I was taken to a shop loved by locals ^ ^ I'm worried if I can find my way back to it again. The shop has only a counter and is small, but they have great infection prevention measures! The appetizer was a half-cooked egg, a gentle start for the stomach. I didn't know if it was a course of salmon roe, but each dish had a unique taste different from other yakitori shops. I want to go back again! I might go often if it were nearby! In a way, it's good that it's not nearby (lol)

Located a 2-3 minute walk east from Exit 14 of Namba Station on the Osaka Metro, this restaurant is situated inside the Tsurubei Yokocho. Upon entering, you will be guided to a counter seat. Here, I had the Matsus course. With one drink included, I opted for a highball. In the middle of enjoying the yakitori, I added a draft beer and Koh waka type T (sweet potato shochu). The complimentary onsen tamago (hot spring egg) was rich and flavorful. The sasami yamakake, topped with minced seaweed and wasabi, was a delicious starter. Mix it well before eating. Cabbage was served, and then it was time to enjoy the yakitori. The chicken (tare) provided a taste of both meat and sweet-savory sauce. The liver (tare) offered a unique texture and a sweet-savory flavor. The heart was chewy with a good balance of saltiness. The skinless portion had a nice texture. The sannaka (bonjiri) allowed you to enjoy both the bone and meat together. The kenjou nankotsu (cartilage) had a lot of meat and a satisfying chew. The oyadori (tare) had a rich taste that intensified with each bite. The jidori negi featured thick jidori chicken with a crunchy texture of green onions. The ajidori yaki (tsukune) had a blend of meaty flavor, texture, and spiciness. The asparagus maki had seseri wrapped around asparagus, offering a combination of meaty flavor and texture with the crunch of asparagus. The gobou maki (tare) also had seseri wrapped around, providing a mix of meaty flavor and texture with the flavor and texture of burdock. The tulip can be held and bitten into. The jingasa (shiitake stuffed with meat) offered a mix of meaty flavor and the texture and aroma of shiitake with a hint of yuzu. The carefully charcoal-grilled yakitori paired with alcohol left me satisfied. I look forward to returning for more yakitori and drinks. Thank you for the meal.

It was a delicious yakitori in the past. The atmosphere was great, the selection of drinks was excellent, and the service was very friendly to newcomers. The timing of serving from valuable parts was perfect. The explanations were also detailed. Even though we ordered a small amount because my companion doesn't eat much, I definitely want to go back. I want to go alone next time.

Osaka Namba, Ajidori-san Yakitori Research. I visited the restaurant after its renewal with a rating of 3.36 on Tabelog. The counter has been beautifully renovated into a square shape. They have preserved the Showa era atmosphere in the renovation! The Bamboo Course costs 6,000 yen, and they grill the skewers over high heat from long charcoal. The hot skewers were delicious! Thank you for the meal! Thank you very much!

I visited the renewed Yakitori Midori in Dotonbori as soon as I heard the news. The restaurant looks really beautiful now! It still retains its nostalgic charm while feeling fresh. The position of the grill has been changed, bringing it closer and adding to the lively atmosphere. The taste is just as great as before, with perfectly grilled skewers and satisfying portions. It was a truly satisfying meal, and I enjoyed it with some drinks. Congratulations on the reopening, Yakitori Midori! It was so delicious. It's affordable and incredibly tasty, so be sure to check it out!

I visited the restaurant at 6:30 pm on a weekday. I made a reservation as it is a popular place. The photo is of the course menu. The amount of food was incredible, almost too much for a woman. There were no carbohydrates, but the volume of skewers alone was sufficient. Thank you for the meal ☺︎

After work, I joined late at Ajidori in Dotonbori. I greeted with a highball, made up for being late, and enjoyed the delicious yakitori as always. The large asparagus was a rare find and very satisfying. Ajidori is currently undergoing renovation, and I can't wait to see how this historic restaurant will be reborn. Thank you to everyone who joined me at Ajidori, the food was incredibly delicious. Thank you.

Today, let's write like a wandering tale of taverns in a chic back alley. The yakitori shops range from popular to high-end, and "Ajidori" belongs to the latter category. Rihyoe Yokocho is a narrow alley that leads north from Sennichimae Street, exuding a unique atmosphere day and night. You can feel the depth of Osaka Minami. If you visited based on the atmosphere from the Tabelog page, you may feel a slight gap in the interior space. The shop only has a counter, and smoking is allowed, but there seems to be consideration from the shop. The course menu is popular, with the 3850 yen "Take" course and the 5500 yen "Matsu" course available. You can also order individual dishes (a minimum of 4 dishes is required). It's a one-drink system. Prices are not listed on the menu. The first two appetizers were served (900 yen) - onsen tamago and sasami yamakake. The shop refers to tsukune as "Ajidori-yaki." The shamo negi, which is essentially negima, left a strong impression. The meat was large, firm, and had a good chewy texture. The way the flavors were sealed in during grilling was to my liking.

