Today marks my 5th visit to this restaurant since it relocated. Known as one of the top yakitori restaurants in Kansai, it has been awarded the SILVER by Tabelog. What sets their yakitori apart is the fact that it is cooked over charcoal, giving it a unique smoky flavor. Especially when seasoned with salt, the aroma is truly exceptional. While there are many yakitori restaurants in Kansai that use Kishu Binchotan charcoal, not many can achieve the same level of charcoal flavor as this place. The tsukune and momo meat are not only juicy but also bursting with flavor. The skilled chef, who trained at renowned Japanese restaurants like "Kimodou" in Tokyo, continues to evolve and impress with each visit. I made a reservation for 9 p.m. and started with beer followed by cold sake. The yakitori, cooked over charcoal as always, was outstanding. The highlight of the evening was the Seven Valleys Duck, a speciality ingredient also used in high-end French restaurants like YAKITORI 燃 es. The perfectly cooked duck was reminiscent of a main dish at a fine French restaurant. The chicken cutlet rice bowl at the end was also exceptional. Here is what I had: - Grilled chicken breast with wasabi and soy sauce-marinated greens - Chicken wonton sprinkled with sesame seeds - Various yakitori skewers including harami, shingara, and vegetables - Chicken salad for palate cleansing - Mini shiitake mushroom - Chicken gizzard - Chicken tail - Chicken oyster - Sunazuri (gizzard skin) - Seven Valleys Duck (roast and thigh) - Bonjiri (tail meat) - Harami (diaphragm) - Tsukune (chicken meatball) - Additional quail and chochin (lantern) - Chicken and seafood Chinese noodles - Blancmange with macadamia nut oil - Hinai Jidori chicken egg rice bowl - Chicken cutlet rice bowl The chicken cutlet, cooked at a low temperature, was perfectly done. The chicken and seafood Chinese noodles were even better than what you would find at a regular ramen shop. The blancmange with macadamia nut oil was a delightful way to end the meal.

It's hard to get a reservation, but it's definitely worth going! I was recommended to go because I love yakitori, and I'm so happy about it. The exterior and the path to the entrance already exude deliciousness. There are only 10 seats at the counter. There is also a cellar and the glasses are lovely. I'm already excited. The chef and staff are all lively and have good smiles. We enjoyed a two-hour meal in two parts. Every skewer was delicious. You can choose between ponzu and soy sauce for the grated daikon. With additional skewers and the finishing rice dish, I was full! They are currently not accepting reservations over the phone.

Opened in February 2016 and awarded a Michelin star in just one year, this is the top yakitori restaurant in Kansai. The owner, Yoshitomo Ishii, trained at the Kobe Japanese restaurant "Kimoto" and the Osaka yakitori restaurant "Ayamuya" before opening "Torisho Ishii" with the goal of creating a unique yakitori restaurant that combines Japanese cuisine and yakitori. Ishii has a close relationship with "Kasahara," another famous yakitori restaurant that opened in Tokyo in December 1999, also from Kimoto. The grilling technique at Torisho Ishii is not rare, but the gentle heat leaves the surface soft and the chicken's juices and fat beautifully intact, resulting in an elegant finish. For the closing dish, there were four options, but this time I ordered the egg over rice and chicken cutlet bowl. The chicken cutlet bowl was new to me and incredibly delicious. Another fantastic meal tonight. [Order] - Omakase Course: 14,500 yen - Appetizers: egg custard, liver pate, fig monaka, herb and roasted chicken spring roll - Grilled skewers: hugging, whispering, neck, new ginkgo, negima - Chicken breast cutlet, self-fuel route, heart, Hase duck, tsukune, liver - Closing: soy sauce-marinated egg over rice [Additional] - Chochin, soliles, baked Caciocavallo cheese

