20 Recommended Yakitori Spots in Hyogo Prefecture! By Area, Including Sannomiya and Himeji

Photograph:miyo.genki

Kane Tatsu is a 4-minute walk from Sannomiya Station on the Kobe Municipal Subway. This yakitori restaurant serves super fresh Tanba Kyokurodori (Tanba black chicken), with everything from standard cuts to rare parts on the menu.

Inside, there is a long counter and Private room seating, creating a calm and relaxing atmosphere.

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The "tokusei tsukune (special chicken meatball)" served with tare sauce comes in a round, thick, satisfying size. It has a soft, airy texture, and when you bite into it, rich flavorful juices are said to flow out.

The black pepper adds a sharp kick and gives it a nice accent.

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“Cartilage” is a popular dish that people love for its irresistibly crunchy texture. It uses hiza-nankotsu (knee cartilage), and it apparently comes with some meat still attached around it.

They recommend eating it with salt so you can fully enjoy the savory flavor of the nicely grilled chicken.

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Yakitori Kitamura, where you can enjoy dishes made with jidori (free-range chicken) from Wakayama Prefecture and carefully selected ingredients, is known for its tasty yakitori grilled over Kishu Binchotan (Kishu white charcoal). It is a 5-minute walk from JR Sannomiya Station.

Inside, the restaurant has a beautiful U-shaped counter made of pale wood, creating a cozy and comfortable space.

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The by reservation only "Yakitori Omakase Course" is a luxurious menu that includes 10 grilled items such as yakitori, along with seasonal ingredients and All you can drink.

The yakitori made with Kishu Rakuto Ume Jidori from Wakayama Prefecture is said to have firm meat and a rich taste with a distinctive flavor that keeps you coming back.

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For the rice dish served at the end of the course, you can choose from options such as oyako-don (chicken and egg rice bowl) and tamago kake gohan (rice with raw egg).

The "oyako-don" topped with chicken grilled over charcoal is finished at the table with soft fluffy egg poured over it.

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Goichi Sannomiya Ten is a yakitori restaurant in a great location, just a 5-minute walk from JR Sannomiya Station, and it serves only an Omakase course where you can fully enjoy its carefully crafted yakitori.

Inside, a large white wood counter is arranged in a U shape, creating a bright and stylish atmosphere.

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The recommended Omakase yakitori course includes 10 skewers such as momo (thigh) and harami (skirt steak), and comes with All you can drink.

They grill the fresh chicken to just the right doneness to bring out its best flavor, according to reviews.

Photograph:wil00

A rice dish served at the end of the course. You can choose from three options: grilled rice balls, soup chazuke (rice in broth), or chicken Rice bowl.

Among them, the popular "chicken Rice bowl," known for its tasty sauce, is said to be so generously topped that you can hardly see the rice, making it a satisfying dish.

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Yaki Tori Masuda is a specialist restaurant serving yakitori courses made with several kinds of jidori (local chicken), including Omi Shamo (game fowl) from Shiga Prefecture as well as chicken from Tottori Prefecture and Ehime Prefecture.

Just steps from Sannomiya Station on the Kobe Municipal Subway, the restaurant offers a refined adult space with only 7 solid counter seats.

Photograph:食いしん坊プリンセス

You can choose a yakitori course featuring the restaurant's recommended jidori (local chicken) based on what you want, such as the "Omakase Full Course" or the "Short Course."

The omi shamo (game fowl from Omi), in particular, is said to release more and more rich chicken flavor with every bite, making it really addictive.

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Omi Shamo (Omi gamefowl) salt dashi ramen is a dish made with a rich broth taken from jidori (free-range chicken).

The beautifully clear broth is said to have a light salty taste with good depth, making it easy to finish in no time.

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Yakitori to Sake Shigaki is a yakitori restaurant where you can enjoy jidori (premium local chicken breeds) such as Hinai Jidori and Nagoya Cochin. They also use Kishu Binchotan (high-grade white charcoal from Wakayama) from Wakayama Prefecture for grilling.

Located in a building right near Sannomiya Station on the Kobe Municipal Subway, the interior has a stylish feel, with white wood counters and tables lined up.

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The "yakitori full course" is a luxurious 16-item course that includes 10 skewers of jidori (local chicken) yakitori along with chawanmushi (savory egg custard), and it is said to pair perfectly with the wide selection of Japanese sake.

In particular, the negima made with Hinai Jidori is said to be excellent, with crispy skin and tasty rich fat.

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The "chawanmushi (savory egg custard)" included in the course is one of the recommended dishes, made with vegetables from Hyogo Prefecture and Special ingredients.

