Nice food, good cooking skills. Very recommend no.1 meat ball, no.2 meat boss...

+1

The bonjiri (tail meat) was juicy, and the tsukune was firm. The torigohan and the accompanying soup had a great flavor.

+3

Whatever yakitori you eat, it's delicious. Especially the tsukune. Perhaps because cartilage is mixed in, it's very delicious. Having harami available was also a nice touch.

+1

Located a few minutes' walk from Nishisanso Station, this is a community-rooted yakitori izakaya. Since you can't see the inside from the entrance, it tends to make you hesitate to enter, but as a first-timer, I mustered up the courage to go in. The interior is spacious enough to seat about 20-30 people. Ordered a few skewers and chicken motsu-nikomi (giblet stew) to go with drinks. While motsu-nikomi usually tends to feature lots of tahimoko (ovaries), they use unusual parts like chicken hearts, and the soy sauce-based ginger-infused seasoning is also delicious. The skewers have a handmade feel, but the unit price is quite high, so it feels more like a light snack to accompany drinks. Though it can't be helped since it's a neighborhood favorite crowded with locals, I thought indoor smoking is a tough image for non-smokers. I understand it's hard to switch to separate smoking areas or outdoor smoking though.

+3

Right near Keihan Nishisanso Station, we visited "Sumibi Yakitori Tioru", where you can enjoy seasonal dishes and carefully selected sakes♪ A yakitori specialty shop opened in 1998, it was a popular spot where you could also enjoy dishes using local lotus root ingredients!

+1