Yakitori Koto (焼き鳥 こと) Fukuoka

I visited a popular yakitori restaurant in Fukuoka for the second round starting at 20:45.We began with a chilled chawanmushi (savory egg custard) made with chicken broth, garnished with shiso and figs, which looked refreshing.Next, we had grilled thigh meat from the Oshio chicken, served with fresh onions from Awaji Island.The herb salad from Fukuoka featured chicken flakes.For the yakitori, we enjoyed chicken thigh, gizzards, Aomori turnips, tsukune (chicken meatballs), and quail eggs, which were drizzled with truffle oil.The chicken liver mousse served with baguette was also delicious, with the well-toasted baguette providing a delightful aroma.After that, we had a dish of somen squash with ponzu jelly, followed by grilled neck meat, eggplant, and chicken wings.Each skewer was infused with a strong charcoal flavor, showcasing the essence of yakitori. We also ordered additional items like chouchin (chicken tail) and kawa (chicken skin), which were both excellent.Since it was the second round, the options for additional skewers were quite limited. It was unfortunate that some items I was interested in were sold out, but overall, it was a delightful course that allowed us to enjoy not only yakitori but also vegetables and other dishes. Less

In Hokkaido and Fukuoka, the concept of yakitori is quite broad, allowing for a diverse menu that includes items beyond just chicken.I visited at 6 PM and took the elevator to the second floor. The neighboring restaurant was bustling with young customers.Since I had a reservation, I was able to enter smoothly and took a seat at the counter. This is a highly-rated yakitori restaurant specializing in chicken from Fukuoka, and the place was packed with regular customers.I ordered the Omakase.What left a strong impression were:1. Green ginkgo nut chawanmushi (savory steamed egg custard)2. Salad (surprisingly delicious for a yakitori restaurant)3. Rich and salty final dish: creamy paitan ramenThe yakitori itself was not particularly striking, but the seasoning and cooking were well-executed, allowing me to enjoy it without worry.The hospitality from the chef and staff was also commendable, making it a pleasant yakitori experience.Please note that these reflections are purely my personal opinions. Thank you for reading until the end! Less

Weekday evening, second seating, TableCheck.I was recommended this yakitori restaurant by the owner in Kitakyushu, so I decided to give it a try.I made a reservation for the second seating a month in advance.I opted for a selection of beer, shochu, and Japanese sake.I added extra chicken neck to my course.It seems they use aged Oshioka chicken.The dishes are straightforward and not overly fancy.It feels like they are bringing out the natural flavors of the aged chicken through the grilling technique.The communication with regulars and first-time guests alike felt very natural, making for a comfortable atmosphere. Less

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! Less

Atmosphere: 5 Taste: 5 Presentation: 4 Drinks: 4 Cost Performance: 4 Service: 5 Likelihood to Revisit: 5 Overall: 4.5 I have provided taste evaluations for each dish and drink based on the following criteria (these are purely personal indicators): ◎: Extremely Delicious ○: Delicious △: Average ×: Not Great For ratings of △ and ×, I will include reasons whenever possible. ◾️ Features - Located about a 5-minute walk from Akasaka Subway Station, this popular yakitori and chicken cuisine restaurant exudes tranquility and elegance, situated near the Daimyo and Maizuru areas. - In Fukuoka, where street food culture and affordable, delicious yakitori are deeply rooted, it has earned high praise as a "hidden gem where adults can leisurely enjoy high-quality yakitori and drinks." - Exquisite grilling and careful preparation: Using freshly sourced chicken, the skilled craftsmanship brings out the flavors and textures of each part to the fullest. The exterior is perfectly charred, while the inside is surprisingly fluffy and juicy, showcasing the potential of each skewer. - Signature items include "skin" and "rare cuts": In addition to classic options like negima and seseri, the "skin," which is carefully rendered to concentrate its flavor, and limited-quantity rare cuts are also popular. Beyond yakitori, the restaurant offers meticulously prepared chicken sashimi, side dishes, and refreshing rice and noodle dishes to round out the meal. - Extensive drink selection (especially wine and sake): The lineup includes sake that complements the umami and aroma of yakitori, as well as a curated selection of natural wines. The ability to pair each skewer with a glass adds to the sophisticated experience. - A stylish and refined space: Upon passing through the noren curtain, you enter a quiet and beautiful Japanese-modern space characterized by black and wood tones. - Counter seating: Enjoy a front-row view of the chef's skillful techniques and the live action of charcoal grilling. - Table seating and private rooms: Private spaces where you can converse without worrying about others. - With a calm atmosphere that sets it apart from lively casual eateries, this restaurant is perfect for dates, business dinners, and intimate meals among adults. - I highly recommend this establishment for a night when you want to enjoy truly delicious yakitori and drinks in a sophisticated setting in Fukuoka. Less

