Reunion with a gourmet friend at the cozy restaurant "Yakitori Atsu" in Kitahama. We reserved a seat at the beautiful counter and ordered the "Yakitori Course" for 5000 yen to celebrate our reunion. The dishes were amazing, starting with the rare chicken breast with mentaiko topping, followed by fresh chicken sashimi and various grilled chicken skewers. The duck and red chicken were particularly delicious, with a perfect balance of flavors. The freshly shaved bonito flakes added a nice touch to the skewers. The creative dishes like the uni and shiso stuffed chicken skewer and the crispy mushroom wrapped in chicken skin were delightful surprises. The meal ended with a tasty sandwich and fluffy tsukune. Overall, the experience was fantastic, with great food and drinks that made for a happy and fulfilling evening.

We visited this restaurant for a special dinner. They offer a course where they keep serving yakitori until you say stop (price not fixed), as well as a course where you can enjoy chicken sashimi and yakitori (fixed price). We chose the chicken sashimi and yakitori course. The appetizer we received was already delicious, with a strong bonito broth flavor. Chicken meat contains glutamic acid and inosinic acid, but inosinic acid decreases over time or with cooking. The chef uses high-quality bonito flakes, which contain inosinic acid that can be replenished, making it a smart choice. The chicken sashimi made with freshly ground chicken was tasty, and the skewers were unique and delicious. The various drinks were served in beautiful vessels, enhancing the overall experience. Although we didn't try it this time, the restaurant is known for its duck dishes as well, so adding duck to the yakitori course could be a good idea. We look forward to returning!

There was a hardworking head chef at a yakitori restaurant, managing everything from taking orders at the 10-seat counter to grilling the yakitori and handling the payments. The course from seared dishes to skewers was delicious. I even ended up eating a minced chicken rice bowl for dessert!

Introduced by an acquaintance for my first visit. The exterior exuded a charming atmosphere, building up high expectations as I entered. Despite it being a weekday, the restaurant was fully booked, so I was glad I had made a reservation. There were two course options available, as well as the option to order individual dishes. I ordered the chicken sashimi and yakitori course, and every dish that came out was delicious! I was impressed by both the simplicity and creativity of the chicken sashimi. The yakitori was served with freshly shaved bonito flakes, and the aroma when the box containing the bonito flakes was opened was wonderful. The combination of the yakitori and bonito flakes was truly impressive. From start to finish, I was completely satisfied with the course. Thank you for the wonderful meal.

The variety of skewers and grilled chicken dishes for 5000 yen was impressive. There was a good selection of sake, although I only had a highball today. The atmosphere felt casual and the wine cellar had a wide variety of wines, so I would like to try some wine next time.

I came here based on a friend's recommendation. There is only one table seat, but I feel like the atmosphere at the counter is better! Everything I ate from start to finish was delicious! The special bonito flakes are for yakitori, but they have tamago kake gohan (with tsukune and egg) for the finale, so it's better to save some room for that! It may seem unassuming from the outside, but once you open the door, it's a fantastic restaurant! Reservations are a must, and for a course menu with two drinks, the price is reasonable. There were also solo diners, and since most of the seating is at the counter, it's easy to come alone.

The taste was delicious, but when it came time to pay, I used Osaka City meal vouchers and cash to cover the remaining amount. However, instead of giving me change, they gave me back a gift certificate. It may not have been intentional, but I left feeling disappointed and confused.

