Ayamuya
- 5-17-39 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
- ¥¥ · Yakitori
MICHELIN Guide’s Point Of View
Ayamuya sources whole Tamba chickens and the skewers are prepared in the time-honoured way, taking into account how the charcoal flame will cook them. Depending on the cut of chicken, the skewers are seasoned with white soy sauce or spices in what is an innovative approach. The style is to treat each type of skewered chicken as a separate item and serve it on its own dish. This is accomplished craftsmanship, uncompromising in its pursuit of the finest in yakitori dining.
Facilities & Services
- Air conditioning
- Cash only
- Counter dining
+81 6-6455-7270
Yakitori Ichimatsu
- 1-5-1 Dojima, Kita-ku, Osaka, 530-0003, Japan
- ¥¥ · Yakitori
MICHELIN Guide’s Point Of View
Hideto Takeda is so enthusiastic about Hinai chicken that he travels back and forth to Akita. The chicken’s charm is in its smooth texture and light fat. Breast meat comes with soy sauce and wasabi, and chicken meatballs are placed on rough-hewn spicebush skewers and grilled. But it goes beyond just yakitori, with pâté, dry-cured ham, soup and numerous other accompaniments. His respect for the producers is evident in the set menu, which speaks of his fascination with chicken.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6346-0112
Yakitori Torisen
- 3F, 1-4-26 Dojima, Kita-ku, Osaka, 530-0003, Japan
- ¥¥¥ · Yakitori
MICHELIN Guide’s Point Of View
Kyohei Obana pours his soul into each complete yakitori, grilling only chicken raised by like-minded producers in Tanba-Sasayama. He presents the first skewer of thigh meat by hand. Hearts are cut in half and shared between two guests. Pieces too small to skewer are served as gyoza dumplings. The dashi from bones finds its way into zosui and oyakodon (a bowl of rice topped with chicken and eggs). Obana does his best to use every part of the precious lives his meat has lost.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-6342-5565
Torisho Ishii
- 3-11-4 Nishitemma, Kita-ku, Osaka, 530-0047, Japan
- ¥¥¥ · Yakitori
MICHELIN Guide’s Point Of View
As the name suggests (‘torisho’ translates as ‘chicken artisan’), owner-chef Yoshitomo Ishii applies a range of artisanal skills to create his set pieces. He sources chickens from multiple regions. Smoked chicken and other chicken dishes are served in between yakitori. Chicken tenderloin is served just before the last item. The dressings with oroshi and ponzu, or with wasabi, reflect his kappo background. The final dishes includes the popular homemade chicken ramen with tajarin noodles.
Facilities & Services
- Air conditioning
- American Express credit card
- Counter dining
- Credit card / Debit card accepted
- Diners Club credit card
- JCB
- Mastercard credit card
- Visa credit card
+81 6-7708-7864