Tori Yamamoto (とり やまもと) Hiroshima

I had a wonderful night enjoying Omi jidori at a yakitori restaurant in Hiroshima City! This place offered a variety of dishes centered around Omi jidori from Kawakuchi in Shiga Prefecture, which I had previously introduced. It was my first time experiencing Omi jidori to this extent. The initial three types of tataki were a delightful way to awaken my appetite, allowing me to savor the differences between Omi jidori and other brands. The skewers were prepared in a unique style where the chef grilled the selected ingredients for each customer, and I ended up trying everything they offered. The rich flavors of the chicken, including the furikake, liver, and premium thigh, were complemented by summer vegetables like okra and zucchini, creating a composition that kept the drinks flowing without becoming monotonous. We also enjoyed some unique dishes like liver pâté infused with high-quality cocoa and chilled chawanmushi. The rare cuts, such as back liver and additional soris, made for an unforgettable yakitori experience. The flavors were impeccable, especially the premium thigh, seseri, back liver, and the wings of the Omi shamo, which were particularly impressive for their rich taste without any unpleasant odors. I primarily enjoyed local sake from Hiroshima, and through a casual conversation, I was treated to a complimentary drink! The enjoyable exchanges with the people at the next table enhanced the flavors of the food and drink, making it a truly memorable experience. As I reluctantly left the restaurant, I discovered unexpected connections between the local establishment and the chef, which left me quite impressed by the strong ties within this industry. I would like to express my gratitude to the staff! Less

This is a yakitori restaurant located in the Koshimachi area of Hiroshima.The interior is stylish and chic, giving off an upscale yakitori vibe. The service is efficient and prompt.I had the second round yakitori course this time. As I tend to eat lightly, the portion was just right for me. It seems you can order additional items if needed, so feel free to do so if you’re still hungry. The chicken mainly consists of Awami jidori, with some Nagoya Cochin as well. The outside is crispy, while the inside is both firm and juicy. It’s incredibly delicious. The Japanese sake is chosen as omakase, and since the yakitori course is served relatively quickly, I only had one type, so I can’t comment on the full lineup.This is a great option if you want to enjoy some tasty yakitori at a slightly later hour. Less

I made a reservation and visited on a Sunday evening. Since everything started at 6 PM, I took a seat at the counter, which has 6 seats, and there also seems to be a private table room available.The interior is beautiful and calm, allowing for a leisurely enjoyment of the flavors. Even as a solo diner at the counter, I could occasionally chat with the chef, making it quite enjoyable.I opted for the Omakase course, where dishes are served sequentially. The Tankaijidori chicken is a rare breed from Shiga, and its cooking is expertly done, providing a delightful texture and incredible taste. The timing of the dishes was just right, allowing me to savor each skewer as it arrived.For the finale, I could choose between ramen or a rice bowl with chicken and egg, and I went with the ramen. It had a rich broth, a perfect portion, and was absolutely delicious.This is definitely a great place to recommend when visiting Hiroshima.It was a great meal. Less

I visited on a weekday evening. I had plans to go to Hiroshima, and since I could enjoy yakitori from Kawakuchi, I made a reservation here. The interior features a main counter and private rooms, making it suitable for business meetings as well. They had Sapporo Lager Aka boshi, so I ordered it and we toasted. Instead of a beer glass, they served it in a champagne flute, which felt quite luxurious.**Omi Jidori - Chicken Breast Sashimi** I had the chicken breast sashimi from Omi Jidori, served with snow salt and wasabi. It had been a while since I last had it, and the quality of the chicken was on another level. The moist texture and subtle yet rich flavor made me feel like I was eating a high-end white fish. The chicken from Kawakuchi is exceptionally delicious.**Omi Jidori - Chicken Breast Tataki** Next, I had the tataki of Omi Jidori chicken breast, served with salt and mustard. The outside was crispy and fragrant, while the inside was rare and juicy. One might imagine chicken breast to be dry, but this was entirely different. If tasted blindfolded, I wouldn’t even recognize it as chicken breast.**Omi Jidori - Chicken Thigh Tataki** Now, I tried the thigh tataki, topped with soy sauce and vegetables. This was incredibly delicious. The soy sauce added a nice char, bringing out the full potential of the thigh meat. It was crispy and juicy, bursting with flavor, making each bite enjoyable. Everything about it was different from the typical thigh meat.**Side Dish - Grated Daikon Radish** As a palate cleanser before the yakitori, they served grated daikon radish. With its crunchy texture and refreshing taste, it was great as a palate cleanser and also paired well with drinks.**Omi Jidori - Chicken Tender** Even though it was chicken tender, it had a moist texture that paired well with wasabi. While the fatty parts are naturally delicious, I was deeply impressed that even the lean parts were so tasty.**Omi Jidori - Furisode** This piece was a standout, combining refreshing umami with juicy fat. While Omi Jidori is great, I personally prefer the taste of Omi Jidori for this cut.**Hiroshima - King Oyster Mushroom** Here, I had some vegetables. The thick king oyster mushrooms burst with flavor. Compared to regular chicken, they were more substantial and flavorful, providing a nice reset between the meat.From this point, I switched to Japanese sake.**Omi Jidori - Premium Thigh** This was so delicious that I couldn’t help but make a cheap comment about it being premium, just as the name suggests. With crispy skin, a firm texture, and overflowing fat, every bite was simply delicious. This was the highlight of the evening and ranks among the best yakitori I’ve ever had.**Side Dish - Komatsuna, Goya, Mini Tomatoes** The next palate cleanser featured three types of vegetables, refreshing yet delicious on their own. It could easily stand as a dish in its own right.**Omi Jidori - Harami** Here comes the harami, which, while not as strong as the thigh meat, still made its presence known. It was evenly coated with just the right amount of fat, allowing me to enjoy the authentic taste of chicken. Just like beef, chicken harami is undeniably delicious.**Zucchini with Parmigiano** The hot zucchini was flavored with Parmigiano Reggiano, giving it a Western twist. I personally love these creative variations, and the way they were presented was well thought out.**Liver Pâté** They served raisin bread toasted over charcoal, topped with liver pâté and sprinkled with 80% cacao chocolate. I found myself asking, "Does liver pâté count as a snack?" because it felt so much like dessert. The moist pâté combined with the sweetness and bitterness of the chocolate was delightful. Using raisin bread instead of regular bread added a lovely accent.**Chilled Jelly for Palate Cleansing** Although it was meant to cleanse the palate, it had a rich flavor with cream cheese and dashi jelly. It reminded me of chawanmushi and went down smoothly.**Omi Jidori - Segimo** This had a rich, luxurious flavor reminiscent of foie gras, with a refined sweetness. The silky texture made it hard to believe I was eating chicken kidneys.**Omi Jidori - Sunazuri** With a crunchy texture, it was refreshing.I also ordered the following:**Omi Jidori - Bonjiri** The fatty bonjiri was plump and juicy.**Omi Jidori - Chicken Wings** They served a skewer with all parts of the chicken wing—drumette, mid, and tip—unraveled. I enjoyed the different flavors from tip to base.**Oyakodon** For the finale, I could choose between ramen and oyakodon, and I chose oyakodon without hesitation. It was a flawless oyakodon, with chicken primarily made from breast meat, both fragrant and moist. The dashi and soft-boiled egg created a gentle flavor, beautifully concluding the course.**Catalana** Crispy on the outside and creamy and rich on the inside.In total, I spent just over JPY 10,000 for a satisfying meal. Considering I could enjoy the chicken from Kawakuchi at this price, it was an excellent value. Moreover, I couldn’t take my eyes off the meticulous grilling techniques and the seamless operation between the owner and his wife. The combination of Kawakuchi chicken and the owner’s grilling skills, along with their perfect teamwork, truly represents the ultimate partnership. While chicken often carries a cheap and casual image, the level of care put into this chicken demands respect from the diner. The emotional impact of encountering something genuine is immeasurable. It was a great meal! Less

