16 popular yakitori restaurants around Kamata Station! A blissful time where drinks go down easy with amazing skewers

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At Kushi Kou Honten, about a 3-minute walk from Kamata Station, you can enjoy fresh seafood purchased from Toyosu and hearty portions of yakitori (grilled chicken skewers).

The interior, decorated with paintings, has a warm and cozy feel. There are mainly counter seats, along with table seating and Private rooms, so it can accommodate a wide range of group sizes.

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The menu has a full selection of yakitori (grilled chicken skewers) and vegetable skewers that you can enjoy either on your own or by sharing.

The "Six Skewer Assortment" and "Ten Skewer Assortment" are especially good picks when you cannot decide! You can order every skewer from just 1 piece, so it is also easy to try a few of your favorites at a time.

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The signature "tamagoyaki (Japanese rolled omelet)," branded with the restaurant's name, has a good balance of sweetness and umami, with a moist texture.

Many people pair it with Japanese sake or shochu, and it is also popular as a palate cleanser between bites of kushiyaki (grilled skewers). There were also reviews saying that once you see it, you just have to order it.

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Yakitori Sawa is about a 4-minute walk from Keikyu Kamata Station. It is popular as a place where you can enjoy yakitori made with brand-name chicken.

The interior has counter seating only and feels like a Japanese modern hideaway for adults. Every seat is a spacious sofa, so you can relax and enjoy dinner in comfort.

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The specialty here is jidori (free-range chicken) yakitori, grilled over two kinds of binchotan (high-grade charcoal) from Tosa and Kishu.

They use a range of branded chickens depending on the cut, and always offer more than 15 kinds of yakitori. The "seseri (neck meat)" in the photo is a skewer where the sharp heat of wasabi brings out the rich flavor.

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To finish, the popular "noko tori dashi ramen" features a rich tori paitan (creamy chicken broth) soup made with great care, and that is the key to its good taste.

The soup has a thick texture, almost like a potage soup. It has a refined taste and is said to be so delicious that you will want to drink every last drop.

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Yakitory and grilled lamb specialty restaurant Yakitory & Yaki Lamb Umaikeru is a 2-minute walk from Kamata Station.

The lively interior has an izakaya-style (Japanese pub-style) feel. There are counter and table seats, making it easy to stop by whether you are on your own or with a group.

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The "negima" made with Domestic brand chicken is a menu item with many repeat customers.

The large cut pieces of thigh meat are known for their springy texture and juicy meat juices. The sweetness of the fragrant grilled negi (Japanese leek) adds a nice accent.

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The “Supa Kushi (Mutton)” is a spicy skewer finished with their traditional spices.

Using the strong heat of binchotan (high-grade charcoal) and spices, they bring out the good flavor of the ingredient, and it is said to be so tasty that once you try it, you will want it again and again. It has no off notes at all, and even first-time diners will find it easy to eat.

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YAKITORI SAKABA55 Keikyu Kamata Ten is a place where you can enjoy sumibi-yakitori (charcoal-grilled chicken skewers) and izakaya menu items.

Inside, the warm wood-toned interior feels cozy and inviting. There are counter seats where you can enjoy the live feel of the charcoal grill, as well as table seating with flexible layouts, so you can relax and take your time.

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The yakitori made with Special selected Domestic chicken pays close attention to the charcoal and grilling method, giving it a crisp and fragrant surface while keeping the inside tender and juicy.

The "Daisendori (Daisen chicken) Negima Large Skewer" has perfectly balanced salt seasoning, and its tender texture lets you enjoy the chicken's flavor directly. The crisp texture of the green onion adds a nice accent, and it is said to be delicious.

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The carefully prepared ikura (salmon roe) dashimaki tamago (rolled omelet with dashi) is also one of the must-order dishes.

This rich dish features a thick, fluffy omelet with a gentle dashi aroma, while the salty pop of the ikura brings out its savory taste. When eaten with grated daikon radish, it gets an extra touch of freshness and leaves your mouth feeling nice and clean.

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At Yakitori Obi in Kamata, you can enjoy bite sized yakitori (grilled chicken skewers) cooked over charcoal.

The bright and lively interior is also very comfortable. It has counter seats, table seats, and koagari (raised tatami seating), creating an easygoing atmosphere that works for a Quick Drink or a group visit.

Photograph:コカワウソ

The yakitori (grilled chicken skewers), carefully prepared one skewer at a time, are the perfect size when you want to enjoy a variety of cuts.

The "Yakitori Omakase 5 Skewers" is an assortment of five kinds of skewers, including gizzard, chicken tenderloin, harami (skirt steak), and seseri (neck meat). Each skewer is grilled with perfect heat and said to come out juicy.

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The momo 2-shu tabe-kurabe lets you compare thigh meat from Nagoya Cochin and Kinso-dori (tender local chicken).

Nagoya Cochin has a nice bite and rich flavor, while Kinso-dori is tender and juicy. With just the right amount of salt, it is perfect as a snack with drinks!

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Torigen is a yakitori restaurant just a 3-minute walk from Kamata Station, with a hidden gem feel despite its great location.

