Popular delicious yakitori (grilled chicken skewers) in Kumamoto Prefecture! 20 recommended picks mainly in Kumamoto City

Photograph:おフランスぶた

Tosaka, a yakitori restaurant just a 3-minute walk from Torichosuji Station, specializes in Amakusa Daio (a premium Japanese chicken breed) raised on pesticide-free feed and non-GMO feed.

You can enjoy chicken prepared by the owner himself. The interior, with only L-shaped counter seating, is said to have a calm atmosphere.

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The only course available is the "Omakase yakitori." It starts with colorful Appetizers such as salad and chicken ham, followed by skewers of Amakusa Daio (large native chicken breed from Kumamoto).

Some say the springy meat has a plump, bouncy texture and rich flavor. Many people also enjoy pairing it with wine.

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The "tebasaki (chicken wing)" skewer is said to be appealing for the contrast between its crisp skin and surprisingly juicy meat.

With the bones removed, it is easy to eat, and you can enjoy the firm texture and bold flavor that are typical of Amakusa Daio (large native chicken breed from Kumamoto).

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Yaktorii Hanabi, on Ginnannakamachi-dori in Kumamoto's downtown area, is in a convenient location with easy access from Hanabatamachi tram stop. This yakitori restaurant serves Kuro Satsuma Jidori (black Satsuma chicken), and the gentle aroma of charcoal fire is said to drift through the interior.

It also has Private room and counter seating. The atmosphere lets adults relax and enjoy their meal at an easy pace.

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The course includes skewers of Kuro-Satsuma-dori (black Satsuma chicken) carefully grilled over charcoal.

Many say the mix of tare sauce and salt seasoning is well balanced, making the course enjoyable from start to finish. Along with sasami (chicken tenderloin) with a light texture, skewers of locally grown vegetables are also popular, and their beautiful presentation is said to leave an impression.

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The "Kyodo Basashi Iri Course" is a very Kumamoto-style option that lets you fully enjoy both yakitori (grilled chicken skewers) and basashi (horse sashimi).

Among them, futaego (outer belly, a rare cut) comes from the outer side of the belly meat and is said to be filling and tasty, with rich, moist fat.

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Tsugumi, a 5-minute walk from Hanabatamachi Dentei stop, is a yakitori restaurant that serves jidori (local free-range chicken) from across Kyushu. There are counter seats and Private room options.

The interior has a refined and polished feel. It offers a calm space where you can quietly enjoy skewers grilled over high-heat charcoal.

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In addition to courses, you can also order à la carte. The rare cut soriresu (part near the thigh) from Kagoshima Shapoon chicken is said to have moist meat and just the right amount of springiness.

Because it is grilled over charcoal while keeping in its moisture, people say it is juicy and full of rich flavor.

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The course lets you fully enjoy Kyushu jidori (local free range chicken), including Amakusa Daio (large native chicken breed from Kumamoto), and comes with 10 of the restaurant’s recommended grilled skewers. You can also add an All you can drink option.

Each skewer is said to be cooked with just the right amount of heat, bringing out the full flavor of the ingredients. They also pair well with Japanese sake and wine, and many people enjoy them together.

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Yaki Tori Sakamina, located on Ginza-dori in central Kumamoto, is an izakaya where you can enjoy yakitori (grilled chicken skewers) and fresh seafood.

It is attached to a hotel and easy to get to, and the inside has a lively, energetic atmosphere. There are seats ranging from counter seating to Private room options, and people say it works well for many different occasions.

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The photo shows the "yakitori assortment," made with asa-biki dori (freshly slaughtered chicken) carefully grilled over binchotan (Japanese white charcoal). Each skewer is said to be large and satisfying.

The charcoal grilling adds a nice smoky aroma, and some say it really brings out the full flavor of the ingredients.

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The “Tsukimi Tsukune” is slowly cooked through from raw, which brings out both the plump texture of the meat and its savory aroma.

