Make a reservation for omakase. This yakitori restaurant is hidden in a residential area near Oshiage Station. The interior features a counter in a U-shape surrounding the grilling area. The staff all have shaved heads and wear towels wrapped around them, giving off a stylish vibe. Only the head chef does the grilling. They start with pickles and grated daikon, then continue serving until you say stop. You can have unlimited refills of the daikon. The daikon here is surprisingly delicious, I always end up getting around 10 refills... It would be better if they served it in slightly larger bowls from the start... The yakitori is juicy and delicious. Every skewer is a delight! From classic items to seasonal specials, everything is truly tasty. I signaled to stop just before getting full, and requested chicken wings as a final dish. The chicken wings were huge. Today's lineup included chicken tenderloin, liver, ginkgo nuts, chicken gizzard, tsukune, green peas, heart, tofu, chicken neck, shiitake mushrooms, and quail eggs. In particular, the chicken neck and heart were delicious! For the finale, I chose between oyakodon, soborodon, or tamagokake gohan, and I went with the soborodon. The minced meat wasn't too sweet, packed with meaty flavor, and even though I was supposed to be full, I devoured it all. I plan to come back in a few months.

Hello, it's me, Shogyo Muzo. I managed to snag a last-minute cancellation spot for one at 8:00 PM. I was thrilled to move up my first visit from November to September. It was my first time trying high-end yakitori, so I was a bit unsure with the omakase-style and unclear prices. Where should I draw the line?! I decided not to hold back and approached it with a mindset of breaking my limits. After a long day at work, I quickly finished two beers. Each skewer, meticulously prepared, was served at just the right timing. Oh, what a luxurious time it was. Everything was delicious. The top 3 that left an impression were: thick chicken skin, chicken with ponzu sauce, and oyakodon. For drinks, I had two beers, a shichimi highball, sake (Niwatori no Uguisu), two glasses of white wine, and red wine. The total came to around 20,000 yen. I enjoyed the attentive service while peeking at the lively grilling station. It was absolutely fantastic. Thank you for the feast.

Visited the restaurant upon a friend's invitation. Was surprised to find it located in a residential area after walking from Oshiage Station! The highlight of the meal was the endless flow of grilled dishes until you signal to stop, with different items served depending on the seating. All dishes were of high quality, but personally, the melt-in-your-mouth texture of the liver and the crunchy texture of the heart stood out as the best. I usually don't like liver, but this was the first time I found it delicious. Apart from the food, the service was exceptional, with new chopsticks provided when dropped, fresh oshibori when spilling a drink, and everything being prepared before we even asked. Both the taste and service left me completely satisfied. Would love to visit again if given the chance!

This restaurant was opened by the head chef who used to work at Torishiki, a yakitori restaurant in Meguro known for its difficulty in getting reservations. There are two branches in Tokyo, and this time I visited the Oshiage branch. The course is omakase only, where dishes keep coming until you say stop. You can stop before getting too full with a rice dish (oyakodon, soboro don, tamagokake gohan, or ochazuke) at the end. Here are some of the skewers I tried: chicken liver, gizzard, hishi no nanban, tebasaki, tomato, atsuage, tsukune, yagen, shiratama, maruhatsu, kashiwa, bonjiri, sune, seseri, asparagus, soriresu, and more. The rice dish I had was oyakodon, made with Aomori-produced eggs and Fukushima-produced chicken. Each skewer was perfectly cooked with great flavors. The service was excellent, and the total cost for 17 skewers, oyakodon, and 2 drinks was around 16,000 yen per person. Considering the quality and service, this is a great value for the price.

I had to wait outside for a while because they won't let you in if you're not on time. The yakitori keeps coming unless you tell them to stop. I had a great time eating and drinking with a couple of old guys and it came out to 40,000 yen. Omino in Oshiage is the place to go for yakitori and oyakodon. #Omino #Oyakodon #Yakitori #Oshiage #Japan

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This is one of the yakitori restaurants I often visit in Tokyo because it's relatively easy to make a reservation. The yakitori here is my favorite, so I always end up eating too much, haha. The shiratama (quail eggs) and thick fried tofu are truly delicious. The heart (hatsu) is also tasty, but unfortunately they didn't have it on this day. I mentioned before that I also got a bento for takeout, and it was delicious.

