Eragon (永来権) Ashiya

On a weekday evening, I made a reservation to visit.I was guided to a private room, as the counter seemed to be reserved.The grilled chicken wings had a perfect balance of salt and were cooked beautifully, making them very delicious.I thought the chicken breast might have been overcooked.I also ordered the white liver pâté and tataki separately.I would love to try eating while watching the grilling at the counter next time.The private reservation felt quite noisy, so I wished there was a door for the room.It was a great meal. Less

About a 30-minute train ride from Osaka, this yakitori restaurant is definitely worth the trip.I enjoyed a course meal, and every piece of yakitori was cooked to perfection. They were fluffy, tender, and juicy, with just the right amount of salt. You could really tell that each skewer was carefully grilled.Not only the yakitori, but also the side dishes were delicious, and I appreciated the use of seasonal ingredients. This time, there were plenty of fresh figs, which added a nice seasonal touch to the meal.The entire course was highly satisfying from start to finish. It's easy to see why you'd want to make a special trip to this restaurant. I definitely want to come back! Less

This is a popular restaurant in Ashiya that is difficult to reserve. I visited after several years and noticed that both the location and the system had changed quite a bit.The ordering is only available as a course, with a two-part system starting simultaneously.For the appetizers, we each chose three dishes from the menu.After that, skewers and palate cleansers were served in succession.The grilling was perfect, and even the chicken breast, which I usually don't prefer, tasted delicious.The grilled eggplant served midway was incredibly tender and absolutely delicious.You can also choose your final dish, and I opted for the most popular chicken paitan ramen, which was rich and lived up to my expectations. Less

It had been a while since my last visit to Eragon.The deliciousness of the dishes really lifted my spirits.The three types of potato salad were fun to taste and absolutely delicious.The low-temperature cooked chicken liver was a must-try with its incredible flavor.The chilled chawanmushi, grilled lotus root, and chicken wrapped in kombu were also very satisfying.Of course, the yakitori was incredibly tasty.The skin was crispy and juicy, leaving a lasting impression.I enjoyed some Japanese sake and wine, and also had the oyakodon and sudachi noodles, leaving me completely full.It was a great meal! Less

"The Absolute Presence of Eragon in the Kansai Yakitori Scene"I finally made it to Eragon, a place I had been wanting to visit for a while but couldn't find the right timing. I was really looking forward to it! 【Atmosphere】 The facade blends quietly into the upscale streets of Ashiya, giving off a strong vibe of a great restaurant. It definitely sets the mood! The chic interior features an L-shaped counter with 11 seats made of heavy wood, and there is one private room in the back.【Eragon * Omakase Course Order + Additions】 ↓ A La Carte (Optional Additions) ◉ Chicken breast with kombu kelp. ◉ Grilled chicken thigh with wasabi. ◉ Wild watercress green salad. ◉ * Itouri and chicken broth ponzu. ↓ Grilled Items (Skewers). ◉ Chilled fig chawanmushi (savory egg custard). * Yuzu shichimi and sansho pepper. ◉ Chicken breast. ◉ * Yuba tofu. ◉ Gizzard. ◉ * Itouri and chicken broth ponzu. ◉ Neck meat. ◉ Chicken wings. ◉ * Asazuke (lightly pickled vegetables). ◉ Red eggplant (Kumamoto). ◉ * Chicken soup. ◉ Tsukune (chicken meatball with egg yolk and truffle). ↓ Additions. ◉ Oyakodon (chicken and egg rice bowl). ◉ Clay pot rice with chicken and corn. ◉ Other drinks...【Food Impressions】 As for the food... the omakase grilled items (skewers) were complemented by reasonably priced a la carte additions. The standout was the "grilled chicken thigh with wasabi," which had a wonderfully crispy skin and juicy meat—definitely a highlight of the meal! Additionally, the unusual "fig chawanmushi" was surprisingly delicious. The first skewer, chicken breast, was a bit lacking in juiciness, but overall, the cooking of the skin and meat was excellent. The chicken wings and tsukune were just perfect for me! * The small dish of "yuzu shichimi" played a great role in enhancing the flavors. To finish, I ordered the oyakodon and clay pot rice, and the contrast between the rich, flavorful oyakodon and the refreshing taste of the corn clay pot rice was impressive. There are also options like curry, cold noodles, and ramen on the menu, which I look forward to trying next time. In conclusion, the satisfaction level was overwhelming, and the cost performance was high! The pricing for a la carte items was also very reasonable! Having visited many famous yakitori places across the country, I expected to spend around JPY 20,000 for this meal, even without alcohol (my companion had drinks), but it turned out to be just over JPY 15,000 per person, which was an unexpected surprise! I felt the presence of a father figure in the Kansai yakitori scene. Bravo for the yakitori! 【Service】 In the Kansai yakitori scene, where many chefs have strong personalities, Eragon stands out with immense support and respect from fellow professionals. Chef Watanabe is surprisingly calm and natural, exuding a sense of tranquility. He even seems to have an aura that makes him feel unassuming. This reminds me of Chef Mizuno from Shidare in the Shinchi area. We had various conversations, and the more we talked, the more I felt the depth and breadth of Chef Watanabe's knowledge. One of my favorite stories about Eragon is when Chef Taniguchi from the famous "Yakitori Taniguchi" directly asked Chef Watanabe, "What should I do to surpass Eragon?" (laughs). Chef Watanabe's response was, "Then you should use Kōsaka chicken." Taking this advice to heart, Chef Taniguchi started using Kōsaka chicken, and when I asked Chef Watanabe about it, he humorously remarked, "It turned out just as I said, right?" (laughs). Another surprising fact is that the Miyazaki "Oshioka jidori" chicken, used in places like "Koto" in Fukuoka, was originally developed by Eragon in collaboration with the producers. Chef Watanabe also generously provided his original grilling platform to the chef of "Shinose" in Osaka, who had come to learn from him, free of charge—what a generous and grand story! There are many more stories, but... Also, the two twin female staff members were charming and provided exemplary service with constant smiles, which was wonderful! After discussing with my companion, we even planned to hold regular gatherings at Eragon. I will definitely return before the end of the year. It was a great meal! Thank you for reading until the end. I would appreciate it if you could like, follow, and save this restaurant. Thank you! Less

