Today, I visited a yakitori restaurant located in Shinjuku Araki-cho, which has been selected as one of the top 100 restaurants on Tabelog. I made a reservation for a seat at 8:00 PM and arrived at the restaurant. It is located near the Tabelog Award SILVER, close to Oookusa. The restaurant is run by a chef who looks like Yamamoto Kid and his wife, with a counter seating for 12 people. I ordered a full course meal that came with appetizers and a closing rice dish. I started with beer and then had some cold sake. Here is what I had: - Assorted appetizers: Turnip soup from Chiba, broad beans from Kagoshima, duck leg ham. - Sashimi: Kombu-marinated chicken breast, chicken thigh sashimi, heart, gizzard, white liver. Served with salt, ponzu sauce, and grated wasabi. - Liver pate: White chicken liver topped with honey, served with raisin baguette. - Grilled chicken skewers: Chicken tenderloin with a slightly strong grilling. - Grilled chicken liver: Almost like foie gras, even for those who don't like grilled liver. - Fruit tomato salad - Grilled ginkgo nuts - Grilled chicken thigh with leeks and shishito peppers - Snap peas with homemade pickled sauce - Gizzard meatball with grain mustard - Chawanmushi with turnip paste, tomato, and cheese - Pickles - Duck breast - Quail egg, quail meat, chicken liver - Chicken soup - Dessert: Choice of almond tofu or pudding with sake ice cream. I thoroughly enjoyed the yakitori made with chicken and chicken from Tensho Gunko. The food was delicious, but the chef was busy attending to regular customers who were drinking wine, while the chef's wife was working diligently. As a new solo customer, I felt a bit out of place and couldn't engage in conversation. Nonetheless, the chef's wife was incredibly efficient in managing everything from side dishes to drinks, grating wasabi, and even washing dishes. I have been to over 50 of the top 100 restaurants on Tabelog and have traveled all over Japan, but I have never seen a chef's wife as capable as her. Thank you for the meal.

You can choose from 3 courses! It seems you can also order a la carte! The restaurant is a counter-only place with a really nice atmosphere, and I had so much fun drinking wine! The yakitori was delicious, but the liver pate is my recommendation! It goes really well with alcohol. ♡

The atmosphere was very good overall. The staff were polite and the food was delicious. The raw meat served at the beginning was all very tasty and went well with the drinks. The chawanmushi with liver pate was a unique and delightful taste experience! The minced meat bowl at the end was excellent. Thank you for the wonderful meal.

○Morohayashi grated healthy feeling○Hokkaido Pure White the best○Yamagata's Dada soybeans○Duck breast ham tender~○Duck breast slices roasted in sake and soy sauce, refreshing and delicious○The freshness of the internal organs is excellent*Shirako has a slight fishy smell, closer to zero*The spleen is surprisingly delicious without any strong flavors*Sand liver has a good texture and taste*Egg duct is soft, not very flavorful, with a fine texture that crumbles easily○Black rock chicken breast tataki, soft texture with no lingering taste○Hatsu with yellow miso soy sauce, refreshing with no lingering taste☆Craft beer from places other than Lake Tazawa○Skewers start with:*Duck breast slices with wasabi*New ginkgo nuts without bitterness*Liver with a good charcoal aroma and no strong taste, perfectly cooked with a good mouthfeel*Hatsu doesn't need to be cooked more*Tsukune with cartilage, with a strong charcoal aroma and intense seasoning*Oshinko-tsukune, the refreshing timing after*Negima is a favorite with rolled skin, fragrant and delicious*Zucchini with scamorza cheese, perfect balance of cheese amount and saltiness*Duck loin with no strong taste, unique firmness, tender and delicious*Quail with a strong saltiness, half-cooked and creamy*Stuffed shiitake mushrooms with a spread of aroma, delicious with a good amount of meat*Chicken wings with just the right amount of fat*Oyakodon is mild and creamy*Minced meat is cold, but the internal organs sashimi was so amazing and shocking!

I had an amazing yakitori experience at the restaurant "Yakitori Ogawa" in the city. I had made a reservation in advance and the high-quality yakitori was truly exceptional! The atmosphere in the restaurant was very pleasant. We toasted with cold beer, of course. Each dish that came out was meticulously prepared, allowing us to savor the deep flavor of the chicken. It was truly a delicious time. I definitely want to visit again next time!

