Since the end of last year, I visited this restaurant for the second time, this time inviting my mother-in-law and my wife's friend to join us at a table in the back. I usually visit yakitori restaurants in Yokohama or Tokyo, but I was drawn back to this place because of the unique flavors and menu that I enjoyed during my last visit. I had high expectations for this visit as well. The restaurant was naturally packed when we arrived. The course we had this time included dishes like ricotta cheese oden, wasabi-grilled shoulder meat, quail marinated in Shaoxing wine, chicken thigh ham with herbs, grilled chicken wings, burnt carrot pate, sandwich with smoked soup, sand liver wrapped in dashi, grilled liver, tsukune, and seseri (additional), as well as skin (additional) and grilled rice balls. The food was consistently delicious. The size of the skewers was just right, which was something the women in our group appreciated. They mentioned that while they enjoyed the larger skewers, having too many towards the end can be overwhelming. It's true. The shoulder meat, quail marinated in Shaoxing wine, and the sandwich were all highlights, but the burnt carrot (cooked with cumin, giving it a wonderfully fragrant and flavorful taste) was a new discovery that we all enjoyed. It was great to see everyone in our group, who were all first-time visitors to this restaurant, having a good time. I look forward to visiting again at the end of the year.

Ricotta cheese oden, sesame quail thigh meat, ham-grilled asparagus, chicken pate sandwich, boiled edamame, Nagoya Cochin chicken with ponzu sauce, Nagoya Cochin chicken egg rolled omelette, gizzard and shiitake mushroom salad, Korean lettuce wrapped meat with sauce, tsukune grilled rice ball with ginger kinpira, chicken soup dessert. The chefs, not just the head chef, were all grilling. Those who eat fast will find the pace very good! Excellent service! The head chef's smile and service were wonderful! It was delicious!

◆Food Experience★Impressive⚪︎Ricotta Cheese Oden⚪︎Wasabi Grilled⚪︎Shoulder Meat★⚪︎Quail Egg Shaoxing Wine Pickles⚪︎Chicken Thigh Ham⚪︎Grilled Chicken Wings⚪︎Yamagata Pepper and Togarashi Pepper Soaked in Soy Sauce⚪︎Chicken Pate Sandwich⚪︎Smoked Edamame Soup⚪︎Sand Goby★⚪︎Hinai Jidori Chicken Rolled Omelette⚪︎Nagoya Cochin Chicken Ponzu Sauce★⚪︎Kawachi Duck with Sansho Pepper Sauce⚪︎Tsukune Rare Grilled Meatball⚪︎Grilled Rice Ball with Chicken Soup⚪︎Ohara (Cold Brewed Tea)⚪︎Seseri (Additional)★⚪︎Seseri with Skin (Additional)★⚪︎Skin (Additional) ◆Price: 11,730 yen ◆Reservation: Made OMAKASE reservation 3 weeks in advance ◆Duration: 2 hours ◆Impression: The unique menu was delightful and enjoyable. The dishes were served in a playful manner known as "fire play." All the additional items we ordered were excellent, with the skin-on seseri being a standout for me as it was my first time trying it.

There are quite a few foreign customers, so we are trying new ways to showcase our yakitori. Our yakitori is cooked thoroughly, allowing you to enjoy the flavor with each bite without getting tired of it. You can really taste the quality of the ingredients. Today, we had the following dishes: ricotta cheese oden, grilled sazae, grilled chicken with wasabi, quail marinated in Shaoxing wine, chicken thigh ham, Kajiya herb chicken wings, grilled charred carrots, chicken pate sandwich, smoked edamame soup, Nagoya Cochin chicken with ponzu sauce, Hinai-jidori chicken dashimaki tamago, kokorotsukune, duck with sansho pepper and sauce, grilled lanterns, chicken broth soup curry noodles, plum sherbet. Each dish is well-balanced and captures the characteristics of each part of the chicken. Thank you for the feast.

