【Wild Bird】/ Standard Course at Ningyocho Omakase 5,940 yen【Price】6,000 yen per person【Visit Time】Visited around 13:30 on a weekday【Waiting Time】Reservation visit It is recommended to save it before going to the store for a review. Nearby shops are here → #gurumani Ningyocho【Menu Received】Omakase Standard Course 5,940 yenAppetizerPickled ginger in soy sauceSasami plum shisoGreen onionSorilesKyoto duck liverReed VoiceseseriTsukuneKyoto dropsNasu tataki 2 typesMixed riceSoupEgg over riceFaubertonImpressionHello, how about trying a casual yakitori course? Hello!! It's Gurumani! I've been really into yakitori courses lately! It's amazing how different they can be depending on the restaurant! So, I heard there's a trendy dining building in Ningyocho, so I visited right away! It's a huge dining building, and you can really go bar hopping just here! I briefly visited another shop, and enjoyed this course here! The atmosphere inside the store is really nice, isn't it? ▶︎▶︎▶︎▶︎▶︎Let's eat◀︎◀︎◀︎◀︎◀︎AppetizerCamembert cheese, cherry tomato, olive, chicken appetizerYou can feel the delicacy from the first dish, and the combination of tomato and olive is so delicious!Pickled gingerI really love pickled ginger, but isn't pickled in soy sauce amazing? It's so addictive and eating it between the yakitori is really refreshing!Sasami plum shisoThe texture is fluffy and rare inside! And the moment you open your mouth, the scent of plum and shiso is so refreshing and delicious!NegimaChicken thigh meat using Tanba black chicken, with a solid taste and a nice charcoal aroma! I tried adding some shichimi pepper, and the taste is really strong and doesn't lose to anything else!SorilesDo you know about Soriles? It's the meat attached to the hollow at the base of the thigh meat, and only two pieces can be taken from one bird! It means "Those who leave this are fools" in French, and it's really delicious! It's muscular and fatty, and really juicy!Kyoto duck liverCoated with grape sansho, this dish uses duck meat instead of chicken, which is rare and delicious! And the scent of sansho is really nice!Reed VoicesThe thymus part of the skin on the neck! A rich and creamy part, a juicy part! The sauce is well-coated and the texture is amazing!SeseriI haven't eaten much of this kind of sauce, but the combination of cumin and mustard is outstanding and irresistible! The scent the moment it touches your mouth is incredible!TsukuneA plump and voluminous tsukune! The sauce and charcoal aroma really stimulate your appetite!Kyoto drops NasuThe moisture of the eggplant is too scary! I've been exploding with love for vegetables lately to the point where I want to eat just eggplants!Nasu tataki 2 typesThe front is chicken breast and the back is thigh meat, served with fleur de sel and ponzu style! When eaten with condiments, it's just amazing!Mixed riceA plumply cooked rice using "Rainbow Sparkle" from Hyogo Prefecture, cooked with chicken broth, so even eating it as it is has a strong flavor.SoupThis kind of timing for soup is really nice, isn't it? The strong dashi is irresistible!Egg over riceOn the rice from earlier, a rich egg yolk is added, and then shaved dried karasumi, and when the special soy sauce is added, a delicate and irresistible rich egg over rice is completed!FaubertonA regional confectionery loved in the Brittany region of France in northwestern France! Meaning "porridge made from milk of Brittany region" in Japanese, this is made with rice flour in a Japanese style! The compatibility with yogurt ice cream on top is outstanding! The chewy texture like pudding is just irresistible!▶︎▶︎▶︎▶︎▶︎Thank you for the meal◀︎◀︎◀︎◀︎◀︎Kawatsuru