It is served in a style topped with egg yolk, which also goes well with the flavor of the charcoal fire. It is also recommended to try it with different toppings such as oroshi ponzu (grated daikon radish with ponzu sauce) and mentaiko mayo (pollock roe mayonnaise).

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Tori Ryori Ichiwa, a 5-minute walk from Hanabatamachi Station, is a yakitori restaurant serving jidori (local free-range chicken) from across Kyushu, including Amakusa Daio (large native chicken breed).

The calm space centers on Private room seating, so guests can relax without worrying about smoke. It has the refined feel of a yakitori kappo (Japanese-style fine dining with grilled chicken), making it a good fit for Special days as well.

Photograph:食いしんぼ娘。

Skewers of jidori (premium local chicken), including Amakusa Daio (large native chicken breed from Amakusa), are grilled until fragrant, and people say you can really taste the rich flavor.

The green salad works like a skewer rest for the yakitori (grilled chicken skewers). The vegetables soak up the chicken’s flavor, so if you eat them together at the end, you can enjoy a new kind of delicious taste.

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The jidori (free-range chicken) skewers are said to have a great balance, with light salt seasoning that lets the chicken's natural sweetness come through clearly.

The tare (sauce) is known for its sharp soy-based flavor, and people say it is lightly coated and easy to eat. It also pairs well with sansho (Japanese pepper), which brings out the aroma and whets the appetite.

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Sendan, a yakitori restaurant that uses only Higo Akadori (red chicken from Kumamoto Prefecture), is a 4-minute walk from Fujisakigu-mae Station. It operates as a yakitori restaurant only at night.

The interior is said to feel clean and have a relaxed atmosphere for enjoying a leisurely meal. At the counter seats, you can enjoy the live cooking right in front of you.

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They source Higo Akadori (red chicken breed from Kumamoto) whole, and each skewer that the chefs carefully grill is said to be a satisfying size.

The tebasaki (chicken wings) are said to have just the right amount of salt, with plenty of juicy meat juices in every bite. The deep aroma of charcoal adds to it, making for a simple but highly satisfying dish.

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There were many reviews saying that no matter which yakitori (grilled chicken skewers) featuring a wide variety of rare cuts they tried, it was delicious.

It also pairs well with the 20 or more kinds of Japanese sake always on hand, and some people even visit specifically for the Kumamoto label Ubusuna.

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Yakitori Hiraki is a yakitori restaurant on Kencho-dori, a 7-minute walk from Shogyo Koko Mae tram stop, with about 20 kinds of skewers and Omakase ordering available.

The stylish interior has dim lighting and offers counter and table seating.

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The 10-skewer course is said to be served at a nice pace, with hearty skewers coming one after another.

Each skewer has a solid size, and the grilling that brings out the full flavor of the ingredients is said to be impressive. The juicy tebaski (chicken wing), with the bone removed and shaped into a round form, seems to have many fans as well.

Photograph:おフランスぶた

The tsukune (chicken meatball skewer), known for its overwhelmingly hearty bite, comes in two kinds: tare sauce and Parmigiano.

The “Parmigiano tsukune” in the photo is said to be a highly satisfying dish, with juicy, meaty flavor layered with the rich taste of cheese. Its striking appearance seems to surprise many people.

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Yakitori Uchiwa is located in central Kumamoto City and is easy to reach from Fujisakigu-mae Station.

The restaurant has counter seating and Private room. The interior has the warmth of wood, creating a lively yet calm space where you can enjoy yakitori.

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The yakitori uses Kyushu-sourced herb chicken and Kumamoto akadori (red chicken) for different cuts, and they slowly grill each skewer one by one.

The photo shows one example of the Omakase skewers. The chikimo (blood liver) has a moist texture, and its rich flavor gently spreads across the palate.

