, including carefully crafted items with a French touch. Shinzo (heart), seseri (neck meat), and tsukune are especially popular.
Photograph:おとぼけMickey
The grilled items cooked over sumibi (charcoal fire) are popular for their perfect doneness and just-right seasoning.
The "kohitsuji no yuzukosho-yaki (grilled lamb with yuzu pepper)" in the photo also gets praise for being cooked to a great medium-rare. It is also said to be a yakitori that pairs very well with wine.
腹ペコ犬ミルクの珍道中
I visited Oicho Yanagibashi Ten for dinner (*´꒳`*)What I ordered was barley shochu Nakanaka with shochu and water, along with grilled skewers: seseri (neck meat), liver, and torikawa (chicken skin). I also had lightly seared sasami (chicken tenderloin) ( ^ω^ )The lightly seared sasami had no sinew, was tender, and was top quality. The grilled skewers were also well cooked and high quality, as you would expect from a branch of a Tabelog 100 restaurant (^｡^)
Source:腹ペコ犬ミルクの珍道中's review
saron859
I visited for the first time, drawn by the yakitori made with Nagoya Cochin (Nagoya chicken), and was blown away by how good it was, beyond my expectations! The charcoal grilled yakitori, carefully cooked over binchotan, was like a work of art. In particular, the assortment of rare cuts of Nagoya Cochin (Nagoya chicken) was outstanding, and each bite filled my mouth with rich flavor. The tsukune (chicken meatball skewer) was at its best when eaten with egg yolk mixed in!
Source:saron859's review
325
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Photograph:サプレマシー
Just about a 2-minute walk from Meitetsu Nagoya Station, this yakitori (grilled chicken skewers) restaurant is on the 4th floor of Midland and directly connected to the station, making it easy to get to. Even while in Aichi, you can enjoy high quality Akita jidori (local chicken).
The softly lit interior has table seating and also Semi-private rooms for small groups.
Photograph:※たっちゃん※
Yakitori made with female Hinai Jidori (Hinai free-range chicken), a highly rated premium chicken among branded chickens from across Japan.
The photo shows the popular “mune to kawa no dakimi.” The aged chicken breast is wrapped in chicken skin, and the pairing of the tender breast meat with the crisp, golden-brown grilled skin is said to be excellent.
Photograph:赤西蠣太郎
The plump, nicely grilled tsukimi tsukune (chicken meatball skewer with egg yolk) is said to be popular with a wide range of people.
This skewer goes great with the rich sauce when dipped in egg yolk. You can also enjoy the firm bite and different textures of Hinai jidori (Hinai local chicken).
Espren 505
The pieces of chicken on the skewers were bigger than I expected, very filling, and well worth the price. The other dishes also had well-balanced seasoning and tasted great. The restaurant had a very nice Japanese-style atmosphere, and the staff were quick to handle drink service and take orders, which was also nice.
Source:Espren 505's review
naok_62
I visited this kushiyaki (grilled skewers) restaurant in front of Nagoya Station for a date at the counter. The interior has a calm atmosphere, and the just-right lighting helps keep the conversation flowing. At the counter seats, you can enjoy the savory aroma of the skewers grilling right in front of you and watch the chef’s skillful work, which gives the place a great live feel. Each skewer is carefully grilled one by one, and the negima (chicken and scallion skewer) and tsukune (chicken meatball skewer) were especially excellent.
Source:naok_62's review
573
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Photograph:idanbo
This yakitori (grilled chicken skewers) restaurant is about a 5-minute walk from JR Nagoya Station. The counter seats, where skilled chefs grill right in front of you, are especially popular.
The calm interior features Private rooms for groups of 3 or more, as well as casual Semi-private rooms.
Photograph:のぶゆき1111
The yakitori features Okumikawa-dori (Domestic branded chicken from Okumikawa), Kinso-dori (Domestic branded chicken), and Ena-dori (Domestic branded chicken), with the grill chef carefully selecting each cut and serving them with Special attention.
Along with classic yakitori, the menu offers original items full of character, including rare cuts made with Aichi’s Nagoya Cochin (Nagoya breed chicken) and striking creative skewers.
