Facing Kyobashi Station, walk under the elevated tracks towards Temmabashi. At the end of Kyobashi Mall, turn south at the corner where the police box is located (towards the Second Neyagawa direction) and pass under the Keihan elevated tracks. Walk along the elevated tracks for a while, then turn left at the alley between the standing bar "Flamingo" and the takoyaki shop "Sasuke," and you will find the restaurant on your right. It may look like a typical yakitori restaurant from the outside, but if you look closely, you'll see the words "Nagasaki Champon" on the curtains and signboards. Inside, there is a counter on the left. There are no table seats, but there are rooms on the second floor for banquets. The handwritten menu on the whiteboard in front of the counter includes not only yakitori but also Nagasaki dishes such as braised pork, Nagasaki kamaboko platter, champon, and plate udon. The restaurant is run by a couple from Nagasaki, so you can enjoy authentic Nagasaki flavors using ingredients imported from Nagasaki. The friendly landlady is a good conversationalist and can share various stories, including her experiences growing up in Nagasaki. The large plate of plate udon on the menu was particularly delicious, served with Nagasaki-style Worcestershire sauce for added flavor. The peach-colored kamaboko and hearty braised pork were also highlights. While you may not be able to experience the full range of traditional Nagasaki banquet dishes here, you can still enjoy unique dishes that blend Japanese, Chinese, and Dutch culinary influences. The restaurant's eclectic cuisine may leave you feeling like Ryoma Sakamoto, who famously remarked, "I don't quite understand this." Check out the video I made of the dishes we tried: https://youtu.be/p3zgGCa8vjY

Located next to a vocational school in the Katamachi area of Kyobashi, Torisho is a yakitori restaurant run by an owner from Nagasaki. In addition to delicious yakitori, you can also enjoy authentic Nagasaki champon. Torisho, 2-9-19 Katamachi, Miyakojima-ku, Osaka City, Osaka Prefecture.

As a longstanding yakitori restaurant in Kyobashi, they have a sign advertising yakitori and champon. Why? The answer becomes clear once you step inside. This place is all about Nagasaki, offering yakitori along with Nagasaki ingredients. The yakitori is easy to eat with a light sauce, and they have a wide variety of dishes. There is also a second floor with decent seating capacity. Don't miss out on the champon and plate udon. You won't be disappointed with the finishing touch!

If you're going with two people, let's order a small plate of udon noodles! The plate of udon noodles was amazing! The grilled chicken skewers were also delicious. Highly recommended.

I like the gap of having Nagasaki dishes at a yakitori restaurant.

On a regular night, we visited this old yakitori restaurant located in a quiet area near Kata-machi. There were a few customers at the counter when we arrived. We ordered various yakitori skewers such as moon-viewing grated yam, red chicken sashimi, skin, gizzard, grilled chicken, and cartilage, each priced at 120 yen per skewer. The yakitori was slightly undercooked and had a traditional, rich flavor. The red chicken sashimi was firm and flavorful, possibly from an older bird. It was served cold, either cold-seared or seared and then chilled. We wanted to order more yakitori, but the strong smell of cigarettes from other customers made it uncomfortable for us to stay, so we left. The draft beer was Asahi Super Dry priced at 470 yen.

After leaving Hashima, I was led by my senior to a place without any prior information, just diving in. Last time at Base, we only went to one place, but this time, I wonder if the alcohol hasn't hit yet? (laughs) I'm still full of energy. Unlike Hashima, this place has a wide selection of local sake, so I made up for what I didn't drink there. I looked for a brand I hadn't tried before on the menu and ordered: - Hanahimezakura Junmai Sake / Kondo Shuzo (Shin-Imabari City, Ehime Prefecture): Glass / ¥580 Established in 1878, the brewery is located near a place selected as one of the best spring water sources in the Heisei era in the prefecture. After a hiatus of 8 years, the current 5th generation revived the brewery, and from 2008, they have won the gold award at the national new sake competition for 5 consecutive years. They use locally suitable sake rice "Matsuyama Mitsui" in all their brews, and ferment with Association No. 7 yeast from the "Masumi" brewery in Nagano, creating a balanced taste of rice flavor and aroma. - Namidai Tokusen Junmai "Nama Ippon" / Harada Shuzo (Higashiura-cho, Chita-gun, Aichi Prefecture): Glass / ¥580 Established in 1855, the brewery is located in the birthplace of Tokugawa Ieyasu's birth mother. They brew using local sake rice "Wakamizu" polished to 70%. I ordered it warm, and maybe the rice flavor will be even more pronounced. - I also ordered yakitori chicken thighs, hearts, and skin. Even though I came here on a whim, the food as a side dish is delicious enough. This is definitely a place you can use from the first stop.

I attended a company banquet at this restaurant. It is run by a couple from Nagasaki, so you can enjoy Nagasaki cuisine here. They served various dishes including sashimi, but the plate udon that came out on a large plate was especially delicious. When you pour the Worcestershire sauce that is likely sold in Nagasaki on top, the taste changes and surprisingly delicious. I would like to come back here again to enjoy a leisurely drink. I am curious about the "Nagasaki Champon" listed on the menu.

Now, for the company's regular banquet, meat-loving girl No.2, K, made the choice this time. The location is on the outskirts of Kyobashi Mall, a place that has seen a lot of changes recently (new shops opening and closing), with a noticeable red sign. Upon entering the restaurant, I thought there was only a counter, but there are actually rooms on the second floor as well, suitable for groups. This time, we opted for à la carte instead of a course menu. The appetizer was nostalgic spaghetti Napolitan, followed by a salad and horse meat sashimi with beef and asparagus - with hints of Chinese cuisine. The fried chicken with cheese was visually appealing, and the spicy pork belly was flavorful. The small shrimp tempura seemed to have a Japanese twist to it. The yakitori came with sauce, but I also wanted to try it with salt. Now, the specialty of this restaurant is the jumbo plate of udon! I've seen various udon dishes, but a jumbo size like this was a first for me (laughs). To end the meal, we had champon noodles. Oh, I ate too much (laughs).

Kyobashi Yakitori offers delicious yakitori, champon, and plate udon.