I made a reservation through OMAKASE to visit this restaurant with a friend. The restaurant is stylish both inside and out, with dim lighting that gave me a good impression for a future date spot. We had a course meal featuring Hichinai Jidori chicken starting at 6:30 pm. I've had my fair share of yakitori, but the ones here were simply delicious. The quality of the ingredients and the cooking technique were both top-notch, resulting in tender and satisfying skewers. We ended the meal with curry udon, and I look forward to visiting other restaurants run by former staff from here.

I ordered the Omakase course with Hinai-jidori chicken. The menu included Ricotta cheese oden, Wasabi grilled chicken tenderloin, Daikon shoulder meat, Quail egg marinated in Shaoxing wine, Chicken thigh ham, Charcoal-grilled chicken wings from Kajiyano Farm, Charred carrot chicken pate sandwich, Smoked edamame soup, Hinai-jidori chicken broth rolled omelette, Nagoya Cochin chicken with ponzu sauce, Kago-yaki chicken heart, Kawachi crab with Sichuan pepper sauce, Tsukune grilled meatballs, Onigiri, Soup curry noodles, Plum sherbet. Thank you for the delicious meal! Thank you, Yakitori Ichimatsu!

"Mishelin ☆ 2023", "BRONZE 2021", "Yakitori WEST Top 100 2023" [Visit] Easy access from JR Tozai Line "Kitashinchi" Station, 4 minutes on foot [Queue] Difficult, enter with reservation on weekdays from 6:30 pm [Order] All courses start at once "Hichinai Jidori Course" ¥8,800 Ricotta cheese oden ○ Seseri Daikon for palate cleanser ○ Shoulder meat ○ Quail egg (marinated in Shaoxing wine) Chicken thigh ham (Hiroshima herb) Fire play: Charcoal grilled chicken wings Fire play: Charred carrots (with cumin) Chicken pate sandwich (with pickles) Fire play: Smoked edamame soup ○ Zuri Fire play: Seared Nagoya Cochin (with ponzu) Hichinai Jidori dashimaki tamago ○ Kokoro Kawachi duck (with sansho pepper sauce) ○ Tsukune (with clove branch) Hichinai Jidori soup Grilled rice ball and ginger kinpira Curry udon Umeboshi sherbet Kyoto roasted green tea [Interior] 14 seats: 9 counter seats, 5 table seats Google Local Guide https://maps.app.goo.gl/1mWL6ULmcHWD8Gza9 Instagram https://instagram.com/i.shige_tabearuki?igshid=MzNlNGNkZWQ4Mg==

The atmosphere of the restaurant and the food were excellent. The grilled chicken was cooked perfectly and very satisfying to eat. There was a wide variety of drinks available, from sake to wine, so it was very enjoyable! I would like to go back again. The staff were also very friendly and helpful.

The course of the local chicken was great! It was an omakase course, right side of the L counter, 2 seats reserved at 6:30 pm. The cheese oden at the beginning was good, even though I don't like cheese. It felt like there were fewer skewers. I added liver and today's other porcini. Other customers also ended up ordering more skewers than they initially thought. Adjusted my stomach with drinks. I wanted to try the skewers grilled by the chef. Thank you for the meal.

Michelin one-star rated restaurant with a rough-looking chef who becomes cute when smiling. You can leave it up to them and dishes will come out one after another. The yakitori is delicious, and every dish is enjoyable. The quail eggs are surprising and the chicken ham is also tasty. Personally, I love the sandwiches and rare tsukune. Highly recommended yakitori restaurant.

Lately, I've been on a bird craze. I've been trying all kinds of dishes, not just yakitori. I enjoy watching the ingredients being cooked in various ways and chatting while tasting them. Even though I'm already full, it's just so delicious. Thank you for the meal. I think it's a great restaurant.

