Excellent Yakitori Around Osaka and Honmachi Station! 18 Popular Places to Stop By During Sightseeing

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Meshi-dokoro Enowi is on the second floor of a building on the corner of Kawaramachi-dori and Watanabesuji, a 3-minute walk from Exit 2 of Hommachi Station. You can enjoy yakitori (grilled chicken skewers) cooked over Domestic binchotan (high-grade charcoal).

The interior is said to be a stylish space filled with the warmth of wood. In addition to table seating, it also has a standing-drink counter.

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The yakitori (grilled chicken) here comes in a skewerless style and features a wide range of cuts. Binchotan (high-grade charcoal) gives off far-infrared heat, making the outside crisp and the inside juicy.

If you are not sure what to order, the "Omakase 3 Plates" is a good choice, with three kinds of yakitori to enjoy. Each one is cooked just right and said to taste great.

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Another specialty, the "Clay Pot rice," also has a great reputation for being excellent. They use Koshihikari, one of Japan’s leading rice varieties, and cook it in a custom made Clay Pot.

Pictured is the "Sumikaoru Tori Hikinikumeshi ~Miso-zuke Ran’o Nose~," which fills the air with a charcoal aroma the moment you lift the lid. The ground chicken and egg yolk are said to be a perfect match.

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Chaaji Semba is a jidori (local free-range chicken) yakitori restaurant where you can enjoy grilled chicken made with jidori from Miyazaki Prefecture. It is located along Watanabe-suji, a 3-minute walk from Hommachi Station.

The stylish interior, renovated from a traditional old house, has counter and table seating on the first floor and table seating on the second floor. Since it is a popular restaurant, reservations are recommended.

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The yakitori (grilled chicken skewers) showcases real craftsmanship, grilled so the outside is nicely browned while the inside stays tender and juicy. Every skewer is cooked perfectly and tastes great.

The menu is wide ranging, from classics to more unusual picks. If you are not sure what to order, the good value "Kushiyaki (grilled skewers) 10 Skewer Assortment" is a great choice for trying 10 skewers.

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The photo shows "Hone-tsuki Jidori-yaki BLACK Hine-dori (grilled free-range chicken on the bone, Kagawa-Miyazaki mix)," a hearty bone-in chicken dish that you cut with scissors before eating. It is said to be juicy, nicely spiced, and really good.

The other dishes are also said to be consistently tasty with no misses. They also offer a wide variety of courses.

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Sumiyaki TOKI is a restaurant known for its Special selection of jidori (local chicken) yakitori and natural wine.

Inside, the restaurant offers terrace seating in addition to counter and table seating. It is said to have a clean and calm atmosphere. The restaurant is a 6-minute walk from Hommachi Station, located on the Kaku lot at the intersection of Hiranocho-dori and Yokobori-suji.

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The main chicken they use is Himekko jidori (local free-range chicken from Ehime), known for its wild character and rich umami. Each skewer is carefully prepared by hand, then grilled in a way that suits each cut.

They use binchotan (high-grade white charcoal), and the yakitori takes on its smoky aroma, making every skewer excellent. The photo shows tsukune (seasoned chicken meatball), made by kneading minced chicken and shaping it by hand.

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You can also enjoy the yakitori through three different courses that include a range of other dishes. Along with wine, they also have a wide selection of Japanese sake, which is a nice point for Japanese sake fans.

The photo shows the "tebasaki (chicken wings)," which pairs perfectly with drinks. The skin is crisp, and the inside is hot and juicy, making it very tasty.

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YAKITORI BATI Hommachi Ten is a yakitori restaurant located on the corner of Hommachi-dori and Narayabashi-suji, a 3-minute walk from Exit 27 of Hommachi Station, where you can enjoy charcoal grilled yakitori made with Special jidori (local chicken).

The retro style interior is said to be a comfortable space. It has counter seats, table seats, and Private rooms.

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Yakitori comes in an easy to eat style without skewers. By slowly grilling it over charcoal with far infrared heat, the outside turns fragrant while the inside stays plump and juicy.