Hanshin Namba Line, 5 minutes walk from Osaka Namba Station. It is a small yakitori restaurant located in a narrow alley called Riebei Yokocho. The interior of the restaurant has about 10 counter seats, creating a calm atmosphere. They use high-quality local chicken and fighting cock instead of broilers. Additionally, they use a secret sauce that has been passed down for over half a century, made with soy sauce and sake. The yakitori is cooked using the finest Kishu Binchotan charcoal, and the restaurant is filled with various other careful considerations. I visited the restaurant on a friend's recommendation and was lucky to find a seat available that day, but I heard that reservations are sometimes necessary to secure a spot. The yakitori is available as individual skewers or in two set courses, with the courses offering a better value. Without any prior knowledge, I decided to try the recommended Matsuba course. The Matsuba course costs 5,500 yen (tax included) and includes various skewers such as chicken sasami, shinzou, wakadori, kawa, sankaku, maru nankotsu, kenjo nankotsu, oyakodon, aji tori yaki, gunkei negi, aspara maki, aji tori maki, churippu, jinkasa. The course ends with a refreshing drink called Dozen (sake, cold). The skewers were all cooked perfectly, with a light sauce and minimal salt to bring out the flavor of the chicken. The food was delicious, and the sake was a great accompaniment.

Osaka Namba. Ajidori-san Yakitori Research. A long-established yakitori restaurant in Namba with a rating of 3.34 on Tabelog. It is a nostalgic Showa-style restaurant with only a counter. Recommended for those who like well-cooked yakitori. We had the chef's selection, which included: - Chicken - Liver - Heart - Skin - Gizzard - Thigh - Cartilage - Green onion with chicken meatball - Asparagus - Quail egg - Tulip - Hatsuyama (chicken neck meat) Thank you for the feast!! Thank you very much!!

After a long time, I visited Ajidori again. Thanks to the GoToEAT campaign, I was able to enjoy a great deal. Ajidori seems to be doing well despite the pandemic, as it was bustling with customers when I visited. The yakitori at Ajidori is truly special and always makes me want to come back for more. This time, I went for the 5,000 yen Mats Course. The young master was friendly as always, and we had a great time enjoying delicious yakitori and sake. He recommended a sake tasting set featuring recently released sake, so I tried the Isoshiman, Izumo Fuji, and Onihiko. It was such a fun experience, and the prices were reasonable starting from around 2,000 yen. Highly recommended. The yakitori was, as usual, incredibly tasty. From the tender chicken breast to the flavorful parent chicken, every skewer was delightful. The Tsukune yakitori, in particular, is addictive and a must-try. I also ordered additional items not included in the course, like the round soft bone skewer. It had been a while since my last visit, but I wanted to support Ajidori and enjoy their food and sake once again. I'll definitely be back before the year ends. Thank you for the wonderful meal. I'll see you again soon.

Due to the impact of the coronavirus, there is a sense of self-restraint in the air these days. I went to Namba for White Day. As expected, Namba felt unusually quiet. In the midst of this, I visited Ajidori again after a long time. Despite the corona shock, the popular restaurant was bustling with several regular customers. I ordered the Matsunabe course as last time, and also added a side of grilled chicken. The taste never fails to make me feel happy no matter when I eat it! I started with a draft beer and had about three cups of sake. As we chatted, it became clear that the number of foreign tourists in Namba has decreased, and even Japanese visitors seem to be fewer. Although Ajidori is a great restaurant mainly for Japanese customers, it seems that the impact is still there. I want to continue going out for meals to support the city's restaurants. Thank you for the delicious meal once again. I will visit again soon.

Second visit already. The last time I was so impressed by the deliciousness that I couldn't forget the taste and had to come back. I was so focused on eating and drinking that I forgot to take some photos~(^^;) This time, I ordered the course menu again. I also had some additional items like grilled chicken skewers. The umami flavor of the grilled chicken is addictive. It's not easy to encounter grilled chicken that makes you feel the flavor of the ingredients. The staff remembered me from the last visit and we had a friendly chat. I enjoyed the delicious grilled chicken and had a great time. I also tried about three different types of sake. [Kokuryu] A sake that really goes well with grilled chicken. It's delicious. [Do Karakuchi] I requested a dry sake and was recommended this one by the owner. It has a spicy kick and a smooth finish. It goes well with grilled chicken. [Tokusetsu] A luxurious tasting sake. It's a bit pricey, but it's worth trying for its delicious taste. Thank you for another happy time. I want to come back one more time before the end of the year.