Located about a 10-minute walk from Yotsuya Station towards Yotsuya Sanchome, this place is situated straight ahead without entering Ookusa's alley. I made a reservation two days in advance for a visit at 5:00 PM for one person. At 5:00 PM, there was only one other group besides me, and by 6:00 PM, it was fully booked. First, I ordered a drink: - Ten'ya Dunkel: A dark beer reminiscent of a limited 1200 black beer exclusive to this establishment. For the Yakitori course, I chose the chef's selection. It was recommended to go for the full course for first-timers, but I opted for the chef's selection with an additional order of sashimi. Observing the orders of the regulars around me that day, it seemed like they ordered the half course with sashimi as an addition. Perhaps, the half course is more cost-effective as it comes with dessert. Appetizers: - Cauliflower soup - Duck leg ham - Homemade mayonnaise Sashimi: - Duck and chicken tenderloin with soy sauce - Chicken breast pounded and served after being lightly grilled and rested - Gizzard, heart, shirako, spleen, all fresh and delicious - The sashimi addition was a good choice as it was not included in the chef's selection or half course, only in the full course. Grilled items: - Rare and tender duck tenderloin - Salad with fruit tomato and asparagus - Liver - Ginkgo nut - Tenshiyama chicken with a pleasant bounce - Tsukune with grated radish and garlic soy sauce pickles - U-tama with a creamy texture and good saltiness - Peta with a thick skin on the buttocks, fatty and sweet - White asparagus - Grilled tomato - Grilled cheese with Scamorza cheese - Tender chicken gizzards - Shishito pepper - Saezuri - Tender chicken wings with delicious fatty skin - Otafuku, sweet and delicious - Sagari - Shiitake mushrooms stuffed with meat - Soleil Res, crispy meat that spreads meat juice in the mouth - Pickles - Chicken soup Overall, the grilling was done meticulously with just the right seasoning. An interesting point was that the same part could have different seasonings depending on the person. For example, I was served tsukune with grated garlic and radish, while the person next to me had it with sauce, which made me think, "Oh, I see. I wonder how that tastes too (laughs)." Additionally, the lady supporting the chef, perhaps the hostess, did an excellent job. She assisted the chef in finishing the grilled dishes, preparing individual items, washing dishes, checking orders, and showing consideration to customers. After eating the chicken wings and getting my hands dirty, she quietly provided a new towel. Such attentiveness is essential, especially for a yakitori restaurant with a decent price. Although we were told it would be a 2-hour seating, it ended up being 3 hours. The more you eat in the chef's selection course, the more it becomes apparent. I skipped dessert and the finish this time, thoroughly enjoying the grilled dishes, and the total bill came to 18,800 yen. With a 3-hour course, there is some waiting time, so the alcohol tends to flow and be consumed as well. Thank you for the delicious meal.

I made a same-day reservation for Sunday at 6:00 PM. Since I wasn't very hungry, I added just one extra skewer to the half course. Personal favorite: liver pate, negima, almond tofu. The bonjiri, which I love, might have been better at the nearby Imazushi, Yakiniku Gyukaku, or Yakiniku Yamato. However, everything else was delicious with a refined taste.

I visited this restaurant that I had been curious about for a while with my friends. We ordered the full course menu. I was surprised by the assorted sashimi, which was delicious but there were some parts that I found a bit challenging to eat, however, I managed to finish it all. The yakitori was all delicious, and the pudding for dessert was really good. If I were to be greedy, I would like to focus on just the yakitori next time and try the yakitori course. Thank you for the meal!

I visited the restaurant on Sunday at 6:00 pm. The place was crowded, so the pace of the skewers coming out was quite slow, but the grilling was just right and easy to eat even without alcohol. The seats are close together, but it's nice to be able to see the grilling up close.

The best bird dish I've had in a long time, it was so good it brought tears to my eyes. Simple is best. The satisfying course menu costs 8,500 yen. I want to bring my family here. Tonight's wine selection includes a 2001 Musigny Bonnes-Mares and a 2000 Gevrey-Chambertin. The variety of wines is impressive, and I'm happy to see they also have Kagawa's Kotoden Shuku Gaijin sake.