The photo shows the “5-kind assortment,” where you can choose between salt and tare (sweet soy-based sauce) seasoning. The tare offers sweetness and richness, while the salt gives a clean finish.

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The photo shows the popular “Tsukimi Cheese Tsukune,” made by coating tsukune (grilled minced chicken patties) with cheese, a rich sauce, and egg yolk before eating. It is said to be fluffy and melt in your mouth.

The restaurant is also known for its tasty signature “Chiri Tori Nabe,” a chicken and vegetable Hot Pot served in a rich spicy soup.

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Sumibiyaki Tori Wadachi, a barayaki specialist serving charcoal grilled yakitori made with asabiki jidori (freshly butchered local chicken), is located on the second basement floor of the Ito Building, directly connected to Hommachi Station.

The spacious interior has a calm atmosphere. It offers counter seats where you can enjoy the live cooking feel, along with table seating for groups.

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Yakitori is served as barayaki (grilled in pieces) without skewers. You can enjoy it à la carte or as a course.

The photo shows the "Tsukune Three-Type Assortment," where you can enjoy tsukune (chicken meatballs) made by hand-kneading ground chicken thigh with shiso leaves and other ingredients, then grilling it. You can taste it in three ways: with egg, grated daikon radish, and green pepper. It is said to be plump and juicy.

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The hearty lunch set meals are popular, with free refills of carefully selected eggs, rice, miso soup, and curry. You can choose from a wide range of chicken dishes.

The photo shows the harami (skirt meat) charcoal grilled set meal, which lets you enjoy the savory aroma of charcoal and the juicy flavor of chicken with a springy, tender bite.

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Waza Waza is a yakitori restaurant that serves grilled chicken made with Special selected poultry such as Banshu Hyakunichidori (Banshu 100-Day Chicken) from Hyogo Prefecture.

The calm interior has counter seating on the first floor and Sunken kotatsu seating on the second floor. It is located along Doshomachi-suji, about a 5-minute walk from both Hommachi Station and Shinsaibashi Station.

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The main chicken they use is Banshu Hyakunichidori (free-range chicken raised for over 100 days), known for its rich flavor. They skewer each one by hand and grill them over Special binchotan (high-grade charcoal).

Every yakitori (grilled chicken skewer) is delicious, and it seems to have many regulars who come back often. At the counter seats, you can also enjoy watching the grilling right in front of you.

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They basically serve it as shioyaki (salt grilled) using natural salt. You can also order it with their sauce, which has been added to since the restaurant first opened and is lightly sweet. Both are said to bring out the good flavor of the meat.

The photo shows their "Tebasaki (chicken wings)," which are known for being excellent. The price changes depending on the size. They also serve dishes other than yakitori, and all of them are said to be tasty.

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Sumiyaki Jidori Toriken Hommachi Honten serves yakitori (grilled chicken skewers) made with freshly processed jidori (free-range chicken) delivered directly from the production region and grilled over Domestic binchotan (high-grade charcoal). It is located on the corner of Minamikyutarocho-dori and Nakahashisuji, a 5-minute walk from Hommachi Station.

Inside, the restaurant has counter and table seating and is said to have a small, calm atmosphere.

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The yakitori (grilled chicken skewers) is carefully skewered by hand one piece at a time. Skilled grill chefs use high-temperature binchotan (white charcoal) to cook it so the outside turns crisp while the inside stays juicy. You can order from 2 skewers per person.

Among them, the "tsukune (chicken meatball skewer)" shown in the back of the photo, made by shaping kneaded ground meat and grilling it, is especially popular and said to be excellent.

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Many reviews also praise the other menu items. The photo shows "Toriken Tokusei Tarutaru no Chicken Nanban," juicy Kara-age topped with plenty of tartar sauce.

They also offer courses where you can enjoy a wide range of dishes, including yakitori (grilled chicken skewers). They come with All you can drink, which is great for people who enjoy alcohol.

