On my first night in Fukuoka, I dined at Yakitori Koto, a Tabelog Award Bronze restaurant run by a chef from Kumamoto. This was my first experience with yakitori in Fukuoka. I made a reservation through TableCheck, which opens up bookings 60 days in advance.Since I planned to explore the Nakasu and Tenjin areas, I chose accommodation within this range. The restaurant is conveniently located just a short walk from Tenjin Minami Station, situated on the second floor of a relatively new building tucked away from the main street. There’s no sign outside, so be sure to check the building directory for the restaurant's name.Chef Makoto Ohyama trained at the renowned Hyougo Bird in Akasaka, later becoming the manager at Yakitori Mako in Yakuin Oodori before opening this restaurant in 2024. The chicken is a rare breed called Oshio chicken, sourced directly from a personal producer in Miyazaki. It is grilled over a strong, distant flame.- Chicken Thigh Served with ponzu jelly. The smoky flavor from the charcoal grilling is preserved, while the ponzu jelly adds a refreshing touch.- Chawanmushi with Ginkgo Nuts The crispy ginkgo nuts are delicious!- Grated Daikon Radish- Homemade Chicken Dashi with Itoshima HerbsNext, the skewers started to arrive, marked with numbers:1. Chicken Breast with Skin The skin is trimmed just right, and the tender meat is delicious! It’s enhanced by a refreshing salt seasoning.2. Gizzard A large piece! This chicken is 140 days old. It’s a bit firm but has a nice crunch and is juicy and tasty!3. Aomori Fruit Turnip Incredibly juicy and sweet! I’ve never had a turnip like this before!4. Tsukune (Chicken Meatball) Cooked perfectly, it’s soft and delicious!5. Quail Egg "Elf France" from Takasaki Very tender. The soy sauce glaze has a unique flavor.- Chicken Liver Pâté Absolutely delicious. I love the crispy crust of the toasted bread.6. Inner Thigh Tender, juicy, and full of flavor!7. Esophagus I love the crunchy texture. This soy sauce glaze is really good.At this point, I was asked if I wanted to order more grilled items, and I was shown the inventory list:8. Kumamoto Eggplant "Higo Murasaki" So creamy and delicious!!9. Chicken Wing (Male) Hot! The skin is crispy and the fat is amazing!- Additional Shoulder It has a nice bounce, and the flavor intensifies with each bite.Then, I was asked about my choice for the final dish: I could choose from chicken broth ramen, grilled rice balls, or spicy curry...- Additional Skin (Belly Skin) Crispy while retaining some fat! So good!!- Chicken Bone Broth A light yet flavorful broth.- Final Meal - Spicy Curry The chef warned me it would be spicy, but it was deliciously flavorful! It could easily compete with a curry restaurant. So good!!- Pudding made with Oita's Dragon EggsChef Ohyama was busy checking on the kitchen while grilling, yet he actively engaged with customers in a friendly manner, providing excellent service without any pressure. This restaurant consistently exceeded my expectations.However, my only complaint was the limited selection of local Kyushu sake. They only had Tanaka 65 from Fukuoka, and the only other Kyushu sake was from the chef's hometown. The next closest options were from Hiroshima, like Hōken. As a traveler, I seek local sake, but they do have well-known sake from other regions like Jikon and Senkin, which would likely please local customers more. But that’s just the ramblings of an outsider! Regardless, it was a delicious yakitori experience. It was a great meal!
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