Visited "Yakitori Ogawa" in Araki Town. The town has a nice atmosphere. Today, I made a reservation to visit "Yakitori Ogawa" to eat yakitori. I entered the restaurant through the blue noren and was seated at the counter. The "Yakitori Course" began, where dishes are served until you say stop. Exciting. Below in order: - Appetizers: Ponzu, greens, soup (clear broth) - Sashimi: Heart, breast meat, tataki, spleen Delicious chicken sashimi. - Salad: Green salad - Yakitori: Chicken tenderloin, tomato heart, shamo breast meat, harami, snap peas, quail eggs, juicy chicken breast meat, ginkgo nuts, tsukune, shiitake mushrooms, green onions, duck loin, chicken wing tips, T-bone - Soup and oshinko: Chicken soup and pickles The oshinko was lightly seasoned and very delicious. Overall, it was a traditional yakitori course. Everything was incredibly delicious. In particular, the quail eggs were perfectly half-cooked and delicious. The juicy chicken meat was also irresistible. The shiitake mushrooms had a hint of alcohol and were exquisite. The duck loin came with a spicy mayonnaise, showing attention to detail. It was my first time trying T-bone, and it was delicious. The chef was friendly, and the staff provided great service. Next time, I'll try their rice dishes. I paid with a credit card. It was very delicious. I will definitely come back. Thank you for the meal.

Shinjuku Araki-cho used to have samurai residences during the Edo period, and geisha houses during the Meiji era. Nowadays, it is filled with stylish dining establishments. Ogawa-san's place is a yakitori restaurant with only a counter, run by the master and the mistress. We opted for the yakitori course where skewers keep coming until you say stop. The early dishes were simple, focusing on the natural flavors of the ingredients. As we progressed, the yakitori experience became exceptional. We had a total of 16 skewers before calling it quits. The attention to detail is impressive. Despite the crowded restaurant, the teamwork between the master and mistress is like watching a golden-era Barcelona football match - smooth and efficient. The food and drinks are served seamlessly, like a flowing river. The menu included dishes like duck liver, chicken heart, grilled tomato with shishamo fish, chicken sashimi, quail eggs, chicken thigh, beef harami, snap peas, quail eggs, gingko nuts, tsukune meatballs, and grilled shiitake mushrooms. The bill came to around 15,000 yen per person, which was surprisingly reasonable considering the amount of food and drinks consumed. It's a sophisticated restaurant where both men and women can enjoy. Thank you for the wonderful meal.

In July 2013, a renowned yakitori restaurant called "Yakitori Ogawa" was established in Araki Town. The owner, who trained at Otsuka's "Soten" and Asagaya's "Birdland", serves delicious yakitori. I opted for the full course meal, which included: appetizer (one soup and two side dishes), chicken sashimi platter, salad, daily special dish, white liver pate, 7 skewers (5 meat, 2 vegetables), rice dish, pickles, chicken soup, and dessert. I chose the sweet potato shochu, which was prepared with a 1:1 ratio of soft water for two weeks. It had a perfect balance of flavor - not too light or heavy, with a strong aroma. The dishes and skewers were all excellent, especially the chicken sashimi which was fresh and unforgettable. The meat skewers had a satisfying texture and were bursting with chicken flavor. After two hours, I was completely full and had to skip the rice dish. Next time, I'll pace myself better to fully enjoy the experience.

I revisited this restaurant after visiting once before the pandemic. I ordered the full course for 8,500 yen. Here is what I ate: 1. Appetizer 2. Assorted sashimi 3. Duck liver pate 4. Chicken breast 5. Bamboo shoots 6. Salad 7. Chicken heart 8. Snap peas 9. Chicken meatballs 10. Chicken thigh 11. Chawanmushi (with white liver) 12. Grilled chicken T-bone 13. Binding agent (additional) 14. Baked cheese (additional) 15. Chicken rice with minced meat 16. Sake ice cream. I drank: 1. Shirohonoka (white beer) - 1 glass 2. Glass of white wine (Sauvignon Blanc) - 2 glasses 3. Glass of red wine (Pinot Noir) - 2 glasses. As I've gotten older, I feel like I've become a little more settled. The last time I visited, I couldn't bear to hear the head chef scolding the younger staff, but this time a female assistant was very efficient in tasks outside of cooking (including accounting), which made me feel at ease. I'm glad I revisited out of curiosity. This restaurant isn't exactly my style, but I hope they continue to grow by valuing both customers and staff. Thank you for the meal.

