Yakitori Omino Tokyo

This yakitori restaurant is known for being hard to book. I happened to find one seat available online and quickly made a reservation. I was really looking forward to my visit, but when I arrived at 5 PM, the place was already fully booked. Most customers were in pairs or groups, and since I was seated alone at a corner table, I felt a bit lonely (laughs).The restaurant operates on a stop system, and I ended up enjoying 24 skewers in total. Among them, the standout items were the chicken wings, esophagus, gizzards, and tsukune.The chicken wings were perfectly grilled, with a crispy skin and juicy, moist meat inside. The esophagus was grilled with sauce, providing a unique chewy texture that I really enjoyed. The gizzards had a delightful crunch, and although they were simply seasoned with salt, they weren't overly salty and had no unpleasant odor. The tsukune was bite-sized and mixed with cartilage, adding a nice texture, making it very delicious as well.The food was undeniably tasty, which explains why it's so hard to get a reservation here.Perhaps because I was dining alone, the explanations given when serving the skewers were a bit quiet, and there were times when I had difficulty hearing. They might have been trying to ensure a peaceful dining experience. I had to ask for clarification once, but other than that, I was able to enjoy my meal without any issues.Overall, I was very satisfied with the food, and I would love to return if I get another chance to make a reservation. Less

When it comes to high-end yakitori, I had only been to Mune in Roppongi until now. However, as someone who usually travels for ramen, I had a desire to learn more about chicken, so I made a reservation at a high-end yakitori restaurant in Oshiage.Watching the chefs seriously grill the yakitori right in front of me and tasting the carefully prepared skewers allowed me to experience their incredible grilling techniques. I was particularly impressed by the vegetables like zucchini, thick fried tofu, and shiitake mushrooms, which were served piping hot and fluffy, showcasing the quality of the ingredients.The hospitality was exceptional, as expected from a high-end establishment. Although there was no background music, the atmosphere created by the staff was not tense but rather soft and welcoming, allowing me to enjoy my meal in peace. Less

A famous yakitori restaurant in Oshiage, Yakitori Omino.I visited because I wanted to celebrate a special occasion. It was quite easy to make a reservation for a gathering starting at 4:30 PM. The restaurant is about a 5-minute walk from Oshiage Station, suddenly appearing in a residential area as a popular spot.The dining style is such that yakitori keeps coming until you say stop. In addition to yakitori, there is a good variety of vegetable skewers as well.- Liver with sauce - Gizzard with salt - Hishi Nanban with salt - Chicken with sauce - Ginkgo nuts - Thick fried tofu - Tsukune (chicken meatballs) - Harami (skirt steak) - White miso salad with fruit tomatoes - Quail eggs - Maruhatsu (chicken heart) - Moroccan beans - Chicken wings - Zucchini - Chouchin (chicken tail) - Bonjiri (chicken tail) (Additional items) - Broccoli - Corn - Soboro Don (minced meat rice bowl) This is what I enjoyed! There were many delicious items.The chicken wings, zucchini, and chouchin were particularly tasty!However, I did wonder if the grilling was just average. Especially the heart. But considering the top three yakitori places I visited this year, the average satisfaction level has been quite high... One more thing I noticed was that for a restaurant at this price point, it would be better to ensure the service is checked more thoroughly. Less

I suddenly became curious about this place.Omakase: 94 pointsLiverGizzardHishino Nanban (a type of pepper)Thigh with sauceGinkgo nutsThick fried tofuTsukune (chicken meatball)Fruit tomatoQuail eggHeartMoroccan green beansChicken wingsZucchiniNegima (chicken and green onion) with sauceRed eggplantBonjiri (tail)Ground meat rice with egg on topOyakodon (chicken and egg rice bowl)PineappleI was amazed by how delicious yakitori can be!!There were several skewers that truly impressed me.Both types of finishing rice were exquisite!!I was deeply moved!!I even made a reservation for my next visit on the way out. Less

List of Dishes in Order:Chicken Skin, Liver,Gizzard,Nanban-style Hishi,Thick Fried Tofu,Tsukune (Chicken Meatball),Fruit Tomato with White Miso,Quail Eggs,Heart,Moroccan Green Beans,Knee Cartilage,Chicken Drumsticks,Lotus Root,Chicken Neck,Eggplant,Chicken Wings,Bonjiri (Tail),Broccoli,Chochin (Chicken Intestine),Shank Meat,Pearl Onion,Duck,Inner Thigh,Asparagus,Esophagus,Oyakodon (Chicken and Egg Rice Bowl).Overall, everything was easy to eat, and surprisingly, I completed the entire course!I had about 3 to 4 drinks, and it came to around JPY 23,000 per person.It turned out to be more expensive than I expected! Less

This was my 19th visit, and it was just as amazing as ever! This time, I aimed to enjoy a variety of skewers, ordering around 15 pieces and stopping at a certain point. I also added my must-have items: the maruhatsu (chicken heart) and the chouchin (grilled chicken tail) that I saw being prepared! I heard that the chouchin, which often runs out, has had its supply adjusted to ensure they can prepare more! #Oshiage #TokyoSkytree #Yakitori Chicken Breast Bonjiri (chicken tail) Hishinannban (Nagano) Shin (shin meat) Moroccan Green Beans Thick Fried Tofu Tsukune (chicken meatball) Shokudo (chicken gizzard) Quail Eggs Chikanketsu (chicken liver) Ginkgo Nuts Chicken Drumsticks Shin (shin meat) Chouchin Maruhatsu Pickles, Grated Daikon, Fruit Tomato with White Miso - Omakase Course Sansho Highball Sapporo Premium Alcohol-Free Less

