The female owner and all the staff were very kind and treated us well. Currently, they only offer a course menu for grilled young chicken skewers. All the skewers were delicious, but I especially liked the sand lizard and chicken wing. I would like to visit again when it gets a little cooler.

I always wanted to visit this place after watching "Yoshida Rui's Sake Bar Wander" It is located near Nagasuma Station on the Keio Line, and you have to climb up Nagasuma Park. It's really a mountain path, and you might think "Is it really here??" because it's such a remote location. You need to make a reservation in advance. There are two courses available, the "Wild Bird Course" and the "Young Bird Course", both priced at 3350 yen (tax included). We chose the "Young Bird Course". The interior of the restaurant, without heating, is filled with a serene atmosphere. It was warm after climbing the mountain. We started with a large bottle of beer for 810 yen. The temperature was perfect. The elderly women serving us were kind and wonderful. The course included boiled potatoes, pickles, various chicken parts (wings, young chicken, gizzards, liver, etc.), vegetables (shiitake mushrooms, quail eggs, shishito peppers, green onions), miso dengaku, barley rice with grated yam, Nameko mushroom soup, and dessert (sherbet). You cook the food yourself over the hearth with sauce or salt. The chicken was incredibly fresh and large, and the taste was exceptional. The value for money was unbelievable. The barley rice with grated yam was also delicious. The miso-like flavor in the soup was actually from the broth. The Nameko mushroom soup was also delicious. The location, the quality of food, and the price make this place a must-visit. It was truly a wonderful restaurant. Time passed slowly, and we had a blissful two hours. I'm sure children would enjoy it, and it would be great for foreign visitors as well. It feels like a time warp experience. They also offer wine, sake, and shochu in bottles, in addition to beer. It was great during the day, but I bet the atmosphere changes completely at night. I definitely want to go back again.

Visited the restaurant on Saturday at 12 o'clock as reserved. The place I had been curious about after seeing it on Yoshida Rui's show. The exterior and interior both exude a nostalgic atmosphere of old traditional Japanese houses, making it hard to believe it's in Tokyo. It's very calming. The rainy weather outside enhances the scenery even more. We tried the wild bird course and young bird course. The staff kindly explained how to grill them and we gave it a try. I was a bit worried at first if I could grill them well, but it turned out fine. Everything was delicious, but my personal favorite was the barley rice and nameko miso soup. I will definitely come back. Thank you for the meal.

I had planned to visit a place with over 100 years of history, but ended up going on a day when the cherry blossoms were beautiful. The staff were all very friendly and there was a lot of laughter, making the meal enjoyable. Of course, the food was delicious too. The unique way of grilling and then brushing on the sauce was a first for me, and they explained in detail how to cook it separately so there was no need to worry. The combination with the sake to sip on was excellent, and the yuzu ice cream at the end left a refreshing taste in my mouth. The restaurant is located on top of a mountain, so if you go by train, there is about a 15-minute hike. It's a wonderful restaurant where health, taste, and atmosphere all come together perfectly. The price for the course meal is unbelievably only 3350 yen.

Thanks to Tabelog, I was able to discover another wonderful restaurant!! The taste, atmosphere, and location are all to my liking, a perfect match! I am grateful for this encounter!! First of all, this place is located in a corner of Nagano Park. Although it is called a park, it is mostly a natural forest. The building is a large 90-year-old traditional house. With full windows, you can enjoy the greenery from any seat. The view is truly amazing!! Each seat has a hearth, where you can grill and eat the yakitori. I had the young chicken course for around 3300 yen, and each skewer was very substantial. It started with gizzard, followed by breast meat, liver, quail eggs, shishito peppers, green onions, shiitake mushrooms, chicken wings, and thigh meat. Then, there was barley rice with grated yam, miso soup with mushrooms, and sorbet. The appetizer of pickles, simmered potatoes, and miso-glazed konjac were also delicious!! Everything I ate was delicious. The drink menu included wine, shochu, sake, and beer. There were no chuhai cocktails, so I ordered shochu with ginger ale and made my own. It felt like I was on a trip to the countryside, not in Tokyo. I had a wonderful time chatting by the hearth and relaxing in such a lovely environment. Thanks to this experience, it was the best day ever. I will definitely come back!!