This time we went to Omino-san's place! The deliciousness is so amazing that I made an effort to make a reservation and have been coming back to this place. This time, I decided to visit because there was one seat available due to a cancellation. First, I ordered beer. Soon, appetizers like pickles and grated radish arrived. Then we started with the grilled dishes. At Omino in Oshiage, it's an all-you-can-eat style until you say stop. This time, we had 23 grilled dishes and finished with soboro rice bowl. I think this might be the most I've ever eaten... The only disappointment was that they didn't have chicken breast and lantern meat. I really wanted to try them. If you want to try them, it's best to go early. My personal favorites are liver, tsukune, chicken gizzard, duck, and ginkgo nuts. Especially the liver has a soft texture because it's half-cooked. Tsukune is also soft and almost falls off the skewer. The duck doesn't have a unique smell. This time, I ate quite a lot, drank, and also bought souvenirs, so it cost me around 24,000 yen for one person. The sansho pepper highball was so delicious that I ended up having 4 glasses... I like that they have a variety of seasonal sake and a wide selection. I would love to visit again if I can get a reservation!

It was the most delicious yakitori I've ever had. Especially the gizzard and the oyakodon as the finale. I usually don't like gizzards at other places, but I loved the gizzards here. They were moist, tender, with a slightly chewy texture that was delicious. The oyakodon is a must-try. Its deliciousness will turn your concept of oyakodon upside down.

I visited this restaurant for the first time. The cleanliness and atmosphere of the place were very nice. I left the menu up to the chef, and I was delighted to be able to request my favorite ingredients from the remaining ones at the end! There were a lot of vegetables, and I was able to taste the deliciousness of vegetables that I don't usually notice. Personally, the liver was incredibly delicious!

On a weekday for lunch... I was able to make a reservation ^_^ This popular and well-known restaurant quickly reached a rating in the 4-point range. From the service to the timing of the dishes and the cooking process, everything was perfect ^_^ They offer around 15-18 types of meat dishes and 7-9 types of vegetable dishes. They have various cuts of chicken meat, encouraging you to enjoy different textures and flavors. I highly recommend trying the liver as an extra dish! We also asked for some souvenirs to take home. The seasoned minced chicken and grilled items were delicious even when they cooled down. We had to wait a bit when receiving the souvenirs, but as we were leaving the restaurant, the head chef came out to apologize for the delay and kindly asked us to visit again. I've been visiting a lot of Japanese restaurants lately, but I really appreciate this kind of thoughtful service and the unpretentious yet sophisticated atmosphere.

I made a reservation on a certain booking website. The restaurant was as expected. The staff were all efficient and wonderful. They kindly advised us beforehand, "We will serve the main dish last, so please let us know when you are full and want to stop ordering." But you know, I couldn't help but wonder how far the main dish would go. I decided not to stop ordering, thinking I could still eat more, but in the end, the main dish came out last. I was so full that I couldn't enjoy the deliciousness of the oyakodon to the fullest. The food was delicious and the service was great, so I can't complain, but it's a bit disappointing.

It's 11:45 on a holiday. I made a reservation about a month ago through the OMAKASE website. I was surprised that if you book a little further in advance, you can actually get a reservation. The restaurant has 14 seats at the counter, and we were seated in front of the showcase. The first liver dish was cooked to almost raw, with a soft and gooey texture. It must be because of the freshness, but personally, I prefer it more cooked, haha. As expected from Omino-san, we had a wonderful time with meticulous attention to detail and service. The grated radish is free for refills, but the bowls are small, or maybe I just ate too much?! Haha, they quickly replenish it. The skewers, such as gizzard, chicken wings, meatballs, neck bones, and Maruhatsu, were perfectly cooked and juicy, and of course, delicious. Oh! The thick fried tofu! It had a crispy and fluffy texture, and was also incredibly delicious. It was unexpectedly delicious, haha. Truly a renowned yakitori restaurant, a place I definitely want to visit again.

Everything was delicious, especially the liver, tomatoes, cartilage, and salt. The drink menu was impressive and the service was attentive. I want to keep coming back to this wonderful restaurant. Well, I don't know when I can make the next reservation yet, haha. Thank you for the meal! 🌟

Due to the impact of the coronavirus, it's been a good five years since I last sat at the counter here. The atmosphere of the restaurant remains the same, but the smiling Jizo statue is missing, as they are busy setting up a new store. The essence of Torishiki continues to spread. They offer a variety of dishes including pickled vegetables, chicken liver, gizzard, spicy chicken with grated radish, chicken thigh, mini tomatoes, thick fried tofu, chicken meatballs, ginkgo nuts, cartilage skewers, quail eggs, Maruhatsu (chicken neck), unidentified dish (I missed hearing it), oyakodon (chicken and egg rice bowl), chicken soup, dessert, souvenir (grilled chicken bento), draft beer, Cosmos (chicken tail), Haneya (chicken wings), Chita Highball. Delicious! It's really delicious! Right from the start, I received a strong punch and was overwhelmed by its deliciousness, feeling like I was pushed to the edge. The grilling performance is still fantastic. Even my companion, who was here for the first time, kept saying "Delicious! Delicious!" while enjoying the good pace of drinks. The exquisite grilling, sometimes rare, sometimes strong, brings out the umami of the ingredients. Alternating between chicken and other ingredients, the flow leading to different parts of the chicken is like a perfect combination of jabs and straights. It's raining punches of deliciousness. As a conclusion, tonight's top three are chicken liver, shiratama (quail egg), and Maruhatsu. When lined up, I realized that I prefer a rare grilling over a deep grilling. We started with draft beer, then moved on to sake, and finished with a highball. We were so full that we couldn't drink much. The selection of alcohol was a bit disappointing compared to my preferences. I had the impression that it used to be more extensive. "Omino" was still delicious, but it had become quite expensive, especially after such a long time. Prices are rising for everything, including cats and dogs, but our salaries aren't increasing. What's happening, Japan?