I visited the popular yakitori restaurant in Araki-cho early in the day. The chef's yakitori was delicious, and the atmosphere of the restaurant was nice. I started with a glass of Shirohonoka to quench my thirst, and ordered the yakitori course and a plate of assorted chicken sashimi. Before the yakitori, I enjoyed a Aomori-style kabocha squash soup, jade eggplant, and Amagi Shamo chicken as an appetizer. The delicious appetizers paired well with the sake. I also tried Hiroshima's Takaraken junmai sake with the chicken sashimi. The chicken breast and liver sashimi were especially tasty, and the rare egg tube and heart sashimi made me smile. Onto the yakitori! I had tender chicken breast and fresh ginkgo nuts. As the sake flowed, I also tried Mimu Sugi sake from Nara. I enjoyed heart, liver, and black mushrooms. In the middle, there was a refreshing fruit tomato salad with a delightful vinegar dressing. I also had chicken soup as a finisher. I was satisfied with my visit to Araki-cho after a long time, and I want to leisurely walk back home.

Yakitori Ogawa in Yotsuya is a top-notch yakitori restaurant known for its delicious Amagi Jidori and tender Holo-Holo chicken. The restaurant offers a yakitori course that continues until you say stop, with a comforting finish of oyakodon. Despite being a high-quality yakitori establishment, it is easy to make a reservation here. - Restaurant Name: Yakitori Ogawa - Google Maps: Ogawa 03-5315-4630 https://goo.gl/maps/cKhAUMjuNFwJeCkg9 - Nearest Station: 4-minute walk from Exit 4 of Tokyo Metro Marunouchi Line Yotsuya-Sanchome Station, 5-minute walk from Exit A4 of Toei Shinjuku Line Akebonobashi Station, 234m from Yotsuya-Sanchome Station - Business Hours: [Tue-Sat] 17:00-23:00, [Sun/Holidays] 17:00-22:30, Closed on Mondays (Irregular closing on Tuesdays) - Reservation: Available - Seating Capacity: 15 seats (Counter only) - Budget: ¥8000-¥9999 - Other Information: No private rooms, available for full restaurant reservation, all seats non-smoking (ashtray available outside the entrance), no parking available

Visited a popular restaurant in Yotsuya that I had been curious about for a while. The interior of the restaurant is clean and has a sushi restaurant-like atmosphere. Although it is a yakitori restaurant, I personally think that the appetizers are more delicious. The chicken sashimi was delicious. The sasami kombu-jime, shirako, egg tube, gizzard, and heart were all tasty. The gizzard and heart were cooked low and slow, with the outer layer shaved off. The presentation of the dishes was excellent. The boiled peanuts served as an appetizer were delicious! The edamame was also tasty. The steamed chicken of the local chicken was also delicious. All the skewers had a normal taste. The sauce was quite thin. The salt was also mild. The seasoning was very refined, which didn't quite suit my taste. The only skewer that stood out was the cherry tomato, which was delicious. It was skillfully prepared by peeling off the skin with large tweezers. The oyakodon was average.

This was my first visit. I ordered the course menu. I changed the parent-child bowl and added 3 skewers. The chawanmushi as a palate cleanser for the single dish was excellent. The rare cut of meat was delicious. I would love to visit again. Thank you for the meal!

