Yakitori restaurant located in Kagurazaka, Asahikawa City. A companion had visited once before and said it was "quite high-level yakitori," so we decided to visit. Looking at the display case, there were plenty of good meats available, so our expectations were high. First, we toasted with "Sapporo Draft Beer Black Label" (517 yen)! The appetizers were "chicken wings," "spicy cod roe canapé," and "grated radish." For yakitori, they offer various parts of chicken. We ordered "chochin skewers" (2 skewers for 363 yen each), "liver skewer" (374 yen), "cherry tomato skewer" (275 yen), "thigh skewer" (385 yen), "heart skewer" (352 yen), and "soriresu skewer" (1 skewer for 187 yen x 2). We also ordered "pickles" (385 yen) as something that could be served quickly while waiting for the yakitori. The pickles were delicious with a nice kombu flavor. The yakitori was served one after another. Each one had a perfect balance of rareness. The yakitori was indeed of a high level. The chochin skewers were quite rare in Asahikawa, so we were most curious about them. The chicken skin was slightly seared, and when you bite into it, the juicy flavor spreads in your mouth, it's amazing! The soriresu skewers were also rare. It seemed to be meat from the base of the thigh. The juiciness was irresistible. The liver skewer and heart skewer were perfectly cooked, and the thigh skewer was tender and very delicious. For the second drink, we had "Ebisu Premium Black" (517 yen), followed by "Grapefruit Sour" (506 yen). Since there were other tempting items on the menu besides yakitori, we also ordered "fresh burdock chips" (440 yen) and "tori-wasa" (528 yen). The fresh burdock chips had a direct taste of burdock, crispy and delicious. The tori-wasa had a lot of wasabi in the sauce. It was quite spicy but the addictive deliciousness made it worth it! We made a reservation before visiting, but it seems like there are many regular customers, so making a reservation might be a good idea. The hospitality of the owner and staff was great, and we left thinking, "We want to come back again!"

Today is a day to connect. What to connect?? Today is a day to connect everyone's feelings to eradicate Corona. *Please note that I am gradually uploading the restaurants I visited before the emergency declaration was issued. It is uncertain whether they are open today, so please understand. Now, this place is a hidden gem. It's always full, but I never make reservations. I just go and if I can't get in, I think it wasn't meant to be. But...it's really sad when that happens. I got in!! I went a bit later and managed to get in!! Yay. However, some items are sold out. The way they cook it is really important, don't you think?? What place do you think it is today?? If it looks delicious, please click the "↓" button!! ⇒ Please press it once m(__) The appetizer for the day was ginger ale. Delicious!! The appetizers are also carefully selected. Garlic edamame, mozuku tororo, and for some reason, fruit yogurt. They are all really delicious. Please reblog. ⇒ This day's blog Many people have purchased from us every day, and we are truly grateful. We would like to express our heartfelt thanks to the farmers. We have received a large number of orders, and orders from now on will be shipped after 5/2. Thank you for your continued support. ⇒ Special price page on the Morita blog is here Click on the link to the special price page in the middle of the blog. Tori-Naosan offers a wide variety of menu items. Well, not so much the menu, but there are various parts of the chicken. So, there are many parts. Some parts I have never heard of before. I'm curious to try them out...but...there are some parts I don't like. I'm not a fan of chouchin. Chouchin is the part of the chicken ovary that becomes the shape of an egg before it becomes an egg yolk. It passes through the oviduct and ovary of the chicken and is called "chouchin." The "chouchin" and "himo" are skewered together and grilled as yakitori. I'm okay with the "himo" part, but the texture of the yolk part doesn't sit well with me. (;^_^A Rare parts This is the most intriguing part. But still, I'm not a fan of chouchin and sujiko. What is sujiko anyway?? Vegetables - alternative skewers Shishito peppers, shiitake mushrooms, especially shiitake mushrooms, are my favorite (big lie). Grilled chicken liver, grilled liver, these are interesting. Raw meat Nowadays, it's hard to find raw meat to eat. Here too, it's cooked at a low temperature. So, it's slightly different from traditional sashimi, I guess. But liver sashimi...I want to try it. You can only eat it in Korea now. One-item menu items such as motsunabe are also available, but I haven't tried them yet. And when I come to Tori-Naosan, the one thing I definitely want to order is the chicken skin. It's probably the main reason for coming here. But...it was sold out. As expected, it's gone by the time it gets late. The owner came to greet me personally. He always notices me after I leave and says sorry. I don't deserve such a greeting...but he came all the way to the table to inform me that the skin was sold out. I'm really sorry m(__)m Chicken gizzards I ordered everything at once, but they served it in the right order. First, the chicken gizzards. Wasabi was served with it. Quite unusual. The grilling is overall fantastic, so nothing to complain about. When you add a little wasabi, the taste changes and it becomes delicious. Chicken breast with shiso and plum I always have a slightly chewy image of chicken breast. Not at all here. It's quite moist and tender. It's almost like raw meat. Shiso and plum paste are added to it. It can't not be delicious...and right before serving, they cut the shiso, so it had a really fragrant taste. Chicken thigh (probably) What did I order again?