After work, I enjoyed some yakitori at "Nonotori," just a 1-minute walk from Ningyocho Station! I had the "Yakitori 7 Skewers Set" which included appetizers, chicken liver, 7 skewers of yakitori, chicken soup, and dessert all for 3,630 yen, which was surprisingly cost-effective! I started with a non-alcoholic peach sparkling drink for a toast. It was not too sweet and very refreshing. The appetizer was a stir-fry of lotus root and burdock with tomatoes, which had a refreshing basil aroma. Next, I tried the chicken liver wrapped in broccoli sprouts. The moist texture combined with the spicy wasabi was fantastic! The first skewer was plum and shiso. The rare yakitori paired with Kishu Nanko Ume and shiso was excellent. The negima skewer with leek and lemon was a perfect match! The fluffy tsukune had mustard instead of egg, which surprisingly went well together. The "sode" skewer, a fatty part of the breast meat, was new to me and tasted great with yuzu pepper. The seseri skewer with Australian mustard seeds and Kyoto-grown habanero was milder than expected and I enjoyed it even though I'm not a fan of spicy food. The crispy grilled chicken wings were a must-try! The bonjiri skewer, full of collagen, was my favorite with its simple salt seasoning. The chicken soup, simmered for 8 hours with only salt seasoning, showcased the natural flavors of the ingredients. The dessert was a yogurt ice cream, just the right size for a full stomach. They have counter seats too, so it's a casual and inviting atmosphere for solo diners. Definitely worth a visit!

The menu name was "Yakitori 7 Skewers Set", but it was actually a mini-course set mainly consisting of 7 yakitori skewers. It seemed like there was also an option for all-you-can-drink. I was looking for a quick bite to eat in Ningyocho and found this place on Tabelog. Since I didn't have time to make a reservation, I visited the restaurant directly around 4 pm on the same day. It's located on the 1st floor of a building called "Ms. Cross Ningyocho" at the Ningyocho Station intersection. When I entered the restaurant, there were no other customers, so I leisurely discussed the menu with the staff. However, more and more customers started coming in, and by 5 pm, it was comfortably full! Definitely recommend making a reservation. The number of seats is limited, the spacing between seats and tables is narrow, and most importantly, they have high chairs, so be careful if you're with children. The staff recommended the "Yakitori 7 Skewers Set" for 3,600 yen, which included: appetizer, chicken liver, 7 yakitori skewers, chicken soup, and dessert. I had plans for more drinks later that day, so I only had one glass of freshly opened sparkling wine. Cheers! The appetizer was a fancy dish with confit tomatoes and chicken. It was served in small dishes, which was cute. The second dish was chicken liver sashimi with a spicy kick of wasabi. The ginger that came with it was flavored with sesame oil and was so delicious that I couldn't stop eating it. The freshly grilled yakitori was served and each skewer had its own delicious seasoning or was perfect with lemon and shichimi on the side. Each skewer was flavorful and satisfying. The chicken soup at the end was also delicious. I left the restaurant feeling satisfied.

Doll town is close to Nihonbashi, but I rarely have the opportunity to visit. When I passed by after a long time, I saw a new building with various restaurants in front of the intersection in Doll town. So I decided to stop by for a bit. The new buildings were all clean and stylish. It was still early, so I decided to try a restaurant that caught my eye. The main reason was that they had a good selection of alcohol. I started with a drink - a sparkling sake for the fall. It had a slightly lower alcohol content, making it easy to drink. I enjoyed some small dishes while waiting for the yakitori to be grilled. The yakitori was elegantly sized, with a volume that women would appreciate compared to other yakitori places I've been to recently. There were many female customers around. Sprinkling some sansho pepper on it made it even better. For the next drink, I hesitated but chose gin. I tried it with some sansho pepper in a soda mix. It had a refreshing flavor that I enjoyed. To finish off, I had chicken soup with yogurt sorbet. It was light and satisfying. The restaurant was almost full by the middle of my visit, and there were quite a few foreigners, so I realized that the number of tourists was increasing.