Just a 2-minute walk from Tenjin Minami Station, I visited "Yakitori Koto," a Bronze Award-winning establishment recognized as one of the top 100 yakitori restaurants.I made a reservation through Table Check and arrived on Saturday at 6 PM.I ordered the Omakase Yakitori for JPY 13,000.The owner, Makoto Oyama, trained at "Hyogo Chicken" before establishing "Yakitori Mako" and opened this location in April 2024.Not only are the yakitori delicious, but the appetizers and vegetable skewers are also fantastic.For appetizers, I enjoyed the tataki of Oshio chicken, and the vegetable skewers featured Aomori fruit turnips. The yakitori included negima (chicken and green onion), quail eggs, chouchin (chicken tail), and liver, all of which were incredibly tasty.I had a delightful time chatting with the friendly owner while savoring every bite until the end.【Today's Menu】① Chilled Summer Vegetable Chawanmushi with fruit tomatoes, figs, and okra ② Tataki of Oshio Chicken with Man-gaji peppers and onions ③ Salad with Itoshima vegetables and herbs ④ Chicken Breast ⑤ Gizzard ⑥ Eggplant ⑦ Tsukune (chicken meatball) ⑧ Quail Eggs ⑨ Liver Pâté ⑩ Negima ⑪ Aomori Fruit Turnips ⑫ Chicken Neck ⑬ Akah (chicken thigh) ⑭ Extra Chouchin ⑮ Extra Liver ⑯ Extra Chicken Wings For the finale, I chose from chicken white soup ramen, rice balls, or curry: ⑰ Rice Balls ⑱ Dessert: Pudding Less

I had been curious about this place for a long time and finally made a visit. Even before the yakitori, the appetizers confirmed my satisfaction for the day. The chawanmushi (savory egg custard) and tataki (lightly seared meat) were delicate and full of flavor.The yakitori had the perfect texture, juiciness, grilling level, and seasoning. I regretted not coming here sooner. The grilled rice balls with egg yolk were a unique experience for me.The owner and the female staff were friendly and approachable. The wine selection was also excellent.I definitely want to come back. Less

I visited Yakitori Koto for the first time, recommended by a friend. Isn't it the hottest yakitori spot in Fukuoka right now?A little while ago, I went to a yakitori restaurant in Fukuoka City with a close friend, and the chef there mentioned that Koto and another place were the most delicious and trending spots in Fukuoka. Unfortunately, I can't remember the name of the other place (T^T).I had high expectations and was really looking forward to it, but from the very first dish, I was blown away by how delicious everything was. Every dish, from the appetizers to the yakitori and the finale, was amazing. By the end of the course, my friend and I agreed that it was the best yakitori we had ever had.For the finale, we had:- Grilled rice balls- Ramen- Spice curryThree different types of dishes were offered, and since I couldn't choose, I naturally ended up trying all three. Haha! *They were quite filling.I can't help but think that everything they make is delicious. I’d love to try their pasta too! Haha.This time, we used a private room, which provided a completely private space to enjoy a relaxing time.I highly recommend it. I will definitely go back again.It was a great meal! Less