Photograph:ぴぃち0302
The photo shows “chochin.” It is a skewer that combines the rare parts “himo” and “kinkan,” which can only be taken in very small amounts from a hen.
Many reviews also say the rich kinkan had an addictive flavor.
たーくん けいじ けいと
I relaxed and enjoyed yakitori (grilled chicken skewers) at a table in a calm Japanese-style space. The yakitori selection is wide, from classics to creative skewers! The unusual creative skewers were especially good, and each one was truly a standout in both looks and taste. I was impressed by the fragrant aroma of the charcoal grill and the perfect cooking. And above all...the staff's service was truly wonderful!
Source:たーくん けいじ けいと's review
saron859
The Nagoya Cochin (Nagoya chicken) was carefully grilled over charcoal and made for some of the best yakitori I’ve had. The yakitori was great of course, but trying the house-made tofu with salt was a new experience. The shiitake mushrooms we ordered were also very tasty. They also had a wide selection of wine, and the pairing of Japanese wine with Nagoya Cochin was just too good.
Source:saron859's review
169
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Photograph:腹ペコ犬ミルクの珍道中
A yakitori restaurant directly connected to Sasashima-raibu Station on the Nagoya Rinkai Kosoku Tetsudo Aonami Line.
The spacious interior is designed as a relaxing space for adults. It works for a wide range of occasions, from business settings to dates.
Photograph:かりゃん
Yakitori made with junkei Nagoya Cochin (purebred Nagoya Cochin) freshly processed that morning using the restaurant’s own method is popular. A specialty of Aichi Prefecture, Nagoya Cochin is known for its springy texture and juicy meat.
Mongol salt and the restaurant’s secret tare sauce bring out the meat’s rich flavor.
Photograph:blantons
The photo shows the "Nagoya Cochin (Nagoya chicken breed) Premium Oyako Rice bowl Half Size" served To finish the course. As an A la carte item, you can also order the regular size.
It gets good reviews as a rice dish where the creamy egg and juicy chicken go very well together.
てんとうむし・よっしー
You can enjoy various cuts of Nagoya Cochin (Nagoya Cochin chicken). What stood out most was the fresh liver, which was rich and delicious. The chicken wings were fried nice and crisp, with a good balance of savory flavor and juiciness. At the end, you can choose either oyako-don (chicken and egg rice bowl) or rice with raw egg, and I went with the oyako-don. It was filling and delicious.
Source:てんとうむし・よっしー's review
Yukichi福
・Yakitori course JPY3500
At a good pace, each item was grilled and served at just the right moment without any breaks. The course was timed to finish neatly in 2 hours, so I could enjoy the meal without worrying about the time. Every yakitori skewer was delicious, and before the liver skewer I ordered take (bamboo) Japanese sake. In the second half, they served chicken wings and oyako-don (chicken and egg Rice bowl), and I was completely Manpuku.
Source:Yukichi福's review
121
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Photograph:スパマキシマム
An izakaya where you can enjoy yakitori and motsu-nabe (offal Hot Pot), about a 3-minute walk from JR Nagoya Station. Established in 1977, this restaurant has a long history.
The spacious interior has Sunken kotatsu seating and table seating, with a lively atmosphere.
Photograph:hide1120
Authentic yakitori (grilled chicken skewers) expertly grilled over binchotan (high-grade charcoal) by skilled chefs is popular here. The asabiki-dori (freshly butchered chicken of the day) is exceptionally fresh and full of rich flavor.
They have added to and used the yakitori sauce passed down from the founder every single day without fail. This sauce, kept going for more than 40 years, is well liked for its deep, rich taste.
Photograph:325(ミツコ)
The "mentaiko motsu-nabe (spicy cod roe offal Hot Pot)" in the photo is also well liked. The Hot Pot is packed with plump, fatty motsu (offal).
Along with the standard soy sauce flavor, they also offer salt flavor and tomato Hot Pot. One review said the To finish ramen soaked up the soup and tasted great.
にも１３
This is a so-called double-name restaurant where you can enjoy yakitori (grilled chicken skewers) and motsu Hot Pot (offal hot pot). This time, I went with the yakitori. They require each person to order at least one drink. Since they grill the yakitori slowly and carefully, there is a bit of a wait. The miso kushikatsu (deep-fried skewered cutlet with miso) was topped with plenty of green onions. There are not many places around here that stay open through the afternoon, so that was helpful.
