Near the Umeda area and around Nakazakicho Station! 19 popular spots for yakitori (grilled chicken skewers)

Photograph:KAT-N

CHIKICHIKI Tenma Ten is a yakitori restaurant about a 9-minute walk from Nakazakicho Station, with a wide selection of yakitori and à la carte dishes.

The interior is spread across two floors: the chic first floor has counter and table seating, while the cozy second floor offers table seating and Private room.

Photograph:ぎんじろう☆彡

The yakitori (grilled chicken skewers) served at this restaurant uses Tajima-dori (Tajima chicken) from Hyogo Prefecture.

The grilling is said to be spot on, bringing out the rich flavor in every skewer. Among them, the momo meat (thigh) included in the "Seven Yakitori Skewers" is said to be moist, tender, and juicy.

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This is the To finish dish, "yakitori Rice bowl (with soup)".

It is topped with chicken grilled until the skin is fragrant, finely shredded oba (perilla leaf), and a fresh egg yolk over rice. It also comes with an elegant tasting soup, making it nice and light to enjoy.

Photograph:マッハのオススメごはん

Yakitori Shokudo, about a 10-minute walk from Nakazakicho Station, is a yakitori restaurant specializing in Domestic jidori (free-range chicken).

Inside, the stylish space mainly features a U-shaped counter. One of its charms is that you can watch the yakitori being grilled over charcoal right in front of you.

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This restaurant is particular about serving yakitori (grilled chicken skewers) on plates rather than on skewers.

The tare grilled “seseri (chicken neck meat)” is one of the rare cuts, with only a small amount available from each bird, and it is known for its springy texture and rich fat. It is said to taste even better with the mustard served on the side, which adds a sharp spicy kick as an accent.

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The dish in the photo is "yagen nankotsu (Cartilage)," a perfect snack to go with drinks.

It is grilled with salt, and reviews say the crunchy Cartilage texture is addictive. Squeeze the lemon served on the side to change up the flavor, and you can enjoy it right to the last bite.

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Kasshiwa Ohatsu Tenjin Ten is a yakitori restaurant about a 10-minute walk from Nakazakicho Station.

The stylish interior is a cozy space with a calm atmosphere. Time seems to pass quietly here, so you can relax and enjoy dinner at your own pace.

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The yakitori made with Special selected chicken is said to include about 20 different cuts.

The "Omakase 5-skewer assortment," which brings together the recommended yakitori that arrived that day, is one item you should definitely try. Depending on the day, rare cuts may also be available.

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As you would expect from a place also known as a Japanese sake bar, it offers a lineup of Japanese sake that appeals to people with a serious taste for it.

The drinks themselves are of course great, and many reviews also say they are happy to enjoy pairings with yakitori (grilled chicken skewers).

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About a 13-minute walk from Nakazakicho Station. At Yakitori Enya Nakatsu Ten, you can enjoy authentic yakitori made with jidori (local chicken) and branded chicken.

Inside, the wood-based decor creates a cozy, homey feel, which is part of the appeal and makes it easy to relax. There are counter and table seats available.

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The yakitori (grilled chicken skewers) is made with carefully selected jidori (free-range chicken) and slowly grilled over charcoal, letting you enjoy its firm bite and the rich taste of the fat.

The "negima (chicken and scallion skewer)," seasoned simply with salt, is one skewer with an excellent balance of smoky aroma and the sweetness of the scallion. It may leave you wanting to order another.

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This is the popular oyako-don (chicken and egg Rice bowl) to finish.

With its bright, eye-catching egg yolk color, this oyako-don looks delicious at first glance. The dashi broth comes through nicely, and the rice, chicken, and soft, creamy egg go perfectly together. The fresh aroma of mitsuba (Japanese parsley) is said to whet the appetite.

Photograph:www.doom.now.cc

Yakitori Shifuku is a place where you can enjoy authentic yakitori and Japanese sake or wine. It is about a 6-minute walk from Nakazakicho Station.

The stylish interior is said to have a calm atmosphere. There are counter and table seats, as well as Private room seating where you can relax without worrying about the next table.

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The yakitori (grilled chicken skewers) are carefully skewered one by one using high quality chicken, then slowly grilled over binchotan (white charcoal).

They always offer about 15 kinds of yakitori, and the popular choice is the "Kushiyaki Omakase"! It is also nice that you can choose an assortment of 3, 5, or 8 skewers.

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To finish, you can choose from three options: the "Meibutsu Yakitori Rice bowl," "Oyako Rice bowl," or ramen.

The "Shifuku Noko Toripaitan Ramen" in the photo is said to be delicious, with rich toripaitan (chicken white broth) soup full of chicken flavor coating the noodles. It also seems lighter than it looks.

