If you want to eat yakitori (grilled chicken skewers) in Kitakyushu, start here! 20 popular picks centered on spots near sightseeing areas

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About a 5-minute walk from Kokura Station, Yakitori Asahina in Kitakyushu is a yakitori restaurant by reservation only where you can enjoy yakitori made with Kyoto Takasaka-dori (Kyoto Takasaka chicken).

The interior has a Japanese feel and is a cozy, compact space centered around counter seating, making it comfortable and easy to enjoy dinner without feeling stiff.

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At the two-part dinner service, you can enjoy rare Kyoto Takasaka-dori (Kyoto Takasaka chicken) in a five-course lineup of sashi (lightly seared chicken sashimi style), skewers, side dishes, a finishing dish, and dessert.

The sasami (chicken tenderloin) is cooked with perfect heat, and each skewer can be enjoyed in three ways: with plum, wasabi, or wrapped in nori.

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This is the tori soboro gohan (minced chicken rice bowl) served to finish the meal.

The soboro, with its nice charcoal aroma, is packed with rich chicken flavor, and when you break the egg yolk, it adds a mellow richness that makes it so good you'll want another serving. It also comes with chicken soup as a set, making it very satisfying.

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Torizan is a yakitori (grilled chicken skewers) restaurant located in a shopping street in Kokurakita Ward, Kitakyushu, about a 1-minute walk from Kokura Station.

The compact interior is clean and comfortable. There are counter and table seats, and it is said to be always lively with many customers.

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The carefully grilled torikawa (chicken skin) is said to have a crisp, fragrant surface and a juicy bite, so good that you will want another serving.

It comes in two seasonings, salt and tare (sweet soy-based sauce), and both are perfect snacks to go with beer.

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The butabara (pork belly), cooked with perfect heat control, has its excess fat rendered out and is packed with good flavor.

It comes in a large cut, so it is very satisfying to eat. Eating it together with the cabbage on the side freshens up the palate.

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At Raizu in Kokurakita-ku, Kitakyushu City, you can enjoy yakitori (grilled chicken skewers) carefully cooked over Tosa binchotan (high-grade Japanese charcoal).

Located on the second floor of a building, the restaurant has a small, hideaway-like interior with counter seating and one table. It has a calm atmosphere, so you can relax and take your time.

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They serve yakitori (grilled chicken skewers) made with fresh branded chicken prepared the same morning.

They are particular about both the charcoal and the ingredients, and they change the grilling method for each cut, which is part of the appeal because you can enjoy each one at its best. The pictured Kisaki Jidori (local chicken breed) furisode (shoulder meat) is said to have a nice springy texture while staying moist.

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The tsukune (chicken meatball skewer) served in the "6 Grilled Items Set".

This slender style tsukune is cooked with excellent precision, letting you fully enjoy the natural flavor of Kisa Kiriji (premium jidori chicken) and the sweetness of its high quality fat in a single skewer. The crunchy texture of the nankotsu (cartilage) adds a nice accent.

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About a 3-minute walk from Kokura Station, Kurofune Uomachi Ten in Kokurakita Ward, Kitakyushu City lets you enjoy authentic charcoal-grilled yakitori (grilled chicken skewers).

The interior is a refined space with the pleasant warmth of wood. In addition to counter and table seating, there are also Private room options, making it convenient for different occasions.

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The yakitori (grilled chicken skewers), made from chicken butchered fresh that morning and skewered in-house, come in a wide lineup, including juicy "negima" made with thigh meat and moist, tender "tori kimo".

Their signature "tsukimi tsukune" is cooked with perfect heat control, and it is said to taste great whether you eat it as is or dip it in egg.

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"Meibutsu Sumibiyaki Chiran-dori no Sumibiyaki," made with "Chiran-dori (free-range chicken from Chiran)" shipped direct from Kagoshima, is another popular signature dish you should not miss.

The free-range chicken, infused with the aroma of charcoal, is best enjoyed with the included yuzu kosho (yuzu chili paste) and garlic soy sauce for a change of flavor as you eat.

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Located a 3-minute walk from Kokura Station, Yakitori Shuzan Ran is a popular spot where you can take your time and enjoy Kyushu meigara-dori (Kyushu branded chicken) grilled over binchotan (high-grade charcoal) in a calm setting.

The interior feels like a mix of a dining bar and a yakitori restaurant, and besides table seating, it also has Private rooms of various sizes, making it easy to use for all kinds of occasions.

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They use branded chicken from Kyushu, including Kagoshima, Saga, and Fukuoka, for the yakitori (grilled chicken skewers), and slowly grill it over binchotan (high-grade charcoal) before serving.

You can order from just 1 skewer, so you can enjoy comparing different cuts all at once.

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This is Ran Tokusei Bihada Shio Motsu Hot Pot, available to order for 2 people or more.