Source:にも１３'s review
KIRARA
・Tomato motsu-nabe (offal Hot Pot)
The tomato motsu-nabe I highly recommend was seriously so good♪ A Hot Pot with a big tomato in the middle arrived, bubbling away right at the table... The motsu was light and tender, and the tomato had just the right acidity, giving it a fresh and mild taste. Anyway, it was so tasty I could easily get hooked on it(#^.^#)
Source:KIRARA's review
70
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Photograph:激おこﾌﾟﾝﾌﾟﾝ丸٩(๑`^´๑)۶
Sumibi Izakaya Meieki Kushiemon is a charcoal grilled izakaya about a 2-minute walk from Meitetsu Nagoya Station. Their yakitori (grilled chicken skewers), with the irresistible fragrant aroma of charcoal, is especially popular.
The fully private rooms and Semi-private room have a warm, homey feel with the comfort of wood. There are also table seats designed with plenty of space between them, so you can enjoy your meal at a relaxed pace.
Photograph:青文字系女子2
Each skewer of yakitori (grilled chicken skewers), carefully grilled with fresh chicken, is crisp on the outside and juicy on the inside.
Finished with a secret sauce or salt, the yakitori pairs perfectly with beer and Japanese sake. The "Sumibi Yakitori Moriawase (charcoal grilled yakitori assortment)" in the photo lets you enjoy popular cuts such as negima (chicken and scallion) and thigh.
Photograph:激おこﾌﾟﾝﾌﾟﾝ丸٩(๑`^´๑)۶
Nagoya oden (Nagoya-style oden), a local specialty of Nagoya, Aichi Prefecture, is also a popular menu item. It comes with plenty of ingredients such as egg, daikon radish, konnyaku (firm yam cake), and beef tendon.
It is served with hatcho miso (dark red soybean paste) on a separate plate, so you can also enjoy changing up the flavor as you eat.
サバンナYG
The yakitori (grilled chicken skewers) comes in a wide variety, and each one was slowly grilled over charcoal, bringing out great smoky aroma and juiciness. The negima (chicken and scallion skewer) and shishito (mild green pepper) skewers stood out in particular, and I could really taste the freshness of the ingredients. The light salt seasoning brought out the natural flavor of the ingredients, making them the kind of skewers you want to keep eating.
Source:サバンナYG's review
jjaall
I recently visited Meieki Kushiemon. Its convenient location within walking distance of Meieki Station is a big plus. As soon as you step inside, you are welcomed by a calm Japanese style atmosphere that gives the place a true hideaway feel. They also have fully private rooms, so I could relax and enjoy my meal without worrying about the people around me.
Source:jjaall's review
50
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Photograph:さちみち3944
This yakitori restaurant is located just steps from JR Nagoya Station. It is a popular restaurant with multiple locations across Aichi Prefecture.
The interior is clean and refined, with a mature atmosphere built around a high quality Japanese modern concept. It is a comfortable space with table seating and sofa seating as well.
Photograph:idanbo
Yakitori made with Nagoya Cochin (Nagoya chicken), known as the "king of jidori (premium local chicken)," is popular here. They serve cuts that let you fully enjoy Nagoya Cochin, including thigh, breast, furisode (shoulder meat), and skin.
Their secret sauce and Special selected salt bring out the rich flavor of the plump, carefully grilled chicken.
Photograph:美食チームin名古屋
The "dakhanmari (Korean chicken Hot Pot)" made with one whole Domestic chicken is also popular.
Because they carefully prepare the meat, the chicken’s rich flavor and the depth of the soup are said to be on another level. Many reviews also say it was a delicious Hot Pot that rivals the authentic Korean dakhanmari.
alisotofu
I did not have to wait at all even without a reservation. I ordered by phone using a QR code, so ordering was easy and quick. There were also lots of yakitori (grilled chicken skewers) and many other dishes to choose from.
