Yakitori in the Kurume area! 10 popular places to enjoy amazing skewers

Photograph:おでのおでん

Toriki is an izakaya (Japanese pub) located a 5-minute walk from Nishitetsu Kurume Station. In addition to yakitori (grilled chicken skewers), it offers seasonal seafood from the Ariakekai (Ariake Sea) and local traditional dishes.

The interior has counter and table seating, with a calm space centered around wood tones.

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This is the “yakitori (grilled chicken skewers) five-skewer assortment,” which includes pork belly, chicken skin, gizzard, liver, and seseri (neck meat). It’s a well-balanced plate that lets you enjoy a good mix of popular cuts.

Not only assortments but also A la carte orders are available.

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The restaurant offers 30 varieties from 8 labels of Japanese sake, mainly local sake from Kurume and Yame.

The “Shigemasu Junmai Daiginjo Nigori” in the photo is a Japanese sake brewed in Yame, Fukuoka Prefecture. It is said to have a fruity aroma and a faint sweetness.

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Sumibiyaki Hitotema, a 5-minute walk from Nishitetsu Kurume Station, is a restaurant where you can enjoy yakitori (grilled chicken skewers) and chicken dishes made with fresh branded chicken.

The restaurant is equipped with counter seats, table seating, and zashiki (tatami seating). All seats other than the counter are fully private rooms.

Photograph:Mr.ホッパー

For its yakitori (grilled chicken skewers), the restaurant uses Shiondori, a brand chicken specialty from the Kurume area. They carefully skewer each one by hand every day and grill them over binchotan (high-grade charcoal).

The "white liver" in the photo is available in only a few skewers a day, so you are lucky if you get to try it.

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You can order yakitori (grilled chicken skewers) A la carte, but if you are not sure what to choose, the assortment is a good pick.

The photo shows the “10 Skewer Assortment.” It is an Omakase set of 10 skewers where you can enjoy tender and juicy yakitori. They also offer the smaller “6 Skewer Assortment.”

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Tottotto Sakaba Momonosuke, a 15-minute walk from Nishitetsu Kurume Station, is an izakaya where you can enjoy Kurume flavors such as authentic yakitori and ikizukuri (live sashimi preparation).

The restaurant offers a wide range of seating, including table seats, Semi-private room seating, and a Banquet hall. A little away from the bustle around the station, you can relax in the calm interior with a Japanese feel.

Photograph:パチ屋店員c

The yakitori (grilled chicken skewers) at this restaurant are the real deal, grilled over charcoal for a fragrant finish.

Along with standard kushiyaki (grilled skewers) like chicken skin and chicken meat, they also offer options such as sausages and asparagus wrapped skewers, giving you a wide selection.

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The "Ikizukuri (live-prepared sashimi presentation) of swimming ika (squid)" is an ultra-fresh dish made from squid taken straight from the fish tank in the restaurant and prepared on the spot. They use brand-name squid such as "Yobuko no Ika" and "Hakata Ipponyari."

After enjoying it as sashimi, you can have the geso (squid legs) and empera (squid fin) grilled with salt or made into tempura. You can also enjoy the different textures and flavors that come from each cooking method.

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Sumibikushiyaki Torikyu, a yakitori restaurant popular for its hearty grilled skewers, is a 15-minute walk from JR Kurume Station.

The Japanese-style interior has a homey atmosphere with a touch of nostalgia. It offers counter seats and zashiki (tatami seating).

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This restaurant carries on the flavors of the place where Kurume yakitori (Kurume-style grilled skewers) began. It serves the wide variety of skewers that are unique to Kurume yakitori, including pork, chicken, and vegetables.

One of the most popular items is the Kurume specialty "darumu (pork intestine)," which is well liked for its smoky aroma from the charcoal grill and juicy flavor.

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In addition to yakitori (grilled chicken skewers), the menu has a wide range of dishes that work well both as snacks and with rice, including "Ichimai-dori Sumibi Sanzoku-yaki (charcoal grilled whole chicken sanzoku-style)" and "Jikasei Tori Kara-age (house-made fried chicken)."

Everything is nice and filling, so it is best to share and enjoy a few dishes together. The photo shows the "Jikasei Potato Salad (house-made potato salad)."

Photograph:チャピログ

A 2-minute walk from Nishitetsu Kurume Station. Torikawa Hakata Kawakko Fukuoka Kurume Ten is a restaurant where you can enjoy yakitori (grilled chicken skewers) and a wide range of chicken dishes.

The interior is filled with the warmth of wood, and offers mainly table seating along with counter seats and Private room seating, making it suitable for many different occasions.

Photograph:チャピログ

The specialty here is torikawa (chicken skin skewers). Each skewer features carefully hand wrapped chicken skin that is grilled over and over, then soaked with a sauce that has been added to for 50 years.

There are two flavors: "Shio-kawa" with a crispy texture, and "Tare-kawa" coated in a secret sauce.

