Yakitori in Himeji (Himeji)! 7 popular spots where you can enjoy great skewers loved by locals

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Izakaya Gonta is located in Uomachi, an area lined with lively izakaya pubs at night, about a 5-minute walk from Himeji Station. You can enjoy dishes made with ingredients from Hyogo Prefecture.

The interior has the warm feel of wood. There are counter seats and tatami seating with Sunken kotatsu seating where you take off your shoes, and there are also multiple Semi-private rooms.

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They serve yakitori made with Banshu Hyakunichidori (a branded chicken raised for a long time in a natural environment) from Hyogo Prefecture.

The meat is said to have a firm texture, and even the sasami (chicken tenderloin) has a rich flavor. The tare sauce also tastes great, and the yakitori is known for being juicy.

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Tajima-gyu (Tajima beef) is said to be the root of Kuroge Wagyu (Japanese Black Wagyu). Here, they use the rare "seijuku Tajima-gyu (mature Tajima beef)." These are mother cows that have finished giving birth to calves and are raised again, and they are only distributed in Hyogo.

It is known for its light fat and strong umami, and you can really taste how good it is when enjoyed as a steak.

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"Gote Ou　 Himeji Ekimae Ten" is an izakaya centered on chicken dishes, located near Sanyo Himeji Station in the Minamimachi Sakae-dori Shopping Street with a covered arcade. This restaurant serves fresh chicken dishes delivered directly from contracted farms.

Marked by white lanterns, the interior has counter seats and box seats, and the atmosphere is said to make it easy to drop in casually.

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They source their chicken from a farm in Miyazaki Prefecture that raises Miyazaki Jitokko (free-range local chicken). Raised over a long period in the great outdoors, the chicken is known for its firm texture and juicy taste.

The yakitori (grilled chicken skewers) is made by carefully skewering jidori (local chicken) butchered that very morning and grilling it over charcoal, and it is said to be delicious even simply seasoned with salt.

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The signature dish is "gote-yaki (grilled chicken leg)." "Gote" is a word from Kagoshima Prefecture that means leg, and this dish is made by grilling the leg portion of the chicken. It is said to have a nice charcoal aroma and a flavor that goes well with alcohol.

Kara-age, simmered dishes, and "chazuke (rice with broth)" topped with jidori (local chicken) soup are also popular, and it is light enough to eat with ease.

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Taishu Sakaba Toriya Fukubee is an izakaya located in the downtown area, about a 5-minute walk from Himeji Station. Known for its homey atmosphere, it has a good reputation for tasty yakitori (grilled chicken skewers) made with branded chicken, along with a wide range of good and affordable dishes.

Inside, there are tables for 4, seats for 2, and also a standing area where you can casually enjoy a drink.

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The yakitori (grilled chicken skewers) here uses young chicken from Miyazaki Prefecture, raised on herb blended feed and known for its deep flavor.

They offer yakitori made with many different parts, including thigh meat, skin, heart, and liver. Some of the skewers can be seasoned with either salt or tare (sweet soy based sauce).

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The specialty is Kara-age made from the wing section of Tanba jidori (local chicken), a local chicken raised in the Tanba region spanning Hyogo and Kyoto, known for its firm texture.

It is marinated in a sweet and savory sauce and finished with spicy black pepper, giving it an addictive flavor.

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About a 5-minute walk from Sanyo-Himeji Station, Marumasa in Uomachi, an area packed with izakaya pubs, is a restaurant where you can enjoy mainly chicken dishes along with Japanese sake from the Himeji area.

The interior is a calm Japanese-style space based on white and wood tones. There are also counter seats where you can watch the chefs at work and enjoy a live, dynamic atmosphere.

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The yakitori here uses Nagoya Cochin (a premium Japanese native chicken), often called the king of jidori (native chicken). It is a historic breed that began to be raised in Aichi Prefecture around the end of the 19th century.

The yakitori is grilled over charcoal, and every cut is said to be tasty. The thigh is known for the springy texture that is typical of Nagoya Cochin.

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Besides yakitori, the restaurant’s popular menu also includes the "Tokusei Tamago Kake Gohan (special egg over rice)." It uses several egg yolks, and the rich flavor is said to be addictively good.

They recommend having it at the end of the meal.

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Sumibi Kushiyaki Monkei is a yakitori restaurant near the Shirogane intersection close to Himeji Station, tucked away on the second floor of a building like a hidden retreat.

The calm interior has counter and table seating, making it easy for groups to use, and it is said to be just right when you want to relax, chat, and enjoy a drink.

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The yakitori (grilled chicken skewers) is grilled over charcoal. The skewers are on the larger side and satisfyingly hearty, with a juicy taste that gets great reviews.

They also serve items like hinekawa, grilled with a generous coating of the house original sauce, and sasami (chicken tenderloin) paired with basil and cheese.

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The limited-quantity shiro reba (white liver) seasoned with salt is creamy, while the hatsu (heart) has a springy bite, so you can enjoy the different textures as well.

The tanuki, a shiitake mushroom stuffed with meat, is also popular, along with kushiyaki (grilled skewers) such as pork wrapped around cheese or mochi.

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Tori Maru Omizo-suji Ten is a popular spot in Higashi Ekimae-cho, in the area right by Himeji Station, where you can enjoy authentic yakitori (grilled chicken skewers) and a la carte dishes at reasonable prices.

The 1st floor has counter seats, and the 2nd floor has table seating. It is easy to stop by even on your own, and it is recommended when you want to enjoy a casual drink with someone close.

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They use brand chicken from Kagawa Prefecture that is prepared that very morning.

The specialty is "kawa-yaki (grilled chicken skin)." This yakitori is made by skewering chicken skin, grilling it slowly, and rendering off the fat. It is known for its crispy outside and chewy inside. You can choose either salt or sauce seasoning.

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A standard izakaya menu item in Himeji, hinepon (grilled mature chicken dressed with ponzu sauce), is also popular. It is made by grilling mature chicken, then tossing it with refreshing ponzu sauce.

At this restaurant, they make hinepon with larger cuts of chicken. Every chicken dish here is said to be delicious.

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Jidori to Kaisen Himeji Koshitsu Izakaya Issei is an izakaya located about a 5-minute walk from Himeji Station, in the covered Miyuki-dori (Miyuki Shopping Street) arcade. You can enjoy yakitori (grilled chicken skewers) and seafood dishes.

The interior mainly features Private rooms with a calm atmosphere. Many of the Private rooms come with doors, so it is also suitable for visits with children.

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Yakitori made with jidori (free-range chicken) is one of the signature menu items. Each skewer is said to feature large, thick cuts of chicken.

The juicy "momo" (thigh) and the popular "negima" (chicken and scallion skewer), with scallions and chicken threaded alternately on the skewer, are especially popular.

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Fresh sashimi (sliced raw fish) made with seafood is also popular. There is also a good value course where you can enjoy popular yakitori (grilled chicken skewers) and sashimi dishes.

The food menu and alcohol menu are both extensive. They also offer courses with All you can drink, making it a good option for group dinners.