Best value for money! 8 popular places in Kashiwa City for delicious yakitori (grilled chicken skewers)

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About an 8-minute walk from Kashiwa Station. Yakitori Ryobo is a well-known spot where you can enjoy top quality yakitori (grilled chicken skewers).

The bare concrete interior is stylish, like a hideaway for adults. The counter seats are popular, letting you enjoy the live feel of watching the cooking right in front of you.

Photograph:酒の一滴、血の一滴

The carefully crafted yakitori (grilled chicken skewers) uses only fresh chicken shipped direct from the production region.

The "negima (chicken and scallion skewer)" is grilled with just the right heat, giving the skin a crisp, fragrant finish while keeping the inside juicy. The soft, almost melting texture and sweetness of the scallion add a nice accent.

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The "Meibutsu Oyakodon (house special chicken and egg rice bowl)," with its especially eye-catching bright orange egg yolk, is a popular dish To finish.

Rather than being made with simmered eggs like a typical oyakodon, you mix in the topping egg yolk as you eat it. It is said to pair well with the flavorful rice mixed with chopped nori. From the à la carte menu, you can order it from 2 servings.

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"Nihonshu to Kaisen to Yakitori Koshitsu Izakaya Enya Kashiwa Ekimae Ten" is a popular spot just a 1-minute walk from Kashiwa Station, known for letting guests enjoy fresh seafood dishes, yakitori (grilled chicken skewers), and a wide variety of snacks and drinks.

The Japanese-modern interior has a calm atmosphere. All seats are in Private rooms, so it is a good choice when you want to relax and enjoy your meal in a private space.

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The yakitori (grilled chicken skewers) is carefully prepared one skewer at a time and slowly grilled, and reviews say every skewer comes out fragrant and juicy.

It brings out the natural flavor of the ingredients, and you can enjoy both tare sauce and salt seasoning. The "5-skewer assortment" in the photo also includes grilled vegetables.

Photograph:うーちゃん♡居酒屋パトローラー

The crisply fried and fragrant "kashiwa tenpura (chicken tempura)" is seasoned in advance, so you can enjoy it just as it is, fresh from the fryer.

It has a light texture that makes it easy to eat, and a little salt brings out its savory flavor even more, making it so good you will not be able to stop reaching for another bite.

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At Sumibi Yakitori Kitchen Hiyoko East, you can enjoy charcoal grilled yakitori made with a focus on great taste, along with a wide range of a la carte dishes.

The interior, built around white tones and wood, has a natural and calm feel. In addition to counter and table seating, there is also a Private room, so it can be used for different group sizes.

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You can enjoy yakitori made with high quality Daisendori.

The thick, springy Daisendori is said to turn plump and juicy when it is slowly grilled over charcoal. The "negima" seasoned with salt is said to bring out the natural flavor of the ingredients.

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The "Carbonara with rich eggs from the Nasu Kogen (Nasu Highlands) production region" is a popular dish To finish after eating yakitori (grilled chicken skewers).

The chewy fresh pasta is said to coat well with the cheese sauce enriched with rich egg yolk, making it very tasty. As the course finale, you can choose either the "Carbonara" or Oyako-don (chicken and egg Rice bowl).

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Sumibi Yakitori Kitchen Hiyoko ASAHI, a restaurant specializing in yakitori (grilled chicken skewers), is on the second floor of a building a 3-minute walk from Kashiwa Station.

The wood-based interior and warm-toned lighting create a calm atmosphere. It is said to feel refined yet relaxed, so you can enjoy your meal without feeling stiff.

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The popular menu item tsukune (chicken meatball skewers) comes in two types: a simple version seasoned with either salt or tare sauce, and one served with egg yolk.

The tsukune tamago kime shown in the photo is a dish where you coat tare-flavored tsukune in egg yolk as you eat it. It looks like you can enjoy its rich flavor.

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Skewers made with bacon also have a reputation for being tasty.

The “Bacon Cheese Mushroom” is said to be delicious, with the savory flavor of the bacon, the aroma of the mushrooms, and the saltiness of the cheese working well together. It pairs well with beer, and many people apparently order more.