It features a rich chicken bone paitan (white broth) soup packed with collagen, simmered for over 20 hours in a large pot in the restaurant, along with plenty of vegetables such as lettuce and onions. The light salty flavor makes it easy to enjoy even for first timers.

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Yaki Tori Kouki in Kokurakita-ku, Kitakyushu City is a yakitori restaurant just a 3-minute walk from Kokura Station.

The interior has the warmth of wood, and the warm-toned lighting creates a cozy atmosphere. There is an L-shaped counter and table seating in various sizes, so it can accommodate different group sizes.

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The restaurant’s signature yakitori (grilled chicken skewers) is served in two styles: the classic grilled style and Teppan-yaki.

A skewer cooked on the Teppan-yaki grill turns out crisp on the outside and juicy inside, giving it a different taste from regular yakitori.

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This is the popular menu item, "Pork Belly."

Each skewer is made by carefully threading large cut pieces of pork, letting you enjoy the rich flavor of the pork and the sweetness of its fat. It is also satisfyingly filling, with a high level of satisfaction.

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"Teppan-yaki・Kushiyaki Hachikura" is on the 7F of JR Kyushu Station Hotel Kokura in Kokurakita-ku, Kitakyushu.

The spacious interior has counter and table seating, and the window seats let you spend an elegant time while taking in Kokura's beautiful night view.

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The yakitori is carefully skewered one by one and seasoned with a secret tare sauce and homemade shio-koji (salted rice malt), they say.

The “Homemade Tsukune with Egg Yolk” is said to have a nicely browned surface, and with one bite, the rich flavor unique to chicken spreads through your mouth.

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"Sumidori Teppan-yaki" is a dish with a charcoal aroma that really gets your appetite going.

The jidori (local chicken), seasoned simply with just salt and pepper, lets you enjoy the natural flavor of the ingredients. Add the yuzu kosho (yuzu pepper paste) served on the side, and its fresh heat gives it a nice kick that makes it so good you cannot stop eating.

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Kokura Yakitori Gill&co is a popular restaurant in Kokurakita Ward, Kitakyushu City.

The interior has a stylish wood based design. There are standing counter spots and table seating, making it easy to enjoy yakitori (grilled chicken skewers) in a casual setting. It is a 3-minute walk from Kokura Station.

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The yakitori (grilled chicken skewers) is carefully grilled one skewer at a time by a skilled chef with 15 years of experience at the grill.

The popular "Heart" and liver are simply seasoned with salt, letting you enjoy the natural flavor of the ingredients. If you dip them in the sesame oil served on the side, it adds a nice toasted aroma and makes them even tastier.

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They also offer a full selection of à la carte dishes that go perfectly with drinks.

The Gill Chicken Kara-age & French fries is a hearty assortment of Kara-age and French fries, with the chicken marinated in shio-koji (salted rice malt) for a moist and tender finish, and it is said to leave even big eaters fully Manzoku.

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Sumibiyakitri FukuhaUchi in Kokurakita Ward, Kitakyushu City serves yakitori made with Hanamidori (premium branded chicken).

The simple yet warm interior feels like a relaxing café-style space. It is said to be so comfortable that you may find yourself wanting to stay for hours.

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Yakitori is available in a wide range of cuts, including sasami (chicken tenderloin), Heart, tsukune (chicken meatball), and sunazuri (gizzard).

The "negima" is cooked over the perfect level of heat and simply seasoned with salt, bringing out a great balance between the rich flavor of the chicken and the sweetness of the scallion.

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The "shiro reba (white liver) mousse brûlée-style" is a standout dish with the smooth texture of mousse, finished with a caramelized surface.

Spread on a baguette, it opens up with rich, creamy flavor like foie gras. It is said to be so good that many people order extra baguette.

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Sumiyakigoya Kokura Kyomachi Ten is a yakitori restaurant tucked away in a back alley in Kyomachi, Kokurakita Ward, Kitakyushu City.

The interior has the feel of an old folk house, with Sunken kotatsu seating and tatami Private rooms, so you can relax and enjoy dinner at your own pace.

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In addition to A la carte yakitori (grilled chicken skewers), they also offer 5-skewer and 7-skewer assortments.

The "7-skewer assortment" in the photo includes items such as kashiwa (chicken), torikawa (chicken skin), pork belly, and bonjiri (chicken tail), so you can enjoy comparing a variety of cuts all at once.

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The house specialty, "momo sumibiyaki (charcoal grilled chicken thigh)," is also a popular menu item with many repeat customers.

The thigh meat is boldly grilled over binchotan (high-grade white charcoal), giving it a smoky charcoal aroma, and with each bite more flavor comes through, making it so good you cannot stop eating. It comes in three sizes, small, medium, and large, so you can choose based on the size of your group.