Yakitori Koto is located about a 5-minute walk from Tenjin Minami Station on the Nanakuma Line, in the so-called "Ura Tenjin" area.It’s situated on the 2nd floor of the Watanabe-dori Place building, primarily featuring counter seating, with one private room available.The restaurant has a very calm atmosphere, allowing you to enjoy your meal at a leisurely pace.This time, I made a reservation in advance for the "Omakase Yakitori" course (JPY 13,000).They use Miyazaki's Oshioka chicken.★Impressions★In August, I visited Koto again.I’m not sure if it’s just because I love this place, but I feel that every time I go, the grilling technique at Koto gets even better.Typically, chicken tends to be leaner in summer, which can affect the quality of the flavor.However, I found that every skewer this time was outstanding in both umami and seasoning balance.The deliciousness of the Oshioka chicken is undeniable, but I believe Chef Ooyama's skills undoubtedly elevate the flavors.★Dishes I enjoyed that day★Thigh tataki with ponzu jelly Chawanmushi with fresh ginkgo nuts Daki-mi Suna-gimo (gizzard) Turnip Nete (chicken meatball) Quail Liver pâté Negima (chicken and green onion) Outside skirt Eggplant Chicken wings Chicken broth Pudding (Additional) Shoulder Lymph Heart Engawa (flounder fin) Knee Grilled rice ball Chicken white broth ramen I ate and drank a lot! Once again, everything was incredibly delicious.Among Koto's skewers, the Nete is particularly tasty, and this time it was even more exceptional.Adjusting the grilling technique and seasoning based on the condition of the chicken is something that can only be achieved through experience and skill.With Chef Ooyama's sensibility added to the mix, I believe these skewers are unique to Koto.I’m already looking forward to next month! It was a great meal. Less

My first visit to Yakitori Koto.Located on the second floor of a building, there is no parking available, but there are plenty of coin parking options nearby.This is one of the few places in Fukuoka where you can enjoy Miyazaki Jidori chicken.We started with a chilled summer vegetable chawanmushi, featuring okra, cherry tomatoes, figs, and water shield.Next was the thigh tataki served with Managiri peppers, onions, and a soy sauce glaze.We also had a salad made with fresh vegetables and herbs from Itoshima (I forgot to take a picture).The yakitori began with the chicken breast.We also tried eggplant from Higo Murasaki (no picture).Then came the gizzards,tsukune (chicken meatballs),quail eggs,and liver pâté.Next was the wakibara (chicken belly),followed by turnips from Higashi Farm in Gifu,negi-maki (green onion wrapped in chicken),and chicken wings.Everything was so delicious that we decided to order more,including shoulder, engawa (flank), and chouchin (chicken tail).For the finale, we chose one dish from the options of chicken paitan ramen, onigiri, or curry.We added both the exquisite ramen and the spiced curry to our meal.The balance of the delicious yakitori and fresh vegetables was remarkable.It was truly delicious yakitori, and I would love to visit this wonderful place again.The price mentioned excludes the cost of alcohol. Less

Tabelog rating at the time of visit: 4.15This might have changed my ranking of yakitori in my life.First, we were served seasonal summer vegetables and chawanmushi (savory egg custard).Next came the chicken thigh tataki with a soy sauce glaze and Manganji peppers.With just these two dishes, I was completely captivated.Even before the yakitori started, everything was delicious, raising my expectations for what was to come.The salad made with herbs from Itoshima was also delightful.It was served not at the very beginning of the course, but at just the right moment, refreshing my palate and allowing me to enjoy the next skewer even more.Every yakitori skewer was a perfect balance of umami, fat, and texture.It wasn’t just soft or fatty; I could truly appreciate the unique qualities of each part.Among them, the sunagimo (gizzard) had the best texture I’ve ever experienced.The outer layer was incredibly firm, while the inside was juicy and full of moisture.I may have never felt this much moisture in a gizzard before.The eggplant from Kumamoto was also extremely hot.It had an incredible moisture content, bursting with juice the moment I bit into it.The negima (chicken and green onion skewer) allowed me to fully enjoy the natural flavor of the chicken.There were no unnecessary flavors to mask it; I could savor the deliciousness of the chicken directly.All the skewers were incredibly tasty, but it wasn’t just about yakitori; each bite offered a different texture and flavor.Before I knew it, I was enjoying the wait for the next skewer.The chef’s communication skills were also excellent.He wasn’t overly talkative or too quiet.He maintained a comfortable distance, entertaining us while keeping the flow of the meal intact.We stayed for about two and a half hours.Despite being there for that long, it never felt lengthy at all.As I enjoyed the food and conversation, time truly flew by.And then, for my fourth bowl of ramen during my trip to Hakata.This was a chicken paitan (white broth) ramen from a yakitori restaurant, and it was incredibly rich.It allowed me to savor the umami of the chicken until the very end.Additionally, my wife’s curry was so good that I believe it could sustain a thriving restaurant on its own.I genuinely wish they would package it as a retort pouch for sale.From the chawanmushi and chicken tataki that captivated me to the yakitori that exceeded my expectations with each skewer, and even the ramen and curry that were delicious, this might be the best experience of my life.I felt completely satisfied from start to finish.It was a great meal! Less