I’m back again today.The scent of the oshibori (wet towel) is so soothing.Ah, I’m here again today. (laughs)As always, I chose the appetizers:- Grilled Chicken Thigh with Wasabi- White Liver PâtéToday, I also enjoyed:- Charcoal-Grilled Lotus Root with Akegarashi.And now, let’s start with the yakitori.The chicken breast was simply amazing.It’s beyond just juicy and crispy.The seven types of grilled items disappeared in no time:chicken breast, negima (chicken and green onion), zuri (gizzard), seseri (neck), teba (wing), eggplant, and tsukune (chicken meatball).What they grill changes daily.I also ordered extra chicken breast, liver, and skin.Ah.Today’s palate cleanser was also incredible.I absolutely love the somen pumpkin!To finish off, I had the chicken paitan ramen and oyakodon (chicken and egg rice bowl).I couldn’t be more satisfied.I couldn’t be happier.This is what motivates me to work hard,and coming here makes me want to work even harder.I’ll be back in two months! ❤️It was a great meal! Less

Hello everyone.Today, I visited "Eragon" in Ashiya.This is a reservation-only restaurant that has become quite difficult to book, and I’ve been coming here every two months lately.On this day, I enjoyed a variety of a la carte dishes:- Chicken liver pâté- Chicken breast marinated with kombu- Grilled chicken thigh with wasabi- Chicken and avocado tartare- Chicken and cucumber salad with kanzuri- Spicy mixed noodles with Senshu eggplant- White sesame salad with lotus root and watercressThe evolution of Oshio chicken is unstoppable.With each dish, I was reminded of the wide range of flavors that can be drawn from the chicken.To finish off, I had the classic chicken paitan (white soup) and the summer limited chilled sudachi noodles.The chilled sudachi noodles are a special treat available only in summer.The acidity of the sudachi beautifully enhances the richness of the chicken paitan, making it the perfect way to end a hot summer night.If you want to truly experience the essence of Oshio chicken in the Ashiya area, this is the place to go.I now have yet another reason to want to come back every two months.See you! Less

Finally, I was able to visit Eragon, a place I had been wanting to try for so long!!!!I had heard that yakitori can be pricey in Osaka, but this place truly exceeded my expectations.I was blown away.This was the juiciest yakitori I’ve ever had.With every bite, I could really savor the flavors—it was simply the best.We started with sweet and refreshing figs,and for our dishes, we ordered a variety to share with my companions:- White sesame salad with figs from Habikino- Chicken breast marinated with kombu- Grilled chicken thigh with wasabi, cooked well-done- White liver pâté- Wild watercress green salad- Chicken and cucumber salad with kanzuri↑Everything was incredibly delicious,and there were so many other tempting items on the menu as well.For the grilled items, we began with chicken breast.I couldn’t believe how juicy it was for a chicken breast—my eyes were wide with surprise at how good it was!!!- Tofu- Negima (chicken and green onion)- Sunagimo (chicken gizzard)- Itoury (chicken tail)- Dolce Dream- Chicken neck with spicy grated daikon and ponzu- Soup- Bonjiri (chicken tail)- Tsukune (chicken meatball)We also enjoyed the chicken and corn clay pot rice,(We couldn’t finish it, so they kindly made it into onigiri for us—thank you!)To finish off,we had chicken white broth ramen and even a oyakodon (chicken and egg rice bowl)♩Due to various circumstances, it had been a while since I dined out,and I left feeling completely satisfied and in a great mood.I will definitely come back again!!!! Less

When it comes to yakitori in Ashiya, I had always wanted to visit "Eragon." The interior has a calm atmosphere, and it's nice to enjoy the view of the grill from the counter. From the very first dish, you can feel the attention to detail, leading up to the yakitori. What stood out to me were the chicken breast and negima (chicken and green onion skewers). Despite being thoroughly cooked, they were surprisingly moist, allowing the rich flavor of the chicken to shine through. The balance of the smoky aroma from the charcoal and the sweetness of the chicken fat was excellent, showcasing the skill involved in such simple yakitori. Each skewer, whether it was the gizzards, chicken neck, or the tender meat, had distinct textures and flavors, making each bite enjoyable. And the clay pot rice and chicken white soup to finish off were delicious as well. The entire course allowed me to savor the essence of chicken until the very end, leaving me highly satisfied. It felt more like a place to enjoy how to eat chicken deliciously rather than just eating yakitori. From the grilling techniques to the ingredients and the arrangement of the dishes, it's clear why this place is so popular. If I have the chance to visit Ashiya again, I would definitely want to come back. It was a great meal. Less

This is my first review! From the appetizers to the final dish, every item was truly delicious. Even the grilled chicken breast was surprisingly juicy, with a crispy, fragrant skin and tender, moist meat—simply perfect.The "Ginger and Chicken Clay Pot Rice" I ordered today was cooked in chicken broth, allowing the flavors to seep into the rice, making each bite a moment of happiness. The ginger accent was absolutely genius. On a hot summer day, this dish warmed my heart and body, leaving me with an indescribable feeling of joy.The oyakodon (chicken and egg rice bowl) was also incredibly tasty, but my absolute favorite was the chicken paitan ramen.I believe it’s the best in Kansai... no, the best in Japan.Moreover, this restaurant offers takeout for their chicken paitan soup, so you can enjoy this flavor at home as well.I wholeheartedly recommend this place. Less

This is a yakitori restaurant located in Ashiya. The nearest station is Hanshin Ashiya, but it is also within walking distance from JR Ashiya.The interior is stylish and chic. The service is attentive and efficient, and the chef is friendly. It creates a very comfortable atmosphere.The main offering is an omakase course, but you can also choose 2 to 3 appetizers or side dishes to start, and select from several options for the final dish. This time, I ordered low-temperature cooked white liver, chicken breast and avocado tartare, and grilled lotus root with akegarashi as my appetizers. I finally got to try the low-temperature cooked white liver, which wasn’t available during my last visit. The appetizers were incredibly delicious.The chicken used for the yakitori is the original Oshio jidori, which pairs wonderfully with the restaurant's grilling and seasoning techniques. There are also some unique twists on the yakitori, which adds to the fun.For the final dish, I chose oyakodon this time, as I had chicken paitan ramen during my last visit. Ending with oyakodon feels very fitting for a yakitori restaurant.The selection of Japanese sake is also interesting, with a well-curated lineup.Considering the level of the meal and the amount of alcohol consumed, the bill was quite reasonable.This is a place I would like to visit regularly. Less

