I finally got to go to this place recommended by my senpai. I had the sashimi course with skewers. It's nice not having to worry about what's coming next with the skewer course, it's exciting to wait for the next dish. The sashimi portion was just right, enough to whet the appetite before the skewers. The skewers were well-seasoned and easy to eat, with hot vegetables and moist chicken. In between skewers, there were extras like chawanmushi, chicken skin, and just the right amount of vegetables. And to finish off, there was a comforting oyakodon. A lovely way to end the meal that everyone enjoys. The atmosphere was calm and the yakitori was also wonderful.

First visit to Yakitori Morimoto in May 2023✨ The course centered around Toyonoshamo is a great deal at 7000 yen. The sashimi was very delicious and the restaurant has experience being featured in the Michelin Guide for its rare yakitori. I enjoyed the meal and will definitely visit again. The menu included: chicken soup, breast and thigh sashimi, gizzard sashimi, heart, red wing tips, Toyonoshamo egg chawanmushi, asparagus and snap pea salad, sand liver, bonjiri, back liver, and chochin. #YakitoriMorimoto #Yakitori #YakitoriLovers #Sake #FukuokaGourmet #FukuokaDinner #FukuokaYakitori #SpringYakitori #MichelinGuide #Fukuoka #YakitoriMorimoto

A friend prepared this high-end restaurant for me when they visited Fukuoka. They serve delicious dishes one by one at the counter, adjusting the pace. Both the Japanese sake and yakitori were excellent! I had a pleasant time there.

This time, I went to Yakitori Morimoto located at Panorama Square Hakata 2F, 3-11-19 Haruyoshi, Chuo-ku, Fukuoka City. They only offer a course menu for 7700 yen. When making a reservation, they asked if I wanted sashimi, but since I haven't been feeling well lately, I opted for a course without sashimi. The entrance of the restaurant has a calm and luxurious atmosphere. Inside, there is a calm atmosphere with a white wooden counter. As introduced on the menu, they use whole locally sourced chicken from Oita Prefecture, providing various parts of the chicken. I started with a cheers with a draft beer!! The course included soup, knee meat, which was tender with a good amount of fat. The herb salad from Kajitani Farm was cute with chicken-shaped decorations. It was served with olive oil and salt. Each vegetable had its own bitterness, making it enjoyable. The heart was large and had a good texture. The seseri had a good amount of salt and a unique umami flavor. The Kumamoto eggplant was simple but delicious with little to no bitterness. The lemon sour had chunks of fresh lemon. The "oni-otoshi" was made with large and juicy Oita shiitake mushrooms. The tebasaki had a crispy skin on the main part. The chawanmushi was paired with a soda made with Ichiro's Malt. The asparagus was thick and juicy. The chicken liver was well seasoned with various parts available. The "sunazuri" had a unique texture that was enjoyable. The bonjiri had a crispy skin with a flavorful sauce. The chouchin had a popping texture in the mouth. The meal ended with a tender parent and child rice bowl. I also added tsunagi and Achilles, which had a firm and bouncy texture. I might try the course with sashimi next time. Thank you for the meal.

This is my second visit to Yakitori Morimoto in Haruyoshi. Last year, they only had a 5500 yen omakase course, but this time it was changed to a 7700 yen omakase course. - Glass soup made from the bones of Toyonoshamo, with a gentle flavor that warms the body - Sashimi (reservation required): breast, heart, gizzard, liver with sesame oil and salt - Herb salad with olive oil and salt, decorated with viola flowers and cute carrot shapes - Thigh meat and heart - Grated daikon radish with yuzu soy sauce, a refreshing palate cleanser - Negima skewers with thigh meat - Oita-grown shiitake mushrooms - Chicken tail - Chawanmushi - Oita-grown taro and Saga-grown asparagus - Motsu stew with Japanese pepper - Petta (loin meat), bonjiri (tail meat) with Japanese pepper, sand gizzard Each piece of yakitori is cooked perfectly, with a nice balance of tenderness and firmness. From classic cuts to rare cuts, you can enjoy a variety of Toyonoshamo. The oyakodon (chicken and egg rice bowl) at the end is rich in broth and has a creamy egg texture. The thoughtful gesture of changing the skewer direction for left-handed customers adds to the wonderful dining experience. Sitting at the counter made of a single wooden board, you can enjoy the live cooking experience of meticulously prepared yakitori. It was a thoroughly satisfying yakitori dinner.