I revisited "Yakitori Koto," located near Tenjin Minami Station in Fukuoka City. It’s just a 2-minute walk from the subway Nanakuma Line, situated on the second floor of "WATANABEDORI PLACE" along Watanabe-dori 144. The counter is made from luxurious white wood, featuring a single slab of ginkgo. At Yakitori Koto, you can enjoy the rare Miyazaki chicken known as "Oshioka Jidori." Here’s what I had today:- Chicken thigh tataki with Managiri peppers and soy sauce glaze- Herb salad from Itoshima- Chicken meatball- Negima (chicken and green onion)- Somen melon- Tsukune (chicken meatball)- Quail from Gunma- Liver pâté- Akah (chicken thigh)- Turnips from Toh Farm- Furisode (chicken wing)- Higo Murasaki (purple sweet potato)- Chicken wings- Knee (chicken knee)- Chouchin (chicken lantern)- Chicken soup- Grilled rice balls- Chicken white soup ramen- Curry- Homemade pudding The chicken is aged to concentrate its umami, resulting in a clean finish. The meat is tender with a natural sweetness and flavor, and the fat is light and not greasy. The seasoning and grilling technique enhance the savory aroma of the yakitori. When you pop the chouchin in your mouth, the yolk bursts, creating a rich sauce. The atmosphere is very comfortable, and the hospitality from the chef and staff was exceptional, allowing me to enjoy a wonderful time. I savored expertly crafted yakitori in a relaxing space. I definitely want to visit again. It was a great meal. Less

A Yakitori restaurant located in Tenjin Minami, Fukuoka.I visited for dinner on a holiday.I made a reservation through TableCheck.We started at 20:45 for the second seating of the night.They use Miyazaki's Oshio chicken, primarily female, with male chicken used for certain cuts.The chef is from Kumamoto, friendly and easygoing.He provides detailed explanations and engages with customers, making for a comfortable atmosphere.The seating includes a counter and soundproof private rooms.The chairs are Y chairs, and the cutlery is from Cutipol, showcasing attention to interior design.About half of the customers were international visitors.【Omakase Grilled Items】 (JPY 13,000, tax included, service charge extra)First, appetizers were served.■ Chicken Breast with KombuChicken breast, water shield, yam, and wasabi.■ ThighThis cut is closer to the rear of the thigh.Tender and full of flavor.Served with Managatsuri pepper and onion.With a soy sauce glaze.■ Herb and Chicken Flake SaladThe dressing is incredibly delicious.■ Grated DaikonFinely grated.Then the skewers began.Generous cuts that are satisfying to eat.■ Chicken BreastWith wasabi.■ GizzardMale chicken.■ Snap Peas from GifuSweet!■ Tsukune (Chicken Meatball)■ Quail from GunmaInjected with truffle.■ Liver PâtéServed with baguette.■ Neck Meat■ Negima (Chicken and Green Onion)I prefer it grilled a bit longer.■ Higo MurasakiA brand of eggplant from Kumamoto.■ Chicken WingsMale chicken.■ Chicken Bone Soup■ FinaleChoose from grilled rice balls, chicken white soup ramen, or curry.I chose grilled rice balls.Topped with rich egg yolk.Crispy on the outside, fluffy on the inside.■ DessertHomemade pudding made with Oita's Dragon Egg.【Drinks】■ Kaku Highball■ Yuzu Honey Chuhai■ Tatenokawa Dry Lemon SourI found a place I want to visit again. Less

