A restaurant opened in 2011 by a shop owner who gained experience in a bamboo shop. The inside of the shop has 15 seats, and all the grilled dishes are handled by the shop owner alone. It's slightly different from the trendy yakitori shops as they offer both omakase with a stop system and a la carte options, not all starting at the same time, which is really nice. The a la carte menu is placed at each table, and although omakase is possible, the staff explanation may be lacking, suggesting that a la carte is recommended. On this day, since it was my first visit, I decided to go with the omakase (stop system). The skewers offer a wide variety of rare cuts, all priced at around 300 yen, but with generous portions, providing high satisfaction. The unique feature was the flow of omakase, which may be a point where preferences differ. Also, there was an impression that there were very few items to eat with salt. Even though I tried omakase, the cuts that come with omakase can also be ordered a la carte, so in the end, I think a la carte is good. The fact that you can eat and drink full for this price makes it easy to visit. The casual atmosphere that doesn't feel too formal is also great. If this restaurant were near my home, I might end up going there often. Menu: Omakase (with stop system) Gizzard Tsukune Quail Chicken wings Shiitake mushroom Chicken liver Esophagus Leek Chicken wings Harami (skirt steak) Thick fried tofu Kashiwa (chicken tail meat) Chin Ramen (drink) 5 highballs Total: Approximately 11,000 yen

A la carte and omakase to choose from. This time, I ordered omakase. From past posts, I had read that the portions were large, but when I actually saw them, they were even bigger than I had imagined. It was the largest portion of yakitori I had ever eaten. With this size and this price, if it were in my neighborhood, I would visit frequently. Tsukune, chicken skin, gizzard, chicken wing, thigh meat, quail, tail, liver, heart, cartilage, negima, shiitake, breast skin, chicken wing tip, gizzard, asparagus, quail egg, harami, sweet potato, red chicken, chicken bone soup, knee cartilage. It was a shame that the sori was not sold out. Next time I go, I want to order it first and try it. 12,000 yen.

Osawa's first visit. She made a reservation for me, so I was able to visit at 7:30 pm on Friday. I sat near the grill, so I could hear the crackling sound of the charcoal occasionally. I tried various yakitori dishes, but especially enjoyed the chicken wings, skin, and gizzard. Also, the young corn was delicious. The ramen broth seemed to be made with bonito or seafood, and was incredibly tasty, making it a recommended dish for finishing the meal. Since it's a place that I can't visit often, the atmosphere of the restaurant combined with the delicious food made it a lovely space to relax and chat. I will definitely go back to try the ramen.

I've been curious about this place for a while and finally got to visit with some friends for the first time. We sat at a counter in the shape of a deep "C," at a corner seat. We decided to order a set number of skewers and leave the grilling to the chef, and also ordered a couple of a la carte dishes. We had cream cheese marinated in miso and chicken skin with ponzu sauce. Both the skewers and dishes were reasonably priced, and they even offered a half portion for the last dish. The portions were surprisingly large, starting with an unusual option like gizzard and moving on to meatball, chicken thigh with green peppers, liver, and a first-time order of pork lines. Although we wanted to try more dishes, we were already full, so we ended with a half portion of minced meat rice bowl. Some of us didn't drink alcohol, but I think even if we drank a bit more and ate more, the cost would still be reasonable at around 10,000 yen per person. I don't like to use the term "cost-performance," but I do think this restaurant offers great value for delicious food. The staff were okay, although there were some minor issues. Overall, if this place was closer, I would definitely come back alone for a casual visit. Thank you for the meal.

I'm so happy that I can order a la carte, and the complimentary bean dish is a nice touch. *The sand liver has a good chewy texture. *The gizzard cartilage is soft and juicy. *The grilled chicken tail is firm and tasty. *There is no unpleasant smell in the dishes. *The seasoned baby corn tastes delicious. *The shishito peppers are huge. *The half-cooked liver is amazingly tasty. *The chicken tenderloin has a satisfying chew. *The green onion roll is unexpectedly spicy. *The small onions have just the right amount of sweetness. *The thinly sliced quail is delicious with the sauce. *The chicken wings have a subtle smoky flavor. *Unfortunately, the knee cartilage was sold out. The restaurant is conveniently located near the station, with easy-to-follow directions. The staff members are friendly, and the interior is clean.

The cost performance was excellent! Each skewer was carefully grilled, and they were all incredibly delicious. I also ordered the Chinese noodles as a finishing touch, and it was a must-try dish. The broth was unbelievably tasty. I've already made a reservation for my next visit!