Adults gather at a yakitori dining using Toyonoshamo■ Meal content ■ 13 items 5500 yen omakase course Yakitori 7 skewers Vegetables 2 skewers 1 dish 4 items + additional chicken sashimi■ Impressions ■ ✅ This restaurant is relatively new, open for about 2 years. The atmosphere is like a high-class sushi restaurant, with private rooms located behind the grilling area, making it suitable for entertaining guests.✅ The Toyonoshamo skewers are delicious with a strong elasticity. I was especially impressed by the sashimi, tebasaki, and bonjiri. The lotus root and eggplant were also very delicious.✅ The service was very pleasant!✅ The yakitori sashimi is a must-order menu item, with a variety of options available for around 1000 yen per person.■ Memo ■ (Petit information) ✔︎ Used for entertaining on this day! ✔︎ Service charge 5%By looking at the scores for each item, you can get an idea of the impression I had✍️For other gourmet information, please refer to the following Instagram account! Fukuoka Gourmet Walker Traveling when traveling✈️ (@fukuokagourmet_walker)→I am exploring really delicious and carefully selected restaurants where I want to go regularly, mainly in Fukuoka. The number is not important, but I visit about 500 restaurants a year.※ Prices are including tax⭐️Rating criteria⭐️3 or below: So-so⭐️3.2: Average (nothing special)⭐️3.5: Decent recommendation (it was good)⭐️4: Recommendable (might revisit)⭐️4.5: Highly recommendable (definitely revisit)⭐️5: Highly, highly recommendable (100% revisit)

Located on the second floor of Panorama Square, Sudo, a restaurant that serves Toriniku, a specialty chicken from Oita Prefecture, is handled by Morimoto. The menu consists of an omakase course, and the restaurant has a cozy atmosphere with a counter where you can enjoy your meal. Recently, there are many yakitori sushi restaurants like this one. The cute salad at the beginning, the delicious yakitori, and the flavorful soboro rice at the end were all fantastic. It is reasonably priced and not too formal, making it suitable for business entertainment as well. I was very satisfied.

The wine was Franciacorta. I requested a non-dosage. It was dry and delicious. I reserved the sashimi of chicken. I had breast meat, wings, heart, gizzard, all seasoned with wasabi soy sauce. The liver was seasoned with sesame oil. Everything was fresh and delicious without any unpleasant smell. The salad was also delicious with just salt. The grilled items included thigh meat, heart, neck skin, harami, gizzard, and vegetables like lotus root, zucchini, and lantern. There were various wines available and all were delicious. The soup and grated daikon radish served in between were fantastic! I ended up asking for a refill of the grated daikon radish. Thank you for the wonderful meal! I will definitely visit again.

I visited this restaurant in late September last year. The course was a single course for 5,000 yen (excluding tax). The course lineup included Kajitani Farm's herb salad, Toyono shamo chicken glass soup, grated daikon radish, one dish, and 9 pieces of yakitori (including 2 vegetable skewers). I made a reservation in advance to try the Toyono shamo chicken sashimi, which was delicious. Fukuoka is a competitive area for yakitori, especially in the adult area near Nakasu called Spring Yoshii. Although the restaurant had not been open for long, it was clear that it would become very popular. The Toyono shamo chicken used by this restaurant was tender and had a clean taste. The yakitori was well-seasoned and had a sharp flavor. The sashimi was fresh and had a great texture. Reservations are essential. The drink menu is extensive, and I enjoyed a kabosu sour followed by white wine. The interior of the restaurant is chic and clean, with both counter seating and private rooms available. The owner seemed young but was very skilled, so I will definitely be returning. Thank you for the wonderful meal!