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Isshin serves sumibiyaki yakitori (charcoal grilled chicken skewers) made with Yamato Shamo (Nara native gamefowl) from Nara Prefecture. It is located along Itayabashi-suji, a 2-minute walk from Exit 1 of Hommachi Station.

The interior has a calm feel with wood grain and white as the main tones. It offers counter seats, table seats, Sunken kotatsu seating, and Private room.

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Yamato Shamo (Japanese gamefowl) is known for its moderate fat, firm texture, and rich flavor.

The "charbroiled thigh meat" in the photo is a house specialty, grilled over charcoal in a basket rather than on skewers so the outside turns crisp while the inside stays juicy. It is served with sun dried salt. The meat quality is excellent, and the charcoal aroma is said to be irresistible.

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The popular item here is the Homemade tsukune (chicken meatballs), made by kneading ground meat and shaping it by hand. The photo shows the “Tsukune Egg Yolk,” eaten with a rich sauce and egg yolk. Besides egg yolk, there are also options like salt, garlic butter, and cheese.

They also offer a wide range of courses where you can fully enjoy chicken dishes, including yakitori (grilled chicken skewers). All you can drink is included as well.

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"Sumibi Enkei" is a yakitori restaurant located along Shinbashi Minami-dori, a 9-minute walk from Hommachi Station. You can enjoy yakitori (grilled chicken skewers) grilled over top grade Kishu Bincho-tan (Kishu white charcoal) from Wakayama Prefecture.

The interior has a warm wood feel and includes counter seats, table seats, and Sunken kotatsu seating. It is said to be a popular spot bustling with regulars.

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The yakitori mainly uses Banshu Kyo Akadori (Banshu Kyoto red chicken), which is said to be packed with flavor and juicy. Each ingredient is grilled with just the right heat, crisping the outside while locking the flavor inside.

Both the salt grilled and sauce grilled skewers are said to be excellent. If you sit at the counter, you can enjoy the yakitori with all five senses.

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The photo shows the "signature Teppan-yaki tsukune (chicken meatball)." This popular and filling dish features tsukune made by kneading and shaping ground meat, then topped with egg yolk and aged Parmesan cheese.

You eat it mixed with the rich sauce. The piping hot tsukune is said to be meaty and tasty, and it goes perfectly with beer.

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Yakitori to Kamameshi Ikki is an 8-minute walk from Exit 22 or 23 of Hommachi Station. Here you can enjoy yakitori (grilled chicken skewers) cooked over binchotan (high-grade charcoal) by the owner, who trained exclusively in Japanese cuisine.

The interior has the warm feel of wood, with counter seats where you can enjoy the live cooking atmosphere and table seating that is perfect for groups.

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For its yakitori (grilled chicken skewers), the restaurant uses Tajima-dori (a branded chicken from Hyogo Prefecture). It has a pleasant bite and a rich chicken flavor. Their special sauce is a house-made wine-based tare with a unique flavor.

They serve it in a style without skewers. Every cut is said to be juicy and delicious.

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They also offer a wide range of dishes besides yakitori (grilled chicken skewers). One especially popular and tasty item is their signature kamameshi (iron pot rice), cooked with chicken stock. They offer about 10 kinds.

The photo shows the "Unagi to Ikura no Kamameshi," made with fragrant unagi (eel) grilled over binchotan (high-grade charcoal) and ikura (salmon roe) with its signature popping texture.

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Ichioku Jidoriya Sakaisujihommachi Ten serves charcoal grilled yakitori made with Special jidori (local chicken). It is located on the basement first floor of a building along Chuo Odori, a 3-minute walk from Hommachi Station and 1 minute from Sakaisuji-Hommachi Station.

The interior has a calm atmosphere with classic Japanese charm. It has counter seats, table seats, and Private rooms.

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For the yakitori (grilled chicken skewers), they use Tanba-dori (chicken from Hyogo Prefecture), known for its fine textured meat, pleasant bite, and rich flavor. They grill it over binchotan (high-grade charcoal), which concentrates its savory taste and sweetness.

You can choose either salt or sauce if you like. Each skewer is said to be nicely charred on the outside and moist inside, with juices flowing out when you bite into it.