Uno, a popular yakitori restaurant in Okusawa, has become so difficult to make a reservation at that I finally managed to secure one for a date about a month away. It had been about three years since my last visit, and I noticed that there were more staff members now. The head chef was as reserved as ever. The yakitori was incredibly delicious, with each piece grilled to a crispy perfection. The thick tofu with green onions was especially tasty, with a perfect balance of flavors. I also ordered tsukune, seseri, liver, wings, and chicken wings, all of which were delicious. I added harami and gizzard to my order, and the gizzard here is probably the best I've had. Personally, my favorite is the wings. No, maybe the chicken wings are the best after all. I used to like neck meat, but ever since trying Uno's wings, they might be my new favorite. The crispy, juicy, and flavorful meat is addicting. The eggplant was only seasoned with salt, but I think I would have preferred a soy sauce or sweet miso flavor.

Nowadays, the price of yakitori has exceeded 10,000 yen, and reservations are months in advance. Instead of the easily accessible yakitori that you can eat whenever you want, a high-end yakitori boom is happening. However, one place stands out where you can enjoy delicious yakitori, without having to make reservations months in advance, and at a reasonable price. Since being brought here by a regular customer, I have been hooked. I visited again after a long time. The skewers are generously portioned and each one is like a bundle of satisfaction. I especially love the esophagus and back liver, and always want to have at least two of each. The esophagus has a slightly chewy texture that is irresistible. The back liver is soft and tender with no hint of unpleasant smell. It tastes like liver but with a hint of bitterness. I am looking forward to my next visit at the end of next month. Thank you for the delicious meal.

Second visit at night. I was able to make a reservation for 4 people for a month later during my last visit. Children are not allowed (I forgot the specific age). We started with grilled chicken liver and then had tsukune, thigh meat, and bonjiri, all perfectly grilled and delicious with just the right amount of salt. For dessert, sweet potato is a must-try.

I use it for my regular dinner. It has good cost performance and is delicious, so I have been going regularly recently. I particularly like the tsukune and quail eggs. The quail eggs are a little soft-boiled, and one out of three is a seasoned egg. It was delicious today too. Personal overall rating: 4 - Highly likely to revisit.

In the midst of a wave of high-end yakitori restaurants, a friend recommended a place that they said was much tastier than the rest. They made a reservation for me. The restaurant opens at 5:30 pm, and despite the trend of smaller portion sizes at many places, this one offers just the right amount of food. The taste is indeed delicious. They only have counter seats, but it seems okay for a group of three. I prefer sitting at the counter anyway. I overheard the next table mentioning that reservations for July are already full, so I recommend trying to make a reservation soon.

In the popular yakitori restaurant "Yakitori Uno", where only omakase courses are becoming more common, they also accept almost all customer requests, such as ordering by the piece, ordering for the whole group, choosing between salt and sauce, etc. The chef, Unosan, is the one grilling the skewers all by himself. I usually go alone and have plenty of time to think about what to eat next during breaks in the meal, which has become one of the enjoyable aspects of dining at Uno. By the time I leave, I've already decided on about 80% of the yakitori I'll eat next time. Cream cheese, miso-marinated salmon, chicken oyster, chicken skin with green onion, chicken liver (with sauce requested), tomato, chicken tail, chicken soup, and post-meal service of Kamo Kan Shu special junmai Asahi mature select, And now Junmai Ginjo Houou Mitad Peach Liquor Soda.

In the popular yakitori restaurant "Yakitori Uno" located in Okusawa, Setagaya-ku, courses have become mainstream in recent times, but here you can also order a la carte. Of course, omakase (chef's choice) is also available. The owner, Seiichi Uno, was impressed by the yakitori restaurant "Toriyaki Sasaya" in Meguro during his salaryman days and decided to train there. Later, he became independent in Okusawa. He fell in love with Date chickens and became a craftsman, so, of course, he uses Date chickens. Uno's yakitori skewers are all generously sized, providing a satisfying eating experience. Date chickens have a less intense umami compared to other local chickens, which means you won't get tired of eating them easily. You can enjoy the skilled technique of juicy skewers with a rich flavor and aroma. But that's not all. Uno's charm lies in his grilled vegetables. Few craftsmen can grill vegetables as delicately and aromatically as he does. It's like a dream being able to eat as many vegetable skewers as you want a la carte. Even though I usually only want to eat chicken when I go to a yakitori restaurant, I highly recommend trying the vegetable skewers as well. You're guaranteed to be impressed. Here are the dishes we had: - Appetizer: Salt-boiled kanshokumame - Tebamoto (chicken wings) - Seseri (neck) - Skins in ponzu sauce - Hatsugan (chicken heart) - Renkon (lotus root) - Tsukune (chicken meatballs) - Bonjiri (tail) - Jagaimo (potato) - Liver - Kata no nikomi (shoulder meat) - Shokudo (gizzards) - Megabytes (cabbage sprouts) - Aka (red meat) - Atsuage (thick fried tofu) - Chinatown soba We enjoyed beers, shochu, white wine in a glass, and had a fulfilling dining experience. The bill came out to around 10,000 yen per person. It was the best! Thank you for the meal.