First visit. The other day, I unexpectedly found a delicious chicken minced rice bowl at a local yakitori chain restaurant in Urayasu during lunch, which made me crave for some delicious yakitori. Unable to resist the temptation once the idea sparked, I quickly searched for a yakitori restaurant. First, I tried to make a reservation for the omakase course at "Yakitori Moen es" in Roppongi, which I had visited before and enjoyed, but there were no available slots for solo diners. Disappointed, I then aimed for "Tori Chataro" in Shibuya, another unvisited restaurant, but again, there were no openings for solo diners. Hmm, what to do next? And then I remembered a recommendation from MyRebi-sama, which led me to this place. I called and found out that they had availability for solo diners, but the slots were filling up quickly. When I asked for a date that was available soon, I was told that only 5 pm was open, reminding me of the shortened business hours during the pandemic (laughs). Nevertheless, I couldn't contain my craving for yakitori, so I made a reservation for that time. On a rainy weekday evening, I bravely ventured to the restaurant alone. The place is located in the back streets of Yotsuya Sanchome, where many delicious restaurants like "Kitchen Taka," "Ubuka," "Chawanbu," and "Suzushin" are lined up. The entrance of the building exuded a distinctly Japanese atmosphere, with a sign that read "Sharyokumon Onosawa." As night fell, the area took on an air of sophistication, creating a pleasant ambiance. Inside the restaurant, I arrived on time and found myself the first customer. In fact, no one else showed up until I left around 6:30 pm. The interior had a counter with 15 seats arranged in a letter "T" shape. According to my research, the restaurant opened in July 2013. Unlike the alluring atmosphere of Yakitori Moen es in Roppongi, this place had a traditional yakitori restaurant vibe. There was a faint scent of rock music in the air. The operation was handled by the owner, who wore a twisted headband with a fan tucked into his back, and a young woman. The owner had a serious demeanor, with the twisted headband standing upright like a sumo wrestler's rope pointing towards the sky (laughs). Rumor had it that the owner was strict, but I didn't notice anything in particular, as he was quiet. I later learned that he used to work at "Birdland" and "Soten" in Otsuka. The restaurant offered three course options: a yakitori course that continues until you stop, a full course for 6,500 yen, and a half course for 4,500 yen, with additional items available. I decided to go for the full course. By the way, photography of the menu was not allowed. The a la carte menu ranged from 350 yen to the following: Sasami Tsukune Liver Hatsu Sunagimo Bonjiri Beta Tebasaki U Tamago Otafuku Cheese Shishito Tomato Ginnan Shiitake Stuffed with Meat ■ Impressions Overall, I found the yakitori to be subtly flavored and delicate. Among the yakitori served in the course, only the tsukune left an impression on me. On the other hand, the additional items I ordered, such as the beta (a part before the bonjiri with thick skin) and bonjiri, were delicious. The Otafuku (thymus) of Amagi Gunkei chicken, seasoned with sansho pepper, was particularly outstanding. Also, the Holoholo chicken white liver pate and raisin bread served at the beginning were probably the most delicious for me, as someone who enjoys French cuisine (laughs). It seems like my palate for yakitori still needs more refinement. ■ Today's course content was as follows: ❶ Appetizer - Megumi, a chilled corn soup - Niigata edamame - Summer vegetables ❷ Sashimi platter of Gunkei chicken and Holoholo chicken - Sasami with kombu shoyu - Momo and breast meat tataki with ponzu sauce - Hatsu, sunagimo, white liver with wasabi soy sauce ❸ Holoholo chicken white liver pate and raisin bread Highlight of the day. ❹ Fruit tomato salad ❺ Today's special steamed egg custard ❻ Skewers (7 pieces) - Holoholo chicken sasami - Hatsu - Holoholo chicken momo red meat - Spanish green chili, Mimolette cheese - Holoholo chicken T-bone - Grilled tomato - Tsukune, Holoholo chicken immature egg pickled in salt Additional items ordered - Beta (a part before the bonjiri with thick skin) - Amagi Gunkei chicken saezuri (esophagus) - Amagi Gunkei chicken otafuku (thymus) - Bonjiri ❼ Chicken minced rice bowl A local chain restaurant's yakitori bowl was unexpectedly delicious.

Added a few pieces of chicken sashimi and several grilled chicken skewers to the half course. The chicken sashimi included breast, thigh, liver, and soft liver pate which was not too rich and quite good. The grilled duck skewers we added were flavorful and juicy, with a nice wild taste.

I visited "Yakitori Ogawa" on Kariki Mon Street in Araki-cho. It was a restaurant that I had been curious about for a while, and I finally made my first visit! It was a little after 7 pm on a weekday, and I was lucky to be able to visit without any waiting time after confirming availability over the phone. I sat at a corner seat at the counter and started with a beer. It was a delicious craft beer with a rich flavor. I ordered the half course for snacks. It included appetizers, salad, white liver pate, 5 skewers, pickles, chicken soup, and dessert. The appetizers were Chiba-grown bamboo shoots, Amagi Jidori chicken skin with ponzu sauce, and corn soup. Everything was delicious! I enjoyed the tender Holoholocho liver pate with the nuttiness of the raisin bread. The skewers included Holoholocho breast meat, heart, Padron peppers from Spain, cherry tomatoes, and tsukune (with a lantern). The quality of the dishes was outstanding. We also added some fresh chicken sashimi, which was incredibly delicious! The chicken soup at the end was wonderfully flavorful. Finally, we had dessert and it was a very satisfying half course meal.