Source:alisotofu's review
foodie_29
This is my favorite yakitori restaurant. I visited because it is a new restaurant. It has fewer seats than the other restaurants, but the space between seats felt wider, which was nice. And it is clean! Everything you eat here is delicious! They grill each order after you place it, so it takes some time for the food to come out, but... Since it was cold, I also had dakhanmari (Korean chicken hotpot). It was very delicious!
Source:foodie_29's review
67
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Photograph:nori964
This yakitori restaurant is about a 2-minute walk from Sakae Subway Station. In Nagoya’s central Nishiki Sanchome area, it has 3 restaurants, each with a different feel.
This well-known spot is popular with locals for its Nagoya Cochin (Nagoya chicken). It also has table seating separated by noren (traditional fabric dividers), making it a good choice when you want to enjoy a relaxed meal.
Photograph:cea762
At this long established restaurant with a 50-year history, you can fully enjoy authentic junkei Nagoya Cochin (purebred Nagoya Cochin).
The lineup includes a sashimi assortment, yakitori, and a range of Nagoya specialties such as tebasaki (chicken wings) Kara-age and miso kushikatsu.
Photograph:りな0720
The photo shows the “Nagoya Cochin Sashimi Five-Item Assortment.” This dish uses freshly slaughtered Nagoya Cochin (premium Nagoya chicken), which you can enjoy only because of its outstanding freshness.
From sashimi with a refreshing ponzu sauce flavored with yuzu to pieces enjoyed with a special house sauce, it is also said to be nice that you can enjoy it in a variety of flavors.
In addition to the Ougi Course, I also had extra skewers and chicken wings. As expected from Torigin, every dish was absolutely delicious. Also, each piece of tableware had a classy feel and nicely highlighted the food. The atmosphere of the Private room was also nice, and of course I will visit again. It was a great meal.
Source:https://tabelog.com/en/aichi/A2301/A230103/23000365/dtlrvwlst/B516005165/
YAKITAMAGO
Wanting to enjoy Nagoya Cochin chicken, I visited "Torigin Honten." I had Chicken sashimi (served raw), Tebasaki (chicken wings), and kushiyaki (grilled skewers). Every dish was cooked with care, and I could really taste the natural flavor of the ingredients. The especially hearty Tebasaki were tender and juicy. With every bite, rich flavor filled my mouth, and they were so good.
Source:YAKITAMAGO's review
380
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Photograph:かんみ♪
This yakitori restaurant is about a 5-minute walk from Sakae Station. Located in the busy Sakae district of Nagoya, Aichi, it is well known as a place where you can enjoy the flavors of Nagoya.
The old-school atmosphere feels homey and comfortable, and many people end up staying longer than they planned.
Photograph:e8f080
They offer a wide lineup of Nagoya-meshi (Nagoya local food), including wings made with purebred Nagoya Cochin chicken, tenmusu (rice balls with tempura shrimp), kishimen (flat wheat noodles), and hitsumabushi (grilled eel over rice).
Menu items made with Nagoya's red miso are also popular, including the "miso oden" in the photo.
Photograph:chim55
Gomitori Yakitori has been grilling its skewers with a secret sauce that has been added to since the restaurant first opened. The yakitori is said to have a light ginger aroma.
They use fresh chicken such as Junkei Nagoya Cochin (purebred Nagoya Cochin), so some items may sell out early in the day.
A_Y10000
This long-established izakaya has a charming feel and offers a local course packed with Nagoya character. The wood-accented interior still holds traces of the Showa era here and there, giving the place a nostalgic atmosphere. The course lineup includes signature dishes such as dote miso kushikatsu (deep-fried skewers with rich miso sauce) and miso oden (oden simmered in miso), letting you fully enjoy the rich umami of Hatcho miso (dark red miso from Aichi).
Source:A_Y10000's review
S.a.w.38
The yakitori comes in a wide variety, including Heart, skin, and thigh, and each skewer is grilled to a fragrant, juicy finish and tastes great. The salt seasoning was just right too, and it paired perfectly with drinks. And then there is the specialty, dote kushikatsu (deep-fried skewers with rich miso sauce)! It was coated generously in a rich miso sauce and had an addictive flavor. I also enjoyed changing up the taste with cabbage and karashi (Japanese mustard).