Osaka Namba Mitori-san Yakitori Research. Revisit. Tabelog rating 3.46. A long-established pub-style place. Enjoyable even for solo diners. They put a lot of effort into their sake selection. Here's what we ordered: - Assorted 6 skewers - Chicken thigh - Chicken liver - Chicken wings - Asparagus wrap - Shiitake mushroom tsukune - Mitori yakitori The skewers were served piping hot. The sauce had a gentle sweetness without using sugar. It was a delicious meal! Thank you very much!

Visited after 10 months. Ordered: Onsen Tamago, Sasami Yamakake, Liver Sashimi, Young Chicken, Liver, Skin, Tsukune (Flavored Chicken Meatball), Sabiyaki (Grilled Mackerel), Umejiso (Plum and Perilla Leaf), Draft Beer, Highball, Tareyaki (Grilled Chicken with Sauce), Salt-grilled dishes. Both grilled dishes were cooked perfectly and delicious. Especially the Tsukune was outstanding with a crispy exterior and juicy interior, packed with flavor. The grilled Mackerel Tataki that regular customers were ordering caught my eye, will try it next time!

Popular restaurant introduced in the popular Kansai TV show "Matsumoto Family's Holiday". I had tried to visit several times after seeing it on TV, but it was always full and I couldn't get in (sad). It had been about a year since the TV introduction, so I thought it might be less crowded now and decided to visit. When I arrived, it was almost full, but... just as the previous customers were leaving, I was able to get a seat! What luck! The atmosphere of the restaurant was just as expected for a long-standing establishment of over 60 years. It wasn't fancy, but it had a cozy, nostalgic vibe. Despite the crowds, the regular customers seemed to be enjoying themselves, chatting with the chef in a friendly manner. When I sat down, I was given a hot towel, incredibly hot but so refreshing. I was promptly asked for a drink, so I decided to start with a draft beer. The appetizers included a hot spring egg and sashimi of chicken. The hot spring egg was amazingly delicious! The grilled dishes were recommended by the chef, who said they only had chicken available. - Negima: Thick leeks with high-quality chicken. The chicken was so tender and flavorful, a real treat. - Soft bone and breast meat: The meat was incredibly juicy and tender, with a great texture. I had seconds (^^)v. - Sankaku and Bonjiri: The preparation was meticulous, and the texture was delightful. - Seasoned chicken meatball: A meatball that was surprisingly delicious. - Gobo roll: A unique roll with chicken wrapped around burdock root. The combination was excellent! - Jin'kasa: Shiitake mushroom stuffed with meat. The rich meat juice and broth oozed out, a knockout dish! A must-try for shiitake lovers. - Tamahimo: A visually appealing dish that was also delicious, with no unpleasant smell and a fantastic sauce. In addition to these, I tried over 10 different items including chicken neck and liver. I also enjoyed some Japanese sake, such as Koshino Kanbai and Tomio. They paired perfectly with the delicious grilled chicken! However, I was shocked by how this meal changed my concept of grilled chicken. The price was as expected for a long-standing restaurant, honestly a bit expensive. But when it comes to delicious food, it's worth it, even with a few thorns... I want to brag about this place and definitely plan to visit again soon. Thank you for the feast! (^人^)

Osaka Namba Ajitori-san Yakitori Research: A review of 3.38 on Tabelog. Established in 1958, now run by the 3rd generation. Despite being a long-standing establishment, it is not intimidating. The ingredients are fresh and of good quality. It is recommended to go for the course menu rather than ordering individual items. The Matsuko course for 5,000 yen includes: - Onsen tamago - Sliced chicken breast with yam - Various skewers including chicken, liver, skin, parent bird, tsukune, heart, cartilage, burdock roll, triangle, shiitake, asparagus, and chicken tulip. The grilling is well-done, focusing on hot and fresh flavors rather than rare. Recommended for those who enjoy piping hot dishes. The presence of chicken tulip is a nice touch. The burdock roll and asparagus were also prepared with care. They have a wide selection of Japanese sake, which could be interesting to pair with the food. Thank you for the meal! Thank you very much!

I felt like eating some delicious yakitori, so I decided to visit the long-established "Ajidori" in Tsuruhashi Yokocho, which I had been wanting to go for a while. I made a reservation over the phone as soon as I arrived at Namba Station, but on this day, it seemed like I could have easily gotten in without a reservation. I started off with a beer, which quickly turned into ordering Matsunosuke (sake) - a great start! The appetizers kept coming, first with a hot spring egg which was delicious, followed by sasami yamakake, a small but tasty dish. Then, I ordered some main dishes: - Liver sashimi: fresh and delicious liver, with a unique sauce from the restaurant. - Ajidori roll: burdock wrapped with seseri, a dish with a unique sauce from the restaurant. - Ajidori yaki: a skewer dish, also known as "tsukune yaki," with a flavorful sauce. - Shamo tataki: a garlic-infused dish that was incredibly tasty. - Oyadori: a dish where the flavor intensifies with each bite. - Sabiyaki: a refreshing sasami dish with a perfect amount of salt. - Jinkasa: a dish stuffed with minced meat and yuzu, providing a great taste and aroma. I enjoyed all of these dishes with sake, and ended up having a total of 5 cups, including Himezen, Echigo Kansho, and Yauyama. After the meal, the bill came to 14,800 yen, which was a bit of a shock, as I went from being tipsy to completely sober in an instant. Overall, it was a great dining experience at Ajidori.