During my student days, I often heard legends in the sushi industry about the likes of Jiro in the east and Yasukawa in the west, as well as the female sushi chef, Uo Masaru from Setouchi. I always dreamed of trying their food. When it comes to modern yakitori, there’s no debate that it’s "Tori-shiki in the east and Eragon in the west." Not only is the quality of the food exceptional, but the character of the owner is remarkable as well. He has nurtured many apprentices, contributing to the growth of the industry. As Katsuya Nomura once said, "A true master leaves behind people," and I truly believe that.Here are some highlights from my meal:- White liver pâté- Chicken breast avocado tartare- Chicken thigh tataki- Fukiyose-an chawanmushi (savory egg custard)- Yuba tofu- Dakimi (chicken neck)- Sunagimo (chicken gizzard)- Bonjiri (chicken tail)- Kumamoto red eggplant- Furisode (chicken wing)- Negima (chicken and green onion skewers)- Tsukune with egg and truffle- Liver- Chicken soupThe course featuring Miyazaki Oshioka chicken, which Watanabe-san was involved in developing, is truly outstanding! However, I believe the real charm lies in the beautifully presented appetizers and individual dishes that can be ordered a la carte. Each dish is not only visually stunning but also clearly crafted with great care! The service is exceptional as well. Those who can nurture others truly stand out.All of the apprentices' restaurants are fantastic! I wish for the continued growth of this establishment as the leading yakitori restaurant in Kansai, and indeed, all of Japan. Less

A yakitori restaurant recognized as one of Tabelog's top 100, located just a 5-minute walk from Hanshin Ashiya Station.They use Oshio chicken, sourced directly from a contracted poultry farm in Miyazaki.Chilled Vegetable ChawanmushiAssorted SashimiKombu-marinated Chicken BreastHeartGizzardChicken BreastYuba TofuGizzardRed Eggplant with TruffleNegima (Chicken and Green Onion Skewers)Dolce DreamSeseri (Neck Meat)Pickled Cucumber and TurnipCheese Tsukune (Chicken Meatball)Chiyouchin (Chicken Tail)LiverNanko Plum Chicken Breast Less

I visited with two friends for the 20:30 seating. Everything was incredibly delicious again this time.【What We Ordered】(Selected Dish)Kombu-marinated Chicken BreastWasabi-grilled Chicken ThighWhite Liver Pâté(Course Menu)Chilled Fig ChawanmushiChicken BreastYuba TofuNegima (Chicken and Green Onion Skewers)Sunagimo (Chicken Gizzard)Chicken WingsHigo Red EggplantFurisode (Chicken Wing Tip)Bonjiri (Chicken Tail)(Finale)Chicken CurryChicken and Matsutake Clay Pot RiceWe enjoyed every bite until the end. I will definitely come back.It was a great meal! Less

【Visit Date】Dinner on July 15, 2026【Order Details】Omakase YakitoriFurisodeLimited Low-Temperature Cooked White LiverSpicy Grated Chicken Breast SaladThree Types of Potato Salad3 Medium Draft BeersGlass of TsurukameGlass of KozaemonIt was another quiet day. I wrapped up my part-time job quickly and played mahjong in Umeda for about an hour. After that, I moved to Ashiya for dinner. The location is about a 5-minute walk from Hanshin Ashiya Station. It’s a familiar area with many renowned restaurants.This place, Eragon, is famous for being hard to reserve. I found out that online reservations had opened up and quickly made one. I may have a lot of hair loss, but I don’t miss opportunities.I visited for the second seating at 8:30 PM. I was guided to the counter about 10 minutes early. That day, the group was made up of 2, 2, 2, 1 (me), and 3.At first glance at the menu, it seemed like there was one main course. In addition, it looked like you could order 2 to 3 a la carte dishes and a separate closing dish. Following that, I ordered 3 items that caught my interest. The freedom to choose a dish is quite nice.As usual, I enjoyed a draft beer and the course began. The course content I received was roughly as follows, and I apologize if I got it wrong:● Chilled Seasonal Vegetable Chawanmushi● Chicken Breast● Yuba Tofu● Negima (Chicken and Green Onion)● Kumamoto Red Eggplant with Chicken Flakes● Neck Meat● Gizzard● Lightly Pickled Vegetables● Dolce Dream● Chicken Wings● Chicken Soup● Tsukune with WasabiWhile it wasn’t particularly outstanding, the larger portion skewers had a good salt balance and were generally delicious. I think I made a bit of a mistake with my a la carte choices. I initially planned to order a closing dish, but I ended up feeling quite full and skipped it.I finished around 10:50 PM. The bill was JPY 14,600, which was much cheaper than I expected. I was full, so I decided to head straight home.It was a great meal. Less

