Today, I went for yakitori with my close friend. It was so hot, I couldn't stop sweating, haha. We ordered the chef's choice set for 7000 yen. We started with somen noodles, followed by tataki with a crispy surface that was delicious. The soup was amazing, no complaints there. The chicken wings were a bit tough, which was disappointing. I love the zucchini with plenty of cheese on top of the tsukune (choose from salt, sauce, or truffle salt). We also added chicken sukiyaki, which was served with rice. The freshly cooked rice at the end was perfect. The pickled shiitake mushrooms in the pickles were excellent. Thank you for the meal! (•́✧•̀)

Today, my gourmet friends and I went to a slightly expensive but delicious restaurant that my junior colleague reserved for us. While yakitori is considered a common dish, this place serves it as a course meal, carefully preparing each skewer. We enjoyed a variety of yakitori, from classic to creative options. It was nice to have some crispy yakitori with beer, even though it wasn't a typical yakitori restaurant.

This is a Michelin Guide 2023 Bib Gourmand restaurant. It is located on the second floor of a building with a refreshing interior. The young owner greeted us politely. The miso soup with chicken was rich and delicious with a strong green onion flavor. The grilled dishes were carefully prepared, allowing the natural flavors of the ingredients to shine. The prices were also very reasonable.

It's been 3 years since my last visit! The restaurant has a luxurious atmosphere with a white wooden counter, typical of Kita-Shinchi. Despite that, the prices are quite reasonable. This wonderful yakitori restaurant has also been awarded the Michelin Bib Gourmand. The food is only available in courses, but you can add extra dishes. - Starting with the "Sasami no Kabu-mushi", a masterpiece that showcases the owner's sense of taste. It was incredibly delicious. - The "Mune-niku tataki" was perfectly cooked with amazing flavor and texture. It was so delicious that it brought tears to my eyes. - The "Kasu-jiru" was a comforting dish with a chicken soup base. The flavor was deep and rich. - The "Shiro-negi" was fragrant and delicious. - The "Sasami Karasumi" was moist and tender, with a perfect balance of chicken flavor and the saltiness of Karasumi. - The "Bonjiri" was juicy and perfectly cooked, making it incredibly delicious. - The "Te-basami" was cut for easy eating, and the accent of sansho pepper was excellent. - The "Se-kimo" melted in my mouth and was unbelievably delicious. - The "Soriresu" had crispy skin and juicy meat, a sinful skewer that I wanted to eat 10 more of. - The "Mashurumu" was fluffy with plenty of cheese, which was delicious. - The "Tsukune" had options for salt, tare, karasumi, or truffle. I chose salt this time, and it was meaty, hot, and of course, delicious. - The "Tori Sukiyaki" (additional dish) was the perfect ending. The freshly cooked rice in a clay pot was a great match. I had 3 extra bowls of rice. - The "Zenzai" was a refined and delicious dessert. In conclusion, the dishes prepared by the owner with 10 years of experience in Japanese cuisine were delicate and perfectly cooked. The hospitality and care were also excellent, making the dining experience enjoyable. I highly recommend this place. Thank you for the meal!

It took 2 hours and 50 minutes to finish the course... The operation was terrible, too slow, so a prior explanation is absolutely necessary. I visited the restaurant with a high expectation for the course, but it took 2 hours and 50 minutes to finish. By the time the first grilled dish was served, 45 minutes had passed, so I had a bad feeling. It's not a child-friendly restaurant, so if it takes that long, a prior explanation is definitely necessary. I even considered leaving after 2 hours had passed, but I endured and finished the meal. The counter and table seats can accommodate a maximum of 14 people, but it was clear that the grilling area was small, and with only the head chef and one part-time worker handling everything, it was clear that they were not prepared for the number of customers. As it is a new restaurant, there may be accompanying customers, but due to the time issue, I cannot recommend it for accompanying guests. The taste was good, but the above points were very disappointing.

Thank you very much. This is a course menu, so additional items cannot be added. I chose the course with more skewers. The broth is delicious! The tataki is perfectly cooked! The grilled items are also excellent. They are fluffy and have a huge portion! It's very filling! Although it's a yakitori restaurant, it has a strong kaiseki element, so the flavors are gentle. Thank you for the meal. Well then.

[Visit Date] Dinner on 12/3/2020 [Order] 5000 yen course, chicken sukiyaki, nama (draft) 3, Chita Highball, Yamazaki Hachikai Today's specialty was yakitori. Shien in Kitashinchi, which was selected as a Bib Gourmand for the first time in the Michelin Guide Osaka 2021. The specialty was tsukune with truffle. I took a video, so no photos. Shien is written as "志縁". The chicken is from Minami Miyazaki. The head chef was friendly and funny. From tomorrow, restaurants may face various challenges, but please do your best! Thank you for the meal.