Yakitori Koto Tabelog Rating: 4.17 Tabelog Bronze Since its opening in 2024, Yakitori Koto has consistently received high ratings on Tabelog, making it a renowned establishment in Fukuoka. The head chef, Makoto Oyama, is not only handsome and kind but also an excellent conversationalist, making him a culinary optimization machine who grills exquisite yakitori right at the counter. Originally from Kikuyo Town in Kumamoto, he honed his skills at the famous yakitori restaurant Hyokodori before leading Yakitori Mako and finally establishing his own place in Tenjin. A handsome chef serving delicious food is truly a blessing. It’s overwhelmingly righteous and a testament to his exceptional taste. Afterwards, we went to Bene in Nakasu for an after-party. It’s currently the best place in Hakata, but reservations are hard to come by, so I understand the hype. I was invited through a platinum ticket from a close friend, so I appreciate its rarity. I’ve never seen a local yakitori restaurant filled with a refined clientele, all waiting elegantly in front of the entrance for their turn. Here’s the course menu we enjoyed: 1. Junsai Jelly Tomato and flower pepper really shine. 2. Chicken Thigh Tartare The skin is fantastic. The surface is grilled hard, while the inside is medium-rare. 3. Shoulder Juicy chicken shoulder meat, between drumsticks and breast. 4. Herb Salad with Chicken Flakes Served with a refreshing onion and radish, reminiscent of a tonkatsu restaurant. A true start to yakitori. 5. Thigh Comparable to medium fatty tuna in sushi. 6. Breast The skin is incredible. It reminds me of the texture I experienced the first time I ate at Torishiki in Meguro, Tokyo. 7. Gizzard This was my first time trying it. Pairs well with wine. 8. Tsukune Juicy chicken fat drips down. The texture is wonderful. 9. Quail Egg Skewers This is a specialty. Probably the best in Japan. The truffle and soft-boiled egg create a perfect gradient. 10. Chicken White Liver Pâté Delicious. A must with red wine. 11. Negima I just want more and more of Yakitori Koto. 12. Skin Grilled with sauce. 13. Neck The fatty neck meat is delicious. 14. Kashiwa Incredibly tasty. 15. Toro Special, wonderful, deluxe, delicious. 16. Chicken Collagen Soup The best. 17. Chicken Soba Perfect for preventing hangovers. 18. Grilled Egg Yolk Rice Ball About the size of a woman’s fist, a great way to finish. 19. Grilled Pudding A delightful dessert to end the meal. Everything was delicious until the very end. And it was so much fun. Kagurazaka's Kasahara, Shibuya's Katsutori, Meiji Jingu's Yakitori S, Meguro's Torishiki, and now the new Yakitori Koto. I have confirmed my top five yakitori spots. Thank you, Chef Makoto, for such delicious yakitori! You are a superstar from Kumamoto. I look forward to the next opportunity. It was a great meal. Thank you very much. Less

I had been wanting to visit "Yakitori Koto" for a while.I made a reservation through TableCheck about a month ago and was looking forward to it. The restaurant is conveniently located just a short walk from Tenjin Minami Station, so I walked over from a nearby hotel.The focus here is clearly on the yakitori, with each skewer standing out on its own without relying on side dishes. Every skewer was consistently delicious, making for a course that had no misses.For the finale, I had the curry. It was a satisfying way to end the meal, and I enjoyed every bite until the very end.I also ordered additional chicken neck and esophagus, both of which were so delicious that I couldn't resist ordering more.The owner was a friendly person who clearly loves yakitori, making for enjoyable conversations and a very pleasant experience overall.It was a great meal! Less

【Access】About a 2-minute walk from Tenjin Minami Station.【Order Details】(Omakase Course)- Water Shield Salad- Seared Chicken Thigh with Man-gaji Pepper and New Onion Soy Sauce- Herb and Chicken Flake Salad- Chicken Thigh- Gizzard- Spaghetti Squash- Tsukune (Chicken Meatball)- Quail Egg- Liver Pâté- Wakayama Fruit Tomato- Kumamoto Red Eggplant- Outside Skirt- Male Chicken Wing- Soup- Curry- Dragon Egg PuddingOn the third night in Fukuoka, I met up with a childhood friend and came here. The crowd was about half Japanese and half foreign.While there weren't many skewers that stood out exceptionally, the overall quality was high. Everything was wonderfully delicious. The liver pâté, in particular, was fantastic, especially when paired with the bread.As for the quail skewer, it seemed like it was brushed with something resembling truffle oil before grilling, as the aroma of truffle spread in my mouth, blending beautifully with the yolk's flavor, making me crave wine.The curry to finish off was spicier than I expected. The spices were quite pronounced, and combined with the rich flavor of the chicken, it was incredibly tasty.The staff were attentive, ensuring our drinks were well taken care of, making it a wonderfully considerate restaurant.It was a thoroughly satisfying dinner. Thank you for the meal! Less