I finally visited one of the restaurants I've been wanting to go to for a while ✨✨ This time, I went for the 6:30 pm seating (*^^*) The perfect grilling and the way each dish was served without getting boring! The friendly personality of the head chef♡ All the dishes exceeded my expectations and I was completely satisfied ✨✨ There are many popular yakitori restaurants, but this one truly lives up to its reputation! The Nagoya Cochin chicken with ponzu sauce? Absolutely fantastic (* ᴗ͈ˬᴗ͈)” I definitely want to go back to this restaurant! Although I was slightly concerned about one of the staff members who seemed a bit tense, overall, I was very satisfied! Thank you for the wonderful meal ( ´ ▽ ` )ﾉ

Thank you very much for always reading ✨ If you like it, please try bookmarking the store with the "Save Store" button. This is a store located in Kita-Shinchi, Osaka. It is a specialty store for Hinai-jidori chicken from Akita, selected as one of the top 100 yakitori restaurants. It has received one Michelin star in the Michelin Guide Osaka for 5 consecutive years from 2019 to 2023. The owner, Hidehito Takeda, is a friendly and impressive person with a smile, but his sharp eyes when grilling give him the title of a yakitori master. I went to try dishes prepared by his apprentice. With support from owner Takeda, it was delicious (*^▽^*). The grilling table is shaped like a mountain and has grills on both the front and back sides, with the wonderful aroma of Kishu Binchotan charcoal. I will definitely go back (*^-^*). The dishes I had were as follows: - Hinai-jidori chicken course - Ricotta cheese oden - Breast meat - Daikon and negima (green onion) - Quail egg marinated in Shaoxing wine - Two-hour roasted Wakayama scorched carrots - Grilled chicken wings with firewood - Fire-steamed enoki mushrooms - Liver pate sandwich - Smoked corn soup with fire play - Black skin - Hinai-jidori chicken dashi rolled omelette - Nagoya Cochin Inagaki-san seared - Heart - Smoked Kawachi duck - White liver - Grilled rice ball - Soup - Chicken broth curry noodles - Dessert - Kyoto Uji green tea - 3 highballs - Draft beer Thank you for reading until the end ✨ If you leave a comment, I will reply to it. I hope this information on gourmet food can be helpful to you. I also update on Instagram. Hide Gourmand【@hide06_21】

I made a reservation at "Yakitori Ichimatsu" in Kitashinchi through OMAKASE. Took a day off work and headed there~♪ It's a Michelin 1-star, Tabelog Bronze, and listed in the top 100 restaurants. Chef Takeda's restaurant where only the omakase course is available. They have 3 starting times: 4 pm, 6:30 pm, and 9 pm. I arrived a bit before 4 pm. The curtain was already up at 4:05 pm. There are 9 seats at the L-shaped counter and a semi-private room for 6 people. I chose a seat at the end of the counter where I could see the grilling area well. There was a basket for belongings at my feet, and I left my jacket. They offer a pairing course, but I'm not a heavy drinker, so I ordered drinks separately. I couldn't resist a sip of Super Dry beer. The two young men next to me said the same thing. We had to wait a bit because we all started at the same time, and I was 5 minutes late. Surprisingly, everyone at the counter and in the private room was foreign, but the young male staff handled everything in fluent English, even though they had no study abroad experience. Impressive. The omakase course concept was "playing with fire" priced at 8,800 yen. The first dish was a ricotta cheese oden with a tofu-like texture. It was indescribably delicious. The skin-on seseri was incredibly tasty. The chicken leg ham was so good I wanted more. The pate sandwich was a pleasant surprise. The liver was smooth and juicy without any unpleasant smell. The dashimaki tamago was cut larger for me, which made me happy as a fan of eggs. Both soups were amazing. The curry noodles with fried tofu were delicious. You can also order additional dishes, and the two men next to me were particularly impressed with the bonjiri. They plan to open a yakitori restaurant in Kumamoto and were asking Chef Takeda various questions, to which he answered all of them. The food, service, and ambiance were all fantastic. The 6:30 pm time slot is the most popular and tends to fill up quickly, so it's recommended to book through OMAKASE for a guaranteed spot. If you're interested in this restaurant, please consider saving this post. Thank you!