Nestled on the second floor of a building in the bustling district of Naka-ku, Hiroshima, Tori Yamamoto is a hidden gem of a high-end yakitori restaurant.Upon entering, you are greeted by a beautifully refined counter where you can savor an exquisite yakitori course, meticulously grilled one skewer at a time right before your eyes.In this report, I will share my blissful experience, which was filled with sheer satisfaction from the first appetizer to the final dessert.01. A Refreshing Encounter with the "Sansho Sour" Born from a Clever SuggestionOn this day, the restaurant faced an unfortunate situation where they were out of lemons, making it impossible to serve the classic lemon sour. However, instead of simply apologizing, this renowned establishment turned the situation around by suggesting a beautifully crafted "Sansho Sour" adorned with fragrant sansho leaves. This unexpected delight proved to be a wonderful pairing, refreshing the palate with its aromatic notes and sharpness, making it the perfect companion for the yakitori course.The flexible hospitality that transformed a mishap into a delightful surprise instantly put me at ease from the start.02. Overwhelming Quality Showcased in Beautiful DishesThe course is presented on vibrant Kutani ware and deeply flavorful Japanese tableware, with each dish served individually.Chicken Tataki and Sashimi: This plate, finished with exquisite cooking, delivers juicy meat and umami directly to the palate. The crystal salt, wasabi, and whole grain mustard further enhance its delicate flavors.Meticulously Grilled Skewers: The liver, grilled to juicy perfection, boasts a rich sauce and a melt-in-your-mouth texture. The skewer with shishito peppers creates a perfect contrast between the juicy fat of the meat and the slight bitterness of the vegetables.Refreshing Interlude: The cold appetizers, featuring tomatoes and okra topped with katsuobushi, provide a pleasant reset between courses.03. A Perfect Finale with a Golden Closure and a Dessert to SavorThe climax of the course is a beautifully presented oyakodon (chicken and egg rice bowl) that elicits gasps of delight upon lifting the lid. The chunky chicken, infused with the aroma of charcoal, is enveloped in rich, golden, creamy eggs, making it an exquisite conclusion that can be devoured even when full.Finally, the true ending comes with a warm cup of tea and a dessert, either a rich Catalana or homemade pudding, caramelized to a crisp on the surface. This composition, allowing you to bask in the aftertaste of the yakitori while concluding with this sweet delight, is simply flawless.Conclusion: A Renowned Hiroshima Restaurant with Perfect Harmony of Taste, Atmosphere, and HospitalityThe smart service that turns even mishaps into charm, the aesthetic sense in dish selection and presentation, and above all, the undeniable grilling skills. From start to finish, there were no flaws, and I was able to enjoy my meal with excitement throughout. This is the ultimate yakitori restaurant that I can confidently recommend for a special night in Hiroshima or when you want to impress someone important. Less

On my last night in Hiroshima, I made a reservation at the highly recommended "Tori Yamamoto" for my first visit. I ordered the "Omakase Course of the Day (JPY 11,000)", which featured the following dishes centered around the Omi jidori chicken:- Chilled Chicken Breast (Omi Shamo)- Chicken Breast Sashimi (Omi Shamo)- Chilled Chicken Thigh (Omi Jidori)- Soleless Chicken (Omi Jidori)- Neck Meat (Omi Jidori)- King Oyster Mushroom- Side Dish (Komatsuna, Okra, Tomato)- Chicken Thigh (Omi Jidori)- Liver (Omi Jidori)- Chicken Wing Skin (Omi Jidori)- Charcoal-Grilled Raisin Bread with Liver Pâté and Cocoa- Chicken Broth Chawanmushi with Parmesan- Zucchini- Chicken Thigh with Shiso- Outside Skirt (Omi Jidori) with Garlic Sprouts- Chicken Broth Ramen- Dessert (Catalana)I wanted to pair my meal with local sake, so I enjoyed the recommended "Ryusei Suzukaze Nama" from Takehara, Fujii Sake Brewery, and "Spicy Natsujun Junmaishu" from Fukuyama, Tenpoichi. Both are summer sakes released seasonally, making them a perfect pairing for the hot summer.The Omi jidori chicken used here was even more delicious than what I had previously tasted at "Hachiman" in Waseda. The meat was rich in flavor, yet the fat was surprisingly light. The balance between the robust meat and the refined sweetness of the fat showcased the true essence of Omi jidori.According to the owner, only female Omi jidori chickens are used, raised on a corn-based diet, which gives the fat a yellowish hue and a very light texture. The supplier is "Kashiwa no Kawanaka" in Otsu, Shiga. I actually registered as a friend on LINE and occasionally ordered their Omi Shamo hot pot set, but I will definitely try the Omi jidori next time.They use Tosa Binchotan charcoal, which is commonly seen in yakitori restaurants in the west. However, even among Tosa Binchotan, the grilling results and heat vary greatly depending on the charcoal artisan, and the owner carefully selects a trusted craftsman for their supply. This meticulous attention to detail is what creates the exquisite grilling.While I was drawn to the potential of the jidori chicken and the commitment to charcoal, it was the owner's grilling technique that left the strongest impression. He skillfully adjusts the cooking for each part, and you can feel his concentration as if he is having a dialogue with each skewer in front of the grill. The quality of each skewer was exceptionally high and beautiful, and the course composition, including dishes beyond grilling, reflected the craftsmanship backed by knowledge and experience.Additionally, the pleasant atmosphere in the restaurant and the warm hospitality from the owner (and possibly his wife?) were significant attractions. This course, infused with such high-quality ingredients and skill, is priced at JPY 11,000. There are still many parts I have yet to try, so a return visit is a certainty. I look forward to experiencing the owner's grilling again. Less