August 30th First visit to Hashigo-ro debut. However, the concept is to enjoy sake hopping, so you can't make a big deal for lunch. The elevator in this building seems slow. To go to the upper floor, I used the outside stairs, but I only looked around the 2nd floor and returned to the 1st floor, entering the affordable lunch at our restaurant at 12:50. The layout is a bit cramped, but it's understandable given the structure of the building. Not only me, but also a lady who seemed to be a customer was there, and there was a space to put bags, so I naturally used the seat next to me. ☆Yakitori bowl lunch (950 yen) When asked about the amount of rice, I asked for a normal amount. The order is taken, and the yakitori skewers are grilled, so it doesn't come out quickly. The chicken in the slightly expensive oyakodon is also the same, with a rare type of egg being topped after being seared. The bowl and the chicken broth soup bowl are bright red and very vivid. Along with the appearance, there is a sense of satisfaction. The normal amount of rice is suitable for ladies, but I think it may not be enough for young men, so I expect improvements such as adding tsukune. There are quite a few shops nearby that offer high-cost performance yakitori bowls and bento boxes, but this place is perfect for visitors to Ningyocho.

Opened for less than 2 months. I visited for lunch. It was around 12:30 on a Monday and the building was empty, so we were able to get in without waiting. I chose the following dish. I heard they have delicious grilled chicken. I ordered the grilled chicken bowl with a +200 yen option for extra rice and toppings. The grilled chicken was generously coated in sauce and tasted great with the rice. Definitely a specialty shop that focuses on chicken. However, the portion size for the extra rice was underwhelming. It was even less than the regular size at places like Yoshinoya. My colleague who came with me had the same impression. Even for a lunch portion, it wasn't enough to fill us up. The taste was good, but in terms of value for money, it felt a bit on the lower side in my personal opinion.

I found this restaurant while looking for delicious yakitori and natural wine. The interior looks nice in the photos from the restaurant. Pairing yakitori with natural wine, I feel so happy. There was a time when I thought that there was nothing better than this. The impression upon entering the commercial building on the first floor is narrow, really narrow, like the small izakayas in Akabane or Senju. The person at the back of the counter cannot stand unless the person in front moves, and we had to ask someone to move their chair so we could sit at our table. It's a complete design flaw in a restaurant with a customer spend close to 10,000 yen. The designer's name must be mentioned to prevent restaurant owners from being deceived, and I hope for a time when such designs will not be born. However, design flaws are not the responsibility of the people working on site. In the midst of almost everyone's first impression being "narrow," they must make up for this bad impression with their food and hospitality. What a high hurdle that is. I had a time when I had expectations for them to fight in such circumstances. In general, customers are not the ones to be trained by you. I wanted to see a completed customer service and space. If it's a 1,000 yen izakaya, there's no problem. With such an education system where they don't even know the names of the products, it's also sad for the foreign workers to work there. The choice of yakitori and wine is slightly above average, but the wine temperature control was not done. 9,000 yen for that... no way.

I visited the restaurant "Nonotori Ningyocho" with a rating of 3.03 on Tabelog. It is located at the Hashigo-ro building at the intersection in Ningyocho. This restaurant is one of the three on the first floor and is quite noticeable. It is a long-established yakitori restaurant with its main branch in Osaka, serving authentic yakitori grilled over charcoal, using Kyoto's local chicken "Tanba Kurodori". For lunch, they offer teishoku and donburi, while for dinner, you can enjoy a course menu. The premium course includes appetizers, chicken liver, chicken sashimi, various grilled chicken skewers, dried tomatoes, zucchini, chicken suki, rice cooked in a clay pot with shimeji mushrooms and chicken broth, chicken soup, and dessert. Each skewer is carefully grilled over charcoal and served individually with options for salt or sauce flavors and rare cuts. The course ends with the elegant clay pot rice, allowing you to enjoy a refined course meal with drinks. This is definitely a restaurant worth revisiting.

Limited to Saturdays, Sundays, and holidays, they offer a clay pot-cooked egg rice bowl for 1680 yen. I visited around 11:40 and although the counter seemed empty, it was full on the first round and I had to wait for about 10 minutes. I had a half portion of the clay pot rice since I had just finished yoga. I'm not a fan of chicken wings. They have a wide selection of glass wines, so coming for dinner a la carte might be a good idea.

The restaurant is located on the first floor of a building with various eateries near the company. The space inside the building is quite small, with a counter and table seats. I was able to get in quickly as it was late. This place is a famous yakitori restaurant in Kansai, so I chose the yakitori rice bowl. It comes with soup and pickles. The main yakitori was juicy, tender, and delicious. The sweetness of the sauce was just right, and the rice went well with it. There were also some vegetables like shiitake mushrooms, and the portion was just right. Thank you for the meal.