On this day, the chawanmushi was made with corn, and it is said to have a mildly sweet taste and fresh aroma that make it addictive.

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KOBE YAKITORI STAND Nonotori Sannomiya is a yakitori restaurant located a 2-minute walk from Sannomiya Station on the Kobe Municipal Subway. You can enjoy chicken dishes made with Banshu Hyakunichidori and Hyogo Ajidori, both from Hyogo Prefecture.

The interior has a bright, bar-like atmosphere with high chairs lined up.

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The specialty yakitori (grilled chicken skewers) are fragrantly grilled over Kishu Binchotan (Kishu white charcoal). You can request your preferred level of doneness.

The "sasami (chicken tenderloin)" comes in variations such as "shiso ume" and "wasabi," and they all pair very well.

Photograph:mokurentea

The "tori-dashi oden (oden simmered in chicken broth)" is a popular dish that lets you fully enjoy ingredients slowly simmered in the restaurant's carefully made chicken broth.

The photo shows "tebamoto (chicken drumette)" and "daikon radish," and they are said to be irresistibly good, with the rich flavor of the broth soaked all the way through.

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Yakitori Momofuta is a popular yakitori restaurant where you can enjoy yakitori made with Special asa-biki chicken (freshly butchered chicken).

The restaurant is a 2-minute walk from JR Sannomiya Station, just off the south side of Higashimon-gai Street, and has a calm atmosphere with counter and table seating.

Photograph:Ai Nishiuma

The "Yakitori Omakase 5 Skewers" is the restaurant’s most popular menu item, an assortment of the day’s recommended skewers carefully selected by the manager.

Reviews also said that each yakitori skewer is grilled with care, turning out juicy and packed with rich flavor.

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The large yaki-onigiri (grilled rice ball) is crisp and fragrant on the outside, with a soft texture inside.

A light butter aroma rises from the surface, and it is also said to be perfect as a snack with drinks.

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Kobe Gyu to Washoku Kyodo Ryori Saryo Kenshirou Sannomiya Honten is a restaurant where you can enjoy carefully prepared Japanese food such as Kobe beef steak and yakitori (grilled chicken skewers).

Just a 1-minute walk from JR Sannomiya Station, the well located restaurant has table seating and fully private rooms.

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The yakitori (grilled chicken skewers) lineup includes several kinds such as thigh and sunagimo (gizzard). You can order each kind from 2 skewers, and they also offer an Omakase 5-skewer assortment.

The yakitori, grilled over charcoal, are said to be crisp and fragrant on the outside, while staying moist and juicy inside.

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The restaurant’s signature “Kobe Beef Steak Teppan-yaki” is a recommended dish that lets you fully enjoy the lean meat of Kobe beef, a local specialty from Hyogo Prefecture.

It is said to be popular for its just-right cooking, which brings out the full flavor of the beef, making it tender and delicious.

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Seion is a yakitori restaurant known for its popular course meals and praised for its perfect grilling.

This hideaway-like spot is a 3-minute walk from JR Motomachi Station and mainly has counter seating, with two tables available.

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The "Omakase course" is a 13-item menu that includes 9 yakitori (grilled chicken skewers), letting you enjoy carefully prepared chicken dishes.

The hip made with Amakusa Daio (local chicken from Kumamoto Prefecture) also drew reviews praising its firm, satisfying texture.

Photograph:wil00

To finish the course, they serve takikomi gohan (seasoned rice cooked with ingredients) made with chicken and seasonal vegetables, along with chicken soup.

On this day, it was takikomi gohan with chicken and renkon (lotus root), and the crisp texture of the lotus root added a nice accent and made it very tasty.

Photograph:ランチ神戸✨

Yakitori Ikkaku, a 3-minute walk from JR Motomachi Station, is a yakitori restaurant that focuses on both ingredients and charcoal, grilling Tajima-dori (Tajima chicken) from Hyogo Prefecture over Tosa binchotan (high-grade Japanese charcoal).

The restaurant has a calm, chic hideaway-like space, with counter and table seating.

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The yakitori uses jidori (local chicken) from Hyogo Prefecture, grilled with expert heat control that brings out the best in the chicken.

The "soriresu" is a red meat cut of which only two pieces can be taken from one chicken, known for its firm springy texture and addictive taste.

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A recommended way to finish the meal is the "Clay Pot rice," a hearty dish made with a pot full of rice and seasonal ingredients.

The "Tanba jidori (local chicken from Tanba), mushrooms, and root vegetables" is said to be full of rich stock from the chicken, and even the crispy browned rice at the bottom tastes great.