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They also offer a wide variety of vegetable skewers, mainly made with produce from Kumamoto Prefecture. The tomato mozzarella skewer is said to be one skewer that brings out the charcoal aroma and the natural sweetness of the ingredients.

Some say that adding a vegetable skewer between bites of yakitori (grilled chicken skewers) refreshes the palate, so you can enjoy the next skewer with a fresh sense of taste.

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Yaki Tori Maruchu, a 5-minute walk from Fujisakigu-mae Station, is a yakitori restaurant that uses asa-biki dori (freshly butchered chicken) sourced from Kokonoe, Oita.

Its specialty is skewers grilled over binchotan (high-grade charcoal). The interior has counter and table seating, with a lively atmosphere.

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The liver is said to have an excellent balance between the fragrant char on the outside and the smooth texture inside.

Cooked medium, it is said to release more flavor the more you chew. Reviews say it stands out for the mild flavor you only get from asa-biki tori (freshly slaughtered chicken), with a Creamy mouthfeel and rich taste.

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The sasami (chicken tenderloin) is said to be a dish that makes the most of its mild flavor. With a wide range of variations such as ume (pickled plum) and wasabi, it seems to offer more ways to enjoy yakitori.

From standard Japanese sake to seasonal limited editions, they have a wide selection, so many people enjoy it along with the yakitori.

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A 5-minute walk from Torichosuji Station, Yakitori Torisora is on the first floor of a modern standalone house.

The open interior has a relaxed feel that makes it easy to stop by on a whim. It also has counter seating, making this yakitori restaurant easy to use for all kinds of occasions.

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From reasonably priced skewers to premium ones made with Amakusa Daio (brand chicken from Kumamoto), the lineup is varied and offers many ways to enjoy the menu.

Every skewer is said to be carefully grilled, with the savory aroma of charcoal and the full flavor of the ingredients coming through clearly.

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Yakitori Torisora also has a full lineup of a la carte dishes. The photo shows “sunazuri (gizzard) stir-fried with garlic soy sauce.”

The dish has a rich aroma of garlic, and you can enjoy the crunchy texture unique to sunazuri. Many people also order it as a snack to go with drinks.

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Yaki Tori Senba Tabadori, a 1-minute walk from Semba-bashi Station, is a yakitori restaurant that uses chicken from Kyushu and serves skewers grilled over bincho-tan (high-grade charcoal) in a calm space.

It has counter seats and Sunken kotatsu seating, so you can enjoy your meal at a relaxed pace.

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With the Omakase course, yakitori (grilled chicken skewers) is served one skewer at a time at the best timing.

The grilling is done well, bringing out the natural flavor of the ingredients. Since you can enjoy it at a relaxed pace, it is a good fit for those who want to take their time and enjoy yakitori.

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The yaki-onigiri (grilled rice ball) is said to be nicely toasted, crisp on the outside and soft on the inside.

It is a dish many people order as the finishing item after enjoying a yakitori course. Reviews say it makes for a highly satisfying finish.

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Yakitori Torikara Ebisumaru, located in Sunroad Shinshigai in central Kumamoto City, stays open straight through from daytime to night, so it is popular not only for daytime drinking but also for being easy to visit while avoiding the busiest hours.

It is easy to access from Karashimamachi Station, and the interior has a calm atmosphere. There are many counter seats, so it is also easy to visit even when drinking alone.

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The yakitori uses Domestic chicken and is carefully prepared from the initial prep.

The aroma unique to charcoal grilling really comes through, and together with the chicken's rich flavor, it is said to make you want to keep eating one skewer after another. They also have a wide lineup of Japanese sake, so trying a tasting comparison is recommended.

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The photo shows the "Kara-age garlic flavor." With a punchy taste and the aroma of garlic that gets your appetite going, this dish goes well with beer.

Many people order it along with yakitori (grilled chicken skewers), and its bold seasoning is said to stand out.

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Yakitori Washo is a popular spot just a 1-minute walk from Karashimacho Station, with more than 40 kinds of yakitori (grilled chicken skewers).