Source:S.a.w.38's review
777
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Photograph:5＋5＋5
This izakaya, with fully private rooms for every seat, is right near JR Sakae Station, where you can enjoy Nagoya-meshi (Nagoya local cuisine) and soul food that has long been loved in Aichi.
They offer various types of Private room, and some reviews say that being able to choose the room that best fits the occasion is one reason people keep coming back.
Photograph:きこっ
The menu centers on Nagoya meibutsu (Nagoya specialties), with a wide range of options from standard favorites to original dishes.
The yakitori (grilled chicken skewers), made with Aichi brand chicken, is especially popular. Grilled over binchotan (high-grade charcoal), it is said to be juicy and full of flavor.
Photograph:かつみ9
The “oebi furai (large fried prawn)” is a hot topic for its strikingly big appearance. The restaurant’s style is to top the crispy fried prawn with plenty of tartar sauce.
It is well liked as a dish that goes great with both drinks and rice.
atp8071
This Nagoya Cochin (Nagoya Cochin chicken) restaurant is located on the first basement floor in Nishiki 3-chome. We used a Private room with seating for four. Once the door was closed, it became a fully private room, so we could relax and enjoy our time. Orders are placed on a touch panel, and they had a wide selection of drinks too! They also had many kinds of yakitori (grilled chicken skewers), and they were really good!
Source:atp8071's review
This izakaya (Japanese-style pub) values a private feel. Its calm Japanese modern space lets you relax and enjoy food and drinks without worrying about the people around you. It also offers a wide range of dishes, including seafood, kushiyaki (grilled skewers), and fried items.
Source:https://tabelog.com/en/aichi/A2301/A230103/23088348/dtlrvwlst/B515227598/
60
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Photograph:5d05e7
This yakitori restaurant sits within walking distance of Sakae Station. It also has a VIP room available by advance reservation.
In a carefully designed space created by a former professional baseball player owner who has enjoyed great food all over Japan, you can enjoy chicken yakiniku and yakitori.
Photograph:毎日スルメいか
Yakitori grilled over Tosa binchotan (Tosa white charcoal), one of Japan’s three great binchotan charcoals, is the standard here.
This authentic spot uses Special cuts such as Nagoya Cochin (Nagoya chicken) sourced daily. You can order either a course meal or A la carte.
Photograph:ヒガシマルのうどんスープ
For the Chicken sashimi (served raw), they lightly sear sashimi-grade chicken and slice it thinly so it is easy to eat. The restaurant's style is to enjoy cuts like thigh, breast, and tenderloin with plenty of sesame oil.
You can enjoy Special selected chicken prepared in a variety of ways.
ぽてぽてあーちゃん
I used to think Nagoya Cochin (Nagoya Cochin chicken) would turn tough when grilled, but this was cooked with just the right springy texture and bite. The more I chewed, the more the meat’s umami and sweetness spread, and it completely changed my impression. The other skewers were also grilled to perfection, with a great juicy meatiness, and were very delicious.
Source:ぽてぽてあーちゃん's review
夕鈴33
Located a short walk from Sakae Station, this chicken specialty restaurant has a grown-up atmosphere and is run by a former professional baseball player. This time I enjoyed yakitori (grilled chicken skewers) at the counter, and each skewer was carefully grilled to bring out the full flavor of the ingredients. It paired perfectly with the drinks. Next time, I would love to try the "toriyaki (grilled chicken)" in a Private room.
Source:夕鈴33's review
70
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Photograph:茶羅
This yakitori izakaya is about a 4-minute walk from Sakae Station on the Nagoya Municipal Subway. It has fully private rooms that work even for small groups, as well as table seating that makes it easy for regulars and repeat customers to stop by.
The art displayed on the walls is also unique, and the lively atmosphere is part of its charm.
Photograph:鉄道王
The yakitori (grilled chicken skewers), carefully grilled one by one by the owner, come in a wide range from classics to original skewers.
The restaurant's style is to enjoy them straight off the skewer, since the meat will shrink if you take it off. The "Aorta" in the photo is the blood vessel near the base of the Heart, a rare cut that comes in only in small quantities.