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Yakitori KENTA is a place where you can enjoy yakitori (grilled chicken skewers) made with branded chicken from Kyushu and Special Japanese sake.

The stylish and calm interior offers lively counter seats as well as table seating for groups.

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The skewers, grilled by skilled chefs with perfect heat control, are said to have a juicy taste full of rich fat flavor.

The 30-year-old secret tare (sauce) brings out the best in the ingredients, making them a perfect match for drinks.

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The "Homemade potato salad" topped with a soft-boiled egg is one of those dishes that instantly lifts your mood the moment it arrives.

The refined heat of the mustard pairs well with the rich flavor of the yolk, and it is said to be so good you will not be able to stop eating it.

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About a 6-minute walk from Kokura Station. Yakitori Sakaba Kokura Torikura Uomachi Gintengai Ten is a place where you can enjoy great chicken dishes such as yakitori (grilled chicken skewers) and sumibiyaki (charcoal grilling).

The bright and lively interior is comfortable, and it is said to be easy to stop by whether you are alone or with a group.

This is their specialty, torikawa guruguru kushi (spiral chicken skin skewer).

It comes in two seasonings, tare sauce and salt, and is said to be crisp and fragrant on the outside and juicy inside.

Reviews also said that the chicken skin, with the excess fat rendered out and the flavor concentrated, is so delicious that once you start eating it, you just can’t stop!

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The à la carte menu is also extensive, with items like Kara-age chicken wings and Homemade dashimaki tamago (Japanese rolled omelet).

The "sasami (chicken tender) with ebi mayo-style sauce" in the photo is a dish of chicken tender coated in a crisp, light batter and topped with plenty of aurora sauce. It is said to have just the right volume and be very satisfying to eat.

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At Aoki (Blue Season) Katamachi Ten, you can enjoy authentic yakitori (grilled chicken skewers) prepared by a Japanese chef.

The compact interior is said to have seating arranged around the kitchen. Seats in front of the grill let you enjoy your meal while watching the cooking process.

Photograph:嘘つけないでごめん正直コメおっさん

The yakitori (grilled chicken skewers), cooked over top-grade Suehiro Bincho-zumi (high-grade binchotan charcoal), is said to come out fragrant and juicy no matter which part you order.

The “chochin” in the photo is a rare skewer made with the chicken’s ovary and oviduct together, and it is said to let you enjoy the rich taste of egg yolk and a firm, distinctive texture.

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The "sunazuri (chicken gizzard)" is known as a popular item with just the right doneness, great texture, and a perfect level of salt.

It is low in fat, and with each bite, rich flavor is said to spread through your mouth. It has no strong distinctive flavor and is perfect as a snack with drinks.

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At Torinotetsu Uomachi Ten in Uomachi, Kokurakita Ward, Kitakyushu City, you can enjoy their carefully made yakitori (grilled chicken skewers), boldly grilled over charcoal.

The chic interior, based on black tones, has counter seats and table seats, as well as zashiki (raised tatami seating) where you can stretch out and relax, so you can spend your time without worrying about the people at the next table.

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For yakitori (grilled chicken skewers), they offer a wide range of cuts, including furisode (shoulder meat), bonjiri (tail), and yagen nankotsu (soft breast cartilage).

If you are not sure what to order, the "5-skewer assortment" is a good pick. It lets you enjoy an Omakase selection of skewers for the day on one plate, so it is said to be very satisfying.

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In addition to yakitori (grilled chicken skewers), you can also enjoy Hakata mizutaki (Hakata-style chicken hot pot), a Fukuoka specialty, and shio motsu-nabe (salted offal hotpot).

The shio motsu-nabe in the photo is made by slowly simmering chicken bones, and the cloudy white soup is full of flavor from the offal and vegetables, with plenty of collagen. It is also well known for being delicious right down to the champon noodles To finish.

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Yakitori Gonbee Kokura Uomachi Ten is a well-known restaurant that continues to uphold the tradition of Fukuoka's specialty, torikawa-kushi (chicken skin skewers).

Inside, the restaurant has a somewhat nostalgic feel, with table seating as well as a Semi-private room that can accommodate up to 8 people, making it convenient for everyone from solo diners to groups.

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The specialty "Gonbee no Torikawa (Gonbee's chicken skin skewer)" uses Special neck skin, a rare cut even among Domestic chicken skin, and is finished as a skewer that is crisp outside and juicy inside.

There are two types, salt sauce and a secret sauce, and adding shichimi (Japanese seven-spice blend) gives it a sharp spicy kick that becomes addictively good.

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The butabara (pork belly) is cut thick, then grilled until crisp and fragrant on the outside.

The extra fat cooks off, concentrating the flavor, and it is said to be irresistibly good. It is also said to be more filling than it looks, with a satisfying bite.