I visited on a weekday evening. I have been to the Kamiyacho location before, but this was my first time at the Oshiage branch.I made a reservation for 7:30 PM, and there were only two groups at first, but more guests arrived every 15 minutes, and by 8 PM, the place was fully booked.Instead of a set course, they offered their unique stop system (dishes are served until you say "stop"), which I was looking forward to before my visit.Each skewer was perfectly grilled, and even though they were thoroughly cooked, they retained their juiciness and tenderness, which is a testament to this renowned establishment.I enjoyed:LiverHishino NanbanGizzardSeseriGinkgoThick Fried TofuYakitori CartilageQuail EggHeartGreen BeansChicken WingsRed EggplantDrumsticksKashiwa (Chicken)EsophagusWhite Tofu with Fruit TomatoesOkraOutside SkirtSkinZucchiniShin MeatI had a total of 21 varieties of skewers and side dishes.Being able to enjoy various cuts and seasonal vegetables was an absolute luxury.I wanted to save room for the finale, so I left a little space and ordered the Oyako Donburi and Soboro Rice.The Soboro Rice was irresistible with its cartilage texture and just the right seasoning—not too sweet.The Oyako Donburi was fantastic with its creamy eggs and delicious broth.I paid with PayPay and left the restaurant.Reservations can be hard to come by, but I definitely want to visit again. Less

A renowned yakitori restaurant.Awarded the Tabelog Bronze Award.Omakase CourseThey serve dishes until you ask them to stop.The portions are generous and satisfying.As you continue eating, you become accustomed to the incredible flavors.If anything less than delicious were to come out, you would notice immediately, but every skewer is so good that it messes with your senses.It's a luxurious experience that makes you appreciate the taste.I wanted to keep eating forever, but all good things must come to an end. It's bittersweet.They frequently change your serving plate, and the plates are pleasantly warm. It's wonderful.I left feeling full and satisfied.It was a great meal.Thank you! Less

While browsing Tabelog the day before, I came across a course priced at JPY 10,000 with a rating of 4.02, which piqued my interest. I discovered that I could make a reservation for the omakase starting from 16:30, even on the day before, so I decided to visit.The only option was the Omakase Course priced at JPY 10,500.The restaurant opens at 16:30, but when I arrived 10 minutes early, it was still closed. I entered right at 16:30, along with two other couples.The interior features a beautifully designed U-shaped counter that could easily be mistaken for a sushi restaurant, with a total of 14 seats.This restaurant operates on an order-stop system, meaning that if you don’t declare a stop, the skewers will keep coming indefinitely, and you will be charged for them, so you need to be careful. I wanted to enjoy the full course but also keep additional charges reasonable. I asked the chef beforehand at what point additional charges would apply, and he informed me that they would start from the 11th skewer on that day.We toasted with draft beer and began our yakitori experience. First, we were served pickles and grated Japanese radish, both of which were refillable.Looking back at the photos of the yakitori, I can’t quite remember what each skewer was... I requested an additional 9 skewers plus a "Chouchin" (grilled chicken tail), along with 3 vegetable skewers and one thick fried tofu. I also ordered "Kimo Wasa" (liver with wasabi) and "Oyakodon" (chicken and egg rice bowl). For drinks, we had draft beer and a sansho highball. This brought our total to just over JPY 17,000 for two.Overall, I understood why many reviews praised the exquisite grilling technique. The quail egg, in particular, had a runny yolk that was delightful; it was my first time trying half-cooked quail egg yakitori, and it was incredibly delicious! The thigh, liver, and chicken wings were also excellent, allowing us to fully appreciate the flavors of the ingredients.It was a great meal! Less

Tonight, I went on a delicious gourmet tour with a compatible client and my subordinates.This was my first visit to Yakitori Omino, a restaurant famous for its delicious yakitori, run by an owner who trained at the renowned Torishiki.The menu offered only a course option, similar to Torisawa in Kameido.Every grilled dish served was perfectly cooked and delicious, and everyone at the table enjoyed it immensely, finishing everything and even ordering seconds. The final highlight was the oyakodon (chicken and egg rice bowl), which was incredibly tasty, making for a blissful dining experience. Thank you for the wonderful meal.However, I must admit that I got carried away with the drinks due to the deliciousness, which raised the cost per person—my own fault (I regret it).It was a great meal! Less

It had been a while since my last visit to Yakitori Omino. This time, it seemed like the grill master had changed, and I noticed some inconsistency in the quality of the skewers. The salt-grilled chicken thigh was beautifully glazed with sauce, while the skin was crispy and fragrant with sansho pepper. The heart was refreshing with a squeeze of lemon, and the skewer with shiso leaf was aromatic and delightful. The variety of offerings remains enjoyable as ever. However, the timing of the grilling seemed a bit off, as each skewer had a slightly different finish compared to my previous experiences. That said, the foundational flavors are still excellent, and I would love to visit again when things settle down. Less

I finally visited the yakitori restaurant I had been longing to try. This time, I was able to sit at the counter where I could see the grilling station right in front of me, which was already quite satisfying. It was enjoyable to eat while watching each skewer being grilled.The yakitori was meticulously prepared, and the standout for me was the liver. The grilling was perfect, and it had a rich flavor that I liked the most this time. I enjoyed all the skewers, including the vegetable ones, until the very end. The finishing touch was the oyakodon, which had wonderfully runny eggs.Overall, while everything was delicious, I felt that the impact of the yakitori itself was stronger at places like Torisawa that I’ve tried before. However, this restaurant offered a delightful experience, especially with the opportunity to watch the grilling process.What I found particularly interesting was the grilling setup. It had a system that effectively sucked in the smoke, so even though they were grilling right in front of me, I hardly felt any smoke. I couldn't help but admire such equipment.I was satisfied to finally visit this restaurant. Next time, I hope to sit at the same spot where I can see the grilling station and enjoy the liver again. Less

