Enjoy yakitori around Nagoya Station! 20 popular spots worth stopping by

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Sumibi Yakitori Gomame is a yakitori restaurant located an 8-minute walk from JR Nagoya Station. The interior is spacious, casual, and easy to feel comfortable in.

The restaurant has table seating, counter seating, and Private room options. From the counter, you can also watch the grilling area in action.

Photograph:進撃のゆみぽよ

You can enjoy authentic charcoal grilled yakitori (grilled chicken skewers) and fresh seafood delivered from Mie Prefecture.

The classic here is the "yakitori" grilled over Kishu Binchotan (Kishu white charcoal). They slowly grill it with skilled technique to bring out the chicken's natural flavor. Among the options, the popular choice is the "jukusei momo (aged thigh)" made with Satsuma jidori (free-range chicken) and Tanba Aka-dori (Tanba red chicken).

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Reviews highly praise the katsu-nabe (pork cutlet Hot Pot). It is made with Domestic fresh pork loin marinated in shio-koji (salted rice malt) and served with simmered eggs.

The meat is surprisingly tender, and the light dashi broth gives the dish great flavor. It works well both as a snack with drinks and as something to enjoy with rice.

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"Koshitsu to Robata Izakaya Shungakoi Meieki Ekimae Ten" is a creative cuisine restaurant located a 2-minute walk from JR Nagoya Station. One of its main draws is that all seats are in Private rooms, so you can enjoy your meal in a private setting.

Each room has a spacious layout, making it a comfortable choice for families as well.

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The standard menu item is kushiyaki (grilled skewers) made with fresh ingredients. They adjust the cooking for each cut and serve it at its best.

If you are not sure what to order, the "5-skewer kushiyaki assortment" is a good choice. It includes classics like "chicken thigh" and crunchy "gizzard," and they season each one with just the right amount of salt.

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The restaurant’s top recommendation is aji fry (fried horse mackerel). People like the rare doneness and the crisp texture of the coating.

This dish has no fishy off notes, and you can taste the sweetness of the sea. The restaurant’s style is to squeeze lemon over it and enjoy it with a refreshing taste.

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A hinai jidori (Akita native chicken) specialty restaurant directly connected to Nagoya Station on each line, located on the 4th floor of Midland Square. In addition to table and counter seating, it also has Semi-private rooms for small groups where you can relax.

One reason for its popularity is that you can order yakitori (grilled chicken skewers) and course meals starting from lunchtime.

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Charcoal grilled dishes made with rare Hinai jidori (Hinai chicken) are popular here, and the "Mune to Kawa no Dakimi," which wraps aged breast meat in chicken skin, is said to pair perfectly with the crisp grilled skin.

The "Negima" is skewered in the order of thigh, breast, and thigh, and is said to let you enjoy Hinai jidori directly.

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For lunchtime or To finish a night of drinks, the ultimate oyako-don (chicken and egg Rice bowl), the "Imai-don," comes highly recommended.

The rich Hinai jidori (premium chicken) eggs and meat are said to be soft and silky, and absolutely delicious.
The charcoal aroma from the meat pairs really well with the carefully made dashi broth.

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Kushitatsu Nagoya Eki Nishiguchi Ten, a restaurant serving authentic charcoal grilled yakitori and Hakata motsu-nabe (Hakata offal Hot Pot), is a yakitori spot located a 3-minute walk from the JR Nagoya Station Shinkansen Exit. It is a long-standing restaurant founded in 1977.

The table seating and counter seating are spacious, so you can relax and enjoy your time here. It also has Sunken kotatsu seating and fully private rooms.

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You can enjoy tasty yakitori (grilled chicken skewers) that has stayed the same since the restaurant first opened. They grill fresh asa-biki dori (freshly butchered chicken) over binchotan (high-grade white charcoal) until plump and juicy before serving it.

The classic "momo" and "tori harami" are available with salt or tare sauce, while the rare cut "shitagokoro" is served with tare sansho pepper.

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The motsu-nabe (offal Hot Pot) made with original seasonings produced in Hakata is also well received. The carefully prepped Domestic motsu can be enjoyed in 5 kinds of Hot Pot.

