◻︎ Visit Date: June 19, 2026 (Friday) ◻︎ Reservation Time: 17:30 ◻︎ Reservation Method: OMAKASE ◻︎ Reservation Difficulty: ★★★ ◻︎ Arrival Time: 17:27 ◻︎ Dining: Solo ◻︎ Payment: Credit Card ◻︎ Notes: * Credit card only Nearest Station: Mukonoso Station Address: 3-36-6 Minami Mukonoso, Amagasaki, Hyogo 【Today's Order】 • Omakase Course • Sakuragawa Cider • Grape Juice (White) • Grape Juice (Red) • Noto Ginger Ale Total: JPY 21,200 ◻︎ Course Menu (○ Course ◻︎ Additions) ~ Omakase Course ~ ○ Chicken Consommé Soup ○ Chicken Breast Sashimi with Ginger Soy Sauce ○ Sashimi of Liver, Gizzard, and Heart ○ Chicken Breast with Wasabi ○ Chicken Thigh with Salted Fresh Pepper ○ Oni Oroshi (Grated Daikon) ○ Tsukune (Chicken Meatball) ○ Lean Meat ○ Mie Prefecture Harenohi Tomato ○ Negima (Chicken and Leek Skewers) ○ Chicken Wings ○ Lightly Pickled Cucumber and Myoga ○ Thick Fried Tofu ○ Liver Pâté ○ Upper Thigh ○ Broccoli ○ Chicken Thigh Joint ○ Chicken Rice ○ Chicken Soup ◻︎ Furisode (Chicken Neck) ◻︎ Segimo (Chicken Gizzard) ◻︎ Bonjiri (Chicken Tail) ◻︎ Seseri (Chicken Neck) ◻︎ Otakufu (Chicken Skin) ◻︎ Chicken Skin ◻︎ TTOAHISU Pudding (Vanilla) ◻︎ Chef's Background Yuta Taniguchi worked in the transportation industry until the age of 22, but was inspired by the master of a yakitori restaurant where he worked part-time during his student days, leading him to pursue a career in the food industry. While managing a nationwide franchise, he became captivated by yakitori as he explored various restaurants, independently researching cooking methods and ingredients. After continuously pursuing his ideals, he decided to become independent rather than run a chain, opening "Yakitori Taniguchi" in 2018. In 2026, he opened "Yakitori Taniguchi Tenjinbashi" in Osaka. ◻︎ Memorable Dishes ○ Sashimi of Liver, Gizzard, and Heart ★★★★ The sesame oil flavor is prominent, enjoyed with large grains of salt. Despite being raw, the freshness is outstanding, and the umami that spreads in the mouth is irresistible. ○ Chicken Breast with Wasabi ★★★★ The outside is nicely grilled, with crispy skin and a rare inside that becomes tender as you chew, adding a delightful texture. Even with just salt, it’s delicious. The wasabi adds a mild spiciness (even when used generously, it wasn’t too hot). ○ Chicken Thigh with Salted Fresh Pepper ★★★★ This dish shines when paired with fresh pepper, not just on its own. While the thigh meat is less juicy, it releases quality fat that spreads umami when chewed. When you eat the fresh pepper after the fat fills your mouth, the spiciness complements the fat beautifully. While the chicken breast was tastier on its own, I preferred this dish overall. ○ Negima ★★★★ Juicy and substantial, the leeks absorb the fat, creating an explosion of flavor. ○ Liver Pâté ★★★★ I enjoyed it with toasted bread and accompanying vegetables. I could eat this endlessly. I believe it can be taken home as it was mentioned on the menu. ○ Chicken Skin ★★★★ While chicken skin at casual places is certainly tasty, the skin from Kōsaka chicken is on another level. At casual spots, the flavor develops with each chew, requiring more bites. Here, the flavor hits you immediately with the first bite, needing far fewer chews. ○ TTOAHISU Pudding (Vanilla) ★★★★ There are four flavors (vanilla, red bean, mango, blueberry). They vary by day. I believe "TTOAHISU" refers to an innovative restaurant in Fukuoka. The vanilla flavor is rich with a smooth texture. It seems like it would be great to try all the flavors available today. ◻︎ Other Dishes ○ Oni Oroshi ★ A palate cleanser. Refill available. Served to refresh the palate after the yakitori. I gradually took small bites after eating the yakitori, similar to gari served with sushi. ○ Lean Meat ★★★ While it has less fat, the refined umami pairs well with wasabi. ○ Mie Prefecture Harenohi Tomato ★★★ The burst of juice and sweetness when chewed fills the mouth. The tomato itself is delicious, but it showcases the essence of grilling. ○ Chicken Wings ★★★ The crispiness of the skin is superb. The closer you get to the bone, the more flavor intensifies. Adding a squeeze of sudachi adds a refreshing acidity. Also, when eating chicken wings, they provide a wet towel with a pre-cut bag, showing the staff's thoughtful consideration. ○ Upper Thigh ★★★ This was my first skewer with sauce here. The chicken holds its own against the sauce, which is perfectly balanced—not too sweet or spicy. ○ Chicken Thigh Joint ★★★ The skin is crispy and tender, pairing excellently with doubanjiang (spicy bean paste). ◻︎ Personal Thoughts Chef Taniguchi is at the new location "Yakitori Taniguchi Tenjinbashi," leaving the grilling to Saori Ito, who is second in command here. Reservations are easier to make, and it’s JPY 3,300 cheaper than usual. Dining alone, I was seated at the end, but I was lucky to have a close view of the grilling area. The atmosphere in the restaurant is pleasant, with the sounds of grilling, conversations, and background music. Initially, I had a slight cough, but it gradually subsided as I enjoyed the delicious food. Since it was an early dinner, I wasn’t very hungry, but I ended up trying all the additional skewers and was very satisfied. The only downside was the rapid pace of the additional skewers. I understand it’s due to the second round, but it was unfortunate that they came out all at once, preventing me from getting a refill of the chicken rice. The course lasted about 2 hours and 20 minutes. Next time, I want to try the chef's yakitori. ◻︎ Recent Awards "Yakitori Hundred Best WEST 2025" "THE TABELOG AWARD 2026 BRONZE"