I had the pleasure of trying Miyazaki's Oshio chicken for the first time, and it was truly delicious! I've tasted various local chickens from Kagoshima and Miyazaki over the past 30 years, but this one really suited my palate. It's a testament to the hard work of Mr. Kazuyoshi Oshioka, who raises Jitokko chickens at Kumadawara Farm in Nishi-Nippon City, Miyazaki Prefecture, ensuring they are managed with minimal stress.Jun-sai: A water plant known for its slippery texture, it's a classic appetizer in Japanese cuisine.Momotataki: A dish made by briefly searing the surface of chicken thigh meat, leaving the inside slightly rare.Itoshima Herb and Toribushi Salad: A salad topped with Toribushi (shredded chicken) made from herbs (vegetables) grown in Itoshima, Fukuoka Prefecture.Oni Oroshi: Coarsely grated daikon radish, known for its crunchy texture, perfect for cleansing the palate.Delicious enough to want seconds!Kata: Chicken shoulder meat (between the drumstick and breast). A rare cut that is juicy and flavorful.Sunagimo: Chicken gizzard, characterized by its unique crunchy texture.Tsukune: Grilled chicken meatballs made from minced chicken.Quail: Grilled quail eggs, trendy when served soft-boiled.Liver Pâté: A paste made from chicken liver.Tomato: Jelly.Negima: A classic skewer alternating between chicken and green onions.Akanasu: A large, juicy brand of eggplant famous in Kumamoto and other regions.Seseri: Chicken neck meat, which is firm and fatty due to its frequent movement.During the second round of service, it seemed busy with inbound customers.Reservations can be made through TableCheck.It was a great meal!The restaurant is located on the second floor of a building. Less

On this day, I enjoyed yakitori in Fukuoka. Since only private rooms were available, I opted for one.I’ve always liked yakitori and had been planning to visit when the opportunity arose, so this was perfect timing. However, trouble struck. I experienced significant delays at Haneda Airport and ended up being a few minutes late. I felt bad, especially since my flight was over two hours delayed.I was expecting a course with about 10 skewers and some additional dishes. The portion sizes were just right, not too big or too small. From the first skewer, I could tell the grilling was to my liking, which raised my expectations and kept me enjoying the meal.It seemed like there were many reservations that day, so the additional options were limited. I tried the chōchin (grilled chicken meatballs) and the chicken wings. The chicken wings were particularly to my taste.For the finale, I had the option to choose, so I went for the slightly indulgent grilled rice balls (TKG-style) and ramen. I really liked the grilled rice balls, so if I come back, I’d definitely want to order those again.The portion sizes were just right, and everything was delicious—what a great restaurant! It was a wonderful meal!Reservation method: TableCheck Course price: JPY 13,000? Duration: About 2 hours Reservation difficulty: Fairly easy to book Order: Mini beer and barley soda Total bill: About JPY 18,000 Less

One of my favorite yakitori restaurants in Fukuoka is "Yakitori Koto." This time, the course was incredibly satisfying.◯ A dish of Akita's water shield and cucumber The season for water shield has begun this year. The smooth texture of the water shield combined with the tangy pickled cucumber created a refreshing taste that evokes early summer.◯ Tataki of Oshio chicken thigh The tataki allows you to savor the rich flavor of the chicken with every bite. Its juiciness and the delicious fat are irresistible. The crunchiness of the accompanying vegetables was delightful, and the seasoning was just to my liking.◯ Chicken flakes salad This is a classic dish at Koto. The chicken flakes have a richness reminiscent of cheese, giving it a Caesar salad-like addictive quality. It’s also a perfect dish to cleanse the palate.◯ Oni Oroshi Unlimited servings of Oni Oroshi. I couldn’t help but keep going back for more! ~ Skewers ~ ● Daki-mi ● Sunagimo ● Okinawan okra ● Tsukune ● Gunma quail ◯ Liver pâté ◯ Fruit tomato ● Negima ● Red eggplant ● Liver ● Shoulder meat ● Saezuri Ending dishes ◯ Chicken white soup ramen ◯ Spice curry Dessert ◯ Dragon's egg pudding Every yakitori and vegetable was delicious, with perfect grilling and seasoning. The ending dishes were so good they could open their own restaurant, and I found myself ordering more than I should have! The pudding was rich and delicious, making for a satisfying course from start to finish.I look forward to visiting again! Less