The calm interior has counter seats and Sunken kotatsu seating, and guests can relax and enjoy their time.

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The specialty seseri (neck meat) made with Kirishima-dori (Kirishima chicken) is said to have a clean bite with springy texture, and the more you chew, the more flavor comes out.

When eaten simply with salt, the ingredient’s natural taste stands out, and it is so good you may want to order more.

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The "tsukune" made with minced momo-niku (chicken thigh) is said to be nicely browned on the outside and soft on the inside.

It contains nankotsu (cartilage), so while it is juicy, you can also enjoy its crunchy texture. The sweet and savory sauce coats it well, making this skewer a great match for drinks.

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Unakushi Yakitori Ufuku Kamata is a casual place where you can enjoy eel dishes and yakitori (grilled chicken skewers).

The interior, with the warmth of wood, has a somewhat nostalgic feel that brings to mind the 1970s. There is a wide variety of seating, including counter seats, table seats, and sofa seats, which makes the restaurant easy to use for many occasions.

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The photo shows “tanzaku,” “shiro tanzaku,” and “tori momo (chicken thigh).”

Like the eel skewers, the yakitori is finished with a coating of eel sauce. The thigh meat, grilled over strong charcoal heat, is said to be moist and tender, with its rich flavor packed in.

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The "Heart" is cooked with just the right heat, giving it a crisp outside and a springy bite inside, and the more you chew, the more flavor comes out.

It is not as tough as gizzard and has more bite than liver, and its easy to eat bite size pieces are another reason for its popularity.

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"Private room Izakaya Nikuen Kamata Honten" is a place where you can enjoy authentic charcoal grilled yakitori (grilled chicken skewers) with an All you can eat option.

The calm interior offers a space that lets you forget the noise of the city. They say you can relax and enjoy your meal at ease without worrying about the seats next to you.

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With the All you can eat course, you can enjoy as much sumibi yakitori (charcoal grilled chicken skewers) grilled over Kishu Bincho-tan (Kishu binchotan charcoal) as you like.

The menu has a wide lineup, from classics like thigh, skin, and gizzard to creative skewers. The popular "negima" is said to have crispy, fragrant skin, along with crunchy green onion and a nice sweetness.

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The “Direct from the production region Seafood, Fugu (pufferfish) Tempura, and Hitachi-gyu (Hitachi Beef) Sukiyaki Hot Pot Course” with 3 hours of All you can drink is also popular.

This filling 10-dish course includes fugu tempura and Miyazaki meibutsu (Miyazaki specialty) chicken nanban. The main sukiyaki Hot Pot is packed with vegetables and has a comforting taste.

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Sumibi Kushiyaki Katsumi is a famous yakitori (grilled chicken skewers) restaurant tucked away in a back alley in Kamata.

The chic interior, with JAZZ playing in the background, is said to create a grown-up atmosphere with its soft indirect lighting. There are spacious counter and table seats, where you can enjoy a relaxing and special time.

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The “kawa (chicken skin)” is carefully and slowly grilled, making each skewer a great balance of fragrant crispness on the surface and springy texture.

It is crisp on the outside and pleasantly tender inside, and the more you chew, the more flavor comes through. It comes in two seasoning options, salt and tare (sweet soy-based sauce), so you can enjoy comparing them.

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Hatsu (heart) and the rare cut hatsumoto (base of the heart) are also popular parts, alongside liver.

Hatsu has a firm bite and good flavor, while hatsumoto is known for its light, crisp texture.

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"Sumibi Kushiyaki Waraya" is a well-known kushiyaki (grilled skewers) restaurant serving yakitori made with fresh Domestic jidori (free-range chicken).

The interior blends the warmth of wood with Japanese touches, and one of its charms is the lively view of the chefs grilling right in front of you across the counter. If you want to relax and enjoy your meal, table seating and box seating are recommended.

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The “seseri (chicken neck)” is a signature skewer topped with plenty of chopped green onion and miso.

The crisp texture and sharp bite of the green onion, along with the rich depth of the miso, bring out the good flavor of the seseri. It is said to be so tasty that some of the green onion may spill off.

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The “Tsukimi Tsukune — Daisendori + Kodawari Tamago (carefully selected egg)” is popular in reviews for how mixing in the egg yolk boosts the umami.

The surface is nicely browned, and one bite makes the juices spill out. Many people also add rice to the rich tsukune sauce or dip other skewers into it, too.

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Kyushu Ryori Sandaime Takadaya is a popular spot in Kamata where you can enjoy yakitori (grilled chicken skewers) and authentic Kyushu flavors.

The interior, built around wood tones, has a warm and relaxed feel. It offers counter seats that are perfect for solo diners, Semi-private room style table seating, and also fully private rooms.

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The yakitori served at this restaurant uses Aka-dori Satsuma (Satsuma red chicken), a jidori chicken processed that morning.

The finely textured meat has a pleasant bite and good springiness, and careful grilling brings out a plump, juicy texture. It pairs well with the rich tare sauce, making drinks go down easy.

