Yakitori in the Kokura area! 20 popular places you should visit at least once

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Yakitori Asahina is a yakitori restaurant about a 5-minute walk from Kokura Station, serving skewers made with the rare Kyoto Takasaka-dori (Kyoto Takasaka chicken) as a course.

The interior has the warm comfort of wood and a Japanese feel, with counter seats where you can watch the cooking.

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The menu offers only the “Tenshu no Omakase course.” It is a kushiyaki (grilled skewers) course made with a focus on Kishu Binchotan (high-grade Japanese charcoal).

The “Nama Tsukune Maki,” which pairs tsukune (chicken meatball) with ikura (salmon roe) and caviar, gets rave reviews, with people saying it is so good that it impresses them every single time.

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The skewers served as Omakase can also include rare cuts such as sori (part near the thigh) and chochin (undeveloped egg and oviduct), depending on the day's sourcing.

The "sasami (chicken tenderloin)" served with Kishu Nanko-ume (premium pickled plum from Kishu), wasabi, and Ariake nori (seaweed from Ariake) is said to be tender and excellent.

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Torizan is a restaurant where you can enjoy kushiyaki (grilled skewers) made with fresh ingredients and a wide lineup of shochu (Japanese distilled spirit). It is in a great location, just a 1-minute walk from Kokura Station.

Inside, on the first basement floor of the building, the restaurant has a hideaway-like atmosphere, with table seating and counter seating available.

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The sumibiyaki (charcoal grilled) skewers come in a wide lineup, and reviews rave that everything on the menu tastes great.

The "Heart," which is chicken heart, has a nice springy bite. It is filling and satisfying, and is said to taste good with either salt or tare sauce.

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Yakitori is the main draw, but they also offer a wide range of standout dishes that go well with drinks.

The su-motsu (vinegared offal) has a nice tang from the vinegar, while the torikawa-zu (vinegared chicken skin) has a moist texture. Both are said to pair perfectly with yuzu kosho (citrus chili paste).

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Rise is a popular restaurant where you can enjoy yakitori made with Special chicken selections such as Kisa Kirijidori, horohoro-dori (guinea fowl), and Hakata jidori (local chicken), carefully grilled over Tosa binchotan (high-grade white charcoal from Tosa).

The calm, hideaway-style interior has 18 seats in total. It is an 8-minute walk from Kokura Station.

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The yakitori here is carefully prepared by butchering whole chickens, and they also serve rare cuts. Reviews say the balance of salt and tare (sweet soy based sauce) is just right, letting you enjoy the chicken’s natural flavor.

The “Hakata jidori (free-range chicken from Hakata) bonjiri (tail meat)” has crisp skin and a plump, springy texture inside. It is said to be juicy, with slightly sweet fat.

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You can also order course meals that come with grilled dishes and tataki (lightly seared fish or meat).

The otoshi (small appetizer) "yodare-dori (steamed chicken with spicy sauce)" is said to stand out for the heat of its chili oil. The combination of the house-made chili oil and nuts is said to work perfectly together.

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Kurofune Uomachi Ten is a yakitori restaurant in a great location just a 3-minute walk from Kokura Station, where you can enjoy seafood from the Genkai-nada (Genkai Sea) and authentic charcoal grilling.

The restaurant has Private room seating, so it works well for a wide range of occasions.

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The authentic skewers grilled over binchotan (high-grade Japanese charcoal) come in a wide lineup, including yakitori (grilled chicken skewers) and pork belly.

The “5-skewer yakitori assortment” is said to be cooked just right, and every skewer tastes great.

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"Genkainada (Genkai Sea) no Oyogi Saba no Gomasaba" is a dish of fresh chub mackerel just caught in Genkainada, served with a special sesame sauce.

It has a fresh, refined taste, and they say you can really sense the quality of the chub mackerel itself.

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Yakitori Shuzan Ran, about a 10-minute walk from Kokura Station, is a popular spot where you can enjoy great yakitori (grilled chicken skewers) made with branded chicken processed fresh that morning.

It has Private rooms in various sizes, including a VIP Private room that can accommodate more than 30 people, and it also offers Private reservation.

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They skewer fresh asa-biki chicken (freshly slaughtered chicken) sourced every day one by one, then grill it over bincho-tan (high-grade white charcoal).

Their specialty, the "Nama Neri Shio Tsukune," is said to be irresistible, with juicy meat juices bursting out with every bite.