In Ningyocho Hashigorou, we moved on to the second restaurant for yakitori after a French bistro. We ordered the "Yakitori 7 skewers" course as it was our first visit, which required a minimum of 5 skewers per order. We started with a glass of champagne for a toast and enjoyed the first dish, simmered bitter melon, which had a refreshing taste with a crunchy texture. The next dish, chicken and wasabi wrapped in pickled mustard leaves, captured the heart of a drinker with its soy sauce flakes. The palate cleanser, pickled ginger, was unlimited and enhanced with sesame oil and soy sauce, making it a perfect accompaniment to drinks. Starting with the first skewer of chicken breast, each skewer showcased meticulous preparation that brought out the natural flavors of the ingredients. The grilled leek with chicken and the chicken thigh with mustard offered classic and delicious flavors. The tritro skewer not only had great taste but also a unique texture contrast with mustard. Despite the fierce competition in Ningyocho for yakitori, this restaurant stood out with its innovative dishes. The bill for two exceeded 10,000 yen, slightly higher than the average price range in the area, but we look forward to returning to explore more of their menu. Next stop, the next restaurant!

"All-cashless, you can enjoy a bar-hopping experience at the alley 'Hashigo-ro' where you can indulge in Kyoto-produced Tanba black chicken with a meat texture similar to game meat on the first floor. The restaurant is renowned for its original exquisite grilling technique. The blissful yakitori grilled with their unique grilling technique is served in a course menu. To start off, a toast is made with a glass of Premol that has a fragrant ale aroma. The omakase course includes standard appetizers such as chicken skin and semi-dried tomato tataki, homemade ponzu sauce, and Fleur de Sel salt. The yakitori course consists of 7 skewers, including items like chicken breast and thigh, plum and shiso flavored chicken tenderloin, chicken meatball with plenty of vegetables, crunchy gizzard, tender neck, liver with mustard and pepper, and bonjiri. The vegetable skewer includes shishito pepper and okra with olive oil and Kagawa's Kamebishi soy sauce powder. I ordered the Mimumoro Cedar sake, which pairs well with their homemade pickled ginger. The chicken rice cooked in a chicken soup made from Niijiru Kirameki rice from Taka-cho, Hyogo prefecture, is a must-try. The glossy rice infused with rich chicken broth is delicious. For the second cup, they made a tamago kake gohan (egg over rice) and topped it with 'tamasumi,' a salt-cured egg yolk that has been sun-dried for 3 weeks. The ultimate dish is the chicken soup flavored only with salt, made from the rich soup of Tanba black chicken. For dessert, they serve a gluten-free Kobe fable with yogurt gelato. The opening special includes a welcome drink of Italian Spumante Larus until the end of August. In the premium course, one of the seven skewers is a rare part of Kyoto duck, which is offered as a special service until the end of August. It's a chic restaurant where you can enjoy a delicious and blissful moment. I would definitely like to visit again."