Photograph:K.yamato

Many people order the "Tokuno!! Jikasei Junkotsu Soup no motsu-nabe (extra rich homemade pure bone broth Horumon Hot Pot)" along with the yakitori.

The rich soup, filled with the flavor of fresh Wagyu Horumon and vegetables, is said to be so good that you will keep coming back for more. You can choose from three seasoning options: salt, miso, or soy sauce.

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"Daikinboshi Kamata Ten" is a taishu sakaba (casual Japanese pub) known for its yakisoba (fried noodles).

The interior has a warm, woody feel, and the soft lighting creates a cozy atmosphere. The restaurant is spread across two floors, with 28 seats on the first floor including counter and table seating, and 44 table seats on the second floor, so it can accommodate groups of many sizes.

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The specialty "Yatai-fu (street-stall style) Teppan-yaki Yonaki Yakisoba" is prepared in a bold style on an iron griddle.

This hearty Kansai-style yakisoba uses thick noodles and is loved as the signature menu item. For an extra charge, you can customize it with toppings like a fried egg and green onions.

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The yakitori (grilled chicken skewers) lineup is extensive, from classics to assortments.

The photo shows the popular cuts bonjiri (chicken tail) and negima (chicken thigh and scallion). The rich bonjiri is known for its plump texture, while the negima packs the savory flavor of chicken thigh and scallion into each skewer.

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Donbei is a hidden gem yakitori (grilled chicken skewer) restaurant on the second floor of a building, a 4-minute walk from Kamata Station.

The compact interior has only counter seating and two tables for four. It has a hideaway-like atmosphere, and even solo diners can enjoy a meal here with ease.

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The specialty tsukune (chicken meatball skewer) has a coarse ground texture, with a nicely browned surface, and when you take a bite, juicy meat juices spread through your mouth.

The rich tare (sweet soy based sauce) brings out the sweetness of the meat, while the salt highlights its savory flavor. Many people seem to order both the salt and tare versions to compare them.

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The "sasami (chicken tenderloin)" is carefully grilled with perfect heat control.

The surface is nicely browned, while the inside is moist and tender. They say that when you eat it with wasabi, known for its fresh heat, you can taste even more of its natural sweetness.

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Kyushu Sakaba Hakatakko Kamata Ten is an izakaya known for its yakitori (grilled chicken skewers) and stewed dishes.

The warmly lit interior has a lively, upbeat feel. It also has fully private rooms, where you can relax in a private space without worrying about the people at the next table.

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The popular menu item is the "teuchi yakitori (hand skewered grilled chicken)," fragrantly grilled over charcoal.

The lineup is also extensive, with items such as "Hakata torikawa kushi (Hakata chicken skin skewers)," "momo (thigh)," "Heart," and the "yakitori moriawase (yakitori assortment)." Every skewer is said to be carefully grilled, with a crisp and fragrant surface.

The "yasai-gushi (vegetable skewers)," made by wrapping cherry tomatoes, lettuce, and other vegetables in pork belly, are also very popular!

Among them, the "tomato maki (tomato wrap)" is said to be so good you cannot stop eating, with the juices bursting out the moment you bite into it and mixing with the rich flavor of the pork belly. It is also recommended to order different yasai-gushi and compare them.

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YAKITORIYA SUMIRE Kamata Ten is a place where you can enjoy authentic yakitori made with Daisen-dori (Daisen chicken).

The interior is a stylish casual modern space. In addition to lively counter seats and table seating that is ideal for groups, it also has zashiki (tatami seating) that works well for larger parties.

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The popular menu item hina-toro is a rare cut from the shoulder area of the chicken wing.

This carefully prepared skewer wraps the meat in skin, then cooks it slowly until it turns a golden brown. The outside is fragrant, while the meat inside is moist and tender.

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The “Funwari Tsukune (fluffy chicken meatball) (tare sauce)” is large, and when coated in the sweet-savory sauce, it is said to taste as good as Hamburger Steak.

With each bite, rich flavor fills your mouth, making it highly satisfying. The lineup is also extensive, with options such as “Tsukimi (egg yolk),” “Cheese,” and “Terimayo.”

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At Koshitsu Izakaya Kamata Shubo, you can enjoy fresh seafood from Ibaraki and authentic charcoal-grilled yakitori (grilled chicken skewers).

The interior has a calm atmosphere, with a Japanese-modern design centered on wood tones. This space lets you forget the noise of the city and enjoy an elegant time.

Photograph:しもも グルメ好き

The handmade yakitori (grilled chicken skewers) uses fresh chicken carefully skewered by hand and slowly cooked over charcoal, and every skewer is fragrant and said to whet the appetite with its smoky aroma.

The perfect balance of salt and the flavor of the tare sauce brings out the umami, and you can enjoy it A la carte or as an assortment.

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The “Sashimi 5-piece assortment” uses fresh seafood sourced directly from the fishing port every morning.

They say you can enjoy seasonal fish such as tuna, salmon, katsuo no tataki (seared bonito), and octopus. Since the contents of the assortment change depending on what is available that day, you can discover something new each time you visit.