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The "Ran tokusei bihada shio motsu-nabe (Ran special beauty salt motsu Hot Pot)" uses a paitan (rich white broth) simmered for 20 hours in a large pot inside the restaurant, and it is packed with collagen.

It comes loaded with vegetables like lettuce and onions. The To finish zosui (rice porridge) is also said to be excellent.

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Kushiyaki Robata Sandaime Ganryu is a restaurant on the 1st floor of Nangoku Building in Kokurakita Ward, where you can enjoy Kyushu seafood and kushiyaki (grilled skewers).

The interior has the warm feel of wood. It offers counter seats that are easy to stop by even on your own, as well as table seating where larger groups can relax and spend time together.

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The main yakitori (grilled chicken skewers) are a nice size, with excellent grilling and just the right amount of salt. It is also nice that they are served fresh off the grill.

The bonjiri (chicken tail) is said to have a great bouncy texture, with rich fat and a juicy bite.

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You can enjoy fresh seafood from local Kyushu and traditional kushiyaki (grilled skewers) passed down through history, prepared robatayaki-style.

There are also reviews saying the genshi-yaki (primitive-style grilling) comes out nicely plump and pairs great with drinks. The sight of it being grilled with this traditional method is said to be so powerful that you cannot help but watch.

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Yaki Tori Koki, located on the first floor of Kyomachi Shinko Building and a 3-minute walk from Kokura Station, is a place where you can enjoy traditional yakitori (grilled chicken skewers) that has been served since 1963.

The relaxing space, with the warmth of wood, offers table seating, counter seating, and Sunken kotatsu seating.

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They offer two ways of grilling their yakitori (grilled chicken skewers): Teppan-yaki and grilling on metal skewers. They carefully skewer each one by hand.

The sasami (chicken tenderloin) is crisp on the outside and juicy inside. It is large in size, so it is quite satisfying to eat.

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They offer not only A la carte dishes but also course meals centered on kushiyaki (grilled skewers).

The "butabara (pork belly)" comes in two flavors, salt and negi miso (green onion miso). The salt seasoning is said to be just right, while the negi miso has a rich flavor and tastes great.

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Kokura Yakitori Gill&co, in a great location just a 3-minute walk from Kokura Station, is a yakitori restaurant that uses top-grade binchotan (high-grade Japanese charcoal).

They offer standing seats that are easy to use even for solo diners, as well as seats where you can sit back and relax. It gets crowded on weekends, so a reservation is a must.

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They carefully grill each skewer over binchotan (high-grade white charcoal), adjusting the heat with great precision for excellent cooking.

The yakitori (grilled chicken skewers), made with real care in the grilling, are said to be very juicy. For the reba (liver), you can choose either salt or tare sauce, and it is also a nice touch that the salt option comes with sesame oil.

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The side menu is also extensive, showing their dedication to spending time on prep and making things Homemade.

The "Kara-age" made with chicken breast that is well seasoned all the way through is said to be juicy and a great match for drinks.

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Sumibiyakitori Fukuha Uchi is a popular restaurant where you can enjoy dishes made with Hanamidori (a branded chicken from Kyushu) in a stylish and relaxing space.

Located near Kitakyushu Media Dome in Kokurakita Ward, it offers table seating where you can take your time and unwind while enjoying scenery that changes with the seasons.

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The main yakitori (grilled chicken skewers) selection is wide, from the classics to more creative options.

The "sasami (chicken tenderloin)" comes in two kinds: Tasmanian wasabi mustard and plum paste. The chicken is moist and juicy, and they say it is highly satisfying.

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The "shiro reba (white liver) mousse brûlée" served on a baguette looks stylish, with liver paste made to look like crème brûlée.

It has no off notes from the liver at all, and the flavor is said to pair perfectly with wine.

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Aburiya Kacchan is a restaurant that mainly serves horse meat dishes and grilled skewers. It is located a 5-minute walk from Kokura Station.

The interior has a nostalgic old-school feel and comes with counter seats that are perfect for drinking alone. There are also spacious table seats, so it can accommodate Banquets.

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They offer a wide variety of kushiyaki (grilled skewers), a classic izakaya dish, including negima (chicken and scallion skewers), torikawa (chicken skin), and vegetable skewers.

The yakitori is said to be high quality and full of authentic flavor. The a la carte dishes that go well with drinks are also said to be tasty.