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Alongside the signature “torikawa (chicken skin),” the “butabara (pork belly)” is another item that gets high praise in reviews. It is thick cut, and you can really taste the good flavor of the meat.

The grilling and seasoning are just right, and the onion tucked in between adds a nice accent.

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Sengoku Yakitori Ieyasu Kurume Ten, about a 2-minute walk from Nishitetsu Kurume Station, is a yakitori restaurant where you can enjoy skewers grilled over binchotan (high-grade charcoal).

It is easy to stop by thanks to its location near the station, and it offers counter seats, table seats, and zashiki (tatami floor seating).

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When you sit at the counter, you can watch rows of yakitori (grilled chicken skewers) before they are cooked.

The skewers are Homemade every day at the company headquarters, which shows the careful prep work. Another appealing point is that you can tell how fresh they are even before they are grilled.

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At this restaurant, you can order yakitori (grilled chicken skewers) from just one skewer. They also offer options such as the popular "Yakitori Tokumori 5-Skewer Set" and the "Yakitori Mankitsu Course" with All you can drink.

It is also a good idea to start with a set to try the popular skewers, then order extra of the one you like best.

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Shunsai Sumibiyaki Ryo, about a 10-minute walk from Nishitetsu Kurume Station, is an izakaya where you can enjoy yakitori made with Hakata jidori (Hakata local chicken) and a la carte dishes featuring seasonal ingredients.

The interior has a traditional Japanese feel, with counter seats and Sunken kotatsu seating.

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The house specialty, homemade Hakata jidori (local chicken breed) tsukune (chicken meatballs), uses no binders at all, making it a juicy dish that lets you fully enjoy the rich flavor of the meat.

It is known for its tender texture, with more savory flavor spreading the more you chew.

Photograph:福岡のさ〜さん

This is “sunazuri (chicken gizzard).” It is the part equivalent to the gizzard in chicken, known for its crunchy texture.

They say it is large and springy, with a pleasant bite that gets better the more you chew. The salt used for seasoning is the chef’s original blend, said to have a mild taste with a faint sweetness.

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YAKITORI ZEN Suwanoten is located 3 minutes by car from Nishitetsu Kurume Station, where you can enjoy yakitori (grilled chicken skewers) cooked over binchotan (high-grade charcoal) and a la carte dishes that go well with alcohol.

The dark brown interior has the feel of an adult hideaway. There are 54 seats in total, including Sunken kotatsu seating and zashiki (tatami seating).

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The yakitori (grilled chicken skewers) are carefully skewered one by one and grilled over binchotan (high-grade charcoal) for a fragrant finish. Another feature is their large size and hearty portions.

Among them, the "pork belly" in the front of the photo is the Most Popular item, made with careful attention to thickness and the balance of fat. It is well loved for its juicy flavor and the sweetness of the fat.

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The "Wine Saba" is a dish of fatty saba (mackerel) marinated in wine.

By slowly grilling it over charcoal, they bring out a juicy texture and a lightly sweet flavor. It also pairs well with beer and Japanese sake.

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Located directly connected to Nishitetsu Kurume Station on the 1st floor of Emax Kurume, Takenoya Nishitetsu Kurume Eki Ten is a popular spot for sumibi-yakitori (charcoal grilled chicken skewers) and creative seasonal dishes.

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

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The appeal of Hakata Guruguru Torikawa (spiral grilled chicken skin in Hakata style) is its crispy outside and chewy inside. This is the restaurant’s signature item, made by carefully skewering thick chicken neck skin one piece at a time and grilling it.

Along with the basic flavor, they also offer mentaiko (spicy cod roe) chili flavor and yuzu kosho (yuzu pepper) flavor.

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This is the "Yakitori-ju set meal," available only at lunchtime. In addition to yakitori (grilled chicken skewers), it comes topped with tamagoyaki (Japanese omelet) and seasoned boiled egg, making it very filling.

It comes as a set with miso soup and pickles, which makes it a perfect lunch option.

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Sake no Miya Wadan is an izakaya (Japanese-style pub) about a 15-minute walk from Nishitetsu Kurume Station, where you can enjoy yakitori (grilled chicken skewers) and creative Japanese cuisine.

The interior is a calm space with the warmth of wood, and it has both counter seats and zashiki (tatami seating).

Photograph:福岡のさ〜さん

Speaking of this restaurant's signature yakitori (grilled chicken skewer), it is tsukune (chicken meatball skewer).

They offer two kinds: shio tsukune (salt-seasoned chicken meatball skewer), which is light yet deep in flavor, and tsukimi tsukune (chicken meatball skewer with egg yolk), enjoyed with a rich egg yolk. The photo shows the shio tsukune.

Photograph:福岡のさ〜さん

One eye-catching dish here is the "Sengyo no WA Danmori," a gorgeous assortment of fresh fish. It features the recommended seasonal fish of the day, beautifully arranged in a Homemade wooden serving dish.

On this day, it included Sea Bream, horse mackerel, and aburi kinmedai (golden eye snapper), and it was said to pair perfectly with chilled sake.