The yakitori of Tanba Kurodori, which has a meat texture like game meat, has a different texture and richness. Once you try Tanba Kurodori, you will understand. Omakase course for 5940 yen ★ Appetizer Chicken skin and semi-dried tomato tataki 2 types Enjoy thigh meat and breast meat with homemade ponzu sauce and crunchy salt. It melts on the tongue. ★ Yakitori 7 skewers and 1 vegetable skewer ・ Sasami Ume Soft sasami with plum shiso ・ Negima This is "Tanba Kurodori" Tooth feel, richness, meat quality, and texture are different and noticeable ・ Tsukune ・ Sunagimo ・ Seseri Tasmanian mustard from Australia is served. It has a low acidity and large grains. It goes well with seseri. ・ Kokoro (heart) You can tell it's fresh with just one bite. It's different. ・ Rīdovō The part around the esophagus of the chest gland. It is soft and juicy. It becomes addictive when combined with a rich sauce. ・ Mannenji Togarashi Olive oil and soy sauce powder make your mouth feel refreshed. And as a finale to the course ★ Chicken clay pot rice Among all the clay pot rice and tamago kake gohan I've had in my life, this has the best taste. It is cooked with a rich chicken soup that has been simmered for 8 hours. "Eat the first half as it is and the remaining half as tamago kake gohan," but I just want to eat as much as I want. It's an irresistible deliciousness with a rich taste as if butter were added. It is cooked with rice from Taka-cho, where there is a large temperature difference. Furthermore, when you make it into tamago kake gohan, they will shave and sprinkle a salt called "Tamasumi" right there. The person who came up with this idea is definitely a genius. (It is a time-consuming process to pickle egg yolks in salt for 2 weeks and then sun-dry them for 3 weeks) ★ Chicken soup The rich soup of Tanba Kurodori has a rich umami flavor that doesn't seem to be seasoned with just salt. ★ Dessert This was a gluten-free Kobe Fableton. For drinks, I had a highball, Heki, and Marusara, a brandy-like, sherry-like liquor. This was also a drink that I definitely want to try. It was a surprising drink that made me say "Delicious." I had it with soda first, then wanted to try it straight, so I had more. Until the end of August, you can get a free welcome drink of Italian sparkling wine, LARS. I would like to repeat this experience.

In July, a new establishment called "M's Cross Ningyocho" opened at the Ningyocho intersection in Tokyo. The "Hashigo-ro" (multi-floor building) features a variety of local thriving businesses as well as 18 unique and up-and-coming shops from Hokkaido to Okinawa. On the first floor of the Hashigo-ro, I visited the branch of a renowned Kansai restaurant "Nonotori" which has been in business for 25 years. The menu included a premium course featuring Tamba black chicken, with dishes like chicken skin and semi-dried tomatoes with basil sauce, assorted chicken sashimi, and a variety of grilled chicken skewers. The ambiance was stylish with both counter and table seating options. The grilled chicken, using Tamba black chicken and Kishu Binchotan charcoal, was delicious. The staff were also very friendly. Thank you for the wonderful meal!

I visited for lunch before 1 pm on a regular day. It was quite empty. Other restaurants were also quite empty. I ordered a yakitori rice bowl lunch for 950 yen and a draft beer from noon. When they brought the beer, they said "Cheers" to me. Even though it was daytime, haha. The yakitori bowl didn't have a variety of toppings, just chicken thigh and green pepper with egg sauce. It was delicious and went well with the rice.

There is a new yakitori restaurant on the first floor of the newly built Hashigo building in Ningyo-cho. It is completely cashless, and if you order individual items, you must order at least 5 skewers per person. Despite this restriction, the chicken skewers such as chicken breast, tail, meatballs, thigh, and leek skewers were all delicious. The highball was also tasty, although the prices were a bit high. Overall, it was a delicious meal.

I had lunch near the office. There is a restaurant on the first floor of a complex building called "Hashigo-ro" that recently opened at the Ningyocho intersection. I was able to get in without waiting around 12:10 on a weekday. I ordered the "Yakitori Donburi Lunch" (950 yen). They offer free extra rice, but I decided to keep it normal to maintain a good balance with the toppings. I eagerly waited as they grilled the yakitori right in front of me, and surprisingly, it was served quickly. The yakitori donburi was delicious. There are quite a few good yakitori restaurants around Ningyocho, but it's nice to have a place where you can easily go in and enjoy a meal at a reasonable price.