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You can enjoy horse meat dishes such as basashi (horse sashimi), horse skewers, and horse shabu-shabu.

A popular item in particular is the "Uma Himo Yakiniku," rib meat from between the bones. It has a unique bite, and the more you chew, the more sweetness and meat juices spread through your mouth.

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Sumiyaki Goya Kokura Kyomachi Ten is a yakitori restaurant quietly operating in a back alley, a 5-minute walk from Kokura Station.

On the first floor, the lively interior has counter and table seating. On the second floor, there is a kominka-style Sunken kotatsu seating area and tatami-mat Private rooms.

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As the restaurant is run directly by a butcher, you can enjoy Special high quality meat. Its signature dish is the "momo sumibiyaki (charcoal grilled thigh)" boldly seared over binchotan (high grade charcoal).

The charcoal scented thigh meat is said to be top quality, nicely aromatic, and excellent.

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The yakitori (grilled chicken skewers) are quickly grilled over charcoal, giving them a springy texture and the nice aroma of charcoal grilling.

The “7-Skewer Kushiyaki (grilled skewer) Assortment” is very filling. Every skewer is said to be delicious.

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Yakitori KENTA is a popular restaurant where you can enjoy yakitori made with premium chicken brands from Kyushu and Special Japanese sake in a calm setting.

The counter seats are said to be especially popular, letting you enjoy the live feel of the cooking.

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They use branded chicken from Kyushu for the yakitori (grilled chicken skewers). They Specially source each cut, including Choshu Kurokashiwa from Yamaguchi Prefecture and Hakata jidori (free-range chicken).

The rare cut "furisode (shoulder meat)" is said to be delicious, with just the right amount of salt.

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They have a wide selection of craft beer and wine, along with plenty of small dishes that go well with drinks.

The "potato salad," topped with a whole soft-boiled egg, makes a strong visual impression, and its rich mayonnaise and egg flavor is said to keep you coming back for more.

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Yakitori Sakaba Kokura Torikura Uomachi Gintengai Ten is a place where you can enjoy carefully prepared chicken dishes and yakitori (grilled chicken skewers). The homey interior has both table seating and counter seating.

It is about a 6-minute walk from Kokura Station, on the first floor of Conduct Uomachi No.10 Building.

The specialty "Torikawa Guruguru Kushi" can be ordered in quantities from 1〜20 skewers, and you can choose tare sauce or salt.

The chicken skin is grilled until fragrant and crispy, with a rich seasoning that goes great with drinks. It is so tasty that people say they could keep eating skewer after skewer.

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They also offer course meals with All you can drink, so you can fully enjoy chicken dishes.

The "Jidori Sumibiyaki (charcoal grilled local chicken)" made with mature chicken is said to have a nice chewy texture and great taste. It also goes perfectly with draft beer.

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"Aoki Tate-machi Ten" is a popular restaurant about a 10-minute walk from Nishi-Kokura Station, where you can enjoy yakitori (grilled chicken skewers) cooked over binchotan (high-grade Japanese charcoal) and robatayaki (fireside grilling).

With counter seats, table seats, and raised tatami seating, it works well for a variety of occasions.

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The kushiyaki (grilled skewers) come in a wide variety, including pork belly, yakitori (grilled chicken skewers), and vegetable skewers.

The popular "chochin (chicken ovarian egg skewer)" is said to be irresistible, with a rich taste that bursts out the moment the egg yolk pops. Reviews are full of praise, saying it is so good they cannot help ordering another.

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Besides yakitori (grilled chicken skewers), they also have a full lineup of a la carte dishes that go well with drinks.

The "ika-sashi (fresh squid sashimi)" is said to be fresh with a nice bite. Its rich sweetness spreads across the palate, making the drinks go down easy.

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About a 5-minute walk from Kokura Station, Torinotetsu Uomachi Ten mainly serves chicken dishes such as kushiyaki (grilled skewers) and mizutaki (chicken hotpot).

The stylish, chic interior comes with fully private rooms, and it is said to offer a high-quality dining experience.

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The yakitori (grilled chicken skewers) made with high-quality chicken is carefully skewered one by one, then grilled all at once over bold charcoal heat.

Served fresh off the grill, the yakitori comes in a wide variety, and every skewer is said to be delicious.