I received an invitation to a delicious yakitori restaurant and visited the place near Hozenji in Namba! It had been a while since I last went there, so I arrived early and wandered around. There was also a famous restaurant nearby that I had always admired. The interior of the yakitori restaurant was just as I had imagined, with only a counter seating arrangement, giving off a casual and friendly atmosphere. The restaurant, called Ajidori, was celebrating its 61st year and had even appeared on TV. I ordered their special anniversary course called the "Okaachan Course" for 3,300 yen! The course included onsen tamago (hot spring egg), chicken breast with yam, young chicken liver, chicken gizzard, chicken heart, chicken skin with burdock, three-shaped chicken meatball, additional skewered chicken cartilage, and chicken meat stuffed shiitake mushroom. The yolk of the onsen tamago was vibrant and rich, while the yakitori was all juicy and delicious with a perfect balance of salt and sauce that had a mature taste. The total cost for the course and drinks came to around 5,000 yen. The food was great, but one of the highlights was the fun of chatting with other customers at the counter. Everyone was saying random things, which made it even more entertaining (laughs). I would definitely visit again if I have the chance. Thank you for the meal.

As I was walking around the Houshoji Yokocho area, I stumbled upon a quaint alleyway. Intrigued by the entrance curtain, I decided to visit. The complimentary onsen tamago was delicious, although I've never had a bad onsen tamago before. When I visit yakitori restaurants, I always end up ordering "tsukune." At this shop, they call it "Midori-yaki" instead of "tsukune." The flavor of the chicken itself is most noticeable in the chicken tenderloin, which I enjoyed with wasabi. I also ordered chicken meat wrapped in asparagus and another skewer. The first stop was a light meal, as I wanted to save room for the main purpose of visiting the second shop - a salt ramen restaurant. The ramen was good, slightly above average, but it didn't blow me away. There wasn't anything particularly distinctive about it. The prices seemed a bit high for a back alley in Minami, which may explain why there was only one regular customer present.

When you enter the narrow cobblestone alleyway, weaving through the tourists, you'll find a sense of history emanating from the exterior. It's no surprise, as this establishment was founded in 1959. The seating consists of a few counter seats arranged in a U-shape. The distance between the grill master and the customers is very close. The owner is friendly and welcoming to newcomers, despite the long-standing reputation of the place. I recommend trying the special course commemorating their appearance on a late-night show from Kansai, which includes a variety of appetizers and grilled items along with a small draft beer. I opted for the grilled liver a la carte, and it was delicious. The cartilage had plenty of meat around it, making it tender and satisfying. I enjoyed it so much that I ordered another serving. The liver and heart were also well grilled, although for someone who prefers a rare taste, some cuts may not be as enjoyable. While the restaurant exudes a sense of tradition, it also has a somewhat populist atmosphere, which may make it a bit pricey for solo diners. It might be a bit inconvenient for a solo diner due to the relatively high bill. Recommended for those who want to experience the taste of a long-standing establishment and enjoy conversations with the staff. Not recommended for those looking for a lively atmosphere with friends, unfamiliar dates or business entertainment, budget-friendly options, or families with young children.

At the back of Hozanji Mizukake Fudo-san, walk straight and turn left into Rihei Yokocho. I visited here because it was introduced on the TV show "Matsumoto Family's Holiday". It's a long-established restaurant with 60 years of history, frequented by many celebrities. This time, I tried the limited-time "Matsumoto Family's Holiday Course", which consists of 15 special dishes starting with onsen tamago (hot spring egg) and sasami yamakake. The course includes various items like skin, triangle, young chicken, liver, and heart, all with the aroma of binchotan charcoal. The taste of torimaki gobou, rolled with chicken meat, was enhanced by the sauce passed down through generations. I also enjoyed the Koshino Kanbai sake served here, along with other rare Japanese sake varieties. The signature dish, Toriyaki Mochiiri, had a chewy texture that I've never experienced before. The menu also featured unique yakitori items like asparagus roll, sword cartilage, shamo negi, and tulip. The course ended with Jinkasa Shiitake Stuffed with Chicken. It was quite a filling meal, but I added Marunankotsu for some extra crunchiness. Finally, I ended the meal with Tamahimo, feeling satisfied and grateful for the feast.