The interior has a clean look with a Japanese feel, creating a calm, grown-up space for a relaxed night in Kumamoto. From counter seats to Private room options, it seems easy to use for all kinds of occasions.

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Bonjiri (chicken tail) is a popular menu item, with the aroma of charcoal grilling and the sweet taste of its fat standing out. The contrast between the savory outside and the tender inside is said to be just right, making it the kind of skewer you keep reaching for.

With each bite, the rich flavor of the fat spreads through your mouth, and some say this is the kind of skewer that lets you fully enjoy what yakitori is all about.

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The shiro reba (white liver) is said to stand out for its smooth texture and rich flavor. Among the wide variety of yakitori (grilled chicken skewers), it is one of the most commonly ordered items.

Along with the house made sauce, the “Washo no Umai Shio” salt, which the owner Specially selected from across Kyushu and blended in a unique mix, also seems to bring out the quality of the ingredients.

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A 5-minute walk from Karashimacho Station, Sumibiyaki Kirin is a yakitori restaurant founded in 1988 that has long been loved in its local area of Kumamoto. Located on the second floor of a building, it offers a calm space where you can enjoy your meal.

Many people also say the staff provide polite service.

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The photo shows a "yakitori assortment." This menu centers on chicken from Kagoshima, with larger skewers grilled over charcoal.

They finish each skewer while carefully judging the heat and timing, so you can enjoy tender sasami (chicken tenderloin) and crispy chicken skin.

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Karashi renkon (lotus root with mustard) balls are made by chopping up karashi renkon and deep-frying it, and they are said to have a gentle texture similar to nikujaga croquettes.

The mild heat adds a nice accent, and some say it is a dish that goes well with drinks. It is also recommended to pair it with Japanese sake from Kumamoto.

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Sumibiyaki Tori Hinotori is a yakitori restaurant located in an arcade shopping street, a 3-minute walk from Hanabatamachi Station. Since it is on the first basement floor, you can stop by without worrying about the weather.

The interior is spacious. There are counter and table seats, making it easy to visit whether you are on your own or with a group.

Photograph:ロンガーマン

The photo shows carefully made yakitori (grilled chicken skewers) using freshly processed morning chicken grilled over charcoal. It is said to have an excellent balance of juiciness and smoky aroma.

The tare (sweet soy based sauce) is made by adding garlic and house-made sauce to it every day. It has a rich flavor that brings out the good taste of the ingredients.

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In addition to a horse sashimi assortment, they also offer courses where you can enjoy Amakusa Daio (a local chicken breed from Kumamoto), yakitori (grilled chicken skewers), and temari-zushi (ball-shaped sushi) made with jidori (free-range chicken).

The horse sashimi has few off notes, letting you enjoy the simple good taste of the ingredient itself. Some say they love that they can enjoy Kumamoto gourmet all at once.

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Ginnan Torisho is a yakitori restaurant on Ginnan Kita-dori near Kumamoto City Hall, and it has a reputation for serving great yakitori with careful attention to how it is grilled.

The wood-based interior is said to feel both refined and warm. There is also Sunken kotatsu seating, making this a place where you can relax and enjoy your meal.

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The yakitori (grilled chicken skewers) here mainly uses jidori (free-range chicken) from Nagasaki and Oita, and they slowly grill it over binchotan (high-grade charcoal). Reviews say the heat control is spot on, and every skewer has a satisfying bite.

Another nice point is that after ordering a course, you can add your favorite skewers.

Photograph:最弱のまさき様(九州グルメモンスター)

The photo shows the To finish "kamo soba (duck soba)." The clear broth is said to carry the rich flavor of duck, giving it a gentle taste.

It is said to have a light finish that still tastes great even after yakitori. To finish, you can also choose tori soboro Rice bowl or torigara soup.