I visited this highly-rated place that has been open for just two years. Reservations seem relatively easy to make, but the private rooms are quite popular. I enjoyed a course featuring Nagoya Cochin and Omi jidori chicken. The Omi jidori is exclusively female, which gives it a sweet fat that is rich yet not overwhelming, making it delicious. The Nagoya Cochin sashimi had a strong umami flavor, and it paired well with both salt and soy sauce, so I found myself debating whether to have a third slice! The skewers were also tasty, and I ended up ordering a few more. However, I found the chicken skin skewers a bit too rich for my taste and left some behind. I'm not a fan of skin. Overall, everything was very delicious! It was a great meal! Less

In July 2026, I was invited to a dinner gathering and headed back to Hiroshima for the first time in a while. I planned to have sushi for lunch and yakitori for dinner, making it a double-header! I was thinking about how to pace myself at lunch, but I ended up indulging in a surprisingly luxurious course with drinks, leaving me only about 30% full when I arrived at Ginzanchō's "Tori Yamamoto." I entered at 6 PM and took a seat at the counter. The restaurant had a clean and spacious interior, allowing for a comfortable dining experience. That evening, they were featuring a special course centered around Nagoya Cochin chicken, which I was really looking forward to. Let’s toast with some craft beer! Here’s what we enjoyed: *Note: The menu details were once again inspired by Fuhito-sensei (thank you!).* 【Nagoya Cochin Special】 ☆ Sasa-mi (breast) sashimi with sansho sprouts ☆ Kombu-marinated breast sashimi with sudachi ☆ Sunazuri (gizzard) sashimi with sesame oil, snow salt, and shiso flower ☆ Tataki of breast meat (salt) served cold with seaweed salt (from Kamagari, Hiroshima) and mustard ☆ Tataki of inner thigh meat (salt) served warm with micro vegetables (from Kajitani Farm, Hiroshima) ☆ Oni-oroshi (grated daikon) with ponzu ☆ Furisode (wing) with salt ☆ Soriresu (wing tip) and inner thigh meat with salt ☆ Eringi mushrooms with salt ☆ Seseri (neck meat) with salt and mustard ☆ Salted napa cabbage and salted cucumber ☆ Outer thigh meat with salt ☆ Zucchini ☆ Chicken wings and drumsticks with salt ☆ Charcoal-grilled raisin bread liver pâté with 86% cacao ☆ Green asparagus with salt (from Sera) ☆ Chawanmushi (savory egg custard) with katsuobushi dashi and Nagoya Cochin chicken, topped with Parmigiano-Reggiano ☆ Back liver and white onion with sauce ☆ Belly meat and garlic sprouts with salt ☆ Oyakodon (chicken and egg rice bowl) ☆ Ice Catalana 【Drinks】 ◯ Lemon Blue GO HIROSHIMA HIROSHIMA NEIGHBORLY BREWING ◯ Fresh lemon sour from Setoda, Hiroshima x2 I feel a bit guilty rating the second half of this double-header based on my stomach's condition, but each skewer had a good volume, and I loved the meat's elasticity and juiciness! The oyakodon, which I had as a finale, was incredibly delicious and felt like a separate stomach. It was the best! The course included some vegetables along the way, so I didn’t feel heavy at all and finished everything. It was a great meal! I want to drink more next time, so I hope to come back in perfect condition without skipping breakfast or lunch. (^^) Less

I was invited to a dinner gathering and made a reservation for my long-awaited first visit around 6 PM on a holiday. I was guided to a spacious counter seat in a restaurant with 6 counter seats and 5 private rooms. In the center of the counter, there is a grill where you can watch the cooking live. A sign indicating the use of Tosa Binchotan charcoal is displayed on the wall.The interior features a modern Japanese design with abundant wood, creating a luxurious atmosphere. However, the warm hospitality from Chef Yamamoto and a female staff member, along with their detailed explanations of the dishes, made for a relaxing environment.Today’s special is Nagoya Cochin! The meat is sourced from "Kashiwa Kawanaka," a specialty farm for live chickens in Shiga Prefecture. Nagoya Cochin is known for its rich, yellow fat, especially in hens, which are said to be more tender than roosters with a pleasant texture.For drinks, I enjoyed Sapporo Lager Aka boshi and Suikou Junmai Ginjo from Hōken Sake Brewery in Kure, Hiroshima.I would like to quote the menu introduction from my companion, Fuhito @ Hiroshima. Thank you, Fuhito! (laughs)**Dishes (All Chicken is Nagoya Cochin Special)** 1. Sasa-mi (Sashimi) with Sansho sprouts 2. Breast meat Kombu-dried (Sashimi) with Sudachi 3. Sunazuri (Sashimi) with sesame oil, snow salt, and shiso flower 4. Tataki of breast meat (Salt) [Cold] with sea salt (from Kamagari, Hiroshima) and mustard 5. Tataki of inner thigh meat (Salt) [Warm] 6. Micro vegetables (from Kuie, Hiroshima, Kajitani Farm) 7. Oni oroshi (Grated daikon) with ponzu 8. Furisode (Salt) 9. Soriresu & inner thigh meat (Salt) 10. Eringi mushrooms (Salt) 11. Seseri (Salt & mustard) 12. Salted pickled napa cabbage & cucumber 13. Outer thigh meat (Salt) 14. Zucchini (Salt) 15. Chicken wings and drumsticks (Salt) 16. Grilled raisin bread topped with liver pâté and 86% cacao 17. Green asparagus (Salt) (from Sera) 18. Chawanmushi (Steamed egg custard) with bonito dashi, Nagoya Cochin, and Parmigiano-Reggiano 19. Back liver & white onion (Sauce) 20. Belly & garlic sprouts (Salt) 21. Chicken broth ramen 22. Ice Catalana The quality of the chicken is exceptional, and I believe the cooking temperature, salt level, and timing vary for each part of the meat, showcasing a unique interpretation. The grilling was done with great care, resulting in a perfect balance between rare and well-done.Each dish was excellent in terms of texture, seasoning, and cooking. The skewers were grilled to perfection, locking in the umami of the Nagoya Cochin, and I was surprised at how delicious even the eringi mushrooms and garlic sprouts were.The staff cleaned the skewer holders after each serving, provided drinks promptly, and even made time for me to take photos (laughs). Their high level of hospitality allowed me to enjoy a wonderful time. The dishes were not only high in quality but also quite filling, and the flow of the meal was exceptional, allowing me to finish everything, including dessert. I left feeling very satisfied and full.It was a great meal! Thank you to everyone who joined me! Less