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Lunch is also popular here, offering a great deal on chicken dishes. Free refills of rice and a Large size are available.

The photo shows the most popular item, the "Nanban & Kara-age MIX." It is a very filling dish where you can enjoy nanban, with moist Kara-age soaked in sweet vinegar and topped with tartar sauce, along with crispy fried Kara-age.

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Sumibiyaki Sakura is a place where you can enjoy yakitori (grilled chicken skewers) made with Domestic chicken, slowly grilled over binchotan (high-grade charcoal). It is located on the first basement floor of Senba Center Building No.10, directly connected to Hommachi Station.

The calm interior has a relaxed Japanese feel and only 10 counter seats in total. It is said to have an atmosphere where even solo diners can stop by with ease.

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They grill the skewers over binchotan (high-grade charcoal), using far-infrared heat to make them fragrant on the outside and tender inside. You can order from 2 skewers per type.

Every yakitori (grilled chicken skewer) is said to be delicious and a great match for drinks. In the photo, the front is the highly praised "teba (chicken wing)," and the back is "sunazuri (gizzard)."

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Located in an office district, this spot is also popular for its good value lunch menu. The portions are hearty and the food is said to be great.

The photo shows the popular "oyako-ju (chicken and egg rice box)," which sometimes sells out. It features charcoal grilled Awaodori (Tokushima free-range chicken) from Tokushima Prefecture, known for its rich flavor and depth, bound with egg, served over rice, and topped with an egg yolk.

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YAKITORI NSP! is a place where you can enjoy yakitori (grilled chicken skewers) made with fresh chicken and grilled over binchotan (high-grade white charcoal). It is located along Ura-Shinmachi-dori, a 10-minute walk from Hommachi Station.

The calm interior has counter seats where you can enjoy the live cooking atmosphere, as well as table seating and Private rooms recommended for groups.

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The yakitori (grilled chicken skewers) are carefully skewered in-house every day. They grill them over charcoal to lock in the flavor. The yakitori is known for being large and tasty across the board.

In the foreground of the photo is tsukune (grilled chicken meatball), made by shaping ground chicken and grilling it. It is said to be crisp on the outside and light on the inside, with shiso (perilla) adding a nice touch.

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The other a la carte dishes are also all carefully prepared and delicious. They also offer a happy hour where you can enjoy drinks at a good price.

The photo shows their specialty, "Tokusei Tebasaki no Kara-age," marinated in a special spicy sauce. It is said to have an addictive taste. They also serve drumettes.

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About a 10-minute walk from Hommachi Station, Toriya Umeboshi is a yakitori restaurant along Nakahashisuji-dori known for its grilled chicken skewers with a light ume-dare (plum sauce) flavor.

The modern and stylish interior has terrace seating in addition to counter and table seats. It is said to have an atmosphere that makes it easy to stop by even on your own.

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The special ume-dare (plum sauce) keeps the tartness in check and brings out the aroma and flavor of the plums as much as possible. It pairs perfectly with the fat of the chicken, filling your mouth with a fresh, tasty flavor.

They also offer a wide variety of salt-grilled and sauce-grilled items. The yakitori (grilled chicken skewers), fragrantly grilled over charcoal, are all said to be excellent.

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The photo shows the “Shiko no Tsukune.” It is ordered by 100% of customers. They shape ground meat and grill it to finish. This signature item took a year to develop, and it is said to burst with meat juices in your mouth. They also offer “Shiko no Ume Tsukune,” which has ume sauce inside.

Because this is a popular restaurant, making a reservation in advance is recommended.

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Kashiwaya Shogun Sakaisuji Hommachi Ten, where you can enjoy yakitori made with fresh shamo (game fowl) and asabiki jidori (freshly slaughtered local chicken) sourced by an owner who used to work in wholesale poultry, is on the first basement floor of a building along Azuchimachi-dori, an 8-minute walk from Hommachi Station.

The interior has a calm atmosphere and includes table seating and Sunken kotatsu seating that can also be used as a Private room.