Finally, I was able to find a reservation on the dedicated booking site that matched my schedule, and I made the trip from Tokyo for my first visit. I arrived just in time for the first seating, but unfortunately couldn't get in until the last minute. To make matters worse, my main phone broke right before, so I couldn't use it. Despite this, I decided to proceed with the meal. I had to go with the chef's choice course, and towards the end, I added some extra dishes and a dessert. The flow was similar to the sister restaurant in Tokyo, so it was easy to follow for those who have been there. The drink prices were about 20% cheaper compared to the Tokyo branch, which was quite reasonable. Perhaps it's due to the difference in the local market. Everything was delicious, and my friend was truly impressed. We added dishes like white liver, chochin (lantern fish), and caciocavallo cheese. For the final course, I debated between noodles and opted for oyakodon, while my friend chose ramen. One thing that bothered us was that the staff would take away drinks with some liquid left in them, which seemed wasteful. My friend found it strange, but we didn't want to make a fuss. Also, it may have been a one-off incident, but one piece of meat came out slightly burnt, which was disappointing. I've seen the chefs at Torishiki carefully cut away any burnt parts while cooking, so it was unexpected. Nevertheless, the meal was delicious, and I would like to visit the main branch or the Jr. branch on the 2nd floor if I have the chance. Thank you for the wonderful meal!

The atmosphere of the chic old folk house building with a black wall exudes a secret base-like aura. Opening the door with no sign, you pass through a gravel path to find a 10-seat counter. Sitting in the crisp space, you can't help but feel excited for the start of the meal. First, a toast with a highball! The colorful appetizers include herb salad, roast chicken spring rolls, liver pate, and figs in a cream puff. The playful presentation of the appetizers, filled with the beauty of kaiseki cuisine, sets the tone for the meal. The salad, roast chicken, and other surprises make the start of the meal exciting. The bread is so fluffy and perfectly baked, bursting with flavor when you bite into it. The omakase-style course offers not only yakitori but also other dishes, keeping the excitement high. The bite-sized dishes make it easy to enjoy the variety of items. The crispy fried chicken breast with onion and tomato sauce is a delight, as is the duck with a spicy pepper sauce. The richness of the duck meat paired with a crisp flavor is enhanced by the red wine. For the finale, we added all the additional items: soy sauce-marinated egg yolk, chicken broth tea pickles, oyakodon, and chicken ramen. The oyakodon with its fluffy and creamy egg, along with the delicious chicken ramen, is a luxurious and fantastic meal. Highly recommended!

Lunch at the extremely hard-to-reserve restaurant "Torisho Ishii" in Osaka for the first time ☀️ Tabelog 4.33 Tabelog Award 2023 silver Tabelog Top 100 2023 Yakitori WEST - Lightly smoked edamame with a sweet smoky aroma that is irresistible - Shredded cabbage with sesame dressing for a palate cleanser - Hug-hugged chicken breast meat ❤ with mountain wasabi. Amazing! Incredibly juicy and rich in flavor, unlike any yakitori I've ever had! Goes perfectly with cold sake - The various skewers such as seseri (chicken neck), shiitake mushrooms, and fire-roasted ginkgo nuts are all excellent, filling your mouth with flavorful juices - Chicken and corn rice steamed with caviar and the sweetness of corn complement each other well - Sand liver, chicken wing tips, and chicken breast cutlet with pickled sardine tartare. The tartare is incredibly delicious and can be a great sake accompaniment on its own - Hokkaido asparagus from Jet Farm, with a rich flavor and sweetness, and a refreshing aroma - Negima (chicken thigh with leek), cartilage of the neck, harami (skirt steak) with wasabi, and tsukune (chicken meatball) with salt added were all incredibly delicious. Unfortunately, they were out of chicken tail and quail eggs, but these three additional items were divine - For rice dishes, we selected soy sauce-marinated egg yolk, oyakodon (chicken and egg rice bowl), chicken broth tea-soaked rice, chicken curry, and chilled chicken noodles. I had the oyakodon, while my companion had the chicken broth tea-soaked rice, both were deliciously flavorful and satisfying - For dessert, we had Ishii's special macarons ❤ Thank you for the wonderful meal! Wow, this was the best yakitori I've ever had! It's a highly sought-after restaurant, but I would love to visit for dinner next time #Osaka #OsakaGourmet #OsakaLunch #TorishoIshii #Yakitori #GrilledChicken #Tabelog #Foodstagram #WantToConnectWithFoodies #WantToConnectWithYakitoriLovers #HardToReserve #HardToReserveRestaurant #ExtremelyHardToReserve #HiroshimaGourmet

This was my second visit to Torisho Ishii in Osaka. The course consisted of 14 dishes plus a final dish, and I also ordered 2 skewers (chouchin, soliles) as an addition. I chose the cold noodles as the final dish, which is seasonal and changes every month. Every dish from start to finish was delicious. I look forward to my next visit.