Today, my older sister came to visit, so we decided to go to Hachioji on a whim. We visited Kamata Toriyama, a place that has been on my radar for a while. This is the restaurant that appeared in Spirited Away. We followed a narrow road that made us wonder if we were going the right way, but eventually, we found the restaurant. This time, we ordered the young bird course with an additional quail. You grill the fresh chicken on charcoal yourself. The fresh chicken tastes amazing with just salt. The quail can be eaten with the bones as they are grilled thoroughly. After finishing the meat, we were served barley rice and mushroom miso soup. The rice in the wooden rice tub was devoured by the two of us in an instant. The atmosphere was great, and we definitely want to visit this restaurant again.

Located a 15-minute walk from Naguma Station on the Keio Hachioji Line, this hidden gem of a restaurant in the mountains offers a unique dining experience. Set in a traditional Japanese estate, you can enjoy grilled wild bird skewers here. The setting has even been featured in Ghibli movies, and it truly lives up to the hype. The location is so stunning that words cannot do it justice! I personally don't like wild bird, so I opted for the regular grilled chicken course. They also offer a la carte options, but the course menu is recommended. The meal includes appetizers like simmered taro, konjac salad, and more. You grill the skewers and vegetables yourself on a hearth, and the portions are generous. To finish, you get miso soup, barley rice in a wooden tub, and grated yam on top. I couldn't finish all the rice, so the owner kindly packed it for me to take home. Reservations are required, and it's best to start early in the evening, especially in winter when it gets dark quickly. Bring a flashlight for the mountain path at night. This place has so much charm that can't be captured in a review. I highly recommend visiting!

The atmosphere of the restaurant was very nice. We ordered the young chicken course and the wild bird course. The wild bird course might be a bit more advanced? The barley rice and Nameko mushroom soup were delicious.

Colleague invited me to lunch at a restaurant called "Kamata Toriyama." It felt like I wandered into a Ghibli world as I walked from the parking lot up to the restaurant on top of a hill. The reservation was not confirmed at first, but they quickly prepared a table for us. The restaurant was quiet and the view outside the window was of a countryside landscape. We enjoyed some beer and side dishes before the main course, which was a skewered chicken course. The chicken was grilled over charcoal and was delicious. The meal also included tororo rice and mushroom soup, which were satisfying. Overall, the food was good, but the atmosphere and setting of the restaurant were the highlights of the experience. It's nice to visit such a place once in a while.

Hello, it's my first time visiting this place, but I never expected it to be so deep in the mountains... However, the surroundings are lush with trees, giving off a vibe similar to a Ghibli movie. I later found out that it was actually a model for Ghibli landscapes. Inside the restaurant, we gathered around the hearth, drinking sake and eating grilled chicken. It was the best, wasn't it? Haha. The Tororo rice at the end was also delicious.

Finally, I reached my 1900th review! I decided to visit a bird cuisine restaurant called "Kamata Toriyama" located at Noyarutoge that I have been curious about for a while. The restaurant is situated near Chonanuma Park, but it is quite hidden in the mountains, making it a bit challenging to find. The restaurant is known for its unique atmosphere, with scenes from the movie "Spirited Away" displayed inside. The surroundings are lush with trees, giving off a mystical vibe. To reach the restaurant, you can either drive and hike a short but steep path or walk for about 20 minutes from Nagasuna Station. The restaurant itself is like a mountain hut, preserving the traditions of the Tama Hills and Noyarutoge. It has a long history, dating back to the early Showa era when it started as a bird-catching hut. The restaurant is famous for its DIY chicken skewers cooked over charcoal, creating a cozy and authentic dining experience. Reservations are a must due to the nature of their ingredients and preparation process. Overall, it was a unique and memorable dining experience that I would recommend to anyone looking for a taste of history and nature.

I visited this place after several years and it was a nice experience. It's a bit of a climb from Nagasuna Station, but the well-maintained mountain trail, clean air, and dappled sunlight make this course enjoyable. This time, I asked for the bird course. Just like last time, there were no sparrows but instead, they provided two quails, which personally made me happier. Time at Toriyama flows leisurely, and they leave you alone after taking your order, which is nice. The freedom to cook what you like in the order you prefer is a special experience here. They have basic seasonings like shichimi, so it's best to bring your favorite spices. I brought sansho and yuzu pepper this time (laughs). Enjoying beer, shochu, sake, and biting into the quails made me happy, leaving almost no bones behind. Also, note that reservations are necessary at Kamata Toriyama, and you need to specify whether you want the bird course or the young chicken course when making a reservation. However, unless it's something urgent, I believe you can make a reservation even the day before.