"The combination of grilled chicken skewers and melting bonito flakes" caught my attention. Before my first visit, they were operating in Shinsaibashi, and they have had many fans since then. The restaurant was fully packed on this day, building up high expectations. Upon entering, there were table seats in the front and a counter in the back. For the food, you first choose from two course options: ① Chicken sashimi and grilled chicken course for 5000 yen, ② Grilled chicken course starting from 300 yen per skewer, both served with bonito flakes. Side dishes can be added separately. The dishes included: - Grilled chicken breast with salmon roe, tender and delicious. - Assorted sashimi including liver, heart, and remaining parts, incredibly fresh and tasty. - Tataki skewers with duck breast, thigh, chicken thigh, and breast, nicely grilled and served with sesame oil powder and ginger soy sauce. - Chicken tenderloin skewers, perfectly tender with wasabi seaweed as a delightful accent. - Chicken skin skewers, crispy and juicy, simply sinful. - Chicken and green onion skewers, with a surprising and delicious combination of flavors. - Mushroom skewers wrapped in chicken skin, unbelievably tasty. - Grilled mushrooms, also delicious. - Green onion and chicken thigh skewers, perfectly crispy and flavorful. - Chicken breast skewers, with just the right amount of bounce and a perfect combination of flavors. - Burdock skewers, with an irresistible texture. - Duck thigh skewers, bursting with umami. - Chicken sandwich skewers, unbelievably delicious. - Tsukune skewers, served with a rich egg yolk for a fluffy and tasty experience. - Tamagoyaki (add-on), a fluffy and creamy omelet with a hint of dashi. - Green onion and chicken thigh (add-on), flavorful and addictive. The portions were on the smaller side, so be careful not to overeat. I thoroughly enjoyed the unique and creative skewers that can only be found here. It was a delightful dining experience."

The skewers from the bird meat were delicious, especially the meatballs with egg on top of rice. All the skewers were good, no complaints! It was delicious! The portion size was just right! I thought they didn't have alcohol, but then they brought out sparkling wine!

Upon opening the small door at the entrance, you are greeted by a staircase leading up to a cozy counter restaurant. The shop was already bustling with customers, and the owner was busy grilling yakitori. I opted for the chef's choice course, starting with seared ikura-topped yakitori. Each skewer was elegantly presented, and after finishing each one, I placed it on a handmade skewer stand, creating a hedgehog-like display. The course continued with a treasure chest containing delicate shaved bonito flakes from Ibusuki. The owner encouraged me to sprinkle the exquisite bonito flakes on the yakitori, adding to the enjoyment. This was my first time experiencing such a flavorful and gentle bonito flakes. The yakitori was meticulously prepared and paired perfectly with the top-quality bonito flakes. The restaurant was also filled with couples and colleagues enjoying yakitori. Each skewer was expertly crafted, resulting in a fantastic dining experience. The meal concluded with a precious egg over rice, completing a meticulously planned and wonderful course. I would love to bring my loved ones here. Thank you for the delicious meal.

A yakitori restaurant that puts effort into each skewer. The presentation looks great. The bonito flakes burst with flavor as soon as you put them in your mouth, very delicious. When I entered the restaurant and was seated at a table, I could see the charcoal grill, and I thought, "Oh, maybe the food won't be that great..." Presentation is important, but when it comes to yakitori, I believe the technique of skewering, grilling, and letting the charcoal infuse the food is crucial. They seem to use Kishu Binchotan charcoal, but I couldn't detect any charcoal aroma. Simply grilling over charcoal won't impart that aroma. It's when the fat and seasonings from the ingredients drip onto the charcoal and get smoked that the aroma develops. In my opinion, since they are using good charcoal, they should not skimp on it and should let it smoke more to infuse that charcoal aroma. I found that the yakitori at a nearby restaurant near my workplace, priced at 130 yen per skewer, was much tastier overall, considering both taste and cost. I do appreciate the visually appealing presentation of the yakitori though.