Date: 2026/7/26Rating: 4.06Number of Comments: 1574—————————Omakase Course: from JPY 10,500Total Amount: JPY 72,105 (for 4 people)*Service charge included (10%)I used the popular restaurant reservation system OMAKASE to finally book a visit to Yakitori Omino.One thing to note is that if you don’t tell the owner to stop, they will keep serving dishes indefinitely (it seems to be around 25-30 items per round).Personally, I have a standard that yakitori course meals shouldn’t exceed JPY 10,000, so I would have liked to see a detailed breakdown of what was included in that price.Also, while the food was good, it didn’t leave me particularly impressed for the price (the oyakodon was exceptional and could easily rank as the best I’ve ever had, making it feel like a steal at JPY 1,000).I honestly feel that this restaurant has gained popularity mainly due to its branding as a place run by a chef who trained at the well-known Torishiki.Personally, I don’t think I would return. Less

You can enjoy perfectly seasoned yakitori until you say stop. The chicken gizzard served at the beginning was incredibly tender and delicious, offering a unique texture I had never experienced before. I heard that the chouchin (grilled chicken tail) is quite popular, but unfortunately, it was sold out when I visited.The prices for drinks are a bit on the higher side, but I believe they pair wonderfully with the yakitori.The atmosphere, including the staff, was excellent, making it a truly wonderful restaurant. Less

A popular yakitori restaurant in Oshiage, "Yakitori Omino" offers a luxurious dining experience with a calm counter seating arrangement, serving freshly grilled skewers at the perfect timing.The Date chicken, carefully grilled over binchotan charcoal, allows you to enjoy the distinct textures and flavors of each part, showcasing the chef's exceptional grilling skills.The quality of the side dishes and the oyakodon (chicken and egg rice bowl) is impressive, making for a satisfying course from start to finish. The attentive service creates a comfortable atmosphere, making it a highly recommended spot for special occasions or meals with loved ones. Less

Located just a 3-minute walk from the Tokyo Skytree Solamachi Oshiage Station, Yakitori Omino is run by Mr. Omino, who trained at the renowned yakitori restaurant Torishiki, known for being one of the hardest places to get a reservation in Japan. I had heard that reservations have become relatively easier lately, so I decided to visit during lunch hours.On this day, the restaurant was not fully booked, and I noticed many guests from overseas. Similar to Torishiki, pickles and grated Japanese radish were served as palate cleansers. The staff promptly replaced the grated radish when it ran low, showcasing their attentive service. While the condiments included shichimi (seven spice) and sansho (Japanese pepper), I found the lid of the container a bit difficult to open.However, I felt a slight disappointment regarding the grilling. The heat of the grill seemed a bit weak, and having been accustomed to the intense grilling technique of Mr. Ikegawa from Torishiki, where the skewers are quickly grilled over high heat using a fan, I noticed a difference in the cooking method.The skewers served also had inconsistent temperatures, and particularly the eggplant and okra felt undercooked and somewhat tough. Being compared to a great master is inevitable, but it also raises expectations.Nonetheless, the final dish of tamago kake gohan (rice with raw egg) was a satisfying conclusion, with the rich flavor of the egg perfectly complementing the rice.The hospitality and meticulous service were very pleasant, allowing me to enjoy a comfortable time. On the other hand, I hope to see further refinement in the grilling techniques, which are the main attraction of yakitori. Less

【Location】It’s a bit of a walk from the station, but that adds to the calm atmosphere and special feeling of the place.【Ambiance】The space is centered around a counter, creating a relaxed environment. I made a reservation for a weekday evening and enjoyed a leisurely meal for about 2 hours and 30 minutes. I could see the grilling area, which added a lively touch to the pleasant experience.【Food】Each skewer was perfectly cooked, allowing me to truly appreciate the deliciousness of each part. My favorite was the tsukune (chicken meatball). It had a fluffy texture and concentrated flavor, making it a memorable dish. Overall, I was very satisfied with the entire course and enjoyed it without getting bored until the end.【Service】The timing of the food service was excellent, and the attentive staff made for a pleasant dining experience.【Overall】This yakitori restaurant provided a satisfying experience that matched its price. If you love yakitori, I believe it’s worth a visit at least once. I would love to return if the opportunity arises. Less

Dinner in Sumida Ward, Oshiage 1-chome.It’s about a 5-minute walk from Exit A1 of Oshiage Station on the Toei Asakusa Line.I visited Yakitori Omino, making a reservation through the OMAKASE site.I arrived at 7:30 PM on a weekday.After being seated, I started with a toast over a bottle of Sapporo Lager Aka boshi.The yakitori course follows an omakase stop system, and they kindly asked about any ingredients I might dislike beforehand.The dishes served in order included:Seseri (neck meat), sunagimo (gizzard), zucchini, thigh meat, ginkgo nuts, atsuage (thick fried tofu), tsukune (chicken meatballs),new ginger with fruits, kiwi, quail eggs, yakugen cartilage, Sadowara eggplant, liver, and shin bone.There were additional drink options beyond the menu, so I recommend asking about them.That day, I enjoyed two go of Hidakami and one go of Mutsu Hassen, which was on the menu.They offered Fuji mineral water in both 360ml and 780ml bottles.As I was starting to feel full, I requested duck, skin, and chicken wings, and for the finale, I ordered a rice bowl with raw egg.The staff provided attentive service, making for a very comfortable dining experience.(Visited on 4.03) Less