Even though it's a small place in Asahikawa, I have never seen a restaurant that is so dedicated to enjoying chicken to the fullest. Every time, I am impressed by their meticulous work. On this day, I, a lover of yakitori, set out once again. Whatever you choose, it's so delicious that you can't help but be amazed. The side dishes are also delicious. The portions are generous, so it would be nice if they had a half-size option so you can order a variety of items. The yakitori is delicious with a perfect balance of saltiness, slight sweetness, and richness in the sauce. It's a light type of yakitori. They also explain unfamiliar yakitori terms with enthusiasm and body language. You can feel the quality ingredients and the effort and love put into each skewer. Once you try Torinaoshi-san's yakitori, you'll definitely want to visit again. Thank you for the meal.

Finally, I have the chance to revisit this amazing yakitori restaurant that I have been eagerly waiting to go back to. Due to its location, it was difficult to visit, but I have been thinking about it ever since my first delicious visit. This place is where I overcame my dislike for "kinkan" (kumquat) as well (laughs). I head there while daydreaming about it. Unfortunately, due to the consecutive holidays, they did not have any fresh ingredients available. It's true that for items like fish, freshness is crucial and it was expected that they wouldn't have it. Nevertheless, I enjoyed various other yakitori dishes. This time, I absolutely wanted to try the "newborn chicken yakitori" with sauce. I chose sauce over salt because the sauce at Torinaoshi is subtly sweet and light, which I thought would go well with the newborn chicken. The half chicken was carefully grilled over charcoal, with crispy skin and moist, tender meat that was juicy. It had a great aroma and flavor. I think Torinaoshi will be my go-to place for newborn chicken yakitori in the future. Each part of the yakitori is meticulously prepared and delicious, with the seasoning just right and the grilling perfect. The "yuzu pepper" that was recommended to me this time was really delicious. I already enjoy yuzu pepper with dishes like salted chicken skin at home, but the one at Torinaoshi was on a different level of deliciousness. Overall, I was very satisfied with the delicious food at Torinaoshi.

Today is Hilmo Rita's day. Live broadcast from 12 o'clock. Please listen from the app, computer, or car radio. It's FM Label 83.7MHz. A hidden gem izakaya not far from home. I found it a while ago and have been popping in occasionally since then. It seemed like a hidden spot, but it's actually quite popular. So, if you want to go at a good time, you might need a reservation. I visited late, around the second rotation... around 9 pm. I managed to get in, but many items were sold out, including the fried chicken skin I was looking forward to... sold out. Do you like yakitori? What place do you think it will be today? If the photos look delicious, please click the "↓" button! ⇒ Try clicking it once! Warm sake. I'm not sure if that's what it is, but the container is lying sideways, so it could be warm sake. It could also be that the sake was warmed and then transferred, but that seems like a hassle. It's lying sideways, so it would be difficult to warm it with hot water... so I'm assuming it's warm sake. The appetizer for the day was edamame, fried chicken skin, and stem wakame. Since the fried chicken skin was sold out, I was happy to be able to eat skin here. I always associate a yakitori place with eating chicken skin, so I was glad to have some here. It was crispy, with a tangy ponzu sauce, making it a great accompaniment to sake. Even without sake, it was delicious. Now, what should I order next? Since I arrived late on this day, many items were sold out... so I decided to start with a small dish. Oh, fried chicken skin... I need to go back to eat it again. Caprese with tomato and mozzarella. I rarely order Caprese, so I wasn't sure what it was. I don't even know the meaning of Caprese. Is it related to pepperoni? I imagined it to be tomato slices topped with mozzarella and drizzled with olive oil. The seasoning is salt, I think... I looked it up. It's a salad made with thinly sliced tomatoes and mozzarella, garnished with basil leaves and drizzled with olive oil. Ah, it was garnished with basil leaves. Almost got it right. Two kinds of cartilage fried. Two different parts of the cartilage were mixed, large and small. It was crunchy, and I liked the texture. The original flavor of the batter here is also something I like. I ordered what I think was simmered pork jowl. It was meltingly tender, not like the usual pork jowl. It was lightly seared on the surface, but melted in the mouth, making me crave rice. Chicken gizzards. It has a crunchy texture, so it's a love it or hate it kind of dish. I like it. The batter here has a unique flavor. Chicken soft bone. It's quite oily, but has a bouncy texture. I like that bounce. It's the neck meat, so the muscle attachment probably affects it... It's mainly seasoned with salt. I've never seen it with sauce, so I wonder if it would go well with it. By the way, chicken soft bone and cabbage stir-fried with salt is also delicious. Chicken tenderloin. It's juicy and flavorful. The salt brings out the sweetness. Delicious. Chicken gizzard. It's crunchy and has a unique texture. The salt enhances the flavor. Chicken neck meat. It has a bouncy texture and is seasoned with salt, which I like. Chicken breast and new onion. There are many types of chicken breast available. I can't decide between yuzu pepper or grated ponzu. I ended up choosing the shiso plum. There was plenty of shiso with a hidden plum. It was rare, which I like. The sourness of the plum and the taste of the shiso come first, followed by the umami of the chicken breast. Overall, I was satisfied.