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Toridokoro Ninomiya is a yakitori restaurant in Katano, Kokurakita-ku, Kitakyushu City.

The calm interior is a cozy space where even solo diners can stop by with ease. The counter seats are said to have just the right distance from the staff, so you can relax and spend your time comfortably.

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Their yakitori (grilled chicken skewers) is made with exceptionally fresh chicken, carefully skewered and served.

The tebasaki (chicken wings) in the photo are cooked to just the right doneness, with crisp, fragrant skin and moist, juicy meat. The moment you take a bite, the rich flavor spreads through your mouth, and it is said to be so good you will want to order more.

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The "jika-sei tsukune (house-made chicken meatball)" coated in a sweet and savory sauce is nicely browned on the outside, while the inside is light, tender, and juicy.

When eaten with the egg yolk served alongside it, it gains a mellow richness that makes it a perfect snack to go with drinks.

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At Gochiya Dai Hall Kokura Ten, you can enjoy yakitori (grilled chicken skewers) slowly grilled over charcoal.

The bright and lively interior is said to have box-style table seating, Sunken kotatsu seating, and Private room options available for 2 people or more. Another plus is the convenient location, just a 1-minute walk from the station.

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The yakitori lineup is extensive, with options such as "tori tsukune kushi (assorted chicken meatball skewers)," "tori reba (chicken liver)," and "kashiwa (chicken)."

One of the most popular items is the "buta bara kushi (pork belly skewer)," with just the right amount of salt and a perfect grill. As the excess fat drips away, the flavor of the pork belly becomes more concentrated, and the fatty parts are said to taste rich and almost melt in your mouth.

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They offer not only yakitori (grilled chicken skewers) but also All you can eat menu items like sashimi (raw fish slices).

The photo shows salmon and tuna sashimi, along with katsuo (bonito) charcoal-seared tataki. The sashimi is said to be fresh across the board, with a melt-in-your-mouth texture.

Photograph:邪悪ちきん。

Yakitori Massugu in Yahatanishi-ku, Kitakyushu City is a restaurant where you can enjoy yakitori made with branded chicken grilled over binchotan (high-grade charcoal) and carefully selected Japanese sake.

The interior has the warmth of wood and a chic, calm atmosphere. It has a Japanese feel and is said to let you spend time in a relaxed mood.

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The "sasami (chicken tenderloin)" is cooked to just the right doneness, leaving it plump and juicy, with the fresh heat of wasabi bringing out its flavor.

The "sunazuri (chicken gizzard)" stands out for its pleasantly crunchy texture, making it a great skewer to pair with a drink.

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Single dishes such as the house made potato salad and torikimo (chicken liver) torotoro-yaki (soft grilled chicken liver) are also said to be very good.

The "Puri Puri Mayo" in the photo is a dish where you can enjoy the plump texture of shrimp coated in a light batter. It is generously covered with a mayonnaise based sauce, and it is said to be so tempting that you cannot help reaching for it.

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Sumiya Nakamura in Moji-ku, Kitakyushu City, is a well-known restaurant where you can enjoy yakitori (grilled chicken skewers) made with fresh chicken and dishes made with Agu-buta (Okinawan Agu pork).

Inside, the restaurant offers a cozy space with a calm atmosphere. The table seating is spaced comfortably, making it a good choice for groups to enjoy a meal together.

Photograph:New3000world（Sad）

The yakitori, known for being really good, is said to be carefully skewered one by one using exceptionally fresh chicken.

The "Agu buta bara (Agu pork belly)" in the photo is said to have just the right amount of salt, bringing out the rich flavor of its high quality fat. Besides salt, it also comes with yuzu miso seasoning, so you can enjoy comparing the two.

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The "tebasaki (chicken wings)" have skin crisped up until golden and fragrant, then coated in a sweet-savory sauce, making them perfect not only with white rice but also as a snack to go with drinks.

Squeezing the citrus served on the side adds a fresh tang, which makes your mouth feel refreshed.

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Yakitori Toritake in Tobata Ward, Kitakyushu City, is a well-known restaurant serving authentic yakitori (grilled chicken skewers), with careful attention to the salt, sauce, and grilling.

The interior has a somewhat nostalgic feel and is spread across two floors. On the first floor, guests can casually enjoy dinner at table seating.

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The popular item is the “Kushi to Kara-age no assortment,” which can be ordered from 2 servings.

It is an assortment of pork belly, chicken thigh, tsukune (chicken meatball), green pepper, and more, and it is very satisfying to eat. The chicken thigh and Heart are said to be plump and juicy thanks to the far-infrared effect of the charcoal fire.

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The "tuna salad," packed with fresh lettuce, cucumber, and onions, is a popular palate cleanser.

It is said to be more filling than it looks and highly satisfying. There were also reviews saying it was nice that it was served about 5 minutes after ordering.