Photograph:みいこ★☆
One item that gets great reviews is agedashi dofu (deep-fried tofu in broth). The crispy surface of the tofu pairs perfectly with the rich broth, making it a great combination.
Many reviews also say it was the best agedashi dofu they had ever eaten.
mohehe
The liver has a texture almost like foie gras. I had never tasted anything like it anywhere else. The chicken skin is made nice and crisp. You can choose either salt or tare (sweet soy based sauce) for the other items too, and I felt the flavor balance was very good. It was exactly the right balance. I think it was in its third year since opening, and I really hope this is a place that stays around for a long long time.
Source:mohehe's review
abc16
I often visit this yakitori restaurant because the food is good, the prices are reasonable, and it has a Private room where you can relax and talk. Every kushiyaki (grilled skewer) I’ve tried has been tasty, but I think it was the liver and green onion with sesame oil skewer? That one is especially good! I also recommend the crispy outside and creamy inside agedashi dofu (fried tofu in broth) and the salted chicken kushiage (deep fried skewer)!
Source:abc16's review
60
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Photograph:tabelog.com
This taishu izakaya (casual Japanese pub) is about a 7-minute walk from Sakae Station on the Higashiyama Subway Line. It is a popular restaurant with locations at major terminal stations, mainly in Tokyo.
There are 2 restaurants in Aichi Prefecture, and the Sakae restaurant has a spacious interior with a lively atmosphere. It is open from early afternoon, so it is also perfect for daytime drinking.
Photograph:maguro sushi
They serve authentic chicken dishes such as kawa-kushi (chicken skin skewers) and mizutaki-nabe (chicken Hot Pot). The "Secret Recipe Series!" is said to let you enjoy a range of chicken dishes, including Kara-age and yakitori made with bone-in chicken.
The "kawa-kushi" in the photo is grilled to a crisp, and some say they could eat as many as they want.
Photograph:aki05na
The mizutaki-nabe (chicken hot pot) made without chemical seasonings is also popular. They slowly simmer it with chicken bones, giving it a gentle flavor.
To finish the Hot Pot, you can add rice or noodles and enjoy them with the collagen-rich soup.
0a649d
I went with the course menu, and every dish was delicious! I was surprised by how good it all was. I’d love to come back. The drinks came out quickly, and the service was good too. It was great to get more than I expected for the price. The mizutaki Hot Pot was delicious too!
Source:0a649d's review
ri__chan029
The mizutaki (chicken hotpot) is slowly simmered for over 8 hours with chicken bones and water, and it’s nice that it’s full of collagen. To finish, ramen is of course the way to go, and bone-in chicken is a Sanuki specialty from Kagawa, with crispy skin on the outside, juicy meat, and a rich seasoning that goes well with cabbage and also makes a great snack with drinks.
Source:ri__chan029's review
30
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Photograph:sun720
This izakaya is about a 2-minute walk from Kanayama Station on the Meijo and Meiko subway lines. Designed by a space designer, the stylish interior is an all-fully private room space.
With its Japanese-style interior, you can enjoy dinner at a relaxed pace.
Photograph:couple12._.food
They offer a wide range of a la carte dishes, including yakitori (grilled chicken skewers) and oden (Japanese hot pot dishes). Every dish is a carefully made specialty, with close attention paid to the ingredients.
The yakitori includes standard choices like chicken thigh, negima (chicken and scallion), and chicken skin, as well as rare cuts like furisode (shoulder meat) and soriresu (oyster cut).
Photograph:sun720
The restaurant is also popular for its photogenic dishes that really catch the eye. It offers a wide range of à la carte items, including grilled nodoguro (blackthroat seaperch) with salt and crab Kara-age.
The photo shows the "Potesara Ikura." It comes with a whole boiled egg inside and a generous topping of luxurious ikura (salmon roe).
totamu
The first thing that catches your eye when you walk in is the rows of oden (Japanese one-pot dish) Hot Pot lined up in front of you. Even better, this oden comes with the great perk of being All you can eat, which instantly lifts your mood. The daikon radish, eggs, and konnyaku (yam cake), among others, are all well soaked with flavor, making the very first plate feel warm and comforting.