On this day, I was staying in Osaka.I was holed up in my hotel working.In the evening, I was lucky enough to find a cancellation and made my way to Eragon in Ashiya!This was my second visit since February this year.I was seated right in front of the grill.The counter has 10 seats, and the clientele tends to be older.There are also private rooms in the back, which are suitable for children—how nice! Here’s what I had, in the order it was served:**Drinks** - Draft beer, medium - Miyazaki Yuzu Honey Highball x2 The following is purely my subjective opinion! (Taste is subjective!) ◎ Outstanding ◯ Delicious △ Fairly good 1. **Appetizer:** Chilled Chawanmushi with Summer Vegetables and Jelly ◯ Contains water shield, tomato, corn, snap peas, and okra. A refreshing taste of summer.There were about 10 additional appetizers on the menu, and it’s a good idea to choose 2-3 items per person from those.2. **Appetizer 1:** Grilled Chicken Thigh with Wasabi (additional) ◎ The skin has a good amount of fat, but it’s not greasy at all—very meaty and delicious! 3. **Appetizer 2:** Chicken Liver Pâté with Truffle (additional) ◯ This time, I had it topped with truffle. The rich flavor pairs well with the truffle aroma.4. **Appetizer 3:** Chicken Breast and Avocado Tartare (additional) ◯ Mix the chicken breast, avocado, and egg yolk sauce, and enjoy it on nori.Now, let’s start with the skewers! They grill them right in front of you, and you get to enjoy them fresh off the grill—so nice! 5. **Chicken Breast** ◎ Tender chicken breast, perfectly grilled yet moist and fluffy.6. **Negima** ◎ Chicken thigh skewers. Unlike the breast, these are meatier and very good! 7. **Yuba Tofu** ◎ Served with salt and wasabi. Very sweet.8. **Gizzard** ◎ This fluffiness is a unique texture you won’t find at other places!9. **Red Eggplant** ◎ Served with ginger soy sauce. Great flavor and taste.10. **Seseri with Grated Daikon and Ponzu** ◎ Topped with slightly spicy grated daikon ponzu. It pairs perfectly with the richness of the seseri.11. **Soft-Boiled Quail Egg** ◎ The white is plump and delicious. The yolk is creamy! 12. **Outside Skirt and Yellow Garlic Chives** ◎ Juicy outside skirt with a great flavor from the yellow garlic chives.13. **Pickles** ◯ Cucumber, daikon, and water eggplant.14. **Chicken Soup** ◎ 15. **Tsukune with Truffle Egg** ◎ Last time, I had it with egg yolk, but this time I enjoyed it with kumquat. First, pop the kumquat in your mouth for a burst of flavor, then bite into the tsukune! So good! 16. **Sorires (additional)** ◎ This time, the sorires was perfect!17. **Chicken Liver (additional)** ◎ A magnificent chicken liver, reminiscent of Kōsaka chicken. Oshika chicken is impressive too!18. **Kashiwa (additional)** ◎ The skewer has "aka (inside thigh)" in the middle!19. **Clay Pot Rice with Chicken and Corn, 1 Go (additional)** ◯ It takes some time, so they ask if you want to order it when you’re choosing appetizers. There’s something red on top that tastes like karasumi. When I asked, they said it was dried mentaiko. I couldn’t finish it, so I had it packed to go! 20. **Chicken White Soup Ramen (additional)** ◎ As expected, the best chicken white soup broth!Everything was delicious again this time! It was a great meal! Less

I visited "Eragon" located in Hanshin Ashiya. The delicious flavors combined with the perfect balance of prices truly make it an outstanding experience, leaving me completely satisfied every time I go.This time, I was fortunate enough to discover an amazing wine that pairs beautifully with the best yakitori! Without a doubt, it was the best yakitori gathering I’ve ever had! ✨Naturally, I already have requests to return together next time and the time after that! It’s a special favorite spot that I want to visit again and again. I am truly grateful for this wonderful connection. ✨ It was a great meal!---Eragon 0797-34-8077 7-9 Omasu-cho, Ashiya City, Hyogo, Tiny Ashiya 1F --- Less

I was looking forward to dining at Eragon.I made a reservation for 5:30 PM, and the place was fully booked.❁Omakase Course JPY 8800☆Additional dish from JPY 350- Chilled seasonal vegetable chawanmushi☆Grilled chicken breast with wasabi ✕2☆Kombu-marinated chicken breast☆Chicken liver pâté with truffle ✕2☆Tartare of chicken breast and avocado- Chicken breast- Yuba tofu- Negima (chicken and green onion skewers)- Heart- Kumamoto red eggplant with ginger soy sauce- Chicken drumsticks- Kyoto Kamigamo chili peppers- Assorted pickles- Chicken wings- Chicken soup- Tsukune (chicken meatballs) Option: cheese☆Chicken paitan ramen☆Chilled sudachi noodles✪Draft beer JPY 800✪Bottled beer, Aka boshi JPY 800✪Kaku highball ✕4✪Shochu, ImoEverything I ate was delicious as always.I love the chicken liver pâté so much that I wish I could have another plate!The chilled sudachi noodles I tried for the first time were refreshing and tasty, but I still preferred the other closing menu items. Less

I visited Eragon, a yakitori restaurant in Ashiya.It seems quite difficult to get a reservation, but I managed to secure one, so I headed out to Ashiya.The course is priced at JPY 8,800, which is for the yakitori course. Before enjoying that, you can order appetizers a la carte, which adds a fun twist.I definitely wanted to try the limited low-temperature cooked white liver. It had a firmer texture than I expected, but the flavor was exceptional.I also ordered the kombu-marinated chicken breast, wasabi-grilled thigh, chicken and avocado tartare, chicken with cucumber in kanzuri sauce, and a wild watercress green salad.Everything was delicious, and I appreciated the small portions served. The drinks were also delightful and complemented the meal well.The yakitori was outstanding, and I liked that there were palate cleansers in between. However, it would be nice to have some grated daikon available at all times for a refreshing touch.The tsukune (chicken meatballs) were impressively grilled with great care. You can choose various toppings for the tsukune, and since there were two of us, we opted for wasabi and truffle egg. The wasabi was a simple yet great choice, but I couldn't resist the truffle egg as well (laughs).After enjoying additional skewers, we had our final dish. Since it was hot, I chose the chilled sudachi noodles. They were tasty, but I slightly regretted not ordering the chicken paitan ramen, which was served earlier and was absolutely exquisite.I made a reservation for my next visit just to enjoy more (laughs).We drank and dined for about JPY 30,000 for two people. I was surprised at how reasonable it was, especially considering how many appetizers we had.The service was bright and attentive, making it a wonderful restaurant. Less

I've visited this place many times, and each visit brings new delicious yakitori to enjoy. The quality of the ingredients and the perfect cooking technique are truly impressive! I imagine it must be challenging to grill so many skewers at once. One of the highlights is the first dish I order! I usually choose 2 to 3 items, but since there are seasonal dishes, some may not be available. Among the menu, the white liver is exceptional, and I always look forward to the ramen as a final treat! The chef mentioned that he also has confidence in his curry, so I definitely want to try that next time. By the way, I really love the red glass wine at Eragon. Less

I visited the yakitori restaurant "Eragon" located in Ashiya, Hyogo Prefecture.The luxurious L-shaped counter seats surrounding a large open kitchen provide a spacious atmosphere, ensuring a comfortable distance between diners. It feels like a stylish hideaway where adults can enjoy their meals in peace. How wonderful!▼ Today's Course- Steamed egg custard with summer vegetables- Chicken breast- Yuba tofu- Sorires- Bonjiri (chicken tail)- Seseri (neck meat)- Manganji pepper- Chicken drumette- Tsukune with truffle[Additional Dishes]- White liver pâté with truffle- Chicken breast and avocado tartare- Low-temperature cooked white liver[Finale]- Clay pot rice with chicken and corn- CurryUsing the finest Kishu Binchotan charcoal, the chef skillfully grills each skewer to perfection, adjusting the heat according to the ingredients. The outside is enveloped in the unique aroma of charcoal grilling, while the inside is astonishingly juicy. With every bite, the rich flavor of the chicken bursts forth, making it hard not to smile.Today, there were families enjoying the private rooms, making it a versatile space suitable for various occasions, not just for adults. The owner is friendly and creates a welcoming atmosphere.Thank you for the wonderful meal! Less