I went to Hashigo-ro again. I've been going there twice a week since it opened. It was so hot that I arrived sweating, so I had a highball. Unfortunately, they had already sold out of the limited 10 servings of egg over rice cooked in a clay pot, so I had yakitori with pickles, soup, and rice for 1,380 yen. It was delicious, but I still prefer Edoro next door, especially on Sundays. Of course, Momofuku is in a league of its own. The flavor at Hashigo-ro is a bit too strong, or maybe there is too much sauce. There are many delicious yakitori restaurants in Ningyocho. Next time, I want to try the limited lunch and regular yakitori. Sparkling wine is being served for free until the end of August at night. #M's Cross Ningyocho

Charcoal-grilled specialty yakitori restaurant with a lot of attention to detail. Inside a building where many interesting restaurants are located, called "Hashigo Rou (M's Cross Ningyocho)," there is a place called "Nonotori" on the first floor. There were many tempting restaurants that seemed perfect for bar hopping. Until the end of August, as part of the grand opening celebration, a welcome drink of Italian sparkling wine, Larus, will be served for free. Also, the premium course includes a rare part of Kyoto duck in one of the seven skewers until the end of August. The omakase course includes appetizers, two types of tataki, seven skewers of yakitori, one vegetable skewer, chicken broth rice in a pot, chicken soup, and dessert. First, a special ginger to go with the yakitori is provided, and it's refillable! The appetizer consists of chicken skin, semi-dried tomatoes, and herbs, giving off a chic Italian vibe. All chicken meat used is from Tanba Black Chicken. The "two types of tataki" include thigh and breast meat, allowing for a comparison of their moist textures. The "sasami plum" is semi-raw, giving a fluffy texture. The "negima salt-grilled" is best enjoyed with a squeeze of lemon. The "tsukune" is plump and soft. The "liver" uses grapes and pepper from Wakayama Prefecture. The "gizzard," "seseri," and "bonjiri" are all delicious, with bonjiri being juicy and fatty. The "manjano chili pepper" is paired with soy salt, making it enjoyable even for those who don't like spicy food. Finally, the highlight is the "chicken broth rice in a pot"! Made with "Nijinonirameki," a derivative of Koshihikari rice, cooked in chicken broth and salt for 8 hours. Topped with egg yolk and karasumi, it becomes a luxurious dish. The chicken soup is also served alongside. The dessert is a "fableton" with yogurt sorbet, offering a refreshing and sweet treat.

I visited a newly opened building and restaurant for lunch. I had the grilled chicken rice bowl. You can choose to have the rice in a large or small portion for free. The space in the restaurant is a bit narrow. It mainly has a counter and a few table seats. I went before lunchtime and didn't have to wait in line. I'm not sure about the evening, so I plan to try it out again.

A new hidden gem, the renowned yakitori restaurant "Nonotori Ningyocho" has opened in the station building directly connected to Ningyocho Station! Today, I had the pleasure of enjoying the Standard Course at this restaurant, which opened on July 6th (Thursday). The welcome drink included a complimentary Italian sparkling wine (Spumante), which was a delightful touch. To start, we had the appetizer. The marinated chicken skin and tomato had a refreshing taste with a perfect balance of umami and sweetness, making it a fitting beginning to the meal. Next, we tried two varieties of tataki served with a special ponzu sauce and French salt. The tender texture and light seasoning of the breast and thigh meat tataki were exquisite, leading us into the main yakitori dishes. The yakitori and vegetable skewer course was a colorful array of skewers. Each skewer, from the fluffy tsukune to the juicy negima, the flavorful sunagimo, and the rich liver, was a masterpiece showcasing the essence of yakitori. Other highlights included the shishito peppers, bonjiri, and seseri, each offering a unique and delicious experience. The Tasmanian mustard on the seseri added a special touch. For the main course, we were served chicken broth clay pot rice. The rice cooked in chicken broth was shimmering with flavor, and the smoothness reminiscent of butter was irresistible. Adding the rich egg on top created the ultimate egg over rice dish, a true indulgence that you won't forget once you try it. After savoring a simmered chicken soup, we enjoyed the dessert, a fabulously French toast-like far breton. This traditional French pastry was a stylish and delightful way to end the meal. I am now intrigued by the more luxurious Premium Course, which includes rare parts of Kyoto duck until the end of August. The drink menu is also extensive, offering a wide selection of wines, champagnes, beers, and sake, with the option to enjoy a pairing set. Whether you want to fully experience the courses or simply enjoy a casual drink, this restaurant is perfect for yakitori enthusiasts. Indulge in the textures, aromas, and flavors of expertly prepared yakitori dishes and enjoy a memorable dining experience!