The restaurant felt uncomfortable. Despite being a first-time meeting, for some reason they were speaking informally. I'm not sure if it's because they are younger or if there was something I did to upset them. The person I went with is someone who usually reserves yearly, but we didn't talk at all. They were just talking with the people next to us about a completely different restaurant. I wish they would consider how I felt while eating. This restaurant was not a good fit for me.

#1 Osaka Yakitori Dining Log The Yakitori Course, starting from 3:40 PM, was exceptional. We added Gingko Nut Cutlets to our order, along with Oyakodon. You can also order two other items in addition to these. The Tamahimo and Cachucha were delicious. The dessert, Macaron, was incredibly tasty.

◆LocationLocated in a quiet residential area in Azabu. It had a hidden gem-like atmosphere. About a 7-minute walk from Azabu-Juban Station.◆AtmosphereThere were both a counter and private rooms, and it was very calm. Mostly couples were there, and for some reason, many of the men were wearing black-framed glasses or thin-rimmed sunglasses, which made me want a pair of black-framed glasses. But it was a relaxing atmosphere and you could have plenty of conversations.◆FoodEveryone starts the course meal at the same time. It includes chicken pate, about 10 skewers, and a choice of dishes like oyakodon, ramen, or chicken chazuke for the finale. The skewers are grilled right in front of you, so they are delicious and piping hot.◆PriceIt cost around 30,000 yen for two people. Personally, I don't think the cost performance was very good.

The yakitori at this restaurant was amazing and provided a wonderful time. I have been coming here since the Fukushima days, and I feel like the quality keeps getting better. While the cost performance may not be the best for yakitori dishes, the value is definitely worth it, which is why I keep coming back. Not only the yakitori, but also the appetizers and the finishing dishes are all delicious. The owner, Mr. Ishii, has a genius way of grilling and cooking the yakitori, which I believe is what makes them so delicious. I am looking forward to my next visit.

The top yakitori restaurant in Kansai that has won a Michelin star! They also shine with a Silver rating on Tabelog, and the rumors have been circulating for a while. I have been invited multiple times but never had the chance to go until now, finally fulfilling my wish to visit "Torisho Ishii." This time, thanks to the kind invitation of a lovely couple I adore, I made my first visit. The restaurant is located in Nishi-Temma, close to Naniwabashi Station and Minamimorimachi Station, making it a popular area for foodies in Osaka. The monochrome house looks like it was cooked over charcoal. The traditional Japanese modern appearance is elegant and impressive! The entrance with water-splashed pebbles and glossy black granite floors create a sophisticated atmosphere. The single board counter with a soft touch is reminiscent of a sushi restaurant. The head chef Ishii, who adjusts the charcoal fire, was there. I had the pleasure of dining with him at a sushi restaurant before, and seeing him in his crisp white work clothes, standing confidently in the kitchen, made him even more reliable and impressive! I am excited with high expectations. Course 13200 yen, additional options available. Steamed chicken and edamame puree, Hugging body (Amakusa Daio), Kinu sesame cabbage salad (you can have seconds), Seseri (Hinai Jidori), Saezuri (Amakusa Daio), Sunagimo edamame, Chicken and softshell turtle dumpling soup, Golden needle vegetable, Island okra, Otanfuku, Smoked chicken with blue cheese, Ponjiri, Negima, Harami, Tsukune, Kachogabaro baked by Yoshida Ranch (additional), Chouchin (additional), Soupless tantanmen with stick chicken (finale), Dessert (blancmange). The restaurant mainly uses top Japanese local chickens such as Amakusa Daio, Hinai Jidori from Akita, and Kumano Jidori. The head chef Ishii maximizes the potential of the chickens and skillfully "grills" them. The photogenic sizzle! The bursting umami in your mouth when you bite into the irresistibly delicious fat is just too good. The female-friendly forks were provided, but they were not needed! This is the essence of yakitori! Please dig in and enjoy. The drinks I had were Kirin Ichiban Shibori (bottle), Tanaka Rokugo (Fukuoka), and Ichibai Suisei (Akita). The quick and attentive teamwork of the apprentice and staff members is the treasure of this restaurant. They say this year will be the hottest summer on record. I enjoyed the ultimate yakitori and beer, a summer tradition, ahead of time! How luxurious it was. Thank you for the exquisite time. Thanks to the M couple who made the reservation and everyone I had the pleasure of dining with. It was a wonderful meal.