I absolutely love this yakitori restaurant!For our dishes, we had:Liver pâté, chicken breast with avocado, and water eggplant.We chose the skewers as omakase, and for dessert, we ordered everything to share.I forgot to take a picture, but we also had curry.The chicken breast with avocado is one of my favorites and a must-try!✨All the yakitori was cooked to perfection, with a delightful texture that was just right.✨Even the side dishes were all delicious.It’s been hard to get a reservation, so I hadn’t been able to come for a while, but I was so happy to visit again after a long time! I’m looking forward to my next visit! Less

After a three-month hiatus, I returned to Eragon, a restaurant consistently recognized as one of the top 100 yakitori spots in the WEST and awarded a Bronze rating.The basic course includes a selection of seven grilled items, three palate cleansers, and a soup for JPY 8,800. You can also add extra dishes and a final course.The appetizer was a refreshing chilled chawanmushi (savory egg custard) with tomatoes and okra, perfect for summer. Additional dishes featured seasonal items, but I was disappointed to see grilled vegetables were missing. The white liver pâté and kombu-marinated chicken breast are must-tries, and my first-time guest was thoroughly impressed.We started with the grilled chicken breast, which was perfectly cooked to a warm rare, just like last time. The following cuts, including the fatty parts like the wing and drumstick, were juicy and satisfying. We also added offal items like liver, heart, and gizzard, which were particularly good—these should definitely be included in the course.For the final course, we shared a chicken and egg rice bowl and a chicken paitan ramen, both delicious and very satisfying.The bill came to around JPY 16,000 after quite a bit of drinking, which is still a great value. Reservations through TableCheck have started, making it even harder to book a table, but I definitely want to keep coming back to this place.It was a great meal.Today's Course: Appetizer: Chilled Chawanmushi, Red Eggplant Palate Cleanser: Yuba Tofu, Red Eggplant with Chicken Flakes, Pickles Grilled Items: Chicken Breast, Wing, Drumstick, Neck, Chicken Thigh with Sauce, Quail, Tsukune (Chicken Meatball)Additional Dishes: White Liver Pâté Kombu-marinated Chicken Breast Grilled Chicken Thigh with Wasabi Spicy Miso-marinated Senshu EggplantFinal Course: Chicken Paitan Ramen, Chicken and Egg Rice Bowl Less

On this day, I headed to Ashiya. Despite the disruptions in the JR train schedule due to the typhoon, this was my second visit to this restaurant. I arrived at 8:30 PM, and the restaurant is about a 5-minute walk from Hanshin Ashiya Station. Due to the first round of guests running late, I entered the restaurant about 10 minutes behind schedule. Inside, there is a U-shaped counter with 10 seats and a private room in the back. We chose seats near the grill.The only option for yakitori is the omakase course, which includes an appetizer, 7 types of grilled items, 3 palate cleansers, and chicken soup. In addition, we could select 2-3 dishes from about 10 a la carte options (starting from JPY 350) and add a closing dish. This time, we selected 6 meat-centered dishes to share among three of us. We started with draft beer, then moved on to Japanese sake, followed by highballs and shochu highballs (*´∀`)♪ We also ordered the clay pot rice that I was very curious about from my last visit (๑>◡ Price Unknown◎ Appetizer ... Chilled chawanmushi with seasonal vegetables. The vegetables include summer favorites like snap peas, okra, tomatoes, and corn, providing a delightful crunch. The base chawanmushi has a subtle and gentle flavor, served with a dashi jelly.◎ Chicken breast with kombu seasoning ... First selected appetizer. Just like last time, the chicken breast wrapped in kombu is my personal favorite.◎ Chicken tender with spicy grated daikon ... Second selected appetizer. This time, perhaps due to the season, the spiciness of the daikon really enhances the beer.◎ Chicken thigh with wasabi ... Third selected appetizer. The crispy skin and juicy meat create a perfect harmony (*´Д｀*).◎ Chicken tender and avocado tartare ... Fourth selected appetizer. The vibrant green of the avocado is eye-catching. Mix it with the sauce and wrap it in nori—perfect as a drinking snack (๑>◡◡◡◡ Less

In June 2026, amidst heavy rain causing major disruptions to the JR train schedule, I switched to the Hanshin Line in Fukushima and made my way to Eragon in Ashiya. (I made it on time without being late, almost in tears.)I arrived at 8:30 PM for my reservation and took a seat at the counter. This time, we enjoyed the following:【Appetizers】 (Shared among three people)☆ Chicken breast marinated with kombu kelp ☆ Chicken tender with spicy grated daikon ☆ Chicken thigh grilled with wasabi ☆ Chicken tender and avocado tartare ☆ Spicy pickled Sen-shu eggplant ☆ Chicken and cucumber salad with kanzuri (spicy seasoning) 【Omakase】 (Miyazaki's Oshio chicken)☆ Starter: Chilled seasonal vegetable chawanmushi (savory egg custard) ☆ Grilled items (seven types) 　・Chicken breast 　・Negima (chicken and green onion skewers) 　・Seseri (neck meat) 　・Heart 　・Aichi's Dolce Dream 　・Chicken wings 　・Tsukune (chicken meatballs) with egg yolk and truffle ☆ Three palate cleansers 　・Yuba tofu 　・Kumamoto red eggplant with chicken flakes 　・Pickles ☆ Chicken soup 【Final Dish】☆ Chicken and corn clay pot rice 【Additional Grilled Item】☆ Bonjiri (tail meat) 【Drinks】◯ Draft beer (medium) ◯ Bunkajin Summer Junmai Ginjo (Kochi) ◯ Hato Masamune Special Junmai Summer Jun (Aomori) ◯ Gunma Izumi Junmai Ginjo Light Green (Gunma) The large and hearty yakitori was, of course, fantastic, but the clay pot rice I ordered for the first time was incredibly delicious! It was filled with my favorite corn, making me so happy. I can't wait for my next visit! It was a great meal! Less