I visited after 1 year and 4 months! I reserved the 5000 yen course which includes a variety of chicken skewers. Even though I had non-alcoholic drinks this time, I would like to enjoy some sake next time. The bonito flakes were also delicious. I would like to visit again during regular hours next time. 😭

Finally, the time has come to enjoy a little alcohol. I really feel like having some yakitori...♡ I made a reservation for a course at Yakitori On, where you can enjoy both chicken sashimi and grilled chicken, through Ikyu-san. I was looking forward to the assorted chicken sashimi...the colors were beautiful and the freshness was outstanding ✨ Each texture was irresistible!! The tataki assortment...seared until the surface and skin were crispy, while the meat remained rare...it goes perfectly with white wine ❤️ And now onto the skewers. A thin shaving of bonito is served with each skewer. One bite♪ The rich umami and gentle saltiness...enhances the flavor of the skewers. First up, chicken tenderloin with sea urchin...the sea urchin is not placed on top but sandwiched inside, enhancing the flavor of the tenderloin. The chicken neck is juicy and the fatty part is delicious♡ White wine, another glass please♡ The green onion and thigh meat also make a slightly different appearance (*'▽'*) The mushroom is sandwiched in the skin, and when you bite into it, the mushroom soup and aroma fill your mouth...so tasty✨ The meatball...mixed with plenty of rich egg yolk, delicious♡ Leave a little egg yolk and meatball, add a little rice... For a favorite mini Oyakodon...such a blissful taste٩(๑❛ᴗ❛๑)۶ Additional liver...cooked rare, seasoned with sesame oil and salt, the sauce is good too but...this is also really good. The crispy skin and juiciness of the chicken wing is irresistible, right♡ My favorite♪ The skewers are small in size, so you can enjoy a variety...I am completely satisfied. It was truly delicious. Thank you for the meal(๑>◡<๑) ===========

The skewers are mainly creative and delicious, with a special touch added to each. The rice topped with bonito flakes is exquisite. The chicken sashimi and duck are must-try dishes! The grilled chicken is cooked to perfection and the sauce is superb. The stylish and beautiful interior makes it a great place for a date. The taste was outstanding.

I went to a yakitori restaurant in Kitahama. The shop had a new and clean feel. There are table seats in the front (for 4 people) and a counter in the back. Since the chef was grilling alone, the reservation time may have been slightly delayed. Even though I was dining alone, I was served at a good pace. They are particular about their bonito flakes, using Satsuma bonito. It is light and fluffy, and can be enjoyed as a side dish or wrapped in yakitori. This time, I had the chef's choice course, starting with grilled chicken breast. The sashimi was fresh and delicious! I also enjoyed a variety of yakitori and grilled vegetables. I would like to visit again for a la carte dishes next time. Thank you for the wonderful meal.

When I stumbled upon this hidden gem, I was lucky enough to get a seat at this popular spot. They offer a course menu for yakitori, with a stop system at the counter to reduce seating due to COVID-19 precautions. The friendly master runs the place single-handedly, with a mix of seriousness and humor that made the experience enjoyable. Originally located in Shinsaibashi, they recently relocated about a year ago. They specialize in creative yakitori dishes aiming for the double umami effect of bonito flakes and yakitori. They use red chicken (local chicken) based on different parts, with creative seasoning and cooking methods. I ended up trying 16 skewers because they were so delicious, and the creativity in their dishes was impressive! The combination of bonito flakes added an extra layer of flavor. It's a truly amazing find! The timing of the dishes being served was perfect, keeping the experience exciting and not boring. I left with a promise to revisit this top-notch broiler yakitori place. Highly recommended! Thank you for the delicious meal!

A friend recommended this place to me, saying that the specialty is putting bonito flakes on grilled chicken skewers. At first, I was hesitant, but I'm glad I went! When you sprinkle bonito flakes on the chicken with salt, it creates a light and unique flavor. I think both the quality of the bonito flakes and the chicken are important. I realized the goodness of bonito flakes and had a great meal. Highly recommended!

It was a creative yakitori restaurant. They will keep serving until the order stop. Their specialty is bonito flakes, which come with a complimentary dashi soup as an appetizer. They also seem to offer sea urchin, but it was not available when I visited, which was a bit disappointing. The prices are reasonable, so I would like to visit again.