I was taken to a very popular restaurant that is hard to get a reservation at! The atmosphere of the restaurant got me excited even before tasting the food. Various dishes came out during the course meal, and everything was delicious. I haven't been to many high-end yakitori restaurants, but the quality of the food justified the price. The drinks weren't too expensive either, so I look forward to the day when I can go back again. I'll keep accumulating good deeds every day in the hopes of being taken there again!笑

Courses and drinks cost around 15,000 yen per person. No waiting time for reservations. They offer dishes like grilled duck, warbler, chicken wings, green onions, tail meat, meatballs, and skewers. The grilling is excellent. Overall, the food is delicious, but the grilled duck is tender and juicy, which I really enjoyed. The chicken wings have a rich egg flavor that lingers in your mouth, making it delicious. I would definitely want to visit again.

Known as the "Yokozuna of the Yakitori world" in Osaka, Torisho Ishii has earned one Michelin star. Sitting at the counter, facing Chef Ishii, you can feel the wealth of experience silently speaking to you. The grilled chicken here is more than meets the eye - it's juicy and tender, with a perfect balance of flavors. The texture is chewy and bouncy, and the aroma of charcoal grilling blends beautifully with the meat's umami. Freshly grated wasabi helps cut through the richness of the meat and enhances the delicate flavors of the chicken. Each skewer served here is full of energy, focusing on quality rather than quantity, with premium Akita Hinai Kogen Jidori and Kumamoto Jidori as the stars. Wine pairing knowledge is not necessary here - simply convey the type of wine you enjoy, and they will expertly select the perfect match for your meal. The attentive service and hospitality make it worth the months-long wait for a reservation. I would wait six months just to dine at Torisho Ishii again! (laughs)

I traveled to Osaka to visit Tori Shokunin Ishii for OMAKASE. I made a reservation and planned my Osaka trip. I have been to Ishii Hina in Tokyo, but this was my first visit here. The grilled dishes and salt seasoning were perfect! The portion sizes were just right for me, as I don't like large portions. I bought curry as a souvenir on my way back. Thank you for the delicious meal.