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Kushijiro Kashiwa Ten is a kushiyaki (grilled skewer) izakaya located a 1-minute walk from Kashiwa Station.

The Japanese modern interior is comfortable, and guests can enjoy conversation without worrying about the tables next to them. In the fully private room by the window, they can spend an even more relaxed time while taking in the beautiful night view.

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The house specialty, jidori-yakitori (house-made grilled chicken skewers), comes in a lineup of more than 30 varieties, and the yakitori and vegetable skewers seasoned with Hakata blend salt or house-made tare sauce are said to be excellent.

If you have trouble choosing from the menu, the popular "goshu assortment" and "nanashu assortment," which let you try popular skewers, come recommended.

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The popular Hakata yasai-maki (Hakata-style vegetable rolls), made by wrapping seasonal vegetables in pork belly, lets you discover new flavors with each season.

The "tomato maki skewer" is said to be a dish where the tomato bursts with flavor in every bite. The rich taste of the pork belly and the tartness of the tomato come together for a well-balanced flavor.

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Wagaya Kashiwa Ten is a yakitori (grilled chicken skewer) restaurant built around the idea of being a place you want to visit every day.

The interior has a homey feel, creating a space where you can enjoy your meal while chatting. There are counter seats that are easy to use even when dining alone, as well as table seating, and Semi-private room seating is also available.

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Their yakitori uses asa-biki (freshly butchered that morning) Domestic chicken, and each skewer is carefully grilled one by one.

The popular repeat-order item, the “jika-sei tsukune (house-made chicken meatball),” is said to be nicely browned on the outside and soft inside. It comes in two seasonings, salt and tare sauce, and both bring out the good flavor of the chicken.

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"Tsunagi (aorta connecting the heart and liver)," a rare cut that yields only a tiny amount from each bird, is the section of the aorta that connects the Heart and liver.

Its appeal is the crisp bite and the juicy, tasty flavor that spreads the more you chew. It has a good balance of texture and flavor, and is said to be an easy skewer to enjoy even for people who are not fond of Horumon cuts.

Taishu Sakaba Toriyu, a 2-minute walk from Kashiwa Station, is an izakaya (Japanese pub) that is easy to casually drop by.

The interior, decorated with colorful paper lanterns, is full of energy, and the homey atmosphere makes it a comfortable place to spend time. It is a popular spot that is often full, so visiting early is recommended.

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The yakitori (grilled chicken skewers) is carefully and slowly grilled using jidori (free-range chicken) selected with great care, letting the excess fat drip away while keeping it juicy and plump.

It is said to be excellent with either tare (sweet soy-based sauce) or salt, and the savory aroma unique to charcoal grilling really whets the appetite. You can order yakitori from just 1 skewer.

Photograph:ヤギグルメ

A popular snack to go with drinks, the "motsu nikomi (stewed offal)" is made by slowly simmering fresh offal that has been carefully prepared with root vegetables such as carrots and daikon radish.

It is known for its rich miso based flavor, and people say it goes great with drinks.

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Sumibi Kushiyaki Binsuke Minamikashiwa Ten lets you enjoy authentic charcoal grilled skewers made with binchotan (high-grade Japanese charcoal).

Inside, skilled chefs carefully grill a wide range of yakitori (grilled chicken skewers), including rare cuts. This restaurant offers a relaxed setting with counter seats and Semi-private rooms, so you can spend your time at ease.

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The "green onion salt Beef Tongue" skewer is one where the texture of the Beef Tongue goes perfectly with the sharpness of the green onion and the savory flavor of the salt sauce.

It is light and easy to eat, and the fragrant char that only kushiyaki (grilled skewers) can offer is part of the appeal. A squeeze of lemon brings out the flavor and makes it even tastier, too.

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Bonjiri (chicken tail) is a rare cut that is especially popular among yakitori (grilled chicken skewers).

It is said to have just the right amount of fat, with a crisp and fragrant outside and a rich, tender inside. Dipping it in the miso sauce served on the side brings out even more flavor and makes the drinks go down easy.