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About a 13-minute walk from Nakazakicho Station, Yakitori to Sushi no Hi is a great pick for anyone who wants to enjoy both yakitori (grilled chicken skewers) and sushi.

The interior has the warmth of wood and a stylish, cafe-like feel, and if you choose a window seat, you can enjoy your meal while looking out at the view.

The visually stunning “Beef Tongue skewer topped with uni (sea urchin) and ikura (salmon roe)” comes with plenty of rich uni and ikura piled over thick-cut, flavorful Beef Tongue.

With one bite, the ikura pops and the rich taste of the uni spreads across your mouth.

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The dish in the photo is “Tatteru Ebi Fry (standing fried shrimp),” which is sure to get everyone excited the moment it arrives.

The fried shrimp is arranged in a stylish glass like a parfait, and it goes perfectly with tartar sauce and ikura (salmon roe)! Some reviews also said it was so good they wanted to order more.

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At Kumano Toriyaki, about a 3-minute walk from Nakazakicho Station, you can enjoy ultimate yakitori grilled skillfully over makibii (wood fire) and sumibii (charcoal fire).

The space concept is said to be “a famous restaurant deep in the mountains,” and even though it is located in the heart of Osaka, it is well known as a place where you can relax in a spacious, comfortable setting while enjoying the food and drinks.

Photograph:ぽめグルメ

The "toriyaki (grilled chicken)" that you grill yourselves and enjoy at a table with Sunken kotatsu seating and an irori (sunken hearth) is said to be so addictive that once you try it, you will want it again and again.

The "Toriyaki 5-shu assortment" in the photo is a luxurious option that lets you enjoy different cuts cooked just the way you like. Some reviews also say the live, hands-on fun of grilling it yourself is irresistible.

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Many people visit for the seasonal kama-meshi (rice cooked in an iron pot) that appears throughout the year.

This kuri (chestnut) and Camembert cheese kama-meshi comes with a performance where they torch the cheese right in front of you. The rich flavor of the fragrant cheese and the soft, fluffy texture of the chestnuts make an excellent combination.

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Osaka Ichi Torihei Honten, about a 12-minute walk from Nakazakicho Station, is a restaurant where you can enjoy grilled aigamo (crossbred duck) skewers.

The interior has a compact counter-only layout, with 10 seats available.

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They say you can experience surprisingly great flavor right from the otoshi (small appetizer).

What they serve is 1 skewer of "aigamo no kawa (duck skin)" and 2 skewers of "kamo muneniku (duck breast)," seasoned with the tare sauce passed down since the restaurant first opened. Some reviews say duck lovers will already be over the moon at this point.

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Not only the meat skewers but also the grilled vegetable skewers are popular.

The "Minchi Sanshoku" with minced meat stuffed into onion, green pepper, and renkon (lotus root) is so good that it often sells out. The bite-sized skewers are easy to eat, and adding karashi (Japanese mustard) to the renkon is said to bring out even more flavor.

Photograph:www.doom.now.cc

About a 6-minute walk from Nakazakicho Station. At Toki Honten, you can enjoy yakitori (grilled chicken skewers) and jidori (local chicken) dishes made with Kyushu jidori.

Inside, the restaurant has a cozy space with the feel of a casual izakaya. There are counter, table, and zashiki (tatami floor) seats, making it perfect when you want to have a lively time with friends.

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The yakitori (grilled chicken skewers) cooked over charcoal offer a wide lineup, from classics to rare cuts!

The "yakitori assortment" here comes with 3 salt-grilled skewers and 3 sauce-grilled skewers, so you can enjoy the day's recommendations. It is a good pick when you are not sure what to choose.

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The specialty soriresu (oyster cut) aburi is a popular item, quickly grilled over charcoal to lock in the rich flavor of jidori (free-range chicken).

The carefully slow-grilled soriresu has a nice springy texture, and the more you chew, the more juicy flavor comes through. You can also enjoy changing up the taste with the green onion and momiji-oroshi (grated daikon with chili) served on the side.

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Honki Sumibiyaki Tori Mame, about a 13-minute walk from Nakazakicho Station, is a restaurant where you can enjoy charcoal-grilled yakitori made with Tamba-dori (Tanba chicken) from Hyogo Prefecture.

The interior has a cozy, hideaway feel, and it is said to be so comfortable that you can relax at length and lose track of time.

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The signature "gokujo tsukune (premium chicken meatball)" is known for being delicious, with a nicely browned outside and a soft, airy inside.

The juicy tsukune is filled with nankotsu (cartilage), which adds a pleasant crunch and makes it especially satisfying to eat.

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Recommended for sasami (chicken tenderloin) lovers are the “Sasami Ume,” “Sasami Wasabi,” and “Shiso-maki.”

