The No Mask Master greeted us at the small shop with only a counter. The background music was from the TV. The menu mainly consisted of yakitori, with a few options like fish and hamburger. There were two types of chicken skewers, and I chose the one with real wasabi. The liver was richly flavored and delicious, while the heart was tender and perfectly seasoned. The gizzard, neck bone, chicken thigh, shiitake mushrooms, and green onions were all tasty. It had been a while since I had blue peas, and the codfish was also very comforting. The lemon cold noodles were a creative dish with chili oil, which was unexpected but still enjoyable. Despite that, the yakitori at the center was definitely worth trying. I thoroughly enjoyed the taste of this hidden gem of a restaurant! Thank you for the meal!

While strolling along the Otaru Canal, I stumbled upon a spot that resembled a food stall village in a back alley, and decided to check it out. That's how I found "Yakitori Taniyan". It reminded me of my favorite izakaya in Tokyo called Taniyan, so out of curiosity, I ended up going in. I ordered my usual sweet potato shochu with soda. How amusing. I also tried the butter-grilled scallops, which had a Hokkaido touch to them. I had a fun time chatting with a Taiwanese person who was there as well. It's nice to have this kind of interaction and international exchange. That was my report on Taniyan in Otaru. If you ever get the chance, please visit Taniyan in Shinjuku Akebonobashi, Tokyo as well (laughs).

I previously introduced the yakitori restaurant "Taniyan" located in the Otaru alleyway. This time, I want to talk about the "miso salted squid" mentioned in the review title. It is a miso-flavored version of salted squid, which I had never heard of before. I asked if it was an original dish of the restaurant, and they said it is commercially available, although not very common. I decided to try it, and it looked similar to regular salted squid but with koji mixed in. The taste was mild yet rich, with a subtle saltiness and a hint of miso sweetness, making it a good accompaniment for sake. I also had a selection of pork, gizzard, chicken tenderloin, and chicken skin skewers, along with lemon sour and sake to drink. The chef's work was as meticulous as ever, and I wonder if the seafood dishes are also for foreign tourists' preferences. I look forward to visiting again to try the miso salted squid.

During my stay in Otaru, I visited this restaurant. As I was strolling around, I was drawn to the cozy exterior of this place and decided to go in. The interior had a counter-style setup, with a variety of skewered dishes such as beef, pork, offal, and tongue. What caught my eye was the seafood selection, including shrimp, scallops, and fish. I ordered grilled shrimp and grilled silver cod, each priced at 600 yen. For drinks, I ordered a draft beer and got Sapporo Classic. It was a pleasant surprise to have a local beer. The grilled shrimp, cooked over charcoal, had a delightful aroma and a sweet, plump texture. It was delicious. The silver cod was rich in fat and equally tasty.

Located in the tourist spot of Otaru Canal, "Yakitori Yanyan" is a yakitori restaurant. The owner laments the lack of inbound foreign tourists due to the earthquake, resulting in a sparse crowd at this usually bustling spot. Despite being geared towards foreign tourists, the dishes that come out are delicious. The "Grated Yam" features shredded yam topped with grated quail egg and seaweed, making it a substantial dish. The "Grilled Eggplant" is juicy with bonito flakes dancing on top, and soy sauce enhances its flavor. The "Scallop Butter Yaki" is cute and tasty, though not as large as expected. The "Chicken Breast Plum Skewer" and "Chicken Thigh Skewer" are both perfectly cooked over charcoal, with the chicken breast having a hint of pink freshness. The silent craftsmanship of the owner shines through in each dish. If the restaurant is as empty as it was today, it is a good place with flavorful dishes.

This is a corner where restaurants line up. When I came to Hokkaido, I decided to go bar hopping and chose this place as my first stop. Among many seafood restaurants around, I chose to have grilled Shiretoko chicken skewers. The atmosphere inside the restaurant is nice, and the owner is friendly. I tried a variety of dishes, and the taste was also good. For those who want to try something other than seafood, I highly recommend it. Thank you for the meal.