I visited this restaurant for dinner and had made a reservation in advance.We entered on time, and the course began. As long as we didn’t stop them, they kept grilling yakitori, allowing us to enjoy as much as we wanted.We started with pickles and grated Japanese radish. The grilled items were served in the following order:◯ Chicken Drumsticks◯ Chicken Gizzards◯ Zucchini◯ Chicken Thigh◯ Ginkgo Nuts◯ Thick Fried Tofu◯ Chicken Meatballs◯ Shira-tama (rice dumplings)◯ Mini Tomatoes with Molokhia◯ Pork Belly◯ Eggplant◯ Chicken Liver◯ Neck Meat◯ Chicken Wings◯ Green Beans◯ Chicken Tail◯ Chicken SkinEach item was grilled to perfection, with just the right amount of salt, making them delicious. The chicken skin was particularly outstanding, with a juicy meat texture and crispy skin.At the end of the course, I added a rice bowl with chicken and egg, which was also flavorful and delicious.I was able to enjoy delicious yakitori until I was completely full, and I was very satisfied. Less

Oshiage "Yakitori Wakakusa @ Yakitori Omino"I visited the second-in-command meeting at Yakitori Omino, where a trainee has been honing their skills since February this year.While browsing OMAKASE, I found something interesting and decided to make a reservation.The main venue is the Oshiage branch, but it seems that a new location will open in Yaesu this autumn, where the head chef will also host a meeting at Tsubaki in Kyobashi.I would love to go if I can secure a reservation.On this day, the chef was Toshiki Motohashi, the second-in-command at "Omino Tsubaki," who previously worked at the Kamiyacho branch.Each second-in-command meeting has a specific theme, with previous courses featuring "Yamato Chicken" and "Date Chicken." This day’s theme was "Ginzankakidori Course."The Oshiage branch of Omino usually has plenty of seating, but due to inexperience, they only offered 8 seats for yakitori.-- Related Restaurants (as far as I know) --Toriyoshi Nakameguro Main Branch┃ ┣ Toriyoshi Ginza Branch┃ ┣ Toriyoshi Akasaka Branch ✓┃ ┣ Toriyoshi Nishiazabu Branch┃ ┗ Toriyoshi Nakameguro Branch┗ Torishiki (Meguro) ✓✓ ┃ 【Torishiki ICHIMON】 First Level Only ┃ ┣ Torika (Ebisu) Toritsuki Internal Business ┃ ┣ Torikaze (Nakameguro) ┃ ┣ Toriyaki Kobana (Ebisu) ✓ ┃ ┣ Torikado (Meguro) ✓ Torishiki Internal Business ┃ ┃ ┣ Enki (Ebisu) ┃ ┃ ┗ Yakitori Takahashi (Nihonbashi) ┃ ┣ Toritsuki (Ebisu) ✓ ┃ ┣ Aobadai Torisora ┃ ┃ ↓ Relocation ┃ ┣ Torisora (Meguro) ┃ ┣ Nakameguro Torimachi ┃ ┣ Torioka (Azabudai Hills) ✓ ┃ ┣ ━ Azabudai Torishiki (Sales Store) ✓ ┃ ┣ Bird Lab (Nakameguro) ┃ ┣ Harajuku Torimachi ┃ ┗ Shibaura Torimachi ┣ Omino (Oshiage) ✓ ┃ ┣ Omino Kamiyacho ✓ ┃ ┃ ┗ Shinmaki (Akabanebashi) ✓ ┃ ┣ Omino Tsubaki (Kyobashi) ✓✓ ┃ ┗ Yakitori Wakakusa (Oshiage) ★ This time ┣ Torisawa (Kameido) ┃ ┣ Torisawa 22 (Hiroo) ┃ ┣ Torisawa Azabu Juban ✓【Closed】 ┃ ┗ Torisawa 22-2 (Hiroo) ┣ Yakitori Abe (Meguro) ┃ ┃ ┣ Yakitori Yuki (Otsuka) ┃ ┃ ┣ Yakitori Haruka (Shirokanetakanawa) ✓ ┃ ┃ ┣ Yakitori Nobu (Meguro) Inside Yakitori Abe ┃ ┃ ┃ ↓ ┃ ┃ ┣ Ura Abe (Meguro) Inside Yakitori Abe ┃ ┃ ┗ Yakitori Enma (Hiroo) ┃ ┗ Kuro Satsuma Chicken Renka (Meguro) ┣ Torisaki (Kyoto) Torishiki Noren Waki Branch ┣ Kurozaki (Shirokanedai) ┗ Akasaka Himeno ✓Omakase Course: JPY 8,993 (tax included) ※※※ ◇ Non-Chicken Skewers ◆ Chicken Skewers ※※※ ◆ Daki-mi (Breast Meat) ◆ Sune (Shank) ◆ Tebamoto / Paprika White Eggplant / Ginger ◆ Date Chicken Maruhatsu Skin Grated Ponzu White Cucumber with Thunder Drying / Sesame Vinegar ◆ Tsukune (Chicken Meatball) ◆ Thigh ◆ Sasami (Chicken Tender) Corn ◆ Sasami / Wasabi ◇ Shiratama (White Rice Cake) ◆ Aka (Red) ≪Additional Request≫ ◆ Seseri (Neck) ≪Additional Request≫ ◆ Tebasaki (Chicken Wing) Rice: New Ginger Grilled Rice Dessert: Kuzukiri (Starch Noodles)9 Skewers / 2 Skewers on Request /4 Appetizers / Meal / ClosingDrinks (Separate Bill) Ebisu Kikuhime Yamahai Junmai Green Tea Highball Sansho Highball Oolong HighballThe flow of the meal centered around skewers similar to those at the main branch, with a few appetizers served in between, making it perfect for those who want to savor the skewers.Overall, while the speed of service can be set aside, both the taste and price were simply outstanding. Motohashi-san, you did a great job!Although there were some uses of Date Chicken's heart, the Ginzankakidori used as the base was so delicious that I wondered why I had never tasted it before.The meat had a firm texture and was cooked perfectly, with the appetizers functioning well as intervals between the skewers.The grains of the new ginger grilled rice were so distinct that I wanted to ask for a second helping!I was seated a bit far from the grill, so I couldn’t chat much, but there was good communication with the customers.It’s only a matter of time before they entrust the head chef position at some restaurant. I hope to make another reservation soon.The bento was also excellent.It was a great meal.---Visit: June 2026Rating at Visit: 4.07Number of Reviews at Visit: 1,558Number of Bookmarks at Visit: 104,670--- Less