Source:totamu's review
mari.h0309
From kushiyaki (grilled skewers) to Hot Pot, this place has so much that you’re sure to find something that makes you say, “I want to eat that”!! Their yakitori uses Ena-dori (chicken from Ena), and they really care about the ingredients, with straw-fired dishes and seafood too, so it’s a great pick for anyone who wants to try a bit of everything!! They also have a wide range of alcoholic drinks, and the Japanese sake selection in particular is so extensive that it’s hard to choose. This is the kind of izakaya where you can relax with a drink in a Private room or drop by quickly thanks to the station-close location!!
Source:mari.h0309's review
126
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Photograph:ひろめしグルメ
This yakitori restaurant is just a short walk from Osu Kannon Station on the Higashiyama Subway Line. They serve authentic yakitori with careful attention to ingredients, seasonings, and cooking methods.
It is also close to the Osu Shopping Street, and its casual feel makes it easy to stop in even on your own.
The horumon (offal) dishes, made using only fresh offal prepared that morning, are well loved as a luxurious treat. The photo shows the popular "hatsu," which is the chicken heart.
You can enjoy these carefully made skewers with the restaurant's secret sauce and Special slightly sweet salt selected to pair well with yakitori (grilled chicken skewers).
Photograph:blacktea911
For cheese lovers, the Yukimi Tsukune is said to be quietly trending on social media.
It comes with plenty of Parmigiano cheese, aged for a short time for a light taste. Paired with the secret sauce, it has a reputation for bringing out the natural savory flavor of the tsukune.
タロ活
The Kumamon sign out front serves as a landmark, and the brightly lit, lively storefront really stands out. Once inside, the first thing that catches your attention is the charcoal smoke and the rich, toasty aroma filling the air. At the open kitchen counter, the chefs skillfully grill skewers one after another, creating a real live atmosphere! Watching them grill everything right in front of you is a performance in itself that really whets your appetite.
Source:タロ活's review
腹ペコトレーナー
The Heart and liver were of course delicious, but the tsunagi (a rare skewer cut) was far and away the best. Tsunagi is a skewer you hardly ever get to eat at other places. It was juicy, coated well with sauce, and very tasty！This flavor, the grilling perfect. I don't know how many I ordered. There were also lots of new skewer items on the menu, and every one of them was delicious. I personally love the specialty Tebamori (piled chicken wings). They lightly grill it over charcoal to lock in the flavor of the wings, and it bursts out when you eat it. I want to have it again.
Source:腹ペコトレーナー's review
206
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Photograph:タロ活
This izakaya is just steps from Kanayama Station on the Meitetsu Nagoya Main Line. Located in the Kanayama area of Aichi Prefecture, it serves great yakitori (grilled chicken skewers) and very fresh seafood.
It has Private rooms for small groups and Sunken kotatsu seating, so you can use it for many occasions, including business dinners and Banquets.
Photograph:シーウェイ
The menu lineup covers a wide range, including yakitori (grilled chicken skewers), gyoza (dumplings), seafood, and sushi. If you want to enjoy different kinds of food, the All you can eat and drink option is also recommended.
The juicy yakitori made with fresh chicken is especially popular. Another nice point is that you can order from just one skewer.
Photograph:なべちゃん1204
The yakitori (grilled chicken skewers), finished with a rich sauce, is popular for going well with both drinks and rice.
The "Yakitori Rice bowl" in the photo is a simple dish with yakitori served over rice. The fat from the yakitori and the sauce mix well with the rice.
omi.094
Even though it was Friday, the food came quickly, and the staff served us with smiles, so we had a very enjoyable time. The room was clean and had storage space, and I think this restaurant is ideal for group use. I would like to visit again. Thank you very much.
Source:omi.094's review
KIRARA
This izakaya offers a wide variety of All you can eat options, including sushi and yakitori (grilled chicken skewers)!! The interior is very neat and clean, with many Private rooms, creating a relaxed and calm atmosphere (*^^*) This time, I enjoyed the 120-minute All you can eat and drink course with 121 items including yakitori, sushi, and side dishes (last order at 90 minutes)♡
Source:KIRARA's review
120
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Photograph:みんみん1号
A taishu izakaya (casual Japanese pub) within walking distance of JR Kanayama Station. The interior has a Japanese feel and includes counter seats, table seats, and Private room.