The food and drinks are delicious! It's so good that I want to eat here at least once a week. The course menu is great, and they even ask if you want any additional dishes at the end, so you'll leave feeling satisfied. The beer is tasty, and I love the cute, thin glasses and tableware. They also have Minoh Beer, and even though I don't usually like beer, I ended up having two bottles. I would love to go back soon if I have the chance!

Yakitori Ichimatsu in Kitashinchi, Osaka offers an omakase course starting from 8,800 yen. The first dish, Ricotta cheese oden, is delicious with the cheese soaked in dashi broth. The first skewer is seseri, juicy and full of flavor. The chicken pate sandwich is perfect with pate, pickles, and mustard. The burnt carrot is sweet with a hint of cumin, very tasty. The added liver is served with lettuce, enhancing the rich flavor. The white liver with balsamic vinegar sauce is incredibly delicious. The restaurant in Kitashinchi is popular and rotates three times a night. I visited for the 4:00 pm seating and enjoyed various wines, including the recommended orange wine. The course with different ways of serving the dishes is enjoyable. The staff are friendly, and I have become a fan of this restaurant. #Yakitori #Kitashinchi #Ichimatsu #YakitoriIchimatsu #YakitoriLover #YakitoriFan #YakitoriEnthusiast #GrilledChicken #GrilledChickenLover #Foodie #FoodieCommunity #OsakaFood #KitashinchiFood #KitashinchiDinner #KitashinchiYakitori #Seseri #Pate #Oden #Omakase #JapaneseFood #Osaka #Dinner

Visit on April 22, 2023 at 6:30 pm. "Ichimatsu" is not only listed as one of the top 100 yakitori restaurants and awarded the Bronze, but also featured in the Michelin guide. I made a reservation for the omakase course priced at ¥8,800 in early March. The head chef, who has produced many disciples, has a strong commitment to charcoal, and this time the theme is "playing with fire, adding aroma with charcoal and firewood." The visit was during the second part of the three-part time slots. The head chef's dedication to charcoal is evident as he meticulously prepares the grilling while moving the charcoal repeatedly, raising expectations. For drinks, I ordered the Minoh Craft Beer White Weizen as the first drink, a slightly sweet local beer from Minoh City, perfect as an aperitif. Once the course started, I ordered the recommended Japanese sake tasting set of 4 types. 1. Yamada Nishiki Sandou Ubusuna (Kumamoto Prefecture) - a fruity sake with fermented carbonation. 2. Akita Sake Komachi (Akita Prefecture) - a dry sake. 3. Miyoshino (Akita Prefecture) - a slightly carbonated dry sake. 4. First Press AMDORE anto HIDETO (Hiroshima Prefecture) - an extra dry sake. Each sake had the restaurant's unique touch and paired well with the dishes. The course proceeded as follows: - Ricotta cheese oden: A fantastic twist of using ricotta cheese in oden, resulting in a delicious dish. - Grilled dishes: Hinai-jidori chicken thigh base, Hinai-jidori chicken tail, Quail egg marinated in Shaoxing wine. All perfectly grilled with exquisite flavors. The quail egg was soft and flavorful from the Shaoxing wine. - Chicken thigh ham with herbs from Kajiwara Farm in Hiroshima Prefecture: A dish that was visually appealing and refreshing. - Grilled dishes: Hinai-jidori chicken wingtips grilled with firewood, Enoki mushroom steamed in sake, Hinai-jidori chicken patty sandwich. Each dish was a creative masterpiece, surpassing the typical yakitori concept. The creativity and flavors were outstanding. - Onion and cabbage soup, Hinai-jidori dashimaki tamago (additional order): The suggestion of dashimaki tamago during the course led to most of us ordering it. It was indeed delicious. - Grilled dishes: Hinai-jidori gizzard. - Nagoya Cochin chicken with ponzu sauce. - Grilled dishes: Hinai-jidori tsukune rare, Hinai-jidori kokoro (heart). The perfectly grilled tsukune with a rare texture was a unique experience. The kokoro (heart) had a pleasant texture and flavor. - Duck meat with sansho pepper sauce: By this point, I was quite full from the day's food adventures. - Grilled dishes: Hinai-jidori chochin (additional order), Grilled rice ball. Despite being full, I had to order the chochin, and it was worth it. The rich yolk flavor was amazing. The grilled rice ball was lightly toasted with plum seasoning and wrapped in seaweed, refreshing and tasty. - Hinai-jidori chicken soup. - Dessert: Umeboshi sherbet, Kyoto hojicha. As mentioned earlier, the course was more like a creative Japanese cuisine experience than a typical yakitori restaurant, and it was fantastic. However, the total bill came to ¥19,900, double the course price! It likely included the additional two items, drinks, and service charge, but the details were unclear. While the price was reasonable for the quality, the significant difference from the initial impression during booking was a bit surprising. The flavors were excellent. Thank you for the meal.