Ryu Gourmet has been newly featured in the Michelin Guide Osaka 2021 as a Bib Gourmand! 🎉 ・Overall, everything was delicious, including the soup dish. ・Adding the chicken sukiyaki was definitely the right choice! 😆⤴️

I went to eat matsutake mushrooms (๑´ڡ`๑)← just kidding lol← because the takeout sukiyaki I had was so delicious, I had to go to the restaurant to eat it/////✧︎*。Sukiyaki course 5,000 yen Additional matsutake mushrooms +1,000 yen (table limited to 3 people or more) ▫️Octopus and cucumber vinegar dish Sweet and refreshing♥ I love the myoga and ginger flavors (๑´ڡ`๑)///// ▫️Double-layered okra Crunchy, large, and light♥ I could eat this endlessly ᐕ)⁾⁾ ▫️Grilled items (3 types) ▫️Moist and rare plum marinated chicken breast ▫️Juicy and bouncy chicken tail ▫️Tsukune (chicken meatball) with a choice of truffle salt, sauce, curry, or truffle - I chose truffle (๑´ڡ`๑) I visited just before the Obon holiday, and they generously served a lot of truffle as a service_(:◑」∠)_ Isn't it crazy? lol← I'm praising it, truffle is the best///// ▫️Sukiyaki - my main reason for visiting♥ I haven't been here in a long time. Miyazaki Jidori chicken thigh, breast, and tsukune, cooked shabu-shabu style///// The chicken is delicious, but the soup is irresistible_(:◑」∠)_ It's like coming here just for the soup lol Yuzu pepper and ponzu were also delicious✧︎*。I heard they usually serve zosui (rice porridge) at the end, but the noodles I had from the takeout were so delicious, so I chose noodles♥ They are really chewy and delicious even when simmered (๑´ڡ`๑) My friend added an extra serving of noodles← ▫️Peach dessert Sweet and delicious (๑ ᵒ̴̶̷̥́ ^ ᵒ̴̶̷̣̥̀ ๑) Personally, I think the dessert with fruits is a highlight✧︎*。As expected, the cost performance is good at a new restaurant in the area! I also got to enjoy the first matsutake mushrooms of the year ( ⸝⸝•ᴗ•⸝⸝ )੭.︎︎ Even though it's a yakitori restaurant, I highly recommend trying their sukiyaki because of the recommendation from my friend Shienn✧︎*。

Kitashinchi Shien. The restaurant is still relatively new and has a hidden gem feel to it, with a clean and pleasant atmosphere. I had the local chicken skewers served in a Japanese course style. Each skewer showed attention to detail and was delicious, with tasty side dishes as well. The sake went down smoothly.

I visited a yakitori restaurant that I had been curious about for a while. The grilled chicken thigh starter was incredibly delicious with a tempting aroma and crispy skin on the outside and juicy meat on the inside, which I love. The skewers were amazing with each one having a unique flavor. I ended up ordering more skewers because they were so delicious. I even had sukiyaki and ended up with a full stomach. The rice in the clay pot was surprisingly delicious. I ended up having three extra servings without realizing it. It's been a while since I've had rice this good outside of sushi. Thank you for the meal!