There is also terrace seating that you can use even on rainy days, which is part of the appeal since it lets you enjoy the feel of a beer garden.
Photograph:nannan0800
They are popular for yakitori (grilled chicken skewers) cooked over charcoal and dishes made with dote (Nagoya-style simmered offal), a Nagoya soul food.
The photo shows "yakitori" made with Okumikawa-dori (chicken from the Okumikawa region). It has good texture and a rich, savory taste. It is also said to have less fat than other chicken, making it a healthier choice.
Photograph:nannan0800
The pictured dote-ni (miso simmered meat stew) is also well liked. Dote-ni is a local dish from Aichi and Nagoya made by slowly simmering meats such as beef tendon and pork offal in miso.
It is known for its rich sweet and savory flavor made with bean miso such as hatcho miso (dark fermented soybean miso). You can enjoy the house secret dote with motsu (offal), egg, daikon radish, beef tendon, and more.
hieng
The menu has lots of doteni (Nagoya-style stewed beef tendon and offal) and kushiyaki (grilled skewers), plus a wide selection of Nagoya-meshi (Nagoya specialties), so I ordered mainly yakitori and doteni. On top of that, it is really reasonably priced, easy on the wallet, and just great. If you order different kinds of doteni, they arrange them like an assortment, which looks very lavish! The well-soaked daikon radish, beef tendon, and the other items all had a rich seasoning that was exactly my kind of flavor!
Source:hieng's review
ドラミちゃん日記
Jihee-san's yakitori (grilled chicken skewers) has large pieces of meat one by one, so it is very filling! Both the salt and tare sauce are tasty. The thick cuts made the Heart a particular favorite. The tsukune (chicken meatball skewer) was also good. The dote-ni (miso stewed beef tendon) had the sweet miso flavor that people in Nagoya love. The miso had soaked in well and tasted great. The sashimi was fresh too, and after eating the To finish dotetama Rice bowl, I was completely Manzoku.
Source:ドラミちゃん日記's review
43
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Photograph:茶羅
This yakitori restaurant is within walking distance of JR Kanayama Station. The interior has only counter seating, with 13 seats in total, so booking in advance is recommended.
This is a hideaway for adults where you can enjoy carefully prepared yakitori with drinks. They also have a wide selection of Japanese sake, shochu, and wine, which makes it easy to choose a drink to match your meal.
Photograph:remimp
The carefully crafted yakitori (grilled chicken skewers) use Kumano jidori (Kumano local chicken), Ise Aka-dori (Ise red chicken), and other varieties. The owner reportedly breaks down whole chickens every day before serving them.
With the concept of “Each skewer is a feast,” they recommend starting with the grilled steak cooked over a wire mesh, then enjoying the yakitori one skewer at a time to savor Each cut.
Photograph:淡緑のエメラルド
Alongside yakitori (grilled chicken skewers), the restaurant's other standard favorite is Chinese food. Popular items include chicken ajillo, mapo tofu, and Sichuan-style Kara-age.
The "mapo tofu" uses chicken, and the heat is fairly mild. It goes well with both drinks and rice, but the restaurant recommends pairing it with baguette.
巡恋歌@春風香る
We visited for my wife's birthday. Everything we ate was delicious, but this chilled salad with kikurage (wood ear mushrooms) and pakuchi (coriander) was the best. I felt deeply grateful, thinking this was exactly what I had wanted to eat. It was also such an appetite-boosting dish that, urged on by my happily screaming stomach, I kept ordering one thing after another.
Source:巡恋歌@春風香る's review
mo-ri
The first otoshi (small appetizer) was potato salad and a Chinese-style kikurage (wood ear mushroom) side dish, and I thought this kind of start was a nice touch～ It also came topped with pakuchi (cilantro), and this otoshi really goes well with beer. From the yakitori menu, we ordered the Ise Aka-dori (Ise red chicken) Omakase 3-skewer selection. I expected the same skewers for both of us, but they served us 6 different kinds instead, which was great since we got to try a variety.
Source:mo-ri's review
25