Today, I visited Tori Yamamoto for the second time in nine months, and I noticed an increase in confidence and stability in their flavors, service, and atmosphere.Thanks to the long rearing period and free-range farming without cages, the chickens have a high level of activity, resulting in a firm, athletic meat texture. The strong elasticity of the meat releases rich flavors and umami with every bite.In contrast to the trendy aged and rare Takasaka chicken, Nagoya Cochin offers a delightful experience with its firm meat texture.The warm, homey atmosphere created by the couple seems to add a delicious spice to the experience!Thank you to my foodie friend who made this possible! Please invite me to enjoy Nagoya Cochin at least once a year! I look forward to next year (￣^￣)ゞToday's menu: JPY 16,000Nagoya Cochin Special: JPY 15,000- Kawakami's Nagoya Cochin - Chicken Breast with Kombu- Gizzard with Sesame Oil and Snow Salt- Chicken Breast Tataki- Thigh Tataki- Japanese Radish with Grated Daikon- Furisode- Sorires- King Oyster Mushroom- Neck with Mustard- Pickles- Premium Thigh- Zucchini- Chicken Wings and Drumsticks with Sudachi- Raisin Bread with Liver Pâté and Cocoa- Asparagus from Hiroshima- Chawanmushi with Parmigiano-Reggiano- Segimo- Outside Skirt with Garlic Sprouts- Oyako Donburi- Catalana- Other Drinks Less

I visited the yakitori restaurant "Tori Yamamoto" near Hiroshima Station! This establishment has received the THE TABELOG AWARD BRONZE.I made a reservation for the "Yakitori Course" (JPY 6,600) a week in advance and arrived on a weekday at 8:30 PM. For drinks, I had the "Hiroshima Craft Beer" (JPY 1,300) with lemon.【What I had that day】- Chicken Breast- Shin Meat- Gizzard- Chicken Wings- Zucchini- Thigh- Hiroshima Asparagus- Neck- Aorta【Add-ons】- Chicken Skin- Premium Thigh- Negima (Thigh with Green Onion)With all this, the total was under JPY 10,000... such great value! The main chicken used was Awabi Jidori, and I believe the shin meat was Nagoya Cochin. Each item was perfectly seasoned and cooked, truly deserving of the award it earned in just two years. I hope to visit again while reservations are still available.It was a great meal. Less

If you're in Hiroshima and looking for yakitori, this is a must-visit renowned restaurant.The entrance can be a bit hard to find, but once you step inside, you'll be greeted by a calm and elegant atmosphere, where you can enjoy the live experience of watching each skewer being carefully grilled right in front of you.This time, I opted for the course menu:- Nagoya Cochin Chicken Breast Sashimi- Chicken Breast Tataki- Comparison of Omi Jidori and Nagoya Cochin Thighs- Omi Jidori Furisode- Nagoya Cochin Seseri- Hiroshima Prefecture Eringi Mushrooms- Premium Omi Jidori Thigh- Nagoya Cochin Wings- 88% Cocoa Liver Pâté- Young Corn (Yuki Salt)- Chawanmushi (Parmigiano-Reggiano)- Omi Jidori Saezuri- Omi Jidori Negima- OyakodonThe first dish, Nagoya Cochin Chicken Breast Sashimi, was surprisingly moist, allowing me to fully appreciate the natural sweetness and umami of the chicken.In the Chicken Breast Tataki and thigh comparison, the distinct characteristics of each type of jidori chicken were clearly conveyed, showcasing the unique enjoyment that a yakitori specialty shop offers.Each skewer was grilled to perfection.Particularly, the **Premium Omi Jidori Thigh** was the standout skewer of the day. It had just the right amount of firmness, and with each bite, the juices burst forth, complemented by the exquisite flavor of the perfectly grilled skin.The Furisode was juicy and rich in flavor, while the Nagoya Cochin Seseri and Wings highlighted the sweetness and richness of the fat, allowing me to truly enjoy the unique traits of each chicken.One memorable dish was the liver pâté paired with 88% cocoa.The rich depth of the liver combined with the aroma of cocoa created an adult dish that made me want to pair it with wine.The young corn was grilled with the skin on, simply seasoned with Yuki salt and cheese. This simplicity allowed the natural sweetness of the ingredient to shine through, making it incredibly delicious.The **Chawanmushi** was rich with chicken broth, and it paired perfectly with the Parmigiano-Reggiano. This dish beautifully harmonized Japanese and Western flavors, being rich yet not heavy, leaving a lasting impression.The final dish, Oyakodon, had a wonderful balance of the runny egg, chicken umami, and broth, leaving me completely satisfied until the very end.While the price range is on the higher side for yakitori, the quality of the ingredients, skill, service, and overall execution of the course justify it.Hiroshima has many famous yakitori spots, but this one undoubtedly ranks among the top. If you love yakitori, this is a place you must experience at least once.It was a great meal! Less

