藤井寺にある、昭和の懐かしい音楽が流れる居心地の良い焼鳥店。絶妙に焼き上げられた焼鳥と温かい雰囲気が魅力です。人気店なので予約がおすすめ（すぐ満席になるため）。また必ず訪れたくなるお店です。 A cozy yakitori spot in Fujiidera with nostalgic Showa-era music, perfectly grilled skewers, and a warm atmosphere. Reservations are highly recommended, as this popular place fills up quickly. A place you’ll definitely want to visit again.

+3

The balance of food, service, and vibe was quite good. Often at yakitori places, even if the food is good, the service is mediocre, or vice versa, but this place had a high overall satisfaction level. The yakitori was grilled to perfection: savory on the outside and thoroughly juicy on the inside. You could tell it was carefully grilled because the salt levels and heat adjustments noticeably changed for each skewer. The side dishes were also beautifully plated, making it enjoyable not just for the taste but visually as well. The roast-style dish in the photo was also quite delicious. The interior atmosphere was calm, making it easy to use for a date as well. That said, it didn't feel overly exclusive, and it was comfortable to be in. The staff's service was polite, the timing of serving dishes was good, and I enjoyed the meal comfortably until the end. Rather than just "eating yakitori," it's the kind of place where you can properly enjoy the food and the space. If you like yakitori, I don't think you'll regret going once. I'd love to visit again normally.

+3

Having 'Yakitori Course Cuisine' in Fujiidera... A reservation-only restaurant named 'Yurei' (Ghost), named with the meaning of 'gratitude to ancestors'. It feels like a place for people who truly want to enjoy yakitori, a 'hidden gem known only to connoisseurs' introduced in the form of a course. You could feel the 'attention to detail' in every aspect, right down to the 'tableware'. Starting with the delicately plated 'Seared Kawachi Duck', followed by 'Heart', 'Old Chicken Neck', and the creative single dish 'Shrimp Spring Roll', which featured dried krill and cheese placed on coarsely minced shrimp surimi, seasoned only with the saltiness of 'anchovies'. Wrapped in rice paper and fried, it was an exquisite dish and super delicious. Then came 'Chicken Skirt Steak Negima' -> 'Bonjiri (tail meat)', followed by bite-sized 'Claypot Rice with Whitebait and Silver Salmon' and 'Rolled Omelet with Minced Meat Ankake Sauce', followed by 'Segimo (kidney)' -> 'Red Chicken Tsukune'. And to finish off, 'Claypot Rice' made by cooking rice in 'chicken oil', topping it with shredded 'homemade chashu', adding mitsuba, and steaming it before serving, paired with the owner's top recommendation, 'Chicken Soup'. True to being the owner's top recommendation, this 'wholehearted' chicken soup took time and effort, an ultimate dish adjusted with only salt, with thickness created using 'potatoes'... The customer service was also wonderful, and since it's an open kitchen, they explained various things to us as we went. It was the best 2 hours of 'Yakitori Course Cuisine'.

+3

Autumn 2025 Used for dinner ■ Omakase Yakitori Course Even before it started, there was a sweet smell like cookies? or cake. ・Local Duck Tataki and Komatsuna Nukazuke (Rice-bran Pickles) Juicy, yet meltingly smooth with the deliciousness of lean meat. The nukazuke had no unpleasant odor, concentrated umami, and was rich. I think it was dashi, but I don't know what made up the umami. Even the kumquat was almost all yolk; the white part was served almost non-existent because it was the egg from inside the belly before the shell formed. ・Shirogimo (White Liver) Meltingly soft shirogimo. It's the first time I thought bird liver was delicious. ・Old Chicken Neck (Hine-dori Seseri) Bouncy and elastic. It was served pre-seasoned with salt, and you eat it with Japanese pepper (sansho) sprinkled on top. The fat is just right. ・Heart Plump, and the doneness is genius. It was basted and grilled twice. Absolutely no unpleasant odor? ・Shrimp Spring Roll with Japanese Yam The base curry potato salad didn't stand out too much and harmonized well. The tomato for garnishing is apparently Ameera, the sweetest and most powerful variety. The grilled shrimp, brushed with sauce and grilled repeatedly about 5 times until the flavor soaked in, is also delicious. The taste of the spring roll has an incredible freshness from the cream cheese, refreshing green leaves, and plump shinjo (fish cake). A combination with its own unique worldview. ・Segimo (Kidney) The combination with sansho is supreme, offering richness and freshness. Plump and rich like milt (shirako). ・Diaphragm Negima The umami comes out the more you chew. The umami of salt and pepper matches the sauce. ・Dashimaki (Rolled Omelet) A melting dashimaki made 1-to-1 with bonito dashi and no soy sauce or salt. The feeling of bringing out saltiness for the first time by topping it with cod roe. Also, they served it on a piping hot plate. ・Sasami (Chicken Tender) The huge raw meat of local chicken is thick and plump. Coated with chicken oil to prevent it from drying out. Thanks to that, it finishes moist, tender, and juicy. Not a single stringy or fibrous part anywhere. ・Sunazuri (Gizzards) Carefully grilled with plenty of chicken oil applied so it wouldn't dry out. The texture isn't too hard and has a pleasant bite. ・Tsukune Juice from the female chicken gently and firmly seeps out in a non-offensive amount. The only binder is shiso leaves, providing an incredible freshness while firmly bringing out the chicken's umami. ・Kakuni Chicken Soboro Rice Bowl Sticky, slightly runny egg yolk is the best. The balance of moisture and savoriness was god-like, and there was no dryness at all. The soup was thickened yet clean, a pure, effortless chicken paitan. The garlic hits just right. 【Atmosphere】 It's a cozy restaurant, but because of that, you can watch dynamic cooking right from the counter. The staff's hospitality was abundant, and it was fun watching them baste the meat with sauce over and over or hearing explanations of the production process for items like spring rolls. 【Next Time】 The menu probably changes depending on the timing, so I want to order the course again.

+3

I visited Yurei, the restaurant run by the younger brother of a senior executive who has a massive presence in Minami-Osaka 😊 So many exquisite dishes left my stomach fully in satisfaction mode from start to finish! Every single dish in the course was carefully crafted, and I was extremely satisfied. The final chicken paitan soup hit the spot! Thank you for the meal m(__)m

+3