The photo shows the “mentaiko (spicy cod roe) motsu-nabe.” Plenty of mentaiko adds a nice accent to the soup, which is full of umami, making this a recommended dish for Banquets and other group meals.

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Robata Kashiwaya Jihei Meieki is an izakaya (Japanese-style pub) about a 3-minute walk from Exit 3 of JR Nagoya Station, with a lively atmosphere centered around a large irori (sunken hearth) in the middle of the restaurant.

It has open table seating and counter seating, as well as fully private rooms with a kominka-style (traditional old house style) interior.

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You can enjoy robata-style charcoal grilled yakitori finished over an irori (sunken hearth).

Popular items include "salmon belly," "iwashi (sardine)," and "extra large shrimp," cooked with a traditional method known as "genshi-yaki (primitive grilling)." The skin turns crisp while the flesh stays tender and juicy, they say.

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Yakitori, with rare cuts that even serious food lovers rave about, is also a standard choice for drinking parties.

The top recommendation is “torimotsu.” This cut connects the Heart and liver, and its appeal is that you can enjoy the flavor of both. They also offer about 8 other rare cuts.

Photograph:ゆう名古屋スイーツ＆グルメ

Yakitori Torippa Meieki Yanagibashi is a yakitori restaurant located a 5-minute walk from JR Nagoya Station.

The modern interior has the feel of a hideaway restaurant for adults, and in addition to spacious counter seats with a lively atmosphere, it also has table seating and Private rooms.

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You can enjoy charcoal grilled chicken and wine made with purebred Nagoya Cochin (Nagoya Cochin chicken) and Domestic branded chicken.

In addition to standard cuts like "dakimi (tender inner breast)" and "momo (thigh)," the lineup also includes rare cuts like "soriresu (oyster cut)" and "furisode (shoulder meat)." Creative skewers such as "half-boiled quail egg with anchovy" and "herb grilled lamb" are also popular.

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They also offer a carefully chosen selection of wine and Japanese sake, and the drinks are said to go down well with the creative skewers.

They have a wide range of wines, including red, white, and sparkling, and some reviews said they enjoyed the pairing of Japanese wine and Nagoya Cochin (Nagoya chicken).

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Sumibi Yakitori Torishige is a yakitori izakaya located in Chikamachi Lounge on the B1 floor of Cross Court Tower, directly connected underground to Nagoya Station.

The open and casual interior has both counter and table seating. Its easy, approachable feel makes it a great spot even for solo diners.

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As a chicken wholesaler-run restaurant, it serves fresh chicken at any time.

The yakitori (grilled chicken skewers), grilled over charcoal by skilled chefs, are fragrant and juicy. The popular “Toppo Kushi” is a house-made miso skewer that pairs well with alcohol.

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They also provide a shichirin (small charcoal grill) so you can enjoy freshly grilled yakitori while it is still warm at your table.

At lunch, the "Hirunomi Start Set" with a drink, the "sumibiyaki yakitori Rice bowl," and the "tori dashi ramen" are also popular.

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Ichariba Nene Yakitori Zenbutsu Noritake Ten is an izakaya about a 5-minute walk from the Shinkansen exit of JR Nagoya Station, with an old-school atmosphere that adds to its appeal.

The cozy interior has both counter and table seating. It is said to be easy to use for a wide range of occasions, from after-work drinks to family meals.

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The restaurant mainly serves sumibiyaki yakitori (charcoal grilled chicken skewers), and you can also enjoy Okinawa cuisine. The yakitori, carefully grilled by the chef, ranges from classic skewers to more creative options.

The restaurant's style for the “momo” skewer is to grill it with salt and then add yuzukosho (yuzu pepper paste).

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To finish a night of drinks, the special Okinawa Soki Soba is recommended.

This bowl is said to have a slightly richer soup than the authentic version, and it really hits the spot. You can also change up the flavor with a spicy seasoning called koregusu (Okinawan chili awamori condiment).