【Yakitori Omino】@yakitori_omino——————————————★: Tabelog Rating 4.02 (as of July 10, 2026)★: Tabelog Top 100 Restaurants 2021-2025★: Tabelog Bronze 2022-2026: JPY 15,000 - JPY 20,000: Oshiage Station: Drinks from JPY 600 - Beer from JPY 1,000️: Date / Business Meeting / Friends / Solo / Dining Companion——————————————CourseReservation Required——————————————Yakitori Omino is one of Tokyo's premier yakitori restaurants located in Oshiage. The chef, who trained at the renowned Torishiki, skillfully grills each skewer using Date chicken from contracted farms over binchotan charcoal ✨ With counter seating that allows you to enjoy the moment each skewer is freshly grilled, this is a must-visit for yakitori enthusiasts.It had been a while since my last visit, but it was just as delicious as ever. The meal began with sunagimo, served with lemon, which had a perfect seasoning and a delightful texture. The seseri had a slightly milder flavor, but when paired with sansho pepper, it achieved a lovely balance. The vegetable skewers, including zucchini, eggplant, and shiitake, were also impressive, showcasing the aroma of charcoal and the natural moisture of the ingredients beautifully ✨The bonjiri was rich in flavorful fat, while the tsukune was not only soft but also had a satisfying meaty texture. The quail egg was tender, and the liver was cooked to perfection with a creamy softness. As shown in the photos, the chochin, kashiwa, and wings were all beautifully grilled with a glossy finish. The oyakodon at the end was a highlight, with the creamy egg and rich chicken flavor making it irresistible even when full.If I had to point out one minor issue, the fried tofu seemed slightly smaller than before. However, the taste remained excellent, and the overall satisfaction with the course was very high ☺️If you're looking for high-quality yakitori in Oshiage, Yakitori Omino is definitely a must-visit. It's highly recommended for a yakitori date, a special dinner, or a rewarding meal with fellow yakitori lovers ✨——————————————#ConnectWithFoodLovers #FoodieConnection #MeatStagram #GourmetStagram #Gourmet #TokyoGourmet #Tabelog #TokyoDinner #TokyoDinnerDate #TokyoDate #TabelogTop100 #Yakitori #YakitoriLunch #YakitoriDinner #YakitoriGourmet #YakitoriDate #YakitoriOmino #Oshiage #OshiageGourmet #OshiageDinner #OshiageLunch Less

I had been wanting to visit Yakitori Omino, part of the Torishiki family. Instead of the omakase course, they offer a stop system, which allows for lighter meals (I think). It's great that each person can adjust their portion according to their appetite. The owner has a kind demeanor, making it a comfortable place to eat and drink, but I ended up feeling quite full. At my age, overdoing it can affect my next stop (but I’ll still go!). Just a little more to go until I conquer the entire Torishiki series! I’ll definitely come back! Less

I opted for the omakase course, and I was pleased to find that not only yakitori but also vegetable skewers were served in a well-balanced manner, keeping the experience enjoyable until the end. Since it operates on a stop system, I recommend letting them know just before you feel full. As they prepare the skewers after you order, it’s best to speak up a little earlier than you might think.Each skewer was cooked to perfection, allowing me to fully appreciate the rich flavors of the chicken. The staff were also very efficient, which added to the charm of enjoying the meal at a good pace.The "Chicken Soboro Rice Bowl" I had for the finale was incredibly delicious. I chose the half size, and it was just the right amount. I can see why this place is so popular; the satisfaction level is definitely justified. I look forward to visiting again in a different season. It was a great meal! Less

I made a reservation by phone in March for dinner at Yakitori Omino. I visited this place for the first time in 2019 and had the best yakitori of my life, so this is my second visit. The dining experience is primarily omakase, where you enjoy the dishes served to you. You simply let them know when you’re full. I savored each skewer, which was grilled to perfection. The first skewer had a nice saltiness, and from there, the seasoning highlighted the natural flavors of the ingredients. Every skewer was delicious, and I was in pure bliss. Eventually, I reached my limit and called it a night. Once again, it was the best yakitori of my life. Thank you! Less

I visited Yakitori Omino for lunch.Each skewer was carefully grilled, and the quality of the cooking left a strong impression. I particularly enjoyed the skewers that highlighted the rich flavor of the chicken, showcasing both the quality of the ingredients and the skill of the chefs. The vegetable skewers were also delicious.They keep serving various types of skewers until you ask them to stop, but I always find it frustrating that I can never finish them all at this style of yakitori restaurant.While there are many renowned yakitori establishments, I believe this one offers a high level of satisfaction. Although I wouldn't say I feel an urgent need to return immediately, I would definitely like to visit again if the opportunity arises. I highly recommend this place to yakitori lovers! Less