A few years ago, I once had a "takeout" from this place...♪*ﾟThe yakitori was so delicious, I remember thinking I should go back and try dining in sometime. But whenever I called, they were always fully booked, so I couldn't find the right timing to visit. I heard it was a popular place, so I was eager to go.♬︎ I finally had my first taste of "kinkan" (yakitori eggs) in my life, which was quite an experience (laughs). I had never even held a skewer before... (￣▽￣;)!! I had some weird thoughts imagining the process of making kinkan... like, do they crack the hard shell open? Do they squish it to get the egg out? I felt a bit uneasy... But I called on a whim this time, and luckily they had a table available♪゛I chose to sit at the counter since the sunken kotatsu-style seats might hurt my knees (´^ω^`;) When I saw the variety of skewers lined up in the display case, I knew I was in for a treat! My expectations were high and I was excited♬︎ The owner, who seemed very friendly, and the female staff, maybe his wife, were also very nice♡ When I asked about the yakitori with names I didn't know, they enthusiastically explained each one to me ( ˶ˆ꒳ˆ˵ )♪*ﾟ I was lucky to be served a special hidden sake that wasn't on the menu (*´˘`*)♡ (I hope they're not hiding it! haha) The chicken gizzards were skewered with all the thin skin removed, and even the skin itself was skewered separately! Is that the "sand lining membrane"? They really put effort into making sure you can enjoy every part of the chicken in a delicious way, it seems (・∀・)ｽｺﾞ~ｲ♪*ﾟ They sprinkle special salt and serve the perfectly grilled yakitori with just the right amount of char♡ The chicken itself was of high quality, and the preparation involved probably included some techniques I can't even imagine♬︎ I enjoyed one amazing skewer after another (๑´ڡ`๑)♡ Towards the end of my meal, I noticed that they were preparing kinkan for another customer at the counter... I thought, maybe I could try it if it's from this place? I had already had some amazing yakitori, right!? Don't worry! (๑•̀ㅂ•́)و✧ I mustered up the courage to confess that I had never tried kinkan before, and asked if I could try it, with the option to leave it if I didn't like it... (laughs) The owner seemed amused by my request (〃ω〃) And then, I took a bite...♪*ﾟ It was delicious... (TωT)♡♡♡ What is this? The kinkan had a rich flavor, a hint of sweetness, and it felt like they concentrated the goodness of the yolk! It was so creamy! I guess they must be really skilled at grilling it to perfection♬︎ The other parts of the yakitori were also incredibly tasty (๑´ڡ`๑)♡ I went with "nama motsu" this time, but next time, I'll try the "chouchin"! It's intriguing that it comes without sauce... I wonder if it uses the same sauce as the kinkan? With the combination of the yolk's flavor, it must be incredibly delicious...♪*ﾟ I'm looking forward to trying more dishes at this delightful restaurant! (By the way... are kinkan and chouchin the same thing? haha)

I wanted to eat yakitori with a friend who doesn't drink alcohol, so we went to Kaguraoaka to try the famous Handoru Keeper GET. There were many interesting items on the menu that I had never seen before. I was curious about the raw motsu skewers, and they were so delicious! The kinkan had a slightly seared surface but was creamy inside. The chicken liver was rich and tasty. We also enjoyed the avocado and tuna with wasabi, which had a nice kick to it. I wanted to try the tsukune as well, but unfortunately, it was sold out. I'll have to come back for it next time. The master of the restaurant had a lovely smile that made the experience even better. I definitely need to visit again. Thank you for the delicious meal!