I had the pleasure of visiting Tori Yamamoto, a renowned yakitori restaurant representing Hiroshima!This establishment is an essential part of the Hiroshima yakitori scene and is considered a pioneer that laid the foundation for the current yakitori culture in the region. With a reservation-only style, it has garnered high praise as a place to enjoy high-quality local chicken in a course format, boasting accolades from Tabelog's top 100 restaurants and various awards.The interior offers a sophisticated and calming atmosphere. Sitting at the counter, the aroma of charcoal from the grill and the palpable tension in the air heighten the anticipation. Despite being a yakitori restaurant, it exudes a certain elegance reminiscent of a kaiseki establishment.Here, they use carefully selected local chickens such as Nagoya Cochin, Oumi Jidori, and Omi Shamo, each prepared to bring out their unique characteristics to the fullest.What first astonishes is the strength of the ingredients. With each bite, the inherent umami of the chicken gradually spreads, perfectly balancing the right amount of tenderness and sweetness from the fat. Even the classic cuts like negima, seseri, and soriresu are elevated to a higher level of perfection, each skewer showcasing a different expression. The aroma of charcoal is not overpowering, creating a delicate balance that enhances the chicken's flavor.Additionally, the quality of the side dishes is remarkably high, showcasing the charm of chicken from multiple angles, ensuring that the entire course remains engaging. It truly reinforces the depth of the yakitori genre.The service is also exceptional, with attentive staff who maintain a comfortable distance while providing warm hospitality, allowing for a pleasant dining experience.This is a must-visit for any yakitori lover. Everything—ingredients, technique, ambiance, and service—comes together at a high standard, making it a fantastic establishment. If you're looking to enjoy yakitori in Hiroshima, this should be at the top of your list.It was a great meal! Less

This yakitori restaurant exceeded my expectations.Every skewer was fresh, perfectly grilled, and juicy, allowing me to truly appreciate the quality of the ingredients. I opted for a seat at the counter, where I could watch the skilled chef meticulously grill each skewer right in front of me. It was a wonderful experience that delighted not only my taste buds but also my eyes.I enjoyed a bottle of "Misogoshiki" from Aramasa sake. It was freshly shipped and had a clean, vibrant flavor that paired exceptionally well with the yakitori. It was a fantastic choice that enhanced the meal even further.I also ordered some chicken wings, which were incredibly delicious. I had many other skewers in mind that I wanted to try, but unfortunately, some were sold out, possibly due to the late hour.Nonetheless, I had a wonderful time enjoying the food, atmosphere, and the experience at the counter. I would love to return to this restaurant whenever I have the chance. Less

Located just a 2-minute walk from the Hiroshima Electric Railway Ginzan-cho Station, Tori Yamamoto opened in 2024, run by Chef Yamamoto and his wife. Situated on the second floor of a building behind the Momiji Bank headquarters, the exterior features a black-painted wall with a wooden sliding door and a white noren curtain hanging down. Inside, the restaurant has a serene atmosphere with pale green earthen walls and a grill station at the center, complemented by counter seating that faces each other, creating a refined space. There are a total of 11 seats, including 6 at the counter and 5 in private rooms. The chicken served here is sourced from "Kashiwa no Kawanaka" in Otsu City, Shiga Prefecture, featuring three types of local chicken: Nagoya Cochin, Omi Jidori, and Awami Jidori, along with the Higashi-Hiroshima Koi Jidori, the first commercially produced local chicken in Hiroshima, born in 2019. On this occasion, I invited a friend for a dinner gathering, and we enjoyed the Nagoya Cochin Special. Thank you very much. m(_ _)m However, being the second stop of the night was a bit of a disadvantage. Chef Yamamoto seems to have a deep understanding of each part of the chicken, and I felt a strong commitment to providing delicious dishes. The chicken is brushed with chicken fat, seasoned with salt, and finished with a sprinkle of seaweed salt before serving. The pairing of yakitori and drinks is excellent; the sake is chosen by the chef, while the wine is selected by his wife. While beer is the classic pairing with yakitori, experimenting with different drinks can lead to surprisingly satisfying combinations. I believe that by limiting the number of seats and focusing on yakitori and the customers, a positive cycle has been created. Recently, the cooking has become more rare, highlighting the deliciousness of the local chicken. When I asked, "Is it cooked a bit rare?" the chef replied, "Yes, I prefer it that way personally, but many people in Hiroshima prefer their yakitori well-cooked." Since there are no local chicken farms in the prefecture and only broiler production sites, it seems that the idea of cheap, well-cooked yakitori has taken root among Hiroshima residents. I believe Chef Yamamoto is pioneering truly delicious yakitori in Hiroshima, and I hope he continues to strive for even greater heights. The Nagoya Cochin Special course (JPY 15,000, tax included) plus drinks totaled JPY 18,000. I feel that the chef is constantly experimenting with cooking methods, seeking the ultimate way to prepare the chicken. I have included explanations with the photos. It was a great meal. Dishes (All chicken is Nagoya Cochin Special):1. Chicken breast sashimi with sansho sprouts2. Kombu-marinated chicken breast sashimi with sudachi3. Gizzard sashimi with sesame oil, snow salt, and shiso flower4. Chicken breast tataki (salt) served cold with seaweed salt (from Kankari, Hiroshima) and mustard5. Inner thigh tataki (salt) served warm6. Micro vegetables (from Kuai, Hiroshima, Kajitani Farm)7. Grated daikon with ponzu8. Furisode (salt)9. Sole and inner thigh (salt)10. King oyster mushroom (salt)11. Neck meat (salt and mustard)12. Salted napa cabbage and salted cucumber13. Outer thigh (salt)14. Zucchini (salt)15. Chicken wings and drumsticks (salt)16. Charcoal-grilled raisin bread topped with liver pâté and 86% cacao17. Green asparagus (salt) (from Sera, Hiroshima)18. Chawanmushi with bonito dashi, Nagoya Cochin, and Parmigiano-Reggiano19. Back liver and white onion (sauce)20. Belly and garlic shoots (salt)21. Oyakodon (parent-child rice bowl)22. Homemade ice CatalanaThe basic explanation of the Nagoya Cochin Special used at Tori Yamamoto is as follows:△▼△▼△▼△▼△▼△▼△▼△▼△▼△▼△* Nagoya Cochin is a remarkable breed of local chicken created in the Meiji era by brothers Sohei and Masahide Kaifu, who were former samurai of the Owari domain. It is a hybrid breed developed by crossing local chickens with Buff Cochin (a Chinese breed). Known as the Nagoya breed, it was recognized as the first domestic utility breed by the Japan Poultry Association in 1905 (Meiji 38). Currently, only those raised from the mating of male and female Nagoya breeds are called Nagoya Cochin (purebred). Their lifespan is about 5 to 8 years, and they start laying eggs approximately 180 days after birth, which is considered their early youth. Particularly, the chickens raised by "Kashiwa no Kawanaka" are nurtured for about 180 to 200 days, which is more than double the usual time, ensuring they are well cared for. The Nagoya Cochin Special consists of female Nagoya Cochin raised by "Kashiwa no Kawanaka" (Otsu City, Shiga Prefecture), where only the best individuals are selected at the chick stage (first selection) and raised in a free-range environment. Only those that have grown in optimal conditions (second selection) are shipped as Nagoya Cochin Special. The number of these chickens is extremely limited. Less