Photograph:料理の鉄人28号

Tori no Shoten Dango, right near Hanshin Motomachi Station, is a popular place where you can casually enjoy great yakitori (grilled chicken skewers).

The bright interior works well whether you are dining solo or in a large group, with everything from counter seats to Private rooms. During baseball season, they show live baseball games on the TVs inside.

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The specialty menu item shio minchi (lightly kneaded minced chicken skewer) is a skewer made with lightly kneaded ground chicken, and you can choose either salt or tare (sweet soy glaze).

It is said to have a light, crisp texture that makes it easy to keep eating one after another. It is also said to taste great with karashi (Japanese mustard), which adds a nice kick.

Photograph:拉麺番長きむやん

The "torikawa-bo (grilled chicken skin skewers)" is the signature menu item and a popular choice for letting you fully enjoy crispy grilled chicken skin.

The sweet and savory sauce brings out the rich flavor of the chicken skin, giving it an addictive taste. They are small, so you can keep popping them into your mouth.

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Mogura is a yakitori restaurant where you can enjoy carefully selected chicken dishes, including Satsuma Chiran-dori (free-range chicken from Kagoshima Prefecture).

Located on the basement level, a 3-minute walk from JR Himeji Station, this hideaway-like spot has also received reviews praising its calm and comfortable atmosphere inside.

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The yakitori (grilled chicken skewers), cooked over the intense heat of binchotan (high-grade white charcoal), can be ordered with your preferred level of doneness.

The secret tare (sauce), made by adding to it every day, is said to pair perfectly with the juicy momo (chicken thigh) yakitori.

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Himeji oden (Himeji-style oden) is a local Himeji specialty in which piping hot oden is eaten with ginger soy sauce.

The daikon radish and konnyaku (yam cake), simmered until tender, are said to be full of dashi flavor and very tasty.

Photograph:yuko❁⃘姫路グルメ

Yakitori Izakaya Manpukutei Kushiichi, about a 10-minute walk from JR Himeji Station, is a yakitori restaurant with a full lineup of chicken dishes made with carefully selected ingredients.

The restaurant has table seating and Sunken kotatsu seating where you can stretch out your legs, creating a cozy and relaxing atmosphere.

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The yakitori (grilled chicken skewers) cooked over authentic charcoal are said to be chunky and large, making them very satisfying to eat.

Among them, the "Tsukimi Tsukune" is popular for its plump and tender texture. It is recommended to dip it in the sauce served on a separate plate and the rich egg before eating.

Photograph:yuko❁⃘姫路グルメ

The crispy and juicy "Tebakara (fried chicken wings)" is a popular dish, with savory sesame-topped wings coated well in a sweet and savory sauce for an addictive taste.

You can order it in 15 or 10 pieces.

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Taishu Sakaba Toriya Fukubee is a place where you can enjoy yakitori (grilled chicken skewers) made with Tanba Jidori (local chicken from the Tanba region) produced in the Tanba region of Hyogo Prefecture, as well as young chicken from Miyazaki Prefecture.

Located a 6-minute walk from JR Himeji Station, the restaurant has a retro and cozy atmosphere, and you can choose your preferred style, whether standing at the bar or sitting at a table.

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The signature yakitori made with Tanba jidori (Tanba free-range chicken) is known for its just-right tenderness and bite, with a wide selection including "negima" and "yagen Cartilage."

The "seseri" is said to have a nice kick from the yuzu kosho (citrus chili paste).

Photograph:Juri's

The "Kara-age of young chicken" is popular for its large, chunky pieces and satisfying bite.

It uses young chicken from Miyazaki Prefecture that was raised on feed blended with herbs, and it is said to have good meat quality with a deep, juicy flavor.

Photograph:tabelog.com

Maru Masa is a specialty restaurant where you can enjoy carefully prepared yakitori made with Nagoya Cochin, one of Japan’s three major jidori (local chicken breeds).

A 10-minute walk from JR Himeji Station, it has a row of white wood counter seats, and the calm, refined space feels like a hideaway for adults.

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The "momo-kushi (chicken thigh skewer)" is a recommended item packed with the rich flavor of Nagoya Cochin (Nagoya Cochin chicken).

It is carefully grilled slowly over charcoal, and the just-right amount of salt brings out the good taste of the chicken.

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The "Jikasei Arabiki Tsukune (house-made coarse-ground chicken meatball)" served with an egg is popular for its nice taste, with shiso (perilla) mixed in as a subtle flavor that gives it a refreshing note.

The soy sauce-marinated egg yolk is rich and pairs perfectly with the tsukune.

