Omino Kamiyacho Yakitori 2022 Top 100 Awarded Restaurant This yakitori restaurant opened in March 2021 in Toranomon, Tokyo. It is a branch of the Tokyo award-winning "Omino" in Oshiage, which received the "Bronze" award from "The Tabelog Award". Reservations are strictly by appointment only, starting from one person. The restaurant only serves dinner, with two seatings per day. It is located a 2-minute walk from Exit 3 of Kamiyacho Station. The interior has a U-shaped counter with 14 seats. The menu consists of only one omakase course, with the option to add more dishes. The chef trained at Torishiki in Meguro before becoming a grill master at the renowned Omino in Oshiage. The chicken used is "Date Chicken" from Fukushima Prefecture, and the course includes luxurious dishes combining seasonal ingredients with chicken. It is a wonderful yakitori restaurant where you can savor the rich flavor of Date Chicken while enjoying the aroma of Kishu Binchotan charcoal. Thank you very much for the meal. Omakase Course ¥13000 - Appetizer - Minced tsukune - Seseri - Steamed chicken with chrysanthemum flower sauce / Tonguri - Satohara eggplant from Miyazaki - Yagen cartilage - Quail - Liver paste - Shishito pepper - Maruhatsu - Ishikawa small taro from Shizuoka - Lotus root stuffed with 4 types of mushrooms in sauce - Gizzard - Liver (additional) - Akami (additional) - Esophagus (additional) - Chicken wings stuffed with matsutake mushrooms - Tail - Tsukune - Rice dish: Rice cooked in a clay pot with minced chicken and soy sauce-pickled egg yolk - Dessert: Chestnut ice cream and sweet bean paste - Drink: Matsui Highball x2

Located about a 3-minute walk from Kaguracho Station. This popular restaurant, which opened in 2021, is relatively new and difficult to book. They offer only omakase courses in two parts. I was lucky enough to secure a reservation and visited for the first time in 2 months! While exploring yakitori restaurants, this place left a strong impression with its perfectly seasoned and delicious skewers. The side dishes had completely changed from my last visit, adding to the excitement for repeat customers. The balance of the course was excellent! Even though the owner was off that day, the food was just as delicious as before. This is definitely one of the restaurants I want to visit again.

Kamiya-cho Omino, without the head chef. It's been a while since I visited Omno. The appetizers were delicious! The vegetables were also tasty. However, I didn't feel well that day and found the oil in the dishes a bit heavy towards the end, so I couldn't finish the rice. It would be better if they offered a lighter option for the final course!

I picked up the skewer with gusto, took a big bite, and immediately thought, "Wow, this is incredibly delicious." The fresh texture and perfect grilling of the meat were evident. Every part had a high moisture content, and the rich meat juices concentrated the umami flavor. The freshness provided a fantastic chewiness. The dish that came as a palate cleanser and the unlimited grated radish made it easy to keep eating without getting tired. The omakase course showcased the impressive skills of the chef. It was a truly enjoyable moment.

This time, I visited "Omino Kamiya-cho" in Kamiya-cho. I had previously tried their take-out yakitori bento in Kamiya-cho, then visited their main store in Oshiage, and finally returned to the Kamiya-cho store. I made a reservation through a request reservation system on Tabelog, which I had tried before but was rejected. This time, I made an OMAKASE reservation and visited the restaurant. The OMAKASE reservation for dinner is divided into two parts: the first part (16:30~) and the second part (19:30, 19:45, 20:00, etc.), with the first part being easier to book. The total cost, including drinks, for two people exceeded 50,000 yen. The OMAKASE course cost 15,000 yen per person, with some variations in the menu. The dishes included sand gizzard, quail egg, vegetable jelly, grilled corn, corn soup, zucchini, marinated liver, grilled chicken, minced chicken, okra, chicken leg meat, edamame-stuffed chicken wings, ginkgo nuts, Nasu eggplant (from Miyazaki), liver meatballs, half-cooked egg, rice, chicken soup, soft bone, and white peach ice cream. The drinks included Shirohonoka Kijoshu sake, Hinotori Torishiki sake, Shinsei Mimuro Sugi sake, Dio Abita highball, green tea highball, and oolong tea highball. Overall, the restaurant had a high number of appetizers, which made it hard to fully enjoy the chicken dishes. The staff were efficient, but the menu seemed too packed with dishes, especially with the requested items being served after the meal. The experience felt lacking in the yakitori aspect compared to the main store in Oshiage. However, my acquaintance was very satisfied with the meal. Thank you for the delicious meal.