I made a reservation for 5 PM on a holiday and found the place fully booked. It's impressive how smoothly they serve so many customers. Watching the grilling process is quite enjoyable.As an appetizer, we were served pickles and grated Japanese radish. They will refill the radish if you run out. The course is served in an omakase style, continuously bringing dishes until you ask them to stop. I was determined to reach the chōchin (grilled chicken tail), and I ended up quite full. Even if you stop the course, they seem to ask for your preferences, so feel free to consult them if there's something specific you want. Here’s what we had:- Chicken Liver- Gizzard- Broccoli- Chicken Thigh- Lotus Root- Thick Fried Tofu- Tsukune (Chicken Meatball)- Chicken Drumstick- Nagaimo (Japanese Yam) Somen- Shira-tama (Chicken Cartilage)- Yagen (Chicken Wing Tip)- Snap Peas- Chicken Wing- Donko (Mushroom)- Shinbone- Chōchin (Grilled Chicken Tail)- Pineapple- Soboro Don (Ground Chicken Rice Bowl) as a souvenir.The beautifully grilled skewers are cooked to perfection. They don’t have that raw taste, making them ideal for those who aren’t fond of undercooked yakitori. The Yagen, chicken wings, and tsukune were delicious. I also received a soboro bento as a souvenir, which had crunchy cartilage that added a nice texture and was very tasty.I enjoyed a highball and shōchū, and the total bill was around JPY 20,000. Less

Course starting from JPY 10,500 (tax included) Additional skewers: Unknown Alcohol: 2 Soft drinks: 3 Total: JPY 20,130 This yakitori restaurant is a 4-minute walk from Oshiage Station. I made a reservation through OMAKASE. Due to the stop system, the meal ends when you declare it, based on the skewers already prepared. In total, I had 15 skewers and 4 side dishes. While the course starts at JPY 10,500, it was unclear where the additional charges began. Omino uses Date chicken from Fukushima. While there weren't any skewers that were particularly eye-catching, the liver and tsukune were delicious. The quail egg was overcooked, resulting in a hard yolk, while the ginkgo nuts were undercooked and also tough. This is far from the level of a high-end restaurant... What also caught my attention was the poor clientele. On this day, most of the customers were foreigners. They boldly placed a tripod camera on the counter and even used another selfie stick camera to intrude into the kitchen area for filming. I was shocked that the restaurant did not address such inconsiderate behavior at all. The rice dish to finish off the meal was not included in the course and would incur an additional charge, but I didn't feel inclined to order it... After settling the bill, there was no particular greeting. It was a great meal. Course Menu: ◯ Liver ◯ Gizzard ◯ Broccoli ◯ Chicken ◯ Ginkgo ● Thick Fried Tofu ◯ Tsukune ● Nagaimo Somen ◯ Chicken Wing ◯ Quail ◯ Cartilage ◯ Snap Peas ◯ Neck Meat ◯ Asparagus ◯ Chicken Wing Tips ◯ Donko Shiitake ◯ Outside Skirt ● Chicken Soup ● Pineapple Less

My friend took me out to celebrate their wedding, and I requested to go to this place I've wanted to visit for a long time! The U-shaped counter allows you to see the grilling area directly. It was my first time experiencing the stop system, but I persevered and made it to the last skewer! Apparently, only one person manages to do this each week, so I felt a bit proud. We enjoyed 26 skewers, two small side dishes, and even a chicken and egg rice bowl! Everything was delicious, and it was a very enjoyable meal. It was a great meal! Less

I visited Yakitori Omino today (*^^*)I think the head chef was absent today, as the grill master was different.Here’s what I had:Liver with WasabiChicken HeartGizzardOkraChicken ThighGinkgo NutsGrilled Thick TofuTsukune (Chicken Meatball)Sweet Vinegar Pickled Young GingerYagen CartilageQuail EggsCornMaruhatsu (Chicken Tail)Chicken DrumsticksEggplantShinankotsu (Shin Bone)Pekoros (Small Onions)Chicken WingsEsophagusChouchin (Chicken Tail)DuckEgg Over RicePineappleMaybe it’s because the head chef wasn’t there, but the grilling seemed a bit off today, especially the vegetables.The eggplant, which was perfectly tender last time, felt almost undercooked today.The pekoros were also undercooked and had too much crunch for my liking. ^^;Hmm... I really wanted to try the skewers grilled by the head chef. His perfectly grilled skewers served at their best!However, I was lucky to have the chouchin today, which I tried for the first time and it was delicious! (^o^)The egg over rice was also rich and incredibly tasty!Next time, I’m looking forward to the head chef’s grilling...It was a great meal! ^^ Less

I made a weekend reservation for an Omakase lunch visit.The course had a stop system, and here’s what I enjoyed:- Heart- Gizzard- Broccoli- Chicken- Ginkgo nuts- Thick fried tofu- Tsukune: with cartilage- Kappa: quite a bit of cartilage attached- Snap peas- Maruhatsu: served with ginger- Shiitake mushrooms- Neck meat- Chouchin (chicken tail)- Chicken drumsticks: well-cooked and packed with flavor. This was the highlight of the day.The cooking was gentle enough that I could eat it right away without burning my mouth. The saltiness was just right, allowing me to enjoy various parts without getting tired of the flavors. The portions were decent, and it was a satisfying yakitori experience after a long time.Total stay: 1.5 hours. Less

The other day, I had a gathering ❤️I heard it’s a place that’s hard to get a reservation at ☝️And guess what? I got to go as a substitute, which was such a delightful surprise!Since last-minute cancellations incur a full charge, it felt wasteful, so my friends and I stepped in!I can only think of it as a reward from the universe for all my hard work ☝️Thank you so much!I thought I’d eat until I was completely full to avoid any regrets ❣️And boy, did I eat a lot!The first bite of the liver captured my heart!The chicken was juicy and tender ❤️The grilling was just perfect ☝️There were a few pieces that were a bit salty, but the vegetables that came out at just the right moments were fresh and juicy ❤️ and sweet.They alternated beautifully with some exquisite dishes ☝️Like thick fried tofu and yam noodles ☝️I could eat endlessly!And every time I went to the restroom, they kindly handed me a warm towel when I returned!I felt a bit bad for the ladies who drink a lot and have to go often!I’m a girl who doesn’t stop until I’m full!But finally, I reached my limit and had to stop!However, I made sure to save some room!I wanted to order a rice bowl to finish off!I asked for a half portion ❤️There wasn’t much chicken in the rice bowl, but the bottom was creamy and almost raw ❤️Oh, I was completely satisfied ❤️They had a great selection of Japanese sake, which is a delight for drinkers ☝️I even had some red wine in between!I enjoyed highballs too!I had an amazing time with my trusted junior colleague, and I was very satisfied ❤️I hope for more wonderful surprises like this in the future,And I’m motivated to work hard again starting tomorrow!It’s a bit on the pricier side, so I recommend it for a special dinner or a date ☝️ Less