2026.06.26I visited the yakitori restaurant "Eragon" as a pinch hitter. Due to the typhoon and rainy season front, it was pouring rain, and the train schedule was disrupted. I transferred from the JR Tozai Line to the Hanshin Main Line and got off at Hanshin Ashiya Station.We had a reservation for 8:30 PM, and three of us were seated at the corner of the L-shaped counter.◆Omakase Appetizer Chilled Chawanmushi with seasonal vegetables Grilled items (7 types) Chicken breast Negima (chicken and green onion) Seseri (neck meat) Heart Aichi's Dolce Dream Chicken wings Tsukune (chicken meatball) with egg yolk and truffle Three palate cleansers Yuba tofu Kumamoto's red eggplant with chicken flakes Pickles Chicken soup◆A la carte Kombu-marinated chicken breast Spicy grated daikon with chicken tender Grilled chicken thigh with wasabi Chicken tender and avocado tartare Spicy miso-marinated Senshu water eggplant Chicken and smashed cucumber with kanzuri (spicy seasoning)◆Finale Chicken curry Clay pot rice with chicken and corn◆Additional grilled items Bonjiri (tail) Skin◆Drinks Medium draft beer Yamazaki highballThe course from this renowned yakitori restaurant, which won BRONZE at the Taberog Award 2026, features an omakase of yakitori made with Miyazaki's Oshioka chicken, with the option to add your favorite a la carte dishes.We toasted with draft beers and said, "Let’s eat!"We shared 6 a la carte dishes, with each person having 2, allowing us to enjoy various appetizers while drinking.The chicken breast topped with a little wasabi to start the yakitori captured my heart. The skin was crispy, and the chicken breast was incredibly juicy and delicious.Although there were seven grilled items, each was substantial, so we were well satisfied.For the finale, I ordered chicken curry for myself, and we shared the clay pot rice with chicken and corn among the three of us.On the way back, the rain was still pouring, and after transferring from the Hanshin Main Line express to the Osaka Metro, I finally returned home at midnight.Thank you for the meal! (●^o^●) Less

It had been a while since my last visit, and the quality of the food has significantly improved.Here, you can only choose the omakase option.You select two small dishes and then the skewers. *Rice is ordered separately as an a la carte item.The selection of drinks is fantastic, all perfectly paired with chicken.It's great that everyone can choose their own small dishes.The skewers are incredibly delicious, showcasing the tender juiciness of the chicken.I tried about five different types of Japanese sake and ended up having around two bottles.The cost performance is excellent. Less

In Ashiya, my go-to spots include:Eragon,Mizutaki Kohaku,Ashiya Kenshirou,Momo-yaki Kawamura,Shokudo Kifune,Tempura Sakurato,Kushi Katsu Aabon, and many more.You can't go wrong with any of these!For starters:Chilled Chawanmushi (savory egg custard)Rich in egg flavor with a delicious dashi jelly.A place that gets the basics right is always a winner!While waiting for the grilled dishes, it's good to order a few more items:Wasabi Grilled Chicken Breast,Sashimi Platter,White Liver Pâté,Three Types of Potato Salad,Watercress Salad.All of them are fantastic and delicious!By the way, the same menu is available at Mizutaki Kohaku too!Negima (chicken and green onion skewers),Sunazuri (gizzard),Seseri (neck meat),Spicy Grilled Chicken Wings.The chicken here, especially the Oshio Jidori, is truly delicious!For palate cleansing:Yuba Tofu (tofu skin),Eggplant Ohitashi (lightly boiled eggplant).The vegetables are incredibly tasty.That day's grilled vegetables included zucchini from Miyazaki.So juicy!The heat and salt levels were just perfect.Finally, the Tsukune (chicken meatballs).That day it was with cheese. While gooey cheese might seem cheap, the fluffy cheese enhances the umami of the tsukune beautifully. So good!To finish, we had clay pot rice:Corn and chicken, topped with dried mentaiko (spicy cod roe).Unlike the usual dry chicken in mixed rice, this was packed with flavor. It was delicious until the very last bite.The leftover rice was made into onigiri (rice balls) to take home in a lovely bag.Eragon is always a reliable choice.It was a great meal! Less