The sasami is cooked to just the right doneness, and each one is moist and tender, with ume (pickled plum), wasabi, and shiso (perilla) adding nice accents for a flavor that never gets old.

Photograph:www.doom.now.cc

Yakitoriya Katsu Shoten, about a 13-minute walk from Nakazakicho Station, is popular for its yakitori (grilled chicken skewers) carefully cooked over binchotan (high-grade charcoal).

The interior has a lively but not overly noisy atmosphere, and there are various types of fully private rooms available, so you can enjoy dinner in a private setting.

Photograph:ゆうり( ˶ˆ꒳ˆ˵ )

The yakitori (grilled chicken skewers) served at this restaurant are said to be slowly grilled over Tosa binchotan (Tosa white charcoal).

Each yakitori skewer is large and very satisfying to eat! The "tsukune cheese" in the photo is a perfect skewer to go with drinks, with juicy meat, rich cheese, and a sweet-savory sauce that all work well together.

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The dashimaki tamago (rolled omelet with dashi), cooked only after you order, is one of the dishes that keeps people coming back.

A generous amount of mildly seasoned sauce is poured over the soft, fluffy omelet. With each bite, the flavor of the dashi spreads across your palate, giving a comforting feel.

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Yakitori Bamora Kamiyamacho Ten is a restaurant about a 5-minute walk from Nakaharamachi Station where you can enjoy carefully prepared yakitori made with Daisen Nikudori (free-range chicken from Nara Prefecture).

The stylish interior has a cafe-like feel. There are counter seats that are easy to use even when dining alone, as well as table seating that is ideal for groups.

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The jidori (free-range chicken) yakitori, carefully and slowly grilled over Domestic binchotan (high-grade charcoal), is said to have a crisp and fragrant surface with its rich flavor locked in.

The salt-seasoned skewers bring out the ingredients' natural taste, while the tare-seasoned skewers coated in a sweet and savory sauce will likely go great with both rice and drinks.

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Because they source whole chickens, you can always enjoy rare cuts like soriresu (oyster cut) and kinkan (immature egg yolks).

The “chochin (chicken tail and immature egg yolk)” in the photo is said to offer rich flavor and a crunchy, unique texture. The moment the egg yolk pops in your mouth, it fills you with happiness.

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About a 6-minute walk from Nakazakicho Station. Sumiyaki Nomidokoro Umatora is a popular spot where you can enjoy yakitori (grilled chicken skewers) made with freshly butchered jidori (local chicken) and finished over binchotan (high-grade charcoal).

The interior has the pleasant warmth of wood and a hideaway-like feel. The space between seats is wide, so you can take your time enjoying good food and drinks without worrying about the people at the next table.

Photograph:純情★一番

Every yakitori (grilled chicken skewer) slowly grilled over charcoal is wonderfully fragrant, with a crisp outside and juicy, tender meat inside.

The "negima (chicken and scallion skewer)" in the photo has an excellent balance of rich chicken fat and the sweetness of the scallion, and it apparently goes great with beer.

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This is the popular menu item, "pakuchi (cilantro) piled-high yodare-dori (Sichuan-style steamed chicken)".

This dish features moist chicken topped generously with a mildly spicy sauce and plenty of pakuchi. The balance of the spicy sauce, the rich flavor of the chicken, and the fresh aroma of the pakuchi is said to be spot on, making it perfect as a palate cleanser.

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Yakitori Yu Ichiban Deshi is a yakitori restaurant located a 13-minute walk from Nakazakicho Station.

The interior has a chic and stylish feel. It offers counter seats where you can watch the cooking right in front of you, as well as table seating where you can relax and enjoy your meal.

Photograph:食いしん坊プリンス

The jidori (free-range chicken) slowly grilled over binchotan (Japanese white charcoal) is said to be especially delicious, with crisp skin and a rich, toasty aroma.

The "kawa (chicken skin)" in the photo is slowly grilled at 100 degrees for an hour to render off the extra fat, concentrating its flavor. It is said to be so good that you will want to order several more skewers.

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The "tsukune tare onsen tamago" is said to be outstanding.

The tsukune (chicken meatball) is grilled with a sweet and savory sauce and has a soft, fluffy texture, and when you mix it with onsen tamago (soft-cooked egg), it adds rich umami and makes it even better. For those who prefer a lighter taste, the "tsukune shio" is recommended.

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Yakitori Smith Tenma Honten is a yakitori restaurant about a 13-minute walk from Nakazakicho Station, built around the concept of being a cheerful and lively place.

The casual interior has a bright and bustling feel. There are counter and table seats in total, and they can also change the layout to suit your group size.