I finally visited "Yakitori Koto," a place I had wanted to go for a long time. Today, I came with my senior colleagues, as it’s nearly impossible to get a reservation here. I was so excited that I skipped dinner until the actual meal! Haha.Now, let’s dig in!!! Every skewer of yakitori was of exceptional quality, standing out from other places with its incredible taste. The Oshikawa chicken, which I tried for the first time, was shocking; it was so delicious that I was left speechless after the first bite.The tsukune (chicken meatball) was bursting with juices, to the point where I thought I might drown in it. The balance of smokiness and juiciness was simply perfect.I’ve eaten a lot of yakitori in my life, but this place left me deeply moved, ranking as the number one in my yakitori history. I will definitely be returning to this amazing restaurant. Less

I visited a popular yakitori restaurant called Yakitori Koto in the Tenjin area. This renowned establishment has also been awarded the Tabelog Bronze Award. Reservations can be made online, and while they are relatively easy to secure, it's best to book in advance.The atmosphere inside is casual, making it suitable for various occasions.Course Menu:- Jun-sai (seasonal vegetables)- Sliced Chicken Thigh- Itoshima Herb and Chicken Flake Salad- Grated Daikon Radish- Chicken Wing- Gizzard- Asparagus- Tsukune (chicken meatball)- Quail Egg- Liver Pâté- Tomato- Negima (chicken and green onion)- Red Eggplant- Chicken Neck- Chicken Wing- Soup- Ramen- PuddingEverything was undoubtedly delicious. The flow of the skewers was well-paced, allowing us to enjoy each dish until the end without feeling overwhelmed.For the finale, there were three options: ramen, curry, and grilled rice balls. All were tempting, but I chose the ramen, which was perfectly to my taste, and I wished I could have eaten more.I was very satisfied with the thoughtfully crafted yakitori at "Koto." I definitely want to come back! Less

I visited "Yakitori Koto" on Watanabe-dori. This restaurant offers delicious yakitori made with Oshio chicken, and I could really taste the quality of the ingredients in every skewer. Among the highlights were the "Daki-mi" (chicken thigh), liver, "Sori-resu" (chicken tail), shoulder, and liver pâté. The "Daki-mi" was juicy and full of flavor, while the liver was cooked to perfection and rich in taste. The "Sori-resu" and shoulder also had that distinctive texture and flavor of free-range chicken, making them perfect companions for drinks. I particularly enjoyed the liver pâté, which was smooth and rich without being too heavy. Overall, it was a satisfying yakitori experience that truly showcased the charm of Oshio chicken. I would love to visit again. Less

This is a renowned yakitori restaurant in Fukuoka.The chicken is Miyazaki's Oshio chicken, and the sweetness of the aged chicken fat was delicious.While the number of skewers isn't overwhelming, the portions are generous and satisfying. The gizzards, in particular, burst with flavor the moment you bite into them, which was fantastic.For the finale, you can choose from three options, but if I had to recommend one, it would be the grilled rice ball. The rice ball is grilled to perfection, dipped in sauce, and then charred on the outside, making it simple yet incredibly tasty. It's surprisingly rare to find a place that offers grilled rice balls as a closing dish.- Chicken Breast, Snap Peas, Cherry Tomatoes - Chicken Thigh Tartare, Young Ginger, New Onion - Itoshima Herb and Chicken Flake Salad - Chicken Thigh - Gizzards - Spring Asparagus from Saga - Tsukune (Chicken Meatball) - Quail Eggs - Liver Pâté - Chicken Skin - Harami (Skirt) - Kumamoto Red Eggplant - Bonjiri (Tail) - Chicken Soup - Grilled Rice Ball with Oita Egg - Chicken Paitan Ramen (additional) - Spice Curry (additional) - Pudding Less