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A style where you grill it yourself over a shichirin (small charcoal grill) set on the table.

Shamo (gamefowl) is known for its firm meat, rich flavor that builds as you chew, and crunchy texture. The yakitori, cooked with the infrared effect of the charcoal to lock the flavor inside, has the best bite. You can also enjoy its rich taste and juiciness, according to reviews.

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Shichirin Sumibiyaki (charcoal grilling on a small brazier) can be enjoyed not only a la carte, but also in courses that include a wide variety of dishes. The courses come with All you can drink, which is great for people who enjoy alcohol.

The photo shows the "Jidori-don (free-range chicken rice bowl)," which is perfect To finish. It is a hearty dish with various cuts of chicken and an egg yolk served over rice.

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Just a 6-minute walk from Hommachi Station, Sumibiyaki Tori Suetsune is located on the second floor of a building on the corner of Hiranomachi-dori and Uodana-suji. They serve jidori (local chicken) yakitori grilled over binchotan (high-grade charcoal).

The interior has a calm atmosphere, with counter seats where you can enjoy the live cooking feel and table seating where you can relax in comfort.

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Yakitori (grilled chicken skewers) includes not only the classics but also a wide selection of rare cuts available in limited quantities. You can order from just 1 skewer, which makes it easy to enjoy a variety of different parts.

They carefully grill each yakitori over charcoal only after an order comes in, and the cooking is spot on. Every skewer is said to be large, juicy, and really good.

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They also offer a wide range of à la carte dishes, all of which have a good reputation for being delicious.

The photo on the left shows Tori no Potesara, potato salad with chicken added. On the right is Sumiyaki Zuri Kawa Ponzu, made with zuri (gizzard), the muscular part of the chicken stomach, topped with plenty of green onions and seasoned with ponzu sauce made from citrus juice and vinegar.

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Toritettsu Honmachi Ten is a lively, bright spot where you can enjoy yakitori (grilled chicken skewers) made mainly with Tajima-dori (Tajima chicken) from Hyogo Prefecture.

The two story interior has counter seats where you can enjoy the live cooking atmosphere, as well as relaxed table seating. It is located along Nakahashisuji, a 7-minute walk from Hommachi Station.

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Tajima-dori (Tajima chicken) is known for its tender meat and rich flavor. The other chickens are also Special selected from all over Japan.

The sauce is a rich house-made tare sauce that has been added to for over 25 years. The yakitori (grilled chicken skewers) are grilled over charcoal and carry a nice smoky aroma, and every skewer is said to be good. You can order from 2 skewers per type.

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In addition to chicken, they also have a full lineup of charcoal grilled skewers with pork, beef, and vegetables. The photo shows the hearty “Asupara Ippon Butaniku Maki,” made with one whole asparagus spear wrapped in pork.

They also offer a good value course where you can enjoy yakitori (grilled chicken skewers) and a wide variety of a la carte dishes. It comes with All you can drink options including beer, Japanese sake, wine, and more.

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Uttori Sakaba Semba Ten is an izakaya (Japanese pub) that serves yakitori (grilled chicken skewers) and a wide range of standout chicken dishes.

The small interior has 15 seats in total, with 9 counter seats and 6 standing-drink spots, and offers a homey atmosphere. It is located along Yokobori-suji, a 3-minute walk from Exit 21 of Hommachi Station.

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Yakitori can be ordered from just 1 skewer. You can also choose the seasoning from tare sauce, salt, or a special garlic sauce. If you cannot decide, the Omakase is recommended. You can also add cheese as a topping for an extra charge.

Every yakitori skewer is said to be delicious. The photo shows the classic "negima (chicken and scallion skewer)," made with alternating pieces of chicken and scallion on the skewer.

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The popular "Choi-Nomi Set" lets you enjoy 3 kinds of Omakase skewers, 1 drink, and a small side dish at a great value. It is perfect as a starter.

The other dishes are also tasty and are said to pair perfectly with drinks. The "Jonetsu no Yodare Dori" in the photo is one of the house specialties, featuring boiled chicken served with a savory spicy sauce.