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This is the specialty item, "Guu Punch Tsukune (chicken meatball)".

It is said to be grilled light and juicy, with a sweet and savory sauce that pairs well with the rich flavor of the meat. It comes in two sizes, mini and mega, and there are six kinds of toppings available, including grilled cheese and oroshi ponzu (grated daikon radish with ponzu sauce).

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The "Chicken Skin Kara-age Sweet Spicy Sansho" in the photo is a dish of chicken skin that has been fried slowly to render off the excess fat, then sprinkled with a sweet and spicy sauce and sansho (Japanese pepper).

The crisp and fragrant chicken skin goes well with the fresh heat of the sansho, making it a great snack to go with drinks.

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Sumibiyaki Dining Okageya Umeda Ten is about a 5-minute walk from Nakazakicho Station, and is known as a place where you can enjoy carefully prepared dishes such as sumibiyaki (charcoal grilling) at reasonable prices.

The interior is said to span three floors in a stylish space with a Japanese modern theme. It offers counter and table seating, as well as Private rooms, making it suitable for everything from small groups to larger parties.

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They offer a wide variety of well-liked dishes, from skewer items such as yakitori (grilled chicken skewers) to Cold Appetizers, all made with Special ingredients shipped direct from the production region.

If you are not sure what to order, the recommended "Yakitori 5-kind assortment" includes negima (chicken and scallion skewer), tsukune (chicken meatball skewer), salmon and cheese skewer, shrimp skewer, and sasami (chicken tender) with ume and shiso skewer. Every skewer is said to be juicy and great with drinks.

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The “Potato Salad Ikura Bukkake” is another dish with many repeat customers.

The creamy potato salad pairs perfectly with the salty pop of ikura (salmon roe)! It looks bright and appealing, comes in a just-right portion, and is said to be very satisfying.

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Yakitori to Oden Isseki Gochou, where you can enjoy both yakitori and oden (Japanese hotpot dishes simmered in broth), is about a 13-minute walk from Nakazakicho Station.

Inside is a small space centered around counter seating. Some people even visit to chat with the owner.

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Because they butcher whole chickens in-house, you can enjoy a wide range of yakitori (grilled chicken skewers), from the standard cuts to rare parts.

This is the "tebamoto (chicken drumette)," grilled slowly and with care. The skin, with the extra fat rendered off, is crisp and fragrant, while the meat stays moist, tender, and juicy.

Photograph:デコ師匠

Their specialty, oden (Japanese stew), is slowly simmered in a soup made with dashi from chicken-bushi (dried chicken flakes packed with umami) and chicken bones.

The "oden assortment" is said to be just the right portion to enjoy with alcohol, and reviews also mention how nice it is to be able to eat oden even outside the cold winter season.

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Yakitori Hinataya Tenma Ten is a yakitori restaurant on Ura Tenma Chochin-dori.

The stylish, open interior offers counter and table seating. It has a cafe-like atmosphere, and one of its charms is that you can relax and take your time there.

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Each yakitori (grilled chicken skewer) is large and filling, and you can choose between two seasonings, tare sauce and salt, so it sounds like you can also enjoy comparing the flavors.

The "negima (chicken and green onion skewer)" in the photo is said to have an excellent balance between the juicy chicken and the sweetness of the green onion.

Photograph:あかりんごさくらんぼ

If you want to enjoy the popular tsukune (chicken meatball) menu item in a light and refreshing way, the grated daikon with ponzu sauce is recommended.

The fresh aroma of oba (perilla leaf) adds a nice accent, letting you enjoy a different flavor from the usual. Some reviews also said they were happy to have options beyond the standard tare sauce or salt.

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Yakitori Gyoza Torikin Umeda Ten is a yakitori restaurant about a 13-minute walk from Nakazakicho Station.

The spacious interior is a clean and inviting space with white wood decor, and in addition to table seating, there are Semi-private rooms and Private rooms separated by noren (traditional fabric dividers), so you can enjoy a relaxed dinner.

Photograph:たかぐるめ@神戸グルメ

The “Luxury All you can eat and drink Course,” where you can enjoy a wide range of dishes such as yakitori (grilled chicken skewers) and gyoza (dumplings), is popular.

For the "negima (chicken and scallion skewer)," they offer not only the standard tare sauce and salt seasoning but also spices, so you can enjoy comparing the flavors. Reviews also mentioned that it is easy to eat because it is served on a plate.

Photograph:たかぐるめ@神戸グルメ

Pan-fried gyoza dumplings come in a wide range of variations, including "truffle," "tartar," and "yangnyeom."

The "mentaiko (spicy cod roe) cheese gyoza" in the photo is topped with plenty of rich cheese sauce and mentaiko sauce, making it look as colorful as it tastes.