This day was a long-awaited visit to Omino Kamiya-cho. I really like this place! The prices have gone up a bit, so the cost performance has decreased slightly, but since it was already affordable, I am still very satisfied. It was a late-night gathering on this day! I handed over some souvenirs I bought at a certain shop and said, "Long time no see!" while chatting with the head chef. However, I noticed something strange when the person grilling the food was different this time. When I asked about it, I heard about a new branch they were opening. I will definitely support their new challenge! After that conversation, we started the course. At one point, they asked if the grilling was okay, showing their concern. Omino was a place I decided to try out early on, and I was deeply moved when I visited Oshiage and immediately made reservations for the following months. It's a memorable place for me. I also visited the Kamiya-cho branch shortly after it opened. Even though the griller was different, I decided to keep coming back. I haven't been to Oshiage in a while, so I thought it was time to go back. Of course, I'll also try out the new branch! I did notice a slight change in the grilling due to the different griller, but I think everyone has their own preferences, and it hasn't been that long since the change, so it's still early days. The meal was very delicious and satisfying! On the way home, I also got a bento box and returned home feeling happy! I spent about 2 hours there and the bill was less than 20,000 yen. Thank you for the wonderful meal!

Holiday from 7:30 p.m. It seems okay to enter a little early. I made a reservation about 2 months ago and visited. If you request a reservation through Tabelog, you will receive an SMS and can make a reservation. There doesn't seem to be a dress code. Shorts are okay. The greetings to regular customers seem different from those to first-time visitors. There are quite a few regular customers. There are also a few young, trendy-looking people. The owner didn't come to greet us at first. Even after going to the restroom, regular customers are given hot towels, but not to my companion. By the way, the owner was not at the grill. The owner seems to have trained at Torishiki, very polite and attentive. The restaurant is quiet with no music playing, just the sound of skewers and dishes being served. Daikon Oroshi with soy sauce poured over it. When the grated radish decreases, they add more. It's delicious with a soft texture and no spiciness. Sand liver with wasabi on top, crispy and delicious. Grilled corn from Aomori, sweet and tasty. Quail that melts in your mouth when hot. Maruhatsu, heart, gizzard, the skin is crispy and the meat is tender and delicious. Corn scraping like a potage soup, gentle taste. Zucchini, very hot and delicious, one bite could burn your mouth. Liver paste, slightly bitter but with a strong sweetness. Kashiwa, thigh meat, tender and delicious. Nagano's green pepper, sweet and hot. Edamame stuffed inside chicken wings, crispy skin like Peking duck. Chicken mince and egg yolk soy sauce pickled, to be eaten with the rice in a clay pot. Clay pot rice and pickled seaweed and cucumber, the rice is delicious. Refills are available until the last cup, the yakitori sauce is delicious. Chicken broth soup dessert, white peach ice cream. Mimurogi 2 cups for 3000 yen, 1 cup for 1500 yen. Ryusei 2 cups for 3200 yen, Izumibashi 2 cups for 3200 yen. By the way, water is charged here, it's a charge for mineral water. I overheard a conversation about another branch opening around Nihonbashi. I asked about additional orders other than the course, but there were few options so I didn't order any. The visit ended without ordering anything else. We left around 10:00 p.m., about 2 and a half hours later. The pace of serving skewers and dishes in the latter half became unusually slow, which was concerning. I think it's because they are grilling additional orders first, but I wish they would take additional orders after the regular orders. People who haven't ordered anything just end up waiting. People who eat quickly end up waiting for slow eaters, which doesn't match the performance in terms of time and becomes lackluster. Everything is prioritized for regular customers, and newcomers are always put last. The restaurant itself is well-run, but I don't think I'll revisit. Considering cost performance and time concept, there are plenty of other restaurants that are cheap, delicious, and efficient. In the end, the owner saw us off politely. 39,800 yen, 20,000 yen per person. Personally, I think it's a bit expensive. It was a good experience.

It's a famous restaurant. However, their dining time starts at 5pm, so it's difficult because if you eat lunch there, you'll be too full. The portions are quite large, so if you drink too much, you won't be able to finish your meal. The taste is truly remarkable. The place is also very clean.

◆Food★Omakase Course with Surprising Dishes (excerpt)・Sand liver・Corn・Chicken cartilage・Quail・Heart・Green pepper・Liver paste・Quail★・Liver・Chicken neck meat (additional)★・Chicken gizzard (additional)★・Minced chicken and egg yolk soy sauce marinated★・Tsukune rice ball◆Price: 16,000 yen◆Reservations: OMAKASE 2 months in advance https://omakase.in/r/sa579224◆Duration: 2 hours◆Impression: I tried the esophagus for the first time and it had a great texture with a delicious fatty flavor.