Near my parents' house, there is a yakitori restaurant. I invited my dad to go there and have some delicious food together. We ordered the "wakako yaki," which is half of a young chicken grilled over charcoal. It is seasoned with a sweet and salty soy sauce-based sauce, which is the restaurant's specialty. The juicy young chicken cooked with this sauce was delicious. Watching my father, who is in his late 80s, enjoy his meal made me happy. We also ordered skewers - "ponjiri," liver, and gizzard. The liver was particularly impressive, large and juicy without any unpleasant smell. I don't know why, but the liver here is just so delicious. We were satisfied with the "wakako yaki," skewers, and rice. As we were about to leave, the manager offered us a dish he made as a joke, but it turned out to be surprisingly tasty - finely chopped chicken parts and green onions mixed with ponzu sauce. It would definitely go well with alcohol. The bill was about to be settled by me, but my dad, a pensioner, insisted on paying. Thank you very much. The food was delicious, let's come back again.

Asahikawa is Kaguraoka. This yakitori restaurant is located in a residential area near Biei River. It's a really old residential area. Why is there a shop here? And why a yakitori restaurant? My parents live nearby, and there have been a few occasions where they had private gatherings here. They even used it a couple of times themselves. So, it's a good idea to make a reservation before visiting just to be safe. It's sad to see the restaurant open but not be able to enter. Recently, I've been seeing the name "Torinao" more often when it comes to yakitori restaurants in Asahikawa. It's a member of the Asahikawa "Shinko-yaki Association." That's why I visited this restaurant. 1) I want my parents to live longer by eating meat. 2) To try Asahikawa's local food "Shinko-yaki." It's made from young chickens up to 50 days old. 3) You can have a meal nearby without going to the city center. It was 5:30 in the evening when I arrived at the restaurant. The inside of the restaurant is surprisingly spacious for Kaguraoka. There were no other customers yet. I immediately ordered the "Shinko-yaki." It's carefully grilled on a charcoal stove. In the meantime, I ordered some skewers to eat. The skewers I ordered were chicken hearts, tail meat, chicken skin, pork intestines, and large rice. The "Shinko-yaki" is finished by brushing a soy sauce-based sauce on the grilled chicken. Even though the chicken is up to 50 days old, it has grown quite big. It was cut into easy-to-eat pieces for the elderly customers. The soy sauce at this restaurant is on the sweeter side, similar to Kyushu soy sauce. It's light and doesn't overpower the deliciousness of the young chicken. It's quite filling but tender and easy to chew. My parents were also enjoying it. The chicken hearts, tail meat, chicken skin, and pork intestines were seasoned with salt and pepper. The chicken hearts were crunchy, the tail meat was juicy, the chicken skin could have been crispier, and the pork intestines were delicious. The salted pork intestines set included pork intestines, large intestines, spleen, and uterus. The intestines were thick and juicy, the large intestines were crispy and juicy, the spleen was crunchy, and the uterus was chewy. The saltiness was just right. I tried spleen for the first time and it was a delightful surprise.

I went to a restaurant called "Torinao" because I wanted to eat raw offal. The sand liver was juicy and had a good texture. I also tried the liver with sauce, which was surprisingly delicious. The main dish, raw chicken offal, had a runny yolk that mixed well with the offal. I also ordered a spicy chicken dish and fried burdock, both of which were tasty. Overall, the experience was worth the visit, even though the restaurant is a bit far from the city center.

When I went to "Karls Smoky People" before, I found a sign on the wall that said "Toridori Bunka" which means this is the original shop. The showcase had a variety of skewers, and it was my first time at a yakitori restaurant. The menu had a lot of options which made it fun, and putting raw liver on the skewer with kinkan bursting in your mouth was a unique experience. The raw yolk tasted amazing. The liver was rare inside and perfectly cooked. The chicken tataki was spicy but also had a hint of sweetness with wasabi sauce. The tsukune made me want to eat rice immediately, and once I tried it, the flavor was exceptional. Watching was enjoyable, eating was delicious, and there were many dishes at Toridori that I would definitely want to go back for.