Photograph:腹ペコ犬ミルクの珍道中

Jidori Yakitori Kadomatsu Nagoya Eki Ten is a jidori (local chicken) yakitori restaurant located just steps from JR Nagoya Station. Inside the two-story restaurant, the first floor has table seating and counter seating.

The second floor is fully equipped with Sunken kotatsu seating for Banquet and Private reservation use, so it works well for a wide range of occasions.

Photograph:腹ペコ犬ミルクの珍道中

Yakitori made with Nagoya Cochin, shamo (game fowl), Ena-dori (chicken from Ena), and Tankai Jidori (local chicken from Shiga) grilled over binchotan (high-grade white charcoal) is popular.

The top pick is the "Taisho Omakase local chicken skewers" made with Tankai Jidori from Shiga Prefecture. It is said to have a firm bite and springy texture, with a very juicy taste.

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Because they grill it over Kishu Binchotan (Kishu white charcoal), the flavor is excellent. They are also particular about the salt seasoning, using mild moshio (seaweed salt) with the flavor of kombu kelp.

The "Omi Jidori (local chicken) Momo Negima" is a recommended skewer that lets you compare the taste of male and female chicken.

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YAKITORI MUSOU Toriman is a yakitori restaurant tucked into an old downtown style area, about a 4-minute walk from Nagoya Station on (Each) line.

The counter on the first floor has 8 seats and a cozy feel. On the second floor, the zashiki (tatami seating) lets you stretch out your legs and enjoy your meal at a relaxed pace.

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You can enjoy yakitori (grilled chicken skewers) made with Kyushu Sakurajima-dori (chicken from Kyushu) as well as Nagoya-meshi (Nagoya specialties).

The chicken has almost no off notes and plenty of flavor, and the standard choice is the light Sakurajima-dori momo (thigh) yakitori. Creative skewers such as uzura wasabi (quail egg with wasabi) and tomato cheese kushiage (deep-fried skewer) are also popular.

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Nagoya’s soul foods include Tebasaki no Kara-age (Nagoya-style fried chicken wings) and dote-ni (miso-simmered beef tendon).

If you want to enjoy them casually, the recommended choice is Temaki Miso Kushikatsu (hand-wrapped deep-fried skewers with miso). It is said to be loaded with carefully selected Hatcho miso (dark red soybean miso) for a rich flavor.

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Sumibiyaki Tori to Dote Ryori Taishu Sakaba Jihee Nagoya Eki Ten is a casual izakaya about a 2-minute walk from Exit 3 of Nagoya Station on the various lines. The clean interior has a comfortable atmosphere.

The restaurant is fully equipped with counter seats that are easy to use even for solo diners, table seating, and fully private rooms.

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They offer a wide range of dishes, including sumibiyaki yakitori (charcoal-grilled chicken skewers) cooked over bincho-zumi (high-grade white charcoal) and dote-ni (miso-simmered stew).

Okumikawa-dori (chicken from the Okumikawa region) has less fat than other chickens, making it a healthier choice. On the yakitori menu, the popular and recommended items are ton-yaki (grilled pork) and kashira (pork head meat).

Photograph:美食チームin名古屋

At the open stall, they simmer "dote-ni (beef tendon stew)" with beef tendon, daikon radish, tofu, and other ingredients.

The broth, made with red miso and beef tendon stock, is topped up every day, giving it a deep, rich flavor.

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Yakitoriya Sumire Meiekiminami Ten is a yakitori specialist about a 5-minute walk from Kintetsu Nagoya Station on the Kintetsu Nagoya Line. The stylish interior lets you relax without worrying about smoke or lingering smells.

The restaurant has an inviting atmosphere that makes it easy to visit whether you are on your own or with family.

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You can enjoy yakitori made with Daisen-dori (Daisen chicken) grilled by skilled grill masters, unagi (eel), and carefully crafted specialty dishes.

The restaurant’s style is to grill safe, reliable ingredients with care and speed. The Daisen-dori Yakitori comes in satisfying larger pieces, which is a nice touch since they also go well with rice.

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The visually unique "yaki-onigiri (grilled rice ball) skewer" is also popular.