I visited Tori Yamamoto in Hiroshima. On this day, I enjoyed Nagoya Cochin, Omi Jidori, and Omi Shamo.Each chicken had its own distinct character, making for a highly satisfying experience. The Nagoya Cochin was rich in flavor, with a robust taste that intensified with each bite.The Omi Jidori was elegant, leaving a clean aftertaste.The Omi Shamo had a delightful chewiness and a deep umami typical of free-range chicken.The cooking was meticulous, achieving a great balance between the savory aroma and the juiciness of the meat.This restaurant truly allows you to savor the deliciousness of chicken, which is a real treat for chicken lovers. The calm atmosphere also made it a great place to enjoy a leisurely meal.I would love to return when I want to enjoy delicious chicken dishes in Hiroshima. It was a great meal! Less

Located just a 2-minute walk from Ginzancho Station on the Hiroshima streetcar, Tori Yamamoto is a yakitori course restaurant often praised as one of the best in Hiroshima. We specialize in carefully selected local chickens such as Nagoya Cochin, Omi Shamo, and Awami Jidori, all grilled to perfection over binchotan charcoal.The restaurant has a calm atmosphere centered around a counter, offering a cozy yet substantial vibe rather than a flashy one.On this occasion, I made a reservation in advance and visited at 6 PM, and of course, it was fully booked.We offer only one course priced at JPY 11,000. The 15-dish course starts with fresh chicken sashimi and tataki, allowing you to savor the rich flavors of the chicken. The skewers, in particular, are packed with the essence of chicken, and the texture varies by cut, making them delicious. ✨ With so many dishes, you’ll feel full just from the course, but before finishing, the chef also offers additional skewers.The drink selection is excellent, ranging from craft beers to wines, allowing you to enjoy according to your preference. After eating and drinking, the total came to just over JPY 13,000 per person, which is a great value. I felt lucky to have encountered such delicious yakitori in Hiroshima. ✨ It was a great meal! ✨**Conclusion** The Tabelog rating of No. 1 in Hiroshima truly lives up to its reputation! With great value, this is the place to go for yakitori in Hiroshima. ⭐️**Dishes from that day** (I apologize if there are any mistakes): ⚫︎ Awami Jidori Gizzard and Nagoya Cochin Breast ⚫︎ Omi Shamo and Awami Jidori Thigh Tataki ⚫︎ Awami Jidori Breast Tataki ⚫︎ Omi Shamo and Awami Jidori Sori ⚫︎ Awami Jidori Outside Skirt ⚫︎ Zucchini ⚫︎ Awami Jidori Dakimi ⚫︎ Awami Jidori Saezuri ⚫︎ Liver Pâté and Raisin Bread ⚫︎ Small Turnips with Fruit ⚫︎ Chawanmushi (Savory Egg Custard) ⚫︎ Awami Jidori Thigh ⚫︎ Awami Jidori Kata ⚫︎ Seseri (additional) ⚫︎ Segimo (additional) ⚫︎ Oyakodon (Chicken and Egg Rice Bowl) ⚫︎ Catalania (Dessert) Less

Yakitori Course JPY 6600Lemon Sour x2Total JPY 7800Located just a 3-minute walk from Ginyamacho Station, this yakitori restaurant is on the second floor of a building. I made a reservation through Tabelog.The course includes 8 skewers and 2 side dishes, primarily using Omi jidori chicken. The grilling is done just enough to give a slight char. The doneness is average, and the seasoning is on the stronger side. While it’s not overly juicy, the meat is firm and packed with flavor.The yakitori is delicious, but the sweetness of the "fruit turnip" was astonishing and left the strongest impression.It was a great meal.Course Menu:◯ Soriresu (Omi jidori)◯ Harami (Omi jidori) with garlic shoots◯ Snap Peas◯ Seseri (Omi jidori)◯ Momo (Nagoya Cochin)◯ Tebasaki (Omi jidori)◯ Fruit Turnip◯ Liver Pâté with Raisin Bread◯ Kimo (Omi jidori)◯ Sen'i (Omi jidori) Less

I visited Tori Yamamoto for a meal with friends. The yakitori was carefully grilled, with perfect cooking. The negima (chicken and green onion skewers) and tsukune (chicken meatballs) showcased the quality of the ingredients and had a wonderful aroma, making them incredibly delicious. They paired well with the drinks, and I found myself ordering more. The staff provided excellent service, allowing us to enjoy a comfortable time. It's no surprise that this place is popular. I definitely want to return when I'm in the area.This was my first visit, and it exceeded my expectations in terms of satisfaction. Each yakitori skewer was well-prepared, with just the right amount of salt, keeping it enjoyable until the end. The side dishes were also delicious, and I felt the overall menu was well-balanced. The atmosphere was lively yet calm, making it a pleasant dining experience. The prices are a bit on the higher side, but the quality justified it. I would love to come back if I have the chance. Less

Hosted by Fuhito @ Hiroshima, this double-header event was quite the experience.I wondered if I could handle it, but the quick service kept me going, and I enjoyed the skewers.The standout dish of the night for me was the chicken gizzard sashimi, served with sesame oil, snow salt, and shiso flower.I really wish I could recreate this dish at home, but I think it would be quite challenging.The liver pâté was also excellent.While it’s hard to give a perfect score, there were definitely moments that made me think, "This is amazing!"Here are the detailed comments from the host:"All chicken is Nagoya Cochin Special."1. Sasami (breast) sashimi with sansho sprouts2. Breast meat kombu-marinated sashimi with sudachi3. Chicken gizzard sashimi with sesame oil, snow salt, and shiso flower4. Chilled breast meat tataki (salt) with seaweed salt (from Kamagari, Hiroshima) and mustard5. Warm inner thigh tataki (salt)6. Micro vegetables (from Kui, Hiroshima, Kajitani Farm)7. Grated daikon with ponzu8. Furisode (salt)9. Soriresu and inner thigh meat (salt)10. King oyster mushrooms (salt)11. Neck meat (salt and mustard)12. Salted napa cabbage and salted cucumber13. Outer thigh meat (salt)14. Chicken wings and drumsticks (salt)15. Charcoal-grilled raisin bread topped with liver pâté and 86% cacao16. Green asparagus (salt) (from Sera)17. Chawanmushi (savory egg custard) with bonito dashi, containing Nagoya Cochin, topped with Parmigiano-Reggiano18. Back liver and white onion (sauce)19. Belly meat and garlic sprouts (salt)20. Oyakodon (chicken and egg rice bowl)21. Ice Catalana. Less