I finally went to Unosan, a place I've been wanting to go for a while, thanks to an invitation from a foodie friend. I asked for the chef's choice and was amazed by the portion size of each dish. The chicken flavor was so good that I couldn't stop eating. The salty taste went well with the rich and smooth white wine, making it a perfect combination. I hope to visit again soon and try ordering a la carte. Thank you for the delicious meal. #YakitoriUnosanOkusawa #Okusawa #OkusawaGourmet #OkusawaDinner #WantToConnectWithYakitoriLovers

A yakitori restaurant that is fully booked for 2-3 months. Finally got to visit after waiting for so long. Excellent chicken and skilled chef. Even though the dishes are simple, maybe that's why the difference stands out? The aroma of charcoal grilling fills the air, with the meat being tender and juicy. The sweet potato with vanilla served at the end was also amazingly delicious. Despite having 7-8 skewers and drinks, the total was around 5,000 yen... The cost performance is too good!

I finally managed to dine at this restaurant after struggling to get a reservation due to it being always fully booked. I made a reservation about a month in advance. The seating is only at the counter, and there was only one chef grilling the yakitori. As rumored, the yakitori portions were quite large! I had looked at reviews beforehand to decide what I wanted to eat, so I ordered a la carte. Because the chef was handling multiple customers by himself, the yakitori took a while to come out, and after eating a few skewers, I was already too full. However, I had to order the sweet potato with ice cream at the end, and it was a must-try because the ice cream was incredibly rich and delicious. I had high expectations due to the rave reviews, but maybe my expectations were too high... Other customers were making reservations for their next visit while paying, but I think I'm good with just this one visit...

A 3-minute walk from Okusawa. This restaurant has been selected as one of the top 100 yakitori restaurants for 4 consecutive years. Reservation is a must! I made a reservation 1.5 months in advance and finally got to order a la carte only! Each skewer of meat is very large and satisfying. Even though some rare cuts were running out, you could order just one skewer, so I was able to enjoy a wide variety. The seasoning of items like tsukune, tebasaki, and others was delicious, and each skewer left a strong impression. I tried skewers like chicken wings wrapped with green onions, quail eggs, chicken skin, heart, liver, vegetable skewers, yomogi fu, zucchini, eringi mushrooms, eggplant, and baby corn. Regular customers were already making reservations for their next visit on the spot. This is definitely a restaurant I want to visit again.

Budget: 8000 yen - Tsukune - Seseri - Sand liver - Kashiwa - Harami - Dakimi - Negima - Liver - Tebasaki: Best to grill well with lots of fat - Yagen cartilage - Sori - Tebasaki - Negi roll: Chicken breast meat, onion, and shishito pepper - Sweet potato - Cream cheese - Nishikyo pickles - Soboro bowl: Delicious but as expected - Chinese noodles: Extremely thin noodles, couldn't order due to sold out Note: Did not order again next time: Knee cartilage, heart, Tebasaki, Negi roll, Chinese noodles.

I made a reservation for a restaurant in Okusawa about a month ago, even though it's a bit far from my place. I ordered a la carte and had 3 drinks, all for less than 8000 yen. The reservation was easy to get, maybe because I booked a late time slot. The menu was large and portions were generous. Some items were already sold out by the time I arrived. The yomogi (mugwort) gluten dish probably had walnut miso on top. The ramen had lots of green onions, but they were out of the grilled rice balls, which was disappointing.

I had some rare yakitori dishes that are not on the menu, such as negima bonjiri, sekon, tomato yagen, and nanahara. I also had a chicken rice bowl with 2/3 portions of rice, as well as some special junmai sake from the menu. I also enjoyed a bottle of Kurodoragon junmai ginjo sake and some draft beer.

Visited on March 22, 2023, location is a 3-minute walk from Okusawa Station. Reservation required. Invitation required. Number of people: 2. Price: 7000 yen per person. Ordered: Cream cheese, Nishikyo pickled skin, Esophagus, Also tsukune (chicken meatball), Gizzard, Akasé seryū (safflower in vinegar), Quail egg, Moto Lebaarsa (chestnut), Chinese ramen, Tamago kake gohan (rice with raw egg), Chicken soup. Notes: A yakitori restaurant located in Okusawa. 3 minutes walk from Tokyu Meguro Line's Okusawa Station. Around 15-minute walk from Tokyu Toyoko Line's Jiyugaoka Station. The restaurant is located on the underground floor of Treasure Heights. The owner is Seiichi Uno. Uno gained experience at Toriyaki Sasaya in Meguro before opening Yakitori Uno in Okusawa in 2011. Closed on Tuesdays. Opening hours are from 5:30 PM to midnight. The restaurant has only 15 counter seats, no table seats or private rooms. Reservations accepted only by phone. No full buyouts. Credit cards accepted. No electronic money. Apart from the à la carte menu, there is no mention of an omakase option, but a stop system is available. No dedicated parking, but there is a coin parking nearby.