On this day, I visited Omino in Kamiya-cho. I had been to Oshiage before, but this was my first time here. I made a reservation for omakase. It's a stylish yakitori restaurant, and the food I ate is listed below. The yakitori was delicious, and the vegetables were also tasty. The other dishes besides yakitori were also good, but personally, I prefer the omakase with a stop system at Oshiage because I want to eat a lot of yakitori. By the way, I added all the meat dishes haha. I drank some alcohol as well, and it was a great meal! [Food eaten]: Grilled gizzard, Grilled corn, Grilled chicken thigh meat with summer vegetables, White corn grated soup, Maruhatsu zucchini, Liver paste, Yagen cartilage, Inner thigh meat, Additional? Chicken and shiitake mushroom skewers, Grilled chicken meatballs with okra, Liver lantern, Additional chicken wings with edamame, Grilled chicken tenderloin, Additional esophagus, Additional minced chicken and rice, White peach ice cream, Hakuhonoka Akaboshi x2, Amakusa soda mix x3, Glass of red wine x2, Highball.

★I went to Oshiage in Kamiya-cho and was immediately captivated on my first visit. I had been waiting for the opportunity to visit Kamiya-cho as well, but it was difficult to make a reservation. The day before, I was able to secure a reservation for OMAKASE, so I decided to stop by for yakitori from lunchtime. I've been seeing a lot of foreign tourists lately, is yakitori more popular than sushi now? I added some extra skewers for lunch and they were truly delicious! The grilling was just right, not too rare or too burnt. They trimmed the charred parts carefully and presented them beautifully. Among the course dishes, I particularly enjoyed the maru-hatsu. I also added tsukune, hatsu-moto, atsuage, and chouchin. I wanted to try various parts like esophagus, but it felt too extravagant for lunch, so I stopped there. The rice was delicious and the jasmine tea ice cream for dessert was also tasty. There were many side dishes and a variety of vegetables, so I think everyone can enjoy it! Since it's a full course meal from lunchtime, I recommend allowing plenty of time (including time for dessert and payment) to enjoy the delicious yakitori. Thank you for the wonderful meal ☺︎ ★Cashless payment only.

Today was a holiday Saturday. I happened to see that OMAKASE had one seat available for lunch, so I decided to visit Omi Nogamiyacho for the first time in a month. It was almost all foreign customers! Here is what I had in order: Drinks: - Sapporo Beer, Premium White Shirahono Ka - Nose Ginger Ale - Jabara Sake Soda 1. Aperitif: Muku 2. Gizzard 3. Kappa (Yagen cartilage) 4. Junsai, Tomato Konbu Jelly, Steamed Chicken Breast, Nagaimo 5. Okra from Kochi Prefecture 6. Round heart 7. Chicken thigh shabu-shabu, Chili vinegar jelly 8. Soriresu 9. Corn - It's been a long time since I had corn at Omi Nogamiyacho. The corn with charcoal aroma was amazing! 10. Asparagus from Yamagata Prefecture 11. Liver paste 12. Knee - Today's special! It's extremely delicious! The portion is large and satisfying, the best! 13. Quail 14. Chicken breast okakiage, Kamo eggplant, Edamame, Young corn, Cucumber 15. Seseri (additional) 16. Back liver (additional) 17. Shoulder (additional) 18. Blood liver - The best additional order and the best flow! I really love the grilled chicken by the owner! 19. Fried chicken wings, Manzenji Togarashi 20. Tsukune sauce 21. Donabe rice and rice accompaniments - One serving of rice with tsukune, one serving of rice with yolk soboro. It's a great satisfaction! 22. Earl Grey ice cream, Loquat sauce - For some reason, I was the only one who got a double serving. They generously pour loquat sauce over Earl Grey ice cream. It's delicious! Lunch at Omi Nogamiyacho was great! On the way back, I took a leisurely walk while looking at Tokyo Tower up close and observing the situation at Azabudai Hills. I will definitely try lunch there again. Thank you for the meal!

This is my first visit to Omino Kamiya-cho store. The interior of the store was bright and had a nice atmosphere. The portion size was just right for me, even though I'm not a big eater. For those who have a big appetite, it might be better to go to the Omino store in Oshiage. The okra was tender and delicious, and the heart was juicy and tasty. It was nice to be able to eat seasonal vegetables inside the chicken wings. Today's vegetable was corn.

I made a reservation through OMAKASE about a month ago at a popular yakitori restaurant that was relatively easy to book. The omakase course with 2-3 drinks costs around 20,000 yen per person. This restaurant made me realize what a high-end yakitori place is like. Everything was amazing, but my favorites were the zunda somen, heart, liver, wings, and the final dish. I was pleasantly surprised to find corn stuffed inside the wings. I definitely want to visit again.