I think this is the first time I've visited a restaurant that exceeds a Tabelog rating of 4.It was absolutely delicious! The service was great! I felt like I wanted to come back again.I was particularly pleased that the course included my favorites like liver pâté, raw meat, and chawanmushi, so my expectations were definitely met.The quantity and variety of the course were just right, and the Japanese sake was served as an omakase, which added to my satisfaction.While it’s not cheap, considering the quantity, quality, and service, I believe the cost performance is quite good!I don’t often go to Hiroshima, but I would love to visit again! Less

On this day, I had a regular meeting in Hiroshima city in the afternoon. After checking into the hotel, I handled some work and then took the Hiroden from Hiroshima Station to Ginzancho Station. I headed to Tori Yamamoto, located on the 2nd floor of a mixed-use building just a 2-minute walk away! Since I wasn't sure when the meeting would end, I aimed for a later time and made a reservation for the second round through Tabelog.**Drinks** - Hiroshima Craft Beer, HNB (Hiroshima Neighborly Brewing), Lemon Blue GO HIROSHIMA - Glass of Red Wine, HOFBURG PINOT NOIR 2022 - Champin Oolong Tea The following is purely subjective! (Taste varies from person to person) ◎ Outstanding ◯ Delicious △ Fairly good 1. Otsukuri of Awami Chicken ◯ Sandy gizzard and breast meat. Served with kinome leaves, wasabi from Shizuoka, and soy sauce. The gizzard had a crunchy texture. The breast meat was rich and tender.2. Tataki of Awami Chicken Breast ◯ Served with grain mustard and either sea salt from Kamagari or soy sauce. The meat was chilled, so it seems it was cooked and then refrigerated.3. Tataki of Nagoya Cochin Shank and Awami Chicken Thigh ◎ Shank in the front, thigh in the back. Served with a micro herb salad from Kajitani Farm. With either sea salt or yuzu pepper. The skin was deliciously fatty. The shank had a wonderful chewiness.Now, let’s start the grilled skewers!4. Awami Chicken Sorires ◎ Starting with Sorires! Juicy and delicious!5. Awami Chicken Harami with Garlic Sprouts ◎ Garlic sprouts nestled between the harami. This was also grilled to perfection, bursting with juices, and the texture and flavor of the garlic sprouts followed nicely.6. Pickles and Daikon with Grater ◯ A refreshing palate cleanser! The pickles included cucumber, ginger, and napa cabbage. The grated daikon was refreshing and good.7. Zucchini ◎ Be careful, it’s hot! It really is hot, so I enjoyed it while blowing on it!8. Liver Pâté, 86% Cocoa Chocolate, Raisin Bread ◎ At first glance, I wanted red wine! Haha The liver pâté had a slight dessert-like quality. As expected, it paired well with red wine!9. Nagoya Cochin Thigh ◎ Packed with flavor and delicious!10. Awami Chicken Wings ◎ You’ll want to gnaw down to the bone!11. Chawanmushi ◯ Topped with shaved Parmigiano-Reggiano.12. Tenmame ◎ Grilled tenmame, sweet and juicy, simply delicious!13. Awami Chicken Liver ◎ Perfectly cooked.14. Awami Chicken Bonjiri ◎ Plump and juicy! This concluded the grilled yakitori course.15. Awami Chicken Sasami with Wasabi (additional) ◎ Perfectly seasoned with salt and cooked just right.16. Awami Chicken Dakimi with Shiso (additional) ◎ The breast meat is wrapped with shiso between the skin and the meat. The aroma of shiso follows nicely.17. Nagoya Cochin Wing Set (additional) ◎◎ A perfect skewer with wing skin, wing drum, and wing tip all in one! A rich flavor to finish the skewers!18. Oyakodon ◎ When I opened the lid, the aroma of kinome filled the air. So creamy… it’s practically a drink!19. Ramen ◎ Ramen with chicken bone broth. The broth was so delicious it made me sigh. The noodles were exactly to my liking!20. Catalana △ Frozen Catalana? Catalana-style ice cream?The course took an hour and a half!!! (ΦΘΦ;)!!! It felt like it could have been done in an hour if I hadn’t ordered extras. The grilling was incredibly fast, and the pace was excellent. I think the six-counter seats contributed to this. The grilling and seasoning were just to my taste! I definitely want to find another opportunity to visit again.It was delicious! Thank you for the meal! Less

This is a yakitori restaurant located in Hiroshima City, known for its excellent reputation and even selected as one of the top 100 restaurants. I made a reservation in advance for a holiday evening.I was able to secure a reservation for 8:30 PM. At this time, I could have chosen the omakase option for skewers only, but I wanted a hearty meal, so I opted for the standard course.The price was JPY 11,000.The course included:- Zuri and chicken breast sashimi- Chicken breast tataki- Chicken thigh tataki- Chawanmushi (savory egg custard)Skewers:- Furisode- Soriresu- Harami- Shiitake- Seikan- Mini tomatoes- Snap peas- Heart- Bonjiri- Raisin bread- Oyakodon (chicken and egg rice bowl)I might have had more skewers since I was a bit tipsy. I also remember having dessert.The chicken used here is Nagoya Cochin and Omi jidori.The Furisode and Soriresu are served in a style that allows you to enjoy both the meat and skin, and they are grilled to a nice crisp, which left a great impression. The flavor was outstanding.The portion size of each skewer was generous, so there weren't too many skewers served. Because of this, most of the skewers were standard types, with no rare cuts. Although, I did get to try Soriresu.The Seikan was rich and incredibly delicious. The shiitake mushrooms were so juicy that I couldn't help but laugh. Perhaps it's the quality of the shiitake used or the skill of the grill master, but the moment I bit into it, shiitake juice just flowed out.It seems they source both the chicken and vegetables directly from farmers. They are very particular about their ingredients, which is why everything tastes so good.It was a great meal. Less