It's been a while since my last visit, about 5 years I think. But nothing has changed, which was reassuring. Against the backdrop of a dense and dark forest, two lanterns light the way. Instinctively, I follow the path between the lanterns, guided towards the unknown. Climbing up the winding path from the wild monkey street... this might be the way to another world. If you have the time, I recommend visiting during daylight to appreciate the exterior of the house on the ridge and the view from the second floor. Tonight, a famous art director and their group are expected, and we were seated by the brazier instead of the hearth. (There's a signed autograph from that person at the front desk). The appetizers were simmered dishes and miso-grilled items, usually taro and konjac. The taro had a strong citrus flavor, overshadowing the taste of the broth, making it a remarkable dish. The konjac had a slight konjac smell, but the seasoning was well done. The miso was not too sweet, which I liked, and a sprinkle of black pepper added the necessary accent. The pickled vegetable was cabbage, traditionally made and very delicious. When I made a reservation, they asked if I wanted the "wild bird course," but I requested the "young chicken course," which they served promptly. (It felt like they were testing if I was a repeat customer...) In the past, I tried the wild bird course, which featured exotic meats. The sparrow was difficult to eat as it was mostly bones with a strong blood smell. The quail was tasty but had limited edible parts. The meatball was distinct from those at a yakitori place, with a wild charm and great taste. You can order the meatball separately if you're not satisfied with just young chicken. (The meatball is tricky to grill, so if you're a first-timer, ask for instructions from the staff). The young chicken course features only chicken, so you can enjoy it without worries. Everything is skewered for easy eating. - Chicken thigh: almost no fat, and the meat is tender without noticeable sinew. Grill it skin-side down until it browns, then flip and cook until done without burning. - Sliced breast and a bite-sized liver: not tough when grilled, and the liver has a subtle taste. - Gizzards: thinly sliced and cleaned of sinew, making it easy to eat without being too tough. There's no excessive fat, and the meat doesn't drip on the charcoal, resulting in a fantastic dish. Additionally, quail eggs, shiitake mushrooms, green peppers, and scallions are served. The quail egg has an interesting texture when lightly grilled over indirect heat. Be careful when grilling directly, as it may stick to the grill. Grill the shiitake mushroom cap until the gills are moist. If you're concerned, lightly grill the gill side as well. The green pepper is ready when the shine on the surface is gone. The scallion is perfect when both sides have a charred look. The sauce pot is deep enough for one skewer to soak fully. Double-dipping is not allowed! The sauce is not overpowering and tastes delicious, even for someone who usually prefers salty flavors. However, I don't recommend dipping and grilling further as it may turn bitter and burnt. Salt and shichimi pepper are provided on the table. Adjust the placement of each skewer on the grill according to the charcoal's heat. If only the tip of a skewer is cooked, start with that part first and then move the remaining meat or vegetables closer to the tip for further grilling. The charcoal's heat distribution changes, so keep an eye on it. This is a place not for those who rely on cooking utensils for everything. Of course, the famous "barley jelly" and "nameko soup" were also delicious. The barley rice was fluffy, with well-cooked small grains that blended seamlessly with the rice.

I visited the restaurant on Saturday afternoon. After climbing a steep mountain path from the parking lot, the restaurant comes into view. I was guided to the second floor after informing the staff of the number of people. There were only elderly couples as other customers. It was very quiet and had a nice atmosphere. The large windows provided an open view, and since the weather was good that day, the outside scenery was also beautiful. However, since it is in the mountains, I wondered if the view from the window would be pitch black at night. The seating area had about 10 tatami seats, each with a sunken hearth for grilling skewers. The staff brought us miso, simmered dish, and roasted green tea first. Soon after, the grilled dishes arrived. The course included chicken skewers (breast and liver), gizzard, chicken wings, thigh meat, green onions, shishito peppers, and shiitake mushrooms. We were provided with a pot of sauce, salt, and shichimi for seasoning. I wished the salt and shichimi were more unique rather than the usual table salt and SB brand shichimi. Also, the reused appearance of the sauce pot made me concerned about hygiene. After grilling all the skewers, we requested the meal, and they brought barley rice, grated yam, and mushroom soup in a lacquered box. The barley and grated yam were delicious and filling. The mushroom soup added a lot of atmosphere to the meal. Finally, orange sherbet was served, but it tasted cheap and did not match the quality of the other dishes, so I only took a bite and left it. The prices are reasonable, and the restaurant offers a rustic outdoor dining experience surrounded by nature. It's a place to enjoy the bounty of the mountains with friends and family. The meat and barley dish left me feeling full, and the surreal atmosphere made the meal enjoyable.