It's been a while since my second visit to Shien in Kitashinchi for a healthy meat-eating girls' party! As I mentioned before, this restaurant is run by someone from the famous Nagarai Kuan. From April, they offer two course options: a 5-dish course for 5,000 yen and an 8-dish course for 6,500 yen. This time, I chose the 5-dish course because I wanted to add their famous sukiyaki. Grilled Dish 5-Dish Course 5,000 yen: - Firefly squid, sea bream liver, blowfish milt: The firefly squid with wood sorrel vinegar miso was sweet and sour, perfect for those who love it. The light broth was refreshing and the blowfish milt had a nice texture. - Kombu-marinated chicken breast: The moist chicken breast with rich egg yolk soy sauce was delicious. The wasabi added a nice touch. - Bamboo shoots and seaweed chicken soup: A comforting soup with a gentle broth and a hint of wood sorrel. The crunchy bamboo shoots were a nice addition. - Chicken breast tataki: Seasoned with salt, sudachi, wasabi, and green onions, the chicken breast was firm and flavorful. Would have been nice if the skin was a bit crispier. - Chicken tail: Tender and juicy with a crispy exterior. The dripping meat juices were enticing. - Chicken tenderloin: Firm texture with a light sauce, enhanced by the fragrant sansho pepper. - Red and white pickled vegetables: Crunchy with a touch of pickled ginger, sweet and sour, very tasty. - White liver slow-cooked: Lightly seasoned with a hint of yuzu flavor, smooth and delicious, similar to the one at Nagarai Kuan. - Brussels sprouts: Covered in plenty of Parmigiano-Reggiano cheese, crispy and sweet brussels sprouts were irresistible. - Chicken wings: Crispy and juicy, mouthwatering and dripping with meat juices. - Green onion: Firm and the real sansho pepper was amazing. - Tsukune (truffle, salt, sauce, miso): Of course, I chose truffle. Fluffy yet firm, with a hint of truffle aroma. Additional: - Famous Anami chicken sukiyaki 1,800 yen: Tender and flavorful, with a rich taste that pairs well with freshly cooked white rice. The texture and aroma of burdock and sweet onions were excellent. Sukiyaki is a must-add! - Matcha warabi mochi: Topped with plenty of black honey and kinako, with a subtle matcha flavor that was easy to eat. The texture was soft and chewy, very delicious. My top 3 favorites were: 1. Sukiyaki & firefly squid 2. Kombu-marinated chicken breast 3. Chicken wings After 8:30 pm, you can order grilled dishes a la carte, making it a great option for a second stop. They also open on Sundays and holidays with reservations from April to June. My stomach was full, I laughed a lot, and I was happy with the delicious food. Let's do our best today!

I visited Shien in Kitashinchi, which was recommended to me before. I had lunch there. The lunch options were two types of oyakodon for 1000 yen and chicken sukiyaki for 2000 yen. I chose the oyakodon without hesitation. It was a beautiful space with a traditional Japanese atmosphere, more like a kaiseki restaurant than a yakitori place. They started serving lunch in December, and they only had the menu displayed below... but as we were talking, customers kept coming in one after another. The counter quickly filled up. First, they brought a small dish of potato salad. Then, after about 10 minutes, the oyakodon arrived. There was a beautiful orange yolk in the middle. You break it with a spoon. The rich yolk spreads in your mouth. The chicken was already grilled, so it had a nice smoky flavor. The seasoning was slightly sweet. The softness of the egg was also great. The rice was freshly cooked in a clay pot, which was a nice touch. It was served with miso soup and pickles, and ended with ice cream for dessert. All of this for 1000 yen including tax was a great deal. The dinner courses start from 5000 yen, which is also reasonable. The clean and calm atmosphere would be great for business entertaining as well. I would like to visit again for dinner. Thank you for the meal.

There is a restaurant on the second floor of a mixed-use building on Eiraku Street in Kitashinchi. It has a counter with 6 seats and 4 table seats. The owner was running the place alone. I made a reservation and arrived to find two customers already there. I sat at the counter and ordered a beer as usual. The food was a course menu. The first dish was spinach and snow crab with vinegar, which was quite ordinary. The next dish, chicken and softshell turtle soup, was outstanding. It was delicious, with the aroma of green onions blending perfectly. The chicken dish started with tataki, which was tasty but slightly tough. Then came a variety of yakitori dishes. In the middle, a white liver stew was served, which was sweet and delicious. The meal ended with tsukune and freshly cooked white rice. Thank you for the meal.

I was taken to this restaurant by my work colleagues. The rich chicken soup with shark fin was amazing. It was incredibly delicious. The chicken thigh meat was rare but full of flavor. The use of wasabi and Shizuoka's Kōzame from Yamamoto Foods was also impressive. This is something that will become popular in the future. The sweet and savory simmered liver was incredibly tasty, almost like foie gras. The tsukune was loaded with truffles. When I asked as a long shot, they even served curry, which was also delicious. I have a feeling I will visit this place again. Next time, I'll try the chicken sukiyaki.

I was expecting a single course option, but on that day, each of the four groups present was served something different. If there were patterns in the courses and we could choose, that would be ideal. However, having the same price for different offerings depending on the person seems questionable. It seems that the shop is currently run by just two people, so the service is a bit slow. Everything was delicious, but the overall portion size is on the smaller side, which may not be satisfying for men.

Wow, this restaurant is run by someone who trained under Mr. Yorozu, Mr. Choraku, and Mr. Eira! The omakase course costs 5,000 yen and includes dishes like egg tofu with junsa, sashimi and sea urchin yukke, black truffle and cheese tofu, and more. Each dish is described in detail, highlighting the flavors and textures. The reviewer mentions their top three favorites: chicken breast tataki, sashimi and sea urchin yukke, and bonjiri, seseri, and teba. They also enjoyed the atmosphere and value for money at this restaurant and highly recommend it.