◻︎ Visit Date: June 5, 2026 (Friday) ◻︎ Reservation Time: 17:30 ◻︎ Reservation Method: Phone ◻︎ Reservation Difficulty: ★★★ ◻︎ Visit Time: 17:30 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: Nearest Station: Ashiya Station Address: 1F Tiny Ashiya, 7-9 Omasu-cho, Ashiya City, Hyogo Prefecture 【Today's Order】 • Omakase Course • Additional Dishes • Craft Cola • Ginger Ale (Sweet) • Miyazaki Yuzu Honey Soda x2 Total: JPY 17,350 ◻︎ Course Menu (○ Course ◻︎ Additional) ~ Omakase Course ~ ○ "Appetizer" 『Chilled Chawanmushi with Seasonal Vegetables』 ◻︎ "Appetizers and Side Dishes" 『White Liver Pâté』 『Kombu-marinated Chicken Breast』 『Wasabi Grilled Chicken Thigh』 『Green Salad with Watercress』 ○ Chicken Breast ○ Yuba Tofu ○ Negima ○ Kumamoto Red Eggplant with Chicken ○ Gizzard (with gizzard's fin) ○ Miyazaki Zucchini ○ Chicken Wings ○ Pickled Vegetables ○ Grilled Chicken Thigh with Sauce ○ Kochi Chicken Soup ○ Tsukune (Egg and Truffle) ◻︎ Chicken and Young Ginger Clay Pot Rice ◻︎ Oyakodon ◻︎ Setoka Sorbet ◻︎ Chef's Background Kanta Watanabe, originally from Mie Prefecture, began his culinary journey at the age of 15, training at a Japanese restaurant in Kyoto before becoming independent in 2008. He sources only female "Oshioka Chicken" from a contracted farm in Miyazaki Prefecture. In 2020, he opened "Mizutaki Kohaku," focusing on using male chickens to combat food waste. ◻︎ Memorable Dishes ○ Gizzard (with gizzard's fin) ★★★★ This gizzard is in a league of its own compared to what I usually eat. Instead of a crunchy texture, it has a refreshing crunch. The saltiness is just right, making it delicious even without any dipping sauce. ○ Miyazaki Zucchini ★★★ The zucchini is sweet and grilled to perfection, concentrating its juiciness inside. Paired with cheese, it offers an interesting skewer with a pleasant saltiness. ◻︎ Other Dishes ○ "Appetizers and Side Dishes" I wanted to try the limited White Liver Pâté, but it wasn't available this time, which was disappointing. The style of choosing your own appetizers is innovative and enjoyable (just looking at the menu is fun). 『White Liver Pâté』 ★★ Spread the delicately flavored white liver on a nicely toasted bread. I had it topped with truffle. 『Kombu-marinated Chicken Breast』 ★★ Well-seasoned, combining the umami of chicken and kombu. It has a similar impression to prosciutto. Served with wasabi. 『Wasabi Grilled Chicken Thigh』 ★★★ This was my favorite among the side dishes I ordered. The crispy skin and juicy, high-quality fat from the chicken thigh are addictive. Enjoyed with salt and wasabi. 『Green Salad with Watercress』 ★ This was served first as an appetizer. The watercress has a crunchy texture, and the overall impression is quite tangy. ○ Chicken Wings ★★★ The skin is juicy, and the meat near the bones tastes even better. Seasoned with sansho pepper. ○ Grilled Chicken Thigh with Sauce ★★★ The chicken thigh is tender, and the balance of the sauce is impressive. ○ Tsukune (Egg and Truffle) ★★★ The last grilled item, excluding the additional ones. You can choose from four different seasonings for the tsukune. Although the truffle aroma lingered, the tsukune itself was soft with a rich yolk that stood out. ○ Chicken and Young Ginger Clay Pot Rice ★★ It takes about 40 minutes, so I recommend ordering it early. While there was a chicken flavor, there wasn't much chicken, and there was a generous amount of young ginger. It has a subtle umami and a mild acidity from the ginger, with the accompanying tsukudani enhancing the flavor. It was quite challenging to finish everything, so I took some home and enjoyed it the next day. ○ Oyakodon ★★ This also felt like it had less chicken. The egg was perfectly creamy, and in terms of yolk richness, it was fundamentally different from what you make at home. ◻︎ Personal Impressions The restaurant opened right on time for my reservation, and I was the first to enter, taking a seat at the end of the counter. The interior features an L-shaped counter, with private rooms in the back. After sitting down, I ordered drinks and appetizers, and the appetizer was served about 20 minutes later. The grilled items came out approximately 50 minutes after I entered. The pace was quite slow, but it allowed for a relaxed dining experience without feeling rushed, which can be a positive aspect. As noted in the menu, the course includes an appetizer, seven grilled items, three palate cleansers, and chicken soup. As a yakitori restaurant, it felt like there were fewer grilled items. I believe the focus is mainly on additional orders. Yuzu shichimi and sansho pepper were provided on a separate plate as condiments for the yakitori, but since the skewers had a strong flavor, I hardly used them. While additional skewers were available, I refrained from ordering more since I had already ordered the clay pot rice as a closing dish. Honestly, I could have eaten more, but I held back as time was running short, and I didn’t want to get home too late. Please excuse the slight haze in the later photos due to the yakitori smoke. The course lasted about 2 hours and 10 minutes. I truly enjoyed authentic yakitori after a long time. ◻︎ Recent Awards "Top 100 Yakitori Restaurants WEST 2025" "THE TABELOG AWARD 2026 BRONZE" Less

This is a yakitori restaurant located in Ashiya, Hyogo Prefecture.It has received the "THE TABELOG AWARD 2026 BRONZE" and is recognized as one of the "Top 100 Yakitori Restaurants in the WEST" on Tabelog.Eragon is so well-known that it is said there isn’t a yakitori chef who hasn’t been influenced by it.The chicken served at Eragon is "Oshioka Jidori."Through active communication with producers, the flavor is constantly evolving.Seating includes counter seats and private rooms.★My Thoughts★I arrived with my appetite fully prepared.After selecting some appetizers, the omakase yakitori began.From start to finish, everything was truly delicious.The skewers were so perfectly balanced that I felt I could eat them forever.The appetizers showcased the quality of the ingredients, and every dish was incredibly tasty.Now, let me share what I had that day.★What I Enjoyed That Day★《Appetizers》◆ Chilled Chawanmushi with Aromatic Vegetables◆ White Liver Pâté◆ Chicken Breast with Spicy Grated Daikon◆ Potato Salad with Three Types of Potatoes《Omakase Course》◆ Chicken Breast◆ Yuba Tofu◆ Negima (Chicken and Green Onion)◆ Gizzards◆ Chicken and Red Eggplant◆ Neck Meat◆ Young Corn from Toyota, Aichi Prefecture◆ Various Cuts of Chicken Thigh◆ Pickled Vegetables◆ Chicken Soup《Additional Skewers》◆ Tsukune (Chicken Meatball)Plus 3 more skewers《Final Additions》◆ Chicken White Soup Ramen◆ Chilled Sudachi Noodles◆ Chicken Curry《Takeaway》Clay Pot RiceI really ate a lot (laughs).But everything was delicious, and if I had more time, I could eat even more!I can’t wait for the next opportunity to visit.It was a great meal. Less

Currently on a business trip in Kobe!Ranked 6th in the Hyogo Prefecture Tabelog genre and 9th nationwide for yakitori.I visited Eragon in Ashiya!!The seasonal vegetable chilled chawanmushi with Ibusuki okra, snap peas, and fruit tomatoes was exquisite.The limited edition white liver, slow-cooked, was absolutely phenomenal.The chicken breast marinated with kombu was outstanding.The white liver pâté topped with truffle was incredibly delicious.The chicken thigh grilled with wasabi was exceptional.Yuba tofu, chicken breast, negima, Kumamoto red eggplant chicken breast, and Aichi young corn were all superb.The gizzards and chicken neck were also excellent.The pickled vegetables and chicken wings were delightful.The chicken soup was remarkable.The tsukune with egg and truffle was extraordinary.The clay pot rice with chicken and new ginger was delicious.The chicken curry was fantastic.And the orange sorbet was a refreshing finish.I initially approached Eragon with some trepidation, thinking it might be run by a tough-looking gang leader, but the owner turned out to be very mild-mannered!As expected from a restaurant ranked 9th in the nationwide yakitori category, the quality of the appetizers and skewers was impressive!Yakitori from Hyogo, like Kasahara, showcases an incredible depth of flavor without any unpleasant odors!I rarely give such high praise, but this was truly extraordinary!Other highlights included the marinated chicken breast, grilled chicken thigh with wasabi, and the tsukune with egg and truffle!This high-level yakitori restaurant maximizes the potential of the Oshio chicken!Ranked 13th out of 30 in the Hyogo Prefecture Tabelog genre and 10th out of 30 nationwide for yakitori. Less