There is a charming mountain hut-style restaurant located along the ridge near the Naganuma Park in Tokyo, close to Naganuma Station on the Keio Line. We climbed the gentle path in the park and reached the ridge where this restaurant is situated. The building is very attractive with a lot of hearths on the second floor. We grilled chicken skewers over charcoal fire in the hearths and they were delicious. The restaurant has a rustic charm. We also enjoyed pickles and konjac dishes. The view from the window was magnificent and the breeze passing through was very pleasant.

I drove along the Yezo Kaido and stumbled upon this restaurant. I stopped by on my way back from the outlet mall in Minamiosawa. I was told that reservations were recommended, but I called on the same day and it was okay. I was asked if I wanted the Wild Bird Course or the Young Bird Course, and since it was my first time, I opted for the safe Young Bird Course. I parked my car in the parking lot and was surprised to find that I had to hike a bit up the mountain from the parking lot to reach the restaurant! The restaurant had a very unique atmosphere, quite different from what you would expect in Tokyo. As I climbed to the second floor, I saw many hearths lined up where they grilled the food over charcoal. The Young Bird Course included simmered taro, miso konjac, pickles, grilled items such as young chicken thigh, wings, gizzards, assorted skewers (various parts), shiitake mushrooms, green peppers, leeks, and quail eggs, as well as grated yam rice (with seconds available), Nameko miso soup, and sherbet. You grill the food yourself over charcoal, and they recommended salt for the gizzards and wings, while the other items were best grilled to a certain point and then dipped in sauce. The quality of the ingredients was excellent, and grilling them over orange-burned Binchotan charcoal made the vegetables and chicken very juicy. It was much more delicious than I had expected! The only minor drawback was that the restroom was a squat toilet (which I did not use), but it added to the overall experience of escaping from the ordinary!

There are many restaurants in this area with the name Toriyama. If Uka Toriyama represents elegance, then this place pursues the ultimate in simplicity. If you want to drink alcohol, it's a bit of a climb from Nagasuna Station on the Keio Line. Even if you go by car, you will have to climb a steep slope like Kuzue's beast trail. As you approach the top, you will see a shop that looks like a mountain hut. The atmosphere is reminiscent of Spirited Away, very quaint. When you enter the shop, the polished floor shines brightly. To keep a shop with an irori fireplace this clean, it must require quite a bit of effort. A single colored paper is displayed, which was from when the Emperor visited as Crown Prince. It was the first time I had seen the Emperor's handwritten signature. We were led upstairs, where we were shown the same irori fireplace where the Emperor had sat. It was a strangely delightful feeling. We had ordered the wild bird course and the young chicken course. Normally, the wild bird course consists of one quail and two sparrows, but this year they couldn't get sparrows. So, it became two quails. The simmered dish was made with potatoes. The potatoes were firm and had a rich, slightly intense flavor. Charcoal turned bright red in the irori, and each skewer was placed on the grill. The quail eggs were soaked in the sauce pot for a while to infuse the flavor, then grilled after being dipped in the sauce several times. A delightful aroma began to waft as they cooked, with the outside becoming crispy and the inside juicy. It was my first time grilling quail as yakitori, and it was my first time eating quail as yakitori. I have had quail in French and Italian cuisine, but as yakitori, the flavor came through directly, allowing me to fully enjoy the rustic deliciousness. The young chicken had a satisfying bite. When charcoal-grilled, the flavor was concentrated, and I was reminded of how delicious yakitori can be. The konjac miso with sansho pepper was exquisite, changing the flavor profile instantly. After finishing the yakitori, you can order more food at your own pace. You can order right away, or take your time. The restaurant leaves you alone in a good way. I was told that some people take a nap before eating. There is no time limit. It's a great atmosphere where you can stay for hours, enjoying the breeze and the rustling of the trees. The meal starts with Nameko soup hanging on a hook. There is plenty of barley rice in a wooden rice tub. You can eat two or three bowls with grated yam on top. The dessert was a very sweet peach sorbet. In a simple setting, I was able to experience a very luxurious time and space. It was truly a wonderful hidden gem of a restaurant that made me completely forget I was in Tokyo.

The atmosphere is indescribable and calming. After enjoying a stroll in Nagasunuma Park, you can relax in a tatami room, slowly sipping on beer and grilling skewers over charcoal. Once they're cooked, you dip them in sauce from a pot. I opted for the course menu, which is quite filling, but because you can take your time, you can eat it all. The charcoal grilling makes the food really delicious. Even though I was full, I couldn't resist the last dish of grated yam rice, which had a gentle flavor. September was still hot, but it seems like it would have even more charm in the fall to winter seasons.