Located in Nishi-Temma, Kita-ku, Osaka, this restaurant has won The Tabelog Award 2023 Silver and is selected as one of the top 100 yakitori restaurants in 2023. Thanks to an invitation from Mr. M, I visited the restaurant for the second time since last December! Thank you as always! The dishes I enjoyed are as follows. We started at 3:00 pm, and since I had already had some bread in the morning and skipped lunch, I was just starting to feel hungry, which was perfect timing! The omakase course (tax included 13,200 yen) included additional items and drinks. Here are my thoughts on each dish with ratings: ☆: Impressive, ◎: Love it, 〇: Like it, □: Average, △: Not quite my taste. [Photo 1] Steamed chicken breast and corn with edamame puree: ◎ The chicken flavor really stood out in this dish, despite being buried under the edamame puree. The sweetness of the summer corn was also delightful! [Photo 2] Hugging meat (salt): ☆ The hugging meat arrived promptly! The rich fatty flavor bursts in your mouth and disappears smoothly without feeling greasy. It's a skewer that will make you smile! [Photo 3] Cabbage with sesame dressing: ◎ A refreshing cabbage dish with colorful sesame seeds that I couldn't help but keep eating in between other dishes! [Photo 4] Seseri (salt): ◎ The juicy fatty flavor of the seseri intensified with each bite! [Photo 5] Saezuri (tare): ◎ A flavorful and chewy dish with a satisfying crunch! The aroma of the tare sauce was also irresistible! [Photo 6] Sunagimo (gizzard) edge: ◎ The crunchy texture was amazing! It paired wonderfully with the refreshing taste of fresh shichimi pepper! [Photo 7] Chicken and softshell turtle dumplings: ☆ A perfect combination of chicken and softshell turtle flavors! The dumplings were exquisite! [Photo 8] Kinuira (golden needle mushroom): 〇 A lily flower bud with a subtle sweetness, minimal bitterness, and a crunchy texture that was enjoyable! [Photo 9] Island okra: 〇 A soft and round island okra with a pleasant sweetness and no stringiness, perfect for the hot summer! [Photo 10] Otafuku (salt): ◎ A lean and fatty dish with a crispy surface and a juicy, chewy texture! The lemon worked wonders with the rich fat content, which never felt heavy. This was a common theme throughout the meal, and it was fantastic! [Photo 11] Smoked chicken with blue cheese: ☆ The rich fatty flavor of the skin, smoky aroma, and the addition of blue cheese created a delicious dish that lingers on your palate! [Photo 12] Bonjiri (salt): ◎ The crispy surface cracked open to reveal a juicy and tender fatty goodness! [Photo 13] Negima (tare): ◎ Both the leeks and chicken were incredibly juicy! The perfect balance of tenderness and elasticity was irresistible! [Photo 14] Harami (salt): ◎ While beef harami is from the diaphragm, chicken harami is from the abdominal muscles. It was surprisingly tender and juicy! The generous amount of wasabi had a pleasant fragrance and a subtle kick. [Photo 15] Tsukune (salt): ◎ A very tender and fluffy tsukune! You could choose between tare or salt, and I selected salt this time. It allowed me to enjoy the sweetness and aroma of the chicken! [Photo 16] Sasami (salt) (additional): ☆ A perfectly cooked half-rare sasami with the unbeatable combination of mountain wasabi! It was juicy, tender, and moist, a delightful sasami! [Photo 17] Liver (salt) (additional): ☆ I had to add liver! It was incredibly rich and creamy without any unpleasant liver flavors, just pure indulgence! [Photo 18-19] Chochin (tare) (additional): ☆ Another must-add item! When I bit into the kinkan, the rich yolk burst out! The part with the stringy texture was significantly more delicious than the one I had last time! Finale [Photo 20] Basil chicken burger: ◎ Juicy chicken with basil and tomato. It's a combination that can't go wrong!

I was fortunate enough to visit for the third time. I was excited and happy from the moment I was invited. Thank you so much! On this day, I arrived at the restaurant without relying on Google. I sat at the counter seat and the happy time began. The course for the day included steamed chicken breast with corn and edamame puree, which was incredibly delicious. The chicken breast was juicy and the corn added a nice touch. The yakitori dishes were all amazing, from the Abrazo (Amakusa Daio) to the Tsukune with chicken and softshell turtle broth. The concept of yakitori completely changed for me. Everything was incredibly delicious. The finale was a choice between five options, and I chose the oyakodon, which was also delicious. The basil chicken burger was a great addition. The whole experience was filled with happiness and excitement. Thank you to the organizer and everyone who joined me.

"Ishi I" @ Osaka, Osaka Prefecture I had the opportunity to visit here after a year and a half. During this time, Chef Ishii has also expanded to Tokyo and is full of momentum. Personally, I was looking forward to visiting Ishi I again after being taught the deliciousness of yakitori here. I am truly grateful to the organizer who always invites me to such valuable gatherings. Thank you very much as always. Today, we had a total of 11 skewers including vegetable skewers! The vegetables served here are very delicious and really elevate the mood. Let's get started. 1. Steamed chicken breast with corn, edamame puree, and potato chip crumbs - A rich edamame puree wrapped in steamed chicken, with the saltiness and texture of potato chips adding a nice touch. The chicken is moist and flavorful, making it a great start to the meal. 2. Amakusa Daioh "Dakimushi" with wasabi - A delightful dish with overflowing fat and umami from between the skin and meat. The moist meat and crispy skin are cooked perfectly, making this dish a must-try. 3. Hichinichiken seseri - Lighter in fat and umami compared to others, but the texture is great. Seseri has a good chewy texture. 4. Amakusa Daioh "Saezuri" (dining room) - A unique texture that is interesting. It offers various textures in one piece. 5. Chicken gizzard with fresh shichimi pepper - The chewy texture of the gizzard is unique! The fresh shichimi pepper with a hint of citrus pairs well with the juicy gizzard. 6. Chicken and softshell turtle broth dumplings - The combination of chicken and softshell turtle enhances the umami flavor. The dumplings are also delicious. 7. Golden needle vegetable - A refreshing and sweet vegetable skewer, a perfect palate cleanser. 8. Okinawa-grown island okra - The round and firm okra has a good sweetness and stickiness, a nice vegetable skewer in between the chicken skewers. 9. Otafuku (lymph) with lemon - A dish with rich fat. Squeezing lemon adds a refreshing touch, making it a treat for fat lovers. 10. Smoked chicken with blue cheese - A favorite dish with a great balance of fat and smokiness. The addition of blue cheese enhances the richness, making it incredibly delicious. 11. Ponziri - A skewer with a crispy exterior and a tender interior. The fat is very delicious. 12. Harami with wasabi - Enjoy the fragrant wasabi with the firm texture of harami. 13. Tsukune - A fluffy and delicious tsukune, a reliable skewer. 14. Soriresu - A must-try additional skewer. A favorite part with a muscular texture and overflowing juiciness. 15. Liver - A delicious skewer with a soft and juicy texture, and rich umami. 16. Chouchin - A must-order when visiting Ishi I. The creamy and rich yolk is irresistible. And the stringy texture adds to the enjoyment. Overall, the meal was fantastic with a variety of delicious skewers and great flavors. Thank you, Ishi I, for the wonderful dining experience.