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The specialty here is mizutaki (chicken hotpot), made with a 100% chicken bone broth slowly simmered for 8 hours.

The broth is said to be packed with the rich umami and natural sweetness of chicken. The zosui to finish the meal is also hearty and excellent.

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Their signature “torikawa-kushi (grilled chicken skin skewer)” uses Special selected rare kubikawa (neck skin) from Domestic chicken skin. It is said to be crisp on the outside and juicy inside.

Because it is grilled slowly to render off the extra fat, it is said to be so easy to eat that you could keep going back for more.

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They offer a wide selection of kushiyaki (grilled skewers), and the popular butabara kushi (pork belly skewer) is known for its juicy balance of lean meat and fat.

It is said to be thick-cut and satisfying, with rich fat that makes it very tasty. It also pairs perfectly with drinks.

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Toridokoro Ninomiya is a yakitori restaurant where you can enjoy rare cuts in a calm setting, located on the first floor of Corpo Fuji in Kokurakita Ward.

Inside, in addition to counter seats where you can enjoy chatting with the staff, there are also raised table seats where you can relax comfortably, making it easy to choose seating to match the occasion.

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They source only high quality chicken, carefully selecting each one. They also take care to adjust the grilling for each cut.

The tebasaki (chicken wings) are said to have crispy skin and tender meat inside. They are hearty and very satisfying to eat.

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The menu centers on yakitori (grilled chicken skewers), with a full lineup of à la carte dishes ranging from classics to creative options.

The "Saba no Sumibiyaki Wine-zuke Shikomi" is said to have no off notes at all, with moist flesh and a nice wine flavor.

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Sumiya Akatsuki is a restaurant where you can enjoy charcoal grilled yakitori made with brand chicken and mizutaki (chicken hot pot). Tucked away on a back alley a 7-minute walk from Kokura Station, it is a hidden gem with a quiet, tucked-away feel.

The interior is filled with the warmth of wood, with a large single-slab Sunken kotatsu seating area and counter seats overlooking the kitchen.

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For its sumibi-yakitori (charcoal grilled chicken skewers), the restaurant uses brand name chickens including Hanamidori.

The "Raw Green Pepper and Salt Tsukune" comes with fresh green pepper and yuzu kosho (yuzu pepper paste), and the salt seasoning is said to be just right. It is best enjoyed together with the pepper, according to reviews.

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"Akatsuki Tokusei Mizutaki (Akatsuki Special chicken hotpot)" features a rich Hakata-style milky white broth. You can order it from one serving.

The chicken has a tender texture. With just the right amount of salt and good depth from the dashi, the vegetables such as cabbage are tasty too.

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This dine-in restaurant serves its popular guruguru torikawa kushi (spiral chicken skin skewers) and beer. The lively interior comes with stylish table seating in chic colors.

It is located on the 1st floor of the East Building of Amu Plaza Kokura, right outside the ticket gates of Kokura Station.

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The signature charcoal grilled yakitori (grilled chicken skewers), “guruguru torikawa (spiral chicken skin),” uses only the soft neck skin. It is marinated in a secret sauce and repeatedly rested over a total of 27 hours.

They say you can enjoy the fragrant skin cooked to perfection and the juicy umami of the chicken.

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In addition to yakitori (grilled chicken skewers), they also offer a wide selection of a la carte dishes that pair well with drinks.

The "Domestic akadori (red chicken) thigh grill" is said to have a pleasantly firm texture. It comes with a light dipping sauce, so it is easy to finish even on your own.

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Just a 1-minute walk from Kokura Station, this yakitori (grilled chicken skewer) restaurant is popular for its outstanding tsukune (chicken meatballs). It is on the first floor of the building across from APA Hotel Kokura Ekimae Ten.

Inside, the softly lit dining room has a calm atmosphere, with counter and table seating.

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Their signature tsukune (chicken meatball skewers) uses Zao Jidori (free-range chicken from Zao). It is said to have a light, soft texture.

The Tsukimi Tsukune, served with a separate dish of egg yolk, is said to be so good that you will want to order it again and again.

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They offer a wide variety of à la carte dishes to enjoy with drinks. For seasoning, they use Himalayan mineral salt rich in natural minerals.

A popular menu item, "toriwasa (lightly seared chicken with wasabi)," is said to have an excellent balance of rich dashi broth, chicken tenderloin, sansho (Japanese pepper), and wasabi.