On the first day of Golden Week, I arrived late for dinner. I was guided to a private room in the back. I decided to have a glass of white wine, which is said to be from a winery in Hiroshima. First dish: Tataki of Awami jidori chicken breast. It was cold, but the rich flavor of the chicken was bursting through. This was my first time trying it. At that moment, the grilled items of the day were beautifully presented in front of me. I was excited! Second dish: Tataki of Awami jidori chicken thigh. The flavor just kept intensifying with every bite. Third dish: Heart of Awami jidori chicken. The flavor of this chicken is incredibly concentrated. Fourth dish: Shiso-wrapped Awami jidori chicken. Perfectly cooked. Fifth dish: Nagasaki peas. A nice break from the rich chicken flavors. The cooking technique was impressive. Then came the pickles as a palate cleanser. Sixth dish: Bonjiri (tail) of Awami jidori chicken. A crunchy texture with just the right amount of fat. Seventh dish: Chicken liver pâté topped with cocoa on bread. The liver's strong flavor was surprisingly masked by the cocoa, creating a unique deliciousness. If I hadn't arrived late, I might have seen them grilling right in front of me. Eighth dish: Nagoya Cochin chicken. The texture and flavor were different with every bite, expanding in my mouth. Ninth dish: Liver of Awami jidori chicken. It had a distinct aroma but was still delicious. Finally, I seemed to be in sync with the pace of the others around me. Tenth dish: Mini tomatoes from Nagasaki with Hiroshima salt. Refreshing and tasty. Eleventh dish: Chawanmushi (savory egg custard). Sprinkled with Parmigiano cheese. As I continued eating, I found chicken inside. Twelfth dish: Nagoya Cochin chicken with shishito peppers on a skewer. The more I chewed, the more delicious it became. At this point, I was asked if I wanted a "oyakodon" (chicken and egg rice bowl) or "soboro" (minced chicken), and I chose the "oyakodon." When it arrived, I was amazed by the incredible eggs. I took a spoonful! This was nothing like the "oyakodon" I knew. The use of ingredients was outstanding! Oh, I almost forgot the pickles. They were delicious when eaten last! Finally, I had the homemade ice "catanara." It had a strange texture but made a strong impression despite its small size. The only regret was that I wanted to see the grilling action from the counter seats. "Yakitori"... no, it's different, it's "yakidori"! Less

This time, I visited fully! The yakitori is, of course, delicious, but everything from the side dishes to the liver pâté and grilled vegetables is amazing! I mostly eat chicken, but I leave feeling satisfied and happy, which explains its popularity.I'm not an expert on yakitori, but the richness of the fat must come from both the ingredients and the grilling technique. It's served at a perfect temperature that makes it easy to eat right away, yet it's incredibly juicy! The initial tataki had a crispy skin with just the right amount of fat, and I was excited to see if the deliciousness would continue throughout the meal. I definitely want to come back! Less

I visited a yakitori restaurant during my trip to Hiroshima. The location is a bit tricky to find without a map.The restaurant operates on a course system with a simultaneous start.To put it simply, the food was incredibly delicious.The chicken had a rich flavor, so there was no need to mask it with seasonings. They seemed to use several varieties, but I think most of it was from the Awami chicken breed.We started with sashimi and tataki, then enjoyed various dishes like chicken thighs, chicken wings, zucchini, and negima.The liver pâté topped with chocolate mousse that came in between was a fantastic touch for variety. The meal concluded with ramen, oyakodon, and a dessert of Catalana, all of which were simply delightful.It was a great meal! Less

I made a reservation through Tabelog and visited the restaurant. Upon being seated, I was greeted by a playful touch with a Char Aznable chopstick rest, but the head chef was quite reserved. There was little conversation unless I initiated it, which left me feeling a bit unsatisfied as I prefer to enjoy my meals with more interaction.The dishes featured Omi jidori and Nagoya Cochin chicken. The vegetables were served piping hot, and overall, the grilling seemed slightly underdone. While the speed of service was impressive, I noticed some discrepancies in the types of dishes served to the guests at the neighboring table, which raised a few concerns.Considering the overall satisfaction, including the service, I felt a bit disappointed.Here’s the menu for today:- Sashimi: Omi jidori gizzard, Nagoya Cochin breast- Omi jidori breast- Omi jidori thigh tataki- Omi jidori furisode- Omi jidori harami with garlic sprouts- Snap peas- Omi jidori thigh meat- Omi jidori seseri- Liver pâté with raisin bread- Chawanmushi topped with Parmigiano-Reggiano- Zucchini- Omi jidori segimo- Nagoya Cochin green onion- Shoyu Ramen- Ice Catalana Less

I visited a yakitori restaurant that is rated No. 1 not just in Hiroshima, but in the entire Chugoku region according to Tabelog. I had never heard of "Aomi Jidori" before, but upon researching, I found out it is a rare chicken breed from Shiga Prefecture. It is known for its well-balanced fat that is not greasy, making the meat light and easy to eat. Additionally, several dishes featuring Nagoya Cochin were served.The meal started with chicken sashimi, which was one of the highlights. It included sunazuri (gizzard) and sasami (chicken breast), with the sasami pairing perfectly with wasabi. Next came the beautifully presented tataki of breast and thigh meat. The anticipation for the skewers was building.Before the skewers began, we were shown the day's selections, which included Nagoya Cochin. We had shin (shinbone) and harami (outside skirt), and everything was delicious! I had seen reviews mentioning a stronger seasoning (salt), and since I prefer a bolder flavor, I was pleased to find the seasoning just as I hoped.There was also a palate cleanser served midway through the meal. I usually think these are unnecessary, but the liver pâté on raisin bread was something I really enjoyed. The person next to me asked for a substitution because they didn’t like raisins, but even though I’m not a huge fan of raisins, I found this dish delightful. In fact, I could have eaten two more pieces! (laughs)Just when I was feeling full, I decided to add se-gimo (back liver) and dakimi (chicken tail). I was disappointed that they didn’t have chouchin (chicken lantern), but there were times when different skewers were served to the people next to me, and I thought, "Oh, I wanted to try that!" Overall, it was a unique dining experience, and I was thoroughly satisfied with both the flavors and the service at this yakitori restaurant. Less