It was the first visit in two months and it was amazing once again. The combination of yakitori and Japanese dishes in between is just the best. This time, we decided to be a little bold and order some sake. We went for the 170th-anniversary commemorative sake from Shinsei, called "Kairyu Shinsho" or something like that. We ordered it without much thought, just because it had "improved" in the name. We started with a cup, and to dilute it in our stomachs, we also had some San Pellegrino. At first sip, we were a bit puzzled, but as we drank more, the smooth and fruity aroma filled our noses. It was so good! Feeling confident, we thought about ordering another cup, maybe trying the other commemorative sake, but we realized that two cups might be too much, so we settled for yuzu sake and oolong tea. Without going into details about the food, just know that with the frequency of our visits, it's a guarantee that the food is delicious. We added some extras like chicken cartilage, corn x2, and thick tofu. The bill came to 45,000 yen. The next day, we found out it was 10,000 yen more than usual. After comparing, we concluded that the commemorative sake from Shinsei was quite expensive. We decided that for a price close to a course meal, we could find other options, as alcohol is not our main focus when dining out. We prefer to enjoy it casually based on our mood and the atmosphere. No matter the occasion, the balance between price and satisfaction at this restaurant is excellent. We are always fully satisfied. We even made plans to go back next month. By the way, for three consecutive visits, we were seated in the "Ryanghida position." We joked that it might be our designated seat at this point.

I have been to this restaurant several times, but this was the first time I tried the apprentice's yakitori. The chef explained beforehand that the apprentice would be cooking today, so I had high expectations from the start. It was very impressive to see the apprentice working hard to cook. It may be obvious, but the difference in taste when cooked by different people was quite noticeable, as my companion also noted. The way the heat and texture were felt when chewing was different from when the chef cooked the yakitori. However, it is natural for everyone to go through this learning process, so I look forward to seeing how the apprentice improves and becomes even more delicious next time I visit. It was a pleasant experience. Thank you for the meal.

I made a last-minute reservation at Omino in Kanda and had lunch there. The restaurant opened right on time and I noticed that there were many foreign customers, mostly Chinese. I started with a complimentary welcome drink and ordered some yakitori. The restaurant's style involves serving a few appetizers in between dishes. The chef was very attentive to the progress of our meal and had a friendly demeanor. Overall, it was a great experience for lunch.

I had always wanted to try Omino, recommended by my gourmet friend, and finally got the chance to go. The main shop is located in Oshiage, but the head chef is in Kamiyacho. On this day, a different chef was grilling, as I'm not sure if they were preparing for the next store opening. It was impressive to see the younger chefs taking turns grilling each skewer with precision. The main highlight was the chicken wings with mochi rice inside, crispy on the outside and delicious. After finishing, they asked if we wanted additional skewers, but I have a small complaint. The additional skewers seemed to be randomly chosen, and popular items like the kinkan were sold out when it was our turn. It would be better if they prepared at least one round of each skewer to avoid disappointment. Despite this, the grilling was excellent, and the finale of tsukune and rice was fantastic. Thank you for the wonderful meal.

The various bird dishes we enjoyed on the course were fun, although the yakitori was surprisingly ordinary. We had sand liver, okra, steamed chicken jelly, quail, heart, chicken shabu-shabu, chicken neck, asparagus, liver paste, fried rice crackers, chicken thigh, liver and gizzard, corn, chicken mince and egg yolk soy sauce marinade, chicken broth soup, tsukune rice, and Earl Grey ice cream.

I enjoyed delicious yakitori with a tantalizing charcoal aroma that stimulates the appetite. The surface was crispy while the inside was moist, perfectly cooked. I had the "Chef's Course" for 15,000 yen, which included sand liver with junna and tomato, kombu dashi jelly with okura, soft bone quail eggs, chilled chicken shabu-shabu, liver paste, asparagus, fried chicken thigh with rice cracker, grilled corn, chicken wing dumplings, liver with shishito peppers (additional), ginkgo nuts (additional), esophagus (additional), thick fried tofu (additional), chicken neck (additional), neck meat (additional), rice, tsukune (chicken meatballs), raw egg yolk soy sauce, minced chicken, pickles, chicken soup, and ice cream.

I went to Omino, Kamiyacho store which I was looking forward to. It started at 16:30. The menu consisted of only one course. The counter seats surrounded the grill, and the atmosphere inside the restaurant was elegant and calming. It started with an aperitif, followed by grilled dishes and seasonal side dishes in between. The explanations from the apprentices were very kind. Above all, the care taken by the head chef, Komino, was wonderful. The meal ended with minced meat and egg yolk. Even though I was full, I finished it all in one go. The grilling, seasoning, everything was excellent and very delicious.