Unfortunately, my favorite liver was sold out, so I tried the esophagus with ponzu sauce instead. It was delicious and I would like to try it again. Also, it's a shame that kumquats were not available this time. Hot weather seems to be affecting various ingredients. Below is a list of dishes I ate: Liver, gizzard, heart, chicken wings, cherry tomatoes, Niigata-grown aiko atsuage, tsukune, esophagus with ponzu sauce, ginkgo nuts, kappashira, quail eggs, beef heart, chicken gizzards, knee cartilage, and corn.

The other day, I went to Yakitori Omino✨ where Masayoshi Komino, who trained at Torishiki, skillfully grills each skewer of delicious yakitori. It's a very popular restaurant that fills up quickly as soon as reservations open, but I managed to successfully book an OMAKASE course✌️ They serve skewers until you tell them to stop. They usually grill about two skewers ahead, so they ask you to let them know when you're getting full. I usually check the upcoming menu items and then request to stop after three more skewers, or ask for the next two skewers plus something specific I want to try. On this day, I couldn't finish all the skewers and gave up after 20 skewers and two types of rice balls. I couldn't even make it to the Shiratama dessert, which was a shock. I realized I can't eat as much as I used to, but the yakitori here made me truly feel it. They source Idate chicken from a contracted farm and prepare it whole at the restaurant, so you can enjoy fresh and rare cuts! Even though some cuts may be grilled slightly differently than at other well-known places, I found it interesting and delicious. It made me think that it's good to visit various restaurants for different experiences. The yakitori here is all cooked to perfection! The thick tofu was amazingly good, grilled to a crispy exterior and a melt-in-your-mouth texture inside. It was so delicious that I wanted more! Even though it's quite far from my home, it was definitely worth going out of my way to enjoy this yakitori✨

Finally visited Omino-san! I made a reservation a few months ago and arrived at 16:50. The restaurant is counter-style and packed, but customers are staggered every few tens of minutes. They operate on a stop-order system and I had nearly 15 skewers, and I am satisfied. It's a parade of yakitori. Each skewer is top-notch, allowing you to enjoy different parts. The grilling of each skewer was divine, it's high-end yakitori! Lastly, I had the oyakodon! Delicious! Someone at my table ordered the soboro don, and I tried a bit, but this one was incredibly tasty. Next time, I'm definitely getting the soboro don, lol.

🔸Yakitori Omino🔸Visit date: August 2023Recommended by an acquaintance, it was my first visit. Rated 4.0 on Tabelog. Awarded the bronze in the 2023 Top 100 Restaurants. The restaurant has a counter in the shape of a "こ" where it was quite packed. About half of the customers were foreigners! The first liver dish was delicious! It operates on a stop system, but it's hard to stop when you wonder what will come next. The tomato was delicious, and the corn was sweet and tasty. We ended with oyakodon. The portion was surprisingly large! However, the service was a bit chaotic that day. It took about 20 minutes for the bill to arrive, and there were delays in serving dishes, with some items being served twice. It seemed like the operations were a bit off. Thank you for the meal. #YakitoriOmino #Omino #Yakitori #TabelogHighRating #Tabelog #TabelogTop100 #TabelogRatingOver4 #DifficultToReserve #Gourmet #WantToConnectWithGourmetLovers #GourmetGirls #GourmetInstagram #TokyoGourmet

I visited Omino for the first time, which I had been curious about. It seems to operate on a stop-order system. I ordered 15 skewers. I wonder how many skewers you would get if you didn't stop. With 15 skewers plus appetizers (fragrant items and tofu), my stomach was completely full. I thought I should finish off with something solid, so I had the egg rice bowl. Is the chicken soboro the most popular dish? The oyakodon also looked delicious. By the way, it seems they don't have chochin (lanterns) in the summer, which is a shame.

The smell of charcoal grilling is amazing. The juicy chicken is beyond amazing. The service was excellent. We ordered a bottle of wine and had highballs, and it was inexpensive. This is the kind of restaurant you should go to. It may be difficult to make a reservation, but you should definitely go at least once. It was delicious.