"I want to eat yakitori!" If that's the thought that comes to mind, then it must be "Yakitori Hachiman" in Waseda! Due to the pandemic, there may be changes in the operating hours, so it's important to check the website. The regular holiday used to be on Sundays, but it has now been changed to Tuesdays, the 2nd and 4th Wednesdays! I made a reservation for 5:00 pm over the phone! I headed to "Yakitori Hachiman" located at Nishi-Waseda intersection! This place is a historical site where a horse riding practice ground for samurais existed during the Edo period, with their building proudly displaying "Hatiman Sushi", a long-established sushi restaurant founded in the first year of the Meiji era, where the 4th generation created the "kappa maki" roll. The current owner's son is the 5th generation running the sushi restaurant, while his brother manages "Yakitori Hachiman" underground! Although I also want to try Hatiman Sushi, I haven't visited it yet. I adjusted my timing and entered the restaurant almost at the same time as the opening... Reservation customers started pouring in one after another, and it quickly became full... It's a popular place, so reservations are a must! The name Hachiman has a long history, originally starting as a bakery selling dumplings and other baked goods... The owner trained at the famous "Torishige" in Shinbashi, so the style is in the lineage of Torishige! Despite the cold winter outside, I refreshed my dry throat with a cold beer! The daily appetizer varies between Japanese and Western, but this time it was an elegant "komatsuna and shimeji" dish. I always order the same thing, but I checked the menu! I ordered the yakitori course, which includes a set of 9 skewers (asparagus roll, shiso roll, vegetable grill, chicken tenderloin, quail, dango, white liver, negima, with chicken bone soup). This is our family's favorite and the best choice! And I couldn't miss the sashimi platter with 4 types of sashimi! The chicken sashimi includes "tenderloin, breast, thigh tataki, and kelp-soaked" in the 4-piece platter! My daughter also added the "liver pate" from the menu, which turned out to be an excellent choice as the chicken liver had no odor and was a delicacy with a good texture! Now, the premium yakitori course begins! The "asparagus roll" is enhanced by the meat juices and charcoal aroma wrapping around the asparagus. The "shiso roll" has a juicy meat juice and shiso fragrance that is exquisite! The "vegetable grill" serves as a palate cleanser with shiitake mushrooms and shishito peppers. The "chicken tenderloin" is seared on the surface, cooked medium-rare inside, and topped with grated wasabi. The "quail" has a smoky flavor from the Kishu Bincho charcoal, enveloping the egg's surface. It's commonly called "tsukune," but without any binding agent, it's called "dango," a sign of the Torishige lineage! It has a juicy texture with a crunchy texture similar to sesame