A skewer of yaki-onigiri made easy to eat. Reviews say the nicely grilled rice had a new kind of texture. The flavors are also well liked, including ume shiso (pickled plum and perilla), aburi karamiso (seared spicy miso), and mentaiko mayo (pollock roe mayo).

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Oden to Yakitori EDOMAE Tokyo Nagoya Ekimae Ten is an izakaya (Japanese-style pub) about a 3-minute walk from Nagoya Station on various lines, and the interior is a Japanese-modern space with dim lighting.

It has table seating and fully private rooms available for groups of 2 or more. It works well for a wide range of occasions.

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They serve skewer dishes made with Special jidori (local Japanese chicken breeds) and branded chicken from around Japan. Their yakitori (grilled chicken skewers), prepared to bring out the texture of each type of chicken, is well liked.

The "5-skewer assortment" brings together popular cuts such as thigh, bonjiri (tail), gizzard, skin, and tsukune (chicken meatball) on one plate. This assortment is a good choice when you are not sure what to order.

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The “Oden All you can eat” is also one of the restaurant’s popular menu items. You can enjoy piping hot classics like daikon radish soaked with dashi, eggs, and shirataki (konjac noodles).

They also offer a wide range of à la carte dishes made with oden dashi, such as “Beef tendon Stew” and “Takoyaki with Dashi Broth.”

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Yakitori Kinzan Meieki Shinkansenguchi Ten is a yakitori restaurant in a great location, about a 1-minute walk from the Taiko-dori Exit of Nagoya Station on (Each) line. The concept is a refined, Japanese-modern space with a crisp, grown-up feel.

In addition to counter and table seating, it also has Semi-private room seating.

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At this restaurant, you can enjoy yakitori (grilled chicken skewers) made with fresh Nagoya Cochin (Nagoya breed chicken) slaughtered that morning and grilled over binchotan (high-grade white charcoal).

It is known for its firm springy texture and rich flavor, and grilling brings out an even more fragrant aroma. They also recommend comparing different cuts like thigh, breast, and furisode (shoulder meat).

Photograph:美食チームin名古屋

Their takkanmari Hot Pot, which is said to be just as good as the real thing in Korea, is also popular.

This medicinal Hot Pot is packed with collagen and made by slowly simmering a whole chicken that has been carefully prepared. Reviews also said the chicken flavor really comes through and that you can really feel the richness of the collagen.

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Yakitori Tsumami Manpuku is a yakitori restaurant about an 8-minute walk from the central ticket gate of Meitetsu Nagoya Station.

With its simple and stylish look, the hideaway-like interior has a clean design with table and counter seating, making it a good choice for days when you want to enjoy a calm meal.

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You can enjoy carefully prepared yakitori (grilled chicken skewers) cooked over premium Domestic binchotan (white charcoal).

The restaurant brings in fresh chicken processed that morning, and its carefully grilled yakitori can be ordered one skewer at a time. They also make their own salt from dashi stock, and it is said to go perfectly with the rich fat of the chicken.

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The vegetable skewers and nikumaki (meat-wrapped skewers) are popular for their light, healthy taste.

The photo shows the “nikumaki lettuce.” It is said to have a healthy taste, with the rich moisture of the pork belly fat while still keeping the crisp texture of the lettuce.

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"Sohonke Bincho Ogiya Nagoya Honten" is an authentic sumibiyaki (charcoal-grilled) yakitori specialty restaurant, about a 5-minute walk from the Sakura-dori Exit of JR Nagoya Station.

The interior has an open, modern atmosphere that gets good reviews, and there are counter and table seats available, plus terrace seating on nice days.

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The carefully made yakitori (grilled chicken skewers), grilled by a certified yakishi (grill master), is excellent.

The "Amani no Megumi Dori Momo" served in limited quantities each day. It has a moist texture and rich flavor, and they recommend enjoying it simply with salt.

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Nagoya-meshi (Nagoya specialties) includes items such as tebasaki (chicken wings) "Bariteba" and kushikatsu (deep-fried skewers).