Are you all enjoying Golden Week? (^_−)−☆I’ve also started a blog! Please check it out!!https://nakazaki-kenji.jp/Golden Week has begun again this year!!I received a longer break from work, so I’m visiting the yakitori master “Torishiki”’s disciple’s restaurant consecutively!!I’ve tried to make reservations about 7 times to visit Torishiki, but I realized I had never visited any of the disciple’s restaurants.So, I’m taking advantage of this holiday to visit for 9 consecutive days!!I ended with a visit to “Omino” in Oshiage!!Let me briefly introduce the restaurant.**Concept of the Restaurant** "Everything is to enjoy delicious yakitori."Every day, we refine every aspect to create delicious yakitori.We skillfully prepare the chicken, carefully skewer each piece, and focus on the charcoal fire, waiting for the perfect moment.When the ultimate moment of deliciousness arrives, it’s served to our customers.We aim for them to savor that joy and think, "I want to come back here again."**Omino's Philosophy** "As a bridge connecting high-quality yakitori and our customers."If the restaurant is a stage, the customers are always the stars.To ensure they have a great time, we pay meticulous attention to every step in providing yakitori.We always remain in the background, allowing our customers to fully enjoy the depth of yakitori, which is our important role.To achieve this, our craftsmen hone their skills.From preparation to skewering and handling charcoal, we strive to master everything necessary for delicious yakitori.Moreover, we never forget to subtly pay attention to our customers’ every move.We aim to provide a comfortable experience for both regulars and first-time visitors alike.With confidence and pride in our ingredients and techniques, we face yakitori daily, creating an atmosphere where customers can relax and enjoy delicious yakitori without feeling pressured.This is the spirit of hospitality that flows through Omino.**About Masayoshi Omino**Born in 1977 in Tokyo.His family ran an eel restaurant, but after graduating from university, he worked as a systems engineer.However, his passion for becoming a yakitori chef, which he discovered during his part-time job in college, grew stronger, and at 32, he became an apprentice at “Torishiki.”After 8 years of training, he opened “Yakitori Omino” in Oshiage in 2017, earning a Michelin star in 2019.In March 2021, he opened his second location, “Omino Kamiyacho,” in Toranomon.It seems they also serve lunch on Wednesdays and Saturdays starting at 11:30.The course is said to be structured similarly to dinner.I got off at Oshiage Station on the Asakusa Line and headed to the restaurant.It took about 5 minutes to walk from Exit A1 to arrive at the restaurant.Upon entering, the staff warmly welcomed me.The service was incredibly polite and attentive, making for a very comfortable experience. d(^_^o)The interior is compact, with only 15 counter seats, and it has a clean and bright atmosphere that is very calming.It resembles the ambiance of Torishiki quite well.I ordered a bottle of beer as my first drink. d(^_^o)I was quite thirsty today, so the beer was refreshing!!After that, I continued to enjoy a sansho highball.Now, let’s start the omakase course!!I’m excited to see what kind of yakitori I’ll get!!**Pickles**Just like at Torishiki, they serve turnips, daikon, and cucumbers.They are crunchy and refreshing with a pleasant acidity.**Daikon**This grated daikon has a lot of moisture.It’s not spicy and leaves a refreshing taste in the mouth.**Liver** This is chicken liver.It looks plump and delicious!!It’s creamy and incredibly tasty!!The aroma is wonderful, and with each bite, it’s heavenly!!It’s perfectly cooked to a slightly rare center. d(^_^o)**Gizzards**The crunchy texture is delightful!!With each bite, a light umami flavor bursts forth!!The saltiness is just right, making it perfect with beer. (//∇//)**Broccoli**It’s incredibly fragrant and packed with flavor!!The stems have a crunchy texture and a gentle sweetness that is superb!!This is delicious broccoli. ( ◠‿◠ )**Kashiwa (Chicken Thigh)** Crispy on the outside and hot and juicy on the inside!!The sauce is light, enhancing the meat's flavor!!With each bite, the juices overflow, and it’s irresistible. (//∇//)**Ginkgo Nuts**They are hot and fluffy, with concentrated aroma and sweetness!!The ginkgo flavor is strong and delicious!!The cooking is impeccable. d(^_^o)**Thick Fried Tofu**Crispy on the outside and fluffy and creamy on the inside!!The aroma of the condiments is refreshing!!**Tsukune (Chicken Meatball)** This is huge! (　ﾟдﾟ)It’s fluffy and crunchy, and incredibly delicious!!It breaks apart in your mouth, spreading flavor everywhere!!And it’s juicy, which surprised me! (　ﾟдﾟ)**Palate Cleanser**Here, we have yam somen.It goes down smoothly and is crunchy and delicious!!The acidity of the plum paste pairs well!!**Quail**The aroma of the charcoal is irresistible!!When you bite into it, the yolk bursts out, and it’s the best!!The rich flavor makes it perfect with beer.（＾Ｏ＾☆♪**Cartilage** This is also huge! (//∇//)It’s chewy and crunchy, and the more you chew, the tastier it gets!!There’s plenty of meat around the cartilage, making it very flavorful!!**Heart**It’s plump, juicy, and delicious!!The moisture is perfectly sealed inside, making it the best!!The ginger on top adds a nice accent. d(^_^o)**Snap Peas** The skewering is beautiful!!These are crunchy and sweet, and absolutely delightful!!The aroma and sweetness of the snap peas are intense!!Wow, this might be the best I’ve had in these 9 days! (　ﾟдﾟ)**Chicken Drumsticks**These are also quite heavy! (　ﾟдﾟ)Crispy on the outside and plump and juicy on the inside, with sweet fat oozing out with each bite!!But this fat is not greasy at all and is easy to eat!!**Green Beans** Green beans are quite rare.These are hot and packed with flavor and aroma!!This is something new!! You can purely enjoy the flavor of the green beans!!**Chicken Thigh**It’s plump, juicy, and incredibly delicious!!The spiciness and aroma of yuzu pepper are irresistible!!Although it’s thigh meat, it doesn’t have skin, making it light and tasty. d(^_^o)**Lotus Root** Here we have the favorite of drinkers, lotus root!!This is delightful!!It’s thickly sliced, crunchy, sweet, and delicious!!It brings out the sweetness of the lotus root perfectly, and it’s amazing!!This is the best lotus root, and I was moved. (//∇//)**Chicken Wings** This is huge!! (　ﾟдﾟ)This is the biggest one I’ve ever seen!!Wow!! The skin is crispy, and the inside is juicy and delicious!!It’s hot, and I almost burned myself, but I couldn’t stop eating!!**Shin Meat**This was my first time trying shin meat, and it was incredibly tender and juicy!!The chives in between add a stimulating aroma and spiciness, making a great accent!!This combination is impressive. d(^_^o)**Oyakodon (Chicken and Egg Rice Bowl)** Let’s also try the famous oyakodon!!The egg is creamy and rich in flavor!!The chicken is also flavorful, and the sauce is perfect!!I finished it all in one go.（＾Ｏ＾☆♪**Soup**It’s hot and soothing with a light flavor!!I was completely satisfied until the very end!!Both the yakitori and vegetables were exquisite!!I was thoroughly satisfied, even with the closing oyakodon!!Here’s what I had today:1. Pickles2. Liver3. Gizzards4. Broccoli5. Kashiwa6. Ginkgo Nuts7. Thick Fried Tofu8. Tsukune9. Yam Somen10. Quail11. Cartilage12. Heart13. Snap Peas14. Chicken Drumsticks15. Green Beans16. Chicken Thigh17. Lotus Root18. Chicken Wings19. Shin Meat20. Oyakodon21. SoupAs expected from the Torishiki family, the cooking techniques for each part of the yakitori were exceptional and incredibly delicious!!What impressed me the most were the creamy and sweet liver, the crispy outside and juicy inside kashiwa, the fluffy and crunchy tsukune, and the huge chicken wings that were crispy on the outside and hot and juicy on the inside.Each was outstanding! (//∇//)The vegetables were also delicious,with the fragrant and crunchy broccoli, the hot and fluffy ginkgo, the crunchy and aromatic snap peas, the hot and flavorful green beans, and the thickly sliced and sweet lotus root.Each was cooked to perfection, bringing out the aroma and sweetness of the vegetables. (￣^￣)ゞThe staff were wonderfully attentive,constantly changing plates and towels. (//∇//)I felt very comfortable and was able to enjoy my meal at a leisurely pace.The pace of serving the yakitori was also great,and I was full after about 1 hour and 30 minutes. d(^_^o)Thank you to the staff for today!!I will definitely visit again if I have the chance. (^_−)−☆ Less

