Located just a 3-minute walk from the Tokyo Skytree Solamachi Oshiage Station, Yakitori Omino is run by Mr. Omino, who trained at the renowned yakitori restaurant Torishiki, known for being one of the hardest places to get a reservation in Japan. I had heard that reservations have become relatively easier lately, so I decided to visit during lunch hours.On this day, the restaurant was not fully booked, and I noticed many guests from overseas. Similar to Torishiki, pickles and grated Japanese radish were served as palate cleansers. The staff promptly replaced the grated radish when it ran low, showcasing their attentive service. While the condiments included shichimi (seven spice) and sansho (Japanese pepper), I found the lid of the container a bit difficult to open.However, I felt a slight disappointment regarding the grilling. The heat of the grill seemed a bit weak, and having been accustomed to the intense grilling technique of Mr. Ikegawa from Torishiki, where the skewers are quickly grilled over high heat using a fan, I noticed a difference in the cooking method.The skewers served also had inconsistent temperatures, and particularly the eggplant and okra felt undercooked and somewhat tough. Being compared to a great master is inevitable, but it also raises expectations.Nonetheless, the final dish of tamago kake gohan (rice with raw egg) was a satisfying conclusion, with the rich flavor of the egg perfectly complementing the rice.The hospitality and meticulous service were very pleasant, allowing me to enjoy a comfortable time. On the other hand, I hope to see further refinement in the grilling techniques, which are the main attraction of yakitori.
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