I love Ichimatsu ❤️ Right after Takahashi Kentaro (lol). Dinner on April 8th, Part 2♪ It's been 2 months since I couldn't come in March (cries)! I'm so excited to be back after two months! I'm eating plenty of sushi, but no problem at all!! When I go to the restaurant, both the head chef and Rai-chan are like, "What did you eat before coming here???" They know... Lately, I've been going everywhere alone... Solo activities are really wonderful ❤️ Thanks to solo activities, I can satisfy this desire (^ー^) Having dinner with friends is fun too, but the purpose is different when going alone and going with friends (lol). But whether alone or with friends, I'm always satisfied when I go to Ichimatsu ❤️ It's delicious every time, and the atmosphere is great. I'm eating sushi, but I still order more and enjoy the feast (lol). I'm really full now (^-^) I'm completely satisfied this time too ❤️ Thank you for the meal ⭐

I was able to make a reservation for the 4:00 pm slot at a popular restaurant in Kitashinchi. I used to think that the best way to enjoy yakitori was at a traditional, cozy place with some oil stains, paired with Japanese sake. However, I was proven wrong. The restaurant had a modern and stylish interior, and the chef and staff were young and energetic. Instead of the usual sake, I decided to toast with champagne. Surprisingly, champagne and yakitori go well together. The staff promptly took our next order as soon as our drinks were running low, although I wished they had given us a bit more time to enjoy our drinks. The first course of cream cheese tofu exceeded my expectations with its subtle yet flavorful broth. I forgot to take a picture, but they showed us a whole chicken ham, which was delicious. The wasabi yakitori was a bit too strong for my liking, so I regret not ordering it with less wasabi. We ended the meal with a sandwich and left feeling satisfied.

<2023.2> I love Itomatsu-san ❤️ It's been a month since I last came here. I never get tired of coming here every month (*´ー｀*) Since it's yakitori, it's not expected to be drastically different each time (lol), but every time I eat the ricotta cheese oden that comes out as the first dish, I think, "Ah, it's so delicious ❤️." I usually eat a total of 6-10 skewers and add more (^-^) I feel like I should just order a portion for two people (lol). Especially the shoulder meat, gizzard, negima, and pate sandwich are delicious! If there were restaurants in Okayama at this level, they might become popular (lol). Please open a branch here (*´ー｀*) But I'm sure it's delicious because the master is grilling it. Thank you for the meal ⭐

I found this popular restaurant on Instagram and made a reservation. The chef, who never took his eyes off the charcoal grill, was impressive as he carefully judged the doneness of the food. The grilling was perfect and the food was truly delicious. I would love to try more varieties of skewers next time.