I made a net reservation for 18:00 on the weekend. It is a popular restaurant that has been awarded one star in the Michelin Guide Osaka 2023 and is listed in the "Tabelog Yakitori Top 100 2022". The restaurant is located about a 6-minute walk from Keihan "Naniwabashi Station" and is a renovated traditional house. It has been winning awards continuously since 2021. The restaurant, opened in June 2020, has a calm setting with a total of 10 seats. The owner, Yoshitomo Ishii, and 4 staff members were managing the place. This time, I ordered the "Omakase Course for 13,200 yen". Here is the content and evaluation: - Outstanding: Chicken breast with edamame puree and potato chips - Chicken tenderloin (salt) - Cabbage for refreshing the palate - Tsukune with perfect grilling - Chicken neck meat with a chewy texture - Chicken wonton with a burnt taste - Smoked chicken with a hot and chewy texture - Chicken bonjiri with blue cheese - Grilled chicken hearts and livers - Grilled chicken stomach with a fatty and juicy taste - Chicken gizzard - Chicken meatball - Chicken meatball in an oval shape - Spicy Tan Tan noodles as the final dish For dessert, there was Blancmange and Sapporo beer in a unique glass. The atmosphere had no background music. The customers were mainly professionals, business owners, university professors, and nightlife enthusiasts. The restaurant was packed with about 40% female customers. At the time of posting, the Tabelog rating was 4.32, making it the second-best yakitori restaurant out of 31,989 in Japan. They source female chickens from top brands like Amakusa Daio and Hinai Jidori and cook them expertly to showcase the charm of yakitori to the world. Thank you for seeing me off until I disappeared from view and thank you for the delicious meal!

"Ishii Torisho" is my favorite yakitori restaurant! No, it's a chicken cuisine restaurant! But also a yakitori restaurant! I have been visiting regularly since being introduced by a friend who is always the organizer. This time, in July, we enjoyed summer chicken dishes! The chef, Mr. Ishii, proudly told me about his successful diet when I asked if he had lost weight. Today, he was in his usual spot in front of the grill, skillfully cooking the beautifully skewered yakitori. Let's enjoy the wonderful feast prepared by Chef Ishii! Here is a summary of the dishes and drinks we enjoyed: - Chicken breast steamed with corn and edamame puree topped with ultra-thin potato chips - Tori-dori (chicken breast) with wasabi - Shredded cabbage with colorful sesame seeds - Tori-dori (chicken thigh) - Grilled okra - Chicken wonton with turtle soup - Tori-dori (chicken thigh) with green onions - Tori-dori (chicken gizzard) - Smoked chicken thigh with blue cheese - Tori-dori (chicken belly) with wasabi - Tsukune (chicken meatballs) with salt and sauce - Additional skewers: chicken liver, chicken heart, chicken back liver, and chicken tail - Tamago ketchup rice for dessert. The meal was accompanied by various drinks, including Sapporo Black Label, Kyoto Fushimi Junmai, Akita New Government Junmai Ginjo, and more. The experience was truly delightful, with each dish showcasing the unique flavors of the chicken prepared by Chef Ishii.