In April 2016, I visited a small restaurant with only a few counter seats, which is often fully booked. Especially during the tourist season, it can be difficult to get a table. In Otaru, when it comes to yakitori, many people choose to go to "Miyakotori," and this visit was a long-awaited one for me. I ordered "chicken skin," "seseri," "liver," "chicken wings," and "hormone skewers." The liver was the only one with sauce, while the rest were served with salt by default. If you want sauce for items like "chicken skin" or "chicken thighs," you need to specify it when ordering. The volume of the liver skewer was impressive and worth the price of 200 yen per skewer. The "chicken wings" were served off the skewer on a plate. Unfortunately, the "tsukune" was sold out this time, but I definitely want to try it next time. In December 2013, I made my first visit to this small restaurant located along the Otaru Canal, a popular tourist spot known as "Otaru Doutou Koji." With only about 10 counter seats, the owner runs the entire place by himself. The menu is not extensive, but they have the essentials, including the appreciated "seseri." I ordered "seseri," "chicken thighs," "pork skewers," and "gizzards," with two skewers each. Please note that the prices listed are for one skewer. The taste was slightly rare in terms of cooking, with just the right amount of salt, which suited my taste. While it seems to cater to tourists, locals also seem to enjoy this place, as I saw office workers stopping by after work. I recommend this place as a casual spot to drop by. --------------------------------------------- ◆ Chicken thighs, pork skewers, gizzards, chicken skin \150- ◆ Seseri, tsukune, liver \200- ◆ Chicken breast, chicken wings \250- ◆ Green onion skewers, shishito peppers \120- ※ As of March 2016 ===========

I went to the restaurant "Yakitori Yayan" as a thank you to a long-time friend who helped me clean my house. I had heard rumors that the food there was delicious, so I wanted to try it out. We spent around 13,000 yen for three people, including alcohol. The food was really delicious, but the interior of the restaurant was a bit dirty in some areas, which was a shame. Overall, the taste was top-notch and matched my preferences perfectly. I particularly enjoyed the liver and the chicken thigh meat made with Shiretoko chicken. The service and atmosphere were average, with nothing special to note. The prices were fair and the drink selection was typical for a yakitori restaurant. I have visited this restaurant a few times and would recommend it to anyone looking for great-tasting food.

Today's fourth stop was a yakitori restaurant called "Yakitori Taniyan." As I hadn't had any meat yet, I decided to try this place for the first time. Located in a back alley, this restaurant is designed to resemble a street stall atmosphere. There were only a couple, with a baby, as the previous customers. The place has an L-shaped counter with about 8 seats. I had already eaten quite a bit, so I ordered liver, pork skewers, and tsukune. The liver and pork skewers were decent, nothing special. Finally, the tsukune arrived, which was a square tofu-like colored item skewered and grilled. It seemed like grilled tofu. Oh, I see, the skewer was removed from the plate and quail eggs were cracked into it, an unexpected twist for the tsukune. The tsukune, which is mainly made of chicken meat, could use a bit more fat, but maybe they are going for a healthier option. The sauce had a slightly less sweet taste. The prices are touristy, given the location, but the taste and cooking are not compromised. They even added quail eggs during business hours instead of pre-cooking them, showing their commitment to freshness. They also seem to keep up with trends like tomato + bacon and cheese + bacon. It might be nice to visit during the off-season and enjoy a leisurely drink.

I enjoyed seafood for lunch, so I decided to have yakitori in the evening. I found a yakitori restaurant online, but after waiting for 30 minutes, we gave up. We wandered around the area and found another yakitori restaurant, but it was also full. After about an hour of searching, we finally found Yakitori Yayan down a side street. The friendly owner greeted us and we ordered chicken thigh, gizzard, pork liver, heart, and bacon along with some beer. Everything had just the right amount of salt and we enjoyed it all. The sake was also great, especially the Hirezake and oysters. We headed back to Hotel Sonia feeling satisfied. Yakitori Yayan's charcoal-grilled yakitori was excellent. It's a small but cozy restaurant with delicious food.