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Just steps from Kumamoto Station, Takenoya Kumamoto Eki Naka Ten is an izakaya located inside Higo Yoka Mon Ichiba, making it very easy to access.

The interior is spacious, with table seating, Sunken kotatsu seating, and a standing drinking area, so you can use it for different occasions. It is also said to be a great spot to casually enjoy yakitori (grilled chicken skewers) while waiting for your train.

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A popular menu item loved by regulars is the “Guruguru Torikawa (spiral chicken skin).”

They make it over 72 hours using a unique method of wrapping neck skin around the skewer, then repeating grilling and resting. It is said to be crisp on the outside and pleasantly chewy inside, with a secret sauce that slowly soaks in and keeps you coming back for more.

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"Hakata Tori Tama" is a unique item with charcoal grilled yakitori (grilled chicken skewers) inside a light fluffy batter. It looks like takoyaki (octopus balls), but it does not contain octopus.

People say it is just right when you want a light bite or something to snack on with drinks. It also goes well with beer.

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Near Fujisakigu-mae Station, Yakitori Kumano sits quietly in a residential neighborhood.

The interior has counter seating only. The lighting is subdued, creating a chic space. It is like a hideaway for adults where you can enjoy a high quality time.

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For its yakitori (grilled chicken skewers), the restaurant mainly uses Yatsugatake Meisui Akadori (Yatsugatake spring water red chicken) from Yamanashi Prefecture. They carefully grill it to bring out the tenderness and rich fat that are unique to red chicken.

The skewers are served one at a time to match the pace of the meal, so guests can enjoy both the conversation and the food.

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The lineup also includes plenty of skewers made with rare cuts such as soriresu (oyster cut) and chochin (undeveloped egg yolk and oviduct), which they can offer because they source whole chickens directly.

They are known for their springy texture and rich fat, and they also pair well with alcohol. In addition to wine and shochu from Kyushu, they stock weekly changing labels of Japanese sake and more.

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Yakitori no E-su Kumamoto Shimotori Ten, a 3-minute walk from Torichosuji Station, is a popular spot where you can enjoy yakitori (grilled chicken skewers) and creative skewers at reasonable prices.

The interior is bright and clean. It also has Private rooms and counter seats, making it easy to use for drinking parties of all sizes.

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The yakitori (grilled chicken skewers) lineup covers the classics, including sasami (chicken tender), tsukune (chicken meatball), and negima (chicken and scallion), and one of its features is the easy-to-eat size.

Freshly grilled skewers arrive at a good pace, so people reportedly keep eating one after another. Reviews say every skewer lets you really taste the good flavor of the chicken.

Photograph:食いしんぼ娘。

The popular bagna cauda served as an otoshi (small appetizer) is a dish that lets you enjoy plenty of fresh seasonal vegetables.

The vegetables are fresh and satisfying, and free refills are another nice plus. The rich sauce is delicious, and some reviews even said they came back again just for the bagna cauda.

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Kushiya Choemon Yatsushiro Ten, located a 5-minute drive from Yatsushiro Station near the Honmachi Arcade, is known as a place where you can enjoy fresh brand-name chicken sent direct from the production region, cooked with excellent heat control for great flavor.

It draws many visitors not only from the city but also from inside and outside Kumamoto Prefecture. The spacing between seats is roomy, making it a comfortable place to relax.

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The photo shows kushiyaki (grilled skewers) made with Michinoku Seiryu Ajiwai Dori chicken delivered directly from Sumita, Iwate Prefecture.

The meat is said to have firm fibers yet stay tender, with more sweetness coming out the more you chew. Some say the lightly brushed tare sauce brings out the quality of the ingredients, and that the grilling is spot on.

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The "Tebasaki Paripari Shoyu-yaki" is a dish of chicken wings grilled plain, then finished at the end with fragrant soy sauce.

It is said to have a nice balance of light texture and juiciness, with a flavor that makes you want just a little more. The addictive taste also pairs well with alcohol.