Four people (K.M.O)I was taken to Eragon, a representative yakitori restaurant from Kansai. I had visited a few times about five years ago, but this was my first visit in a while. The restaurant has counter seating and a private room for four, and today we enjoyed our meal in the private room.It had been a while since I last had their food, and the yakitori was cooked to perfection and incredibly delicious. The ginger rice served at the end was also perfectly seasoned with ginger. It was a great meal! Less

I visit Eragon regularly, and it’s one of the few places where I always leave satisfied.I might only get off at Hanshin Ashiya Station just to come to this restaurant (laughs).Despite being so close to the station, the atmosphere inside is wonderful, and the vibe from the chef is great.The staff, including the servers, are all professionals.The wonderful staff engage with you at just the right moments.And then there’s the best yakitori.I always have a truly satisfying meal here.Thank you very much.It was a great meal. Less

Ashiya has always been a place I wanted to visit, known as a high-end residential area in Kansai. However, due to the lack of tourist attractions, my visit had been delayed. Finally, I had the chance to come here, and it was all thanks to the food scene.This restaurant, Eragon, offers exquisite yakitori crafted by the chicken-loving chef, Hiroshi Watanabe, and boasts an impressive Tabelog score of nearly 4.3.Born in Mie in 1980 and trained in Kyoto, he opened his own restaurant in 2008. Next door, there’s also a Mizutaki restaurant called Kohaku, making it clear that Eragon is a gem in Ashiya.They use Oshio chicken, raised at a contracted farm. The skin doesn’t shrink much when grilled, resulting in a crispy texture, while the meat is tender and flavorful. They created a grill that is about twice the depth of standard ones (18 cm) to allow for a large amount of far-infrared heat, using 1.5 times the usual amount of charcoal. The yakitori, made from only female chickens, is aged for four days and then skewered, resulting in juicy meat.Here’s what I enjoyed:- Chilled Chawanmushi- Chicken breast with kombu- White liver pâté- Grilled chicken thigh with wasabi- Potato salad with three types of potatoes- Skewers: chicken breast- Yuba and salt tofu- Skewers: negima (chicken and green onion)- Skewers: seseri (neck meat)- Fruit tomato- Skewers: bonjiri (tail meat)- Skewers: quail- Pickles- Skewers: chicken wing- Chicken soup- Skewers: tsukune (chicken meatball) with cheese- Clay pot rice with chicken and young gingerThe course includes seven skewers and palate cleansers, and you can order additional dishes. I tried several a la carte items, and since they are small, a big eater could probably order everything.Personally, I found the negima and chicken wings to be particularly delicious. The wings had a lot of meat and were incredibly tasty! The final tsukune was delightful, offering various ways to enjoy it with egg and cheese.I was seated in a private room, so I couldn’t watch the grilling process, but the presentation of the dishes was excellent, making for an enjoyable experience. The atmosphere is also perfect for a date.It seems that the skewers were tailored to my preferences, focusing more on the meat, with no vegetables, so I enjoyed the a la carte dishes instead.The clay pot rice likely changes with the seasons, and I ordered one go (180ml), which felt a bit insufficient for the entire course. Since I planned to go to a second restaurant, it was fine, but if you want to leave feeling full, you might want to order a few more dishes.I also wished they had asked if I wanted to order more skewers when they checked in with me.The cost-performance is excellent!Delicious!! It was a great meal. Less

I made a reservation about a week ago and visited the restaurant.I enjoyed a course meal featuring the flavorful Hyuga Akadori chicken.The side dishes were also of high quality, making me want to return.It was a great meal!Here’s what I had:Skewers:Chicken breast, negima (chicken and green onion), sunagimo (chicken gizzard), bonjiri (chicken tail), akadori (red chicken), tsukune (chicken meatball), and teba (chicken wing).Other dishes:White liver pâté, chicken breast marinated with kombu, chicken and avocado tartare, chilled steamed egg custard with seasonal vegetables, yuba tofu, fruit tomatoes, asparagus, chicken soup, and oyakodon (chicken and egg rice bowl). Less

For appetizers, we ordered:- Chicken liver pâté- Simmered chicken liver (with a citrus twist, absolutely delicious!)- Kombu-marinated chicken breast- Lotus rootI highly recommend trying all of these! If you have room, definitely go for the wasabi-grilled chicken thigh as well!(Note: The lotus root takes some time to prepare, so it will be served towards the end.)As for the grilled meats:- Chicken breast- Negima (chicken and green onion)- Gizzard- Skin-on chicken neck- Chicken wings- Tsukune (chicken meatballs)We also added some furikake (seasoned rice topping).Everything was incredibly delicious! The portions were generous, juicy, and bursting with flavor...So good...For the finale, we had our usual ramen and clay pot rice with chicken and bamboo shoots.It was truly amazing!!And the atmosphere was so comfortable!I believe it’s all thanks to the chef’s warm personality. This is a place I want to visit for a lifetime.Today was absolutely delicious as well!It was a great meal! Less

Starting from JPY 26,350, including drinks.This restaurant is well-known as a favorite among the owners of famous yakitori shops across the country.Their style is to choose 2-3 types of appetizers before the main course.How delightful!The selected appetizers were as follows:- White liver pâté – a must-try dish.- Chicken breast with kombu kelp – delicious.- Chicken tender with spicy grated daikon – the tastiest appetizer of all.For the main course, we had chicken paitan ramen – seasoned just right with a pleasant saltiness.A little note for myself.Accompanying me were:- Sister Haruka.- Mayubee, who was a bit forgetful.- T-Gabeen.- Elder K.- Yakitori Ryu.- Handsome Hiroshima.Thank you all!P.S. The chicken and young ginger clay pot rice was incredibly delicious! Less