The top recommendation is "dote-ni (beef tendon stew)." The beef tendon, simmered until tender in a red miso-based broth, is well liked.
Its rich flavor pairs well with Japanese sake and rice.

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Sumibi Izakaya Meieki Kushiemon is an izakaya located about a 2-minute walk from Nagoya Station on various lines.

The simple, modern interior features warm wood-grain Japanese-style table seating, homey Semi-private rooms, and fully private rooms.

Photograph:激おこﾌﾟﾝﾌﾟﾝ丸٩(๑`^´๑)۶

You can enjoy yakitori (grilled chicken skewers) made with Special selected chicken and slowly grilled over charcoal.

The photo shows the standard six-item "yakitori assortment." The charcoal grilled yakitori has a rich, toasty aroma, and you can choose either the house made tare sauce or salt seasoning.

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The Most Popular option is the All you can eat course of Nagoya oden (Nagoya-style oden) with charcoal grilled yakitori (grilled chicken skewers) and 3 hours of All you can drink.

This hearty course includes All you can eat Nagoya oden and Kara-age. Reviews also said it was nice to be able to relax and enjoy it for a full 3 hours.

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Hakata Kawaya Meieki Ten is an izakaya (Japanese pub) about a 6-minute walk from Kintetsu Nagoya Station on the Kintetsu Nagoya Line.

Inside, the retro space is filled with the warmth of wood, with casual table and counter seating that makes it easy to stop by after shopping or on the way home from work.

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The beloved "torikawa-kushi (chicken skin skewers)" that has long been loved in Fukuoka are popular. Their specialty "Nadai Torikawa" is made by hand-wrapping the skin around each skewer one by one, then grilling it with a secret sauce over about 6 days.

This yakitori is said to have an addictive texture, crispy on the outside and chewy on the inside.

Photograph:腹ペコ犬ミルクの珍道中

The "meibutsu shigi-yaki (house specialty grilled chicken tenderloin)" that pairs well with alcohol is also popular. This dish features grilled chicken tenderloin topped with a wasabi soy sauce.

It has a spicy kick and a grown-up flavor, and it also goes well with highballs and lemon sours.

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Nikujiru Gyoza to Sumibiyaki Tori Katariya Zenseki Koshitsu Izakaya Nagoya Ekimae Ten is an izakaya just steps from the Taiko-dori South Exit of Nagoya Station on all lines. Every seat is in a fully private room with a door.

There are various seating options, including sofa private rooms and table private rooms, so you can enjoy a relaxed meal whether you are entertaining guests or dining with family.

Photograph:腹ペコ犬ミルクの珍道中

You can enjoy sumibiyaki (charcoal grilling) that uses far infrared heat to lock in the meat juices and flavor.

Simple yet a favorite with many repeat customers, the “Gari Buta” is a refreshing skewer of gari (pickled ginger) wrapped in pork, with a taste that makes you want to keep eating one after another.

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The piping hot nikujiru gyoza (juicy dumplings) bursting with meat juices are also a popular dish to go with drinks.

Besides yaki gyoza (pan-fried dumplings), they also offer soup gyoza and Taiwan gyoza, which is a nice touch since you can choose based on your mood that day. They also come in 4-piece portions, so it’s nice to share different kinds.

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Sandaimme Torimero Meieki 4-chome Ten is a casual izakaya (Japanese pub) about a 4-minute walk from Nagoya Station on the JR Tokaido Line.

The interior has a warm, homey feel, and the table seating is movable so the layout can be changed to suit the size of your group. It also has window seats with a night view.

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You can enjoy carefully prepared chicken dishes made with a variety of cooking methods.

The top recommendation is the "momo-kushi (chicken thigh skewer)," made with Seiryu Wakadori (young chicken). It is double the usual size, and you can choose from two seasonings: their secret jiggly sauce or special salt made with kombu kelp dashi.

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The "Momo Ippon Yaki (whole grilled chicken leg) - Tokusei Tamanegi Shio Dare (special onion salt sauce) -" is also popular, with its homemade sauce as the key.

This is a hearty, satisfying dish you can enjoy in a bold style. It goes especially well with beer, highballs, and Japanese sake.