I had heard rumors from my foodie friends, and finally got the chance to visit this yakitori restaurant called Toyonoshamo, which opened in October 2019. The young yakitori chefs here are dedicated to creating sincere yakitori dishes. The only course available is a 5000 yen omakase set with 9 skewers (including 2 vegetable skewers), and the only side dishes available are sashimi and rice dishes that require advance reservation. I had pre-ordered a platter of chicken sashimi. The sashimi included breast meat and tenderloin, both incredibly tender with fine muscle fibers. The heart and gizzard were also of excellent quality, with a surprising crunchy texture. The liver, seasoned with salt and sesame oil, was smooth and delicious, without any liver-like smell. The herb salad from Kajitani Farm was perfectly balanced in saltiness and richness. The yakitori dishes were exceptional, with thigh meat skewers separating fatty and muscular parts for grilling, cooked to perfection with just the right amount of salt. The heart was tender with no unpleasant smell, and the palate-cleansing grated daikon radish and chicken soup were delightful. The harami (skirt steak) had a strong elasticity and incredible richness from the yellow fat. The tebasaki (chicken wings) were easy to eat, with a perfect balance of fat and lean meat. The Gold Rush skewer was packed with condensed sweetness. The Man'yoji togarashi peppers brought out a great sweetness. The sasami (chicken tenderloin) was meticulously prepared, with a wonderful texture. The bonjiri (tail meat) had a strong elasticity, a crispy surface, and a juicy inside. The chouchin (lantern) skewer had a perfect balance of grilling. Finally, I added a soboro don (minced chicken rice bowl), which had a rich yolk and was devoured quickly. Due to the impact of COVID-19, the restaurant had reduced its number of customers slightly. They use high-quality Toyonoshamo chicken and apply careful processing and cooking techniques to create the best yakitori dishes.

It has an upscale yakitori restaurant vibe. The entrance feels like a traditional Japanese restaurant. Although there is a counter, we opted for a private room today. The spacious 6-person room started with soup followed by a course of skewers. In between, they served salads and daikon radish for palate cleansing. The speed of serving was just right! But the highlight was the skewers - each one was delicious, especially the heart skewer which stood out! It felt like a different level compared to other heart skewers I've had before. Finally, we added some minced chicken rice at the end. It was a perfect ending to a very delicious meal. Thank you for the feast.

A yakitori restaurant that uses the famous brand chicken "Toyono Shamo" from Oita. Located on the second floor of a building where Yakiniku Sudou is also located. The building seems to have many yakitori restaurants. It just opened in October. The interior is clean with a 10-seat counter made of a single board and a private room for 6 people. The menu consists of a 5000 yen course which includes salad, chicken broth soup, grated daikon with yakitori (9 skewers). We also ordered sashimi of shamo for 1000 yen and soboro rice for 600 yen, totaling around 6600 yen. The yakitori skewers included quail, chicken heart, thigh meat, gizzard, neck skin, tail, eggplant, shishito pepper, and chicken cartilage. We had beer, 2 glasses of sake, and 1 glass of red wine. The bill came out to around 11000 yen. The Toyono Shamo chicken is raised for a longer period compared to other local chicken breeds, resulting in a firm texture and rich flavor. It was served in Arita porcelain dishes, making the dining experience stylish. The owner has worked in Tottori, Yamaguchi, and now opened in Hakata. The husband and wife owners are new to the business but are friendly and welcoming. Whether dining alone or for business entertainment, this place is suitable.

The atmosphere inside the restaurant is very clean and pleasant. I think they must be using high-quality ingredients for their sushi. The sushi is cooked perfectly and has a refined taste. The staff were very kind and attentive, even to a first-time customer like me. Thank you for a delightful experience. I don't understand why this place has such low ratings. It definitely deserves more recognition. Maybe they operate on a reservation basis? If you're curious, I recommend paying a visit.

Delicious! I definitely want to go again.