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Special jidori (local chicken) and seafood are the highlights at Jidori to Kaisen Himeji Koshitsu Izakaya Issei, a restaurant on the second floor of a building about a 4-minute walk from Sanyo Himeji Station.

The interior is spacious and calm, with table seating as well as Private room options with Sunken kotatsu seating that you can choose based on your group size.

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The yakitori (grilled chicken skewers) lineup includes standard favorites like thigh and bonjiri (tail), as well as rare cuts such as kokoronokori (a rare heart cut).

They use carefully selected jidori (free-range chicken), which is popular for its plump, springy texture and great taste.

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The recommended finishing dish, jidori chahan (local chicken fried rice), is popular for its rich savory flavor made with broth from jidori (local chicken).

The rice is stir-fried until light and separate, and the scrambled egg and topping of chopped green onion pair well with it, making it easy to polish off.

Photograph:食いしん坊な助さん

Himeji Homuraya Sumiyan is a restaurant known for its tasty charcoal grilled dishes, made with Special selected ingredients and carefully chosen charcoal.

This hideaway restaurant is a 3-minute walk from Sanyo-Himeji Station, and its modern interior with a black color scheme has counter and table seating.

Photograph:Yamamoto Taiga

Among the wide selection of yakitori (grilled chicken skewers), they offer the recommended 5-skewer or 10-skewer assortment called "Kushiyaki Omakase assortment."

The chicken, grilled over carefully selected charcoal, is said to be packed with flavor and taste great. Each skewer is large and very filling.

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The "Luxurious One-Slice Beef Tongue Steak" is a rich dish that lets you enjoy several different cuts of Beef Tongue at once, and it is a popular menu item that Beef Tongue lovers cannot resist.

It comes with a special scallion sauce that brings out the good flavor of the tongue, and they are said to go perfectly together.

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Yakitori Ryu, located just steps from Mondoyakujin Station, is a yakitori restaurant where you can enjoy Kuro-Satsuma-dori (Kagoshima free-range chicken) from Kagoshima Prefecture. They also pay close attention to the charcoal, using Domestic ubamegashi binchotan (high-grade Japanese oak charcoal).

The interior has a chic and calm atmosphere that feels comfortable, making it easy to relax and enjoy your meal.

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The restaurant’s recommended dakimi (lightly grilled chicken breast) is a top class dish made with the breast meat of Kuro Satsuma-dori (black Satsuma chicken), gently cooked until airy and tender. It is said to have wonderfully crisp and fragrant skin, with an excellent balance against the moist texture of the meat.

The topping of hon-wasabi (real wasabi) adds a nice accent.

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For the final dish, you can choose from two kinds of ramen: rich paitan (creamy chicken broth) and light chintan (clear broth). The soup is made from stock taken from the bones of Kuro Satsuma-dori (black Satsuma chicken), and is said to have a rich, deep flavor.

The rich paitan in the photo is said to let you fully enjoy its gentle, lingering depth.

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Torihan Honten is a chicken specialty restaurant where you can enjoy yakitori made with Tanba Jidori (Tanba free-range chicken) delivered directly from the Tajima area in northern Hyogo Prefecture.

Just steps from Hankyu Nishinomiya-Kitaguchi Station, the restaurant has table seating with views of a charming inner garden as well as Semi-private room seating, so you can take your time and enjoy great yakitori.

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The yakitori "Mi," made with thigh meat from Tanba jidori (Tanba local chicken), is one of the restaurant's recommended dishes, grilled with skilled technique.

The sauce, which has been passed down and continually added to since the restaurant first opened, pairs perfectly with it and gives it an addictive taste.

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The "Torihan Salad" is an original salad packed with root vegetables such as lotus root and burdock, and you can choose between sizes for 2 people or 4 people.

It is popular for its tasty mix of crunchy lotus root and nagaimo (Japanese yam), with onion chips on top adding a nice accent.

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Located a 3-minute walk from Hankyu Nishinomiya-Kitaguchi Station, Torihachi is an adult-friendly yakitori restaurant where you can enjoy high-quality yakitori (grilled chicken skewers) and drinks.

The chic interior, with jazz playing in the background, makes it a relaxing place to unwind.

Photograph:まんおじ

The yakitori (grilled chicken skewers), slowly grilled with carefully selected chicken, are all said to be large and satisfying to eat.

The creative negima (chicken and scallion skewer), made by wrapping chicken around scallions, is a standout dish that offers juicy flavor and great visual appeal as well.

Photograph:COCOちん

"Kara-age burdock root" is a creative menu item made with chunky pieces of burdock root fried until crispy.

The burdock root is coated with spices, and it is said to be perfect with drinks. Dipping it in the mayonnaise served on the side gives it a milder taste.