I visited a restaurant in Shinsaibashi that was previously open for business. Since June last year, Mr. Wen has been operating here. The area around Doshimachi is lined with pharmaceutical wholesalers, and it seems that domestic pharmaceutical companies have early closing times. Many restaurants in the area have evening hours from 5:30 pm, including Mr. Wen. I sat at the counter seat where I could place my bag on the overhead shelf and there was a hanger for my coat behind me, which was convenient. There was a table charge of 500 yen. Initially, I was served freshly shaved Ibusuki bonito flakes in a small cup, which had a very gentle flavor. I started with a toast with a draft beer. The appetizer was sashimi with mentaiko and ikura on top, which was consistently delicious. For the skewers, I left it to the chef's choice. The price range was 10 skewers for 3000 yen and 15 skewers for 4000 yen. My companion did not eat raw chicken, so I ordered a sashimi assortment for myself. It included liver, heart, and other parts, all of which were delicious. The shaved Ibusuki bonito flakes were placed in a paulownia box and served with the instruction to sprinkle it over the chicken meat. It turned out to be a great snack. I started with the skewers: chicken tenderloin with sea urchin, wasabi chicken breast, nanohana (rapeseed blossoms) which was surprisingly delicious without bitterness, chicken wing, chicken collar, and more. The restaurant forgot to sprinkle the bonito flakes at one point. I also requested a sweet sake, and they served me the Koryo storehouse from Choryu, which was just right. The crispy chicken skin was juicy and delicious. The duck, chicken cartilage, chicken thigh, and brown mashed potato skewers were all great. It was a long time since I had such delicious yakitori.

Today, I had a meal with the B-class gourmet king in Kitahama. We went to Yakitori Wen, which had moved from Shinsaibashi to Kitahama. It used to be in a building, but now it's a street-level store. Impressive. We sat at the counter and started with a sashimi platter. It was really delicious. They also had a special sauce that was amazing. The yakitori was ordered omakase style. The yakitori was so good that I ended up ordering more. The unique yakitori, served with freshly shaved bonito flakes, was really delicious.

Yakitori On, which was relocated from Shinsaibashi to Kitahama, has moved from the 3rd floor of a building in Shinsaibashi to a street-level store in Kitahama! It's a new challenge indeed. Even after moving to Kitahama, I keep coming back. The counter is made of a single wooden board, and I always think about how I managed to enter through that entrance. Yakitori courses start from 3000 yen, and they confirm your likes and dislikes at the beginning, then you can leave the rest to them and stop wherever you like. And of course, the must-have side dish is the assorted chicken sashimi with seared duck. I was tempted to go for the duck option, but since they have duck yakitori, I opted for just the chicken sashimi assortment. Now, let's talk about the intriguing title of Michelin-grade bonito flakes. They have introduced a high-end bonito flake shaving machine used in Michelin-starred restaurants, and it's amazing. They create bonito flakes that are microns thin, and they are delicious. The bonito is from Kagoshima. It comes in a wooden box and when you open it, the Michelin-grade bonito flakes shine brightly, giving off a dazzling glow. Just this alone makes you feel like you've stepped into a high-end restaurant (but Yakitori On is affordable). The thinness of the bonito flakes is micron-level, each piece is large and thin enough to let light pass through. When you taste a piece, it disappears in your mouth! The delicate aroma that disappears in an instant. I never noticed it before. Bonito flakes can be a great accompaniment to alcohol. When you enjoy this with delicious yakitori, the subtle bonito aroma combined with the juiciness of the grilled chicken creates an incredible taste. Each skewer is carefully grilled, juicy and tender with crispy skin. The perfect balance of fat is truly the essence of charcoal grilling. There are also creative yakitori dishes in the course menu, which adds value to the experience. One of my favorites at Yakitori On is the assortment of chicken and duck sashimi. Some assortments even come with sea urchin, which is just heavenly. The raw liver melts in your mouth. For me, when it comes to yakitori, Yakitori On is the best.