I finally managed to make a reservation at a restaurant I had wanted to visit for a long time.The only dining option available was the omakase course (JPY 10,500).Yakitori kept coming until I said stop.I was immediately drawn in by the deliciousness of the starter, the liver.I enjoyed a total of 18 skewers, mixing in some vegetable skewers along the way.The broccoli was a first for me, and it was incredibly tasty.Among the chicken, I particularly loved the cartilage, the neck meat, and the wings shown in the picture.The finishing touch was the oyakodon, which was an additional charge.I had 3 beers, 2 servings of Japanese sake, and 1 sour drink, totaling around JPY 25,000. Less

Located in Tokyo's Oshiage, Yakitori Omino is a prestigious yakitori restaurant recognized as one of the top 100 in the east and awarded Tabelog Bronze.Opened in 2017, the owner trained for six years at the renowned yakitori restaurant Torishiki before establishing this place.The omakase course features yakitori served with a stop system, allowing you to enjoy the finest quality chicken sourced from contracted suppliers, prepared at its best.I visited on a holiday afternoon with a reservation in advance. The young staff provided attentive guidance, showcasing excellent hospitality.I enjoyed a total of 16 skewers along with two small side dishes. The flavors, which change depending on the ingredients, offer a tasting experience that transcends typical yakitori.The umami and sweetness vary by cut, fully conveying the essence of the chicken.They have also opened a second location in Kamiyacho, which is, of course, another top 100 restaurant.It was a great meal! Less

Founded by Chef Masayoshi Omino who had trained at the top yakitori restaurant Torishiki in Tokyo for 6 years, @yakitori_omino was awarded a Michelin Star and has 3 locations - each with a different concept. We had been to the one in Kamiyacho which combines yakitori with Japanese cuisine. The original in Oshiage is strictly yakitori and uses a stop system - the price depends on how much you eat and you can say stop when you’re getting full. We had a great time here - the yakitori using date chicken was very good and grilled perfectly. After about a dozen skewers, we said stop and started requesting specific parts that we wanted such as the bonjiri and chouchin. Lastly, we ordered their signature oyakodon which was a bit too wet for my taste so next time I would just aim for the yakitori only.
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Yakitori Omino 焼鳥 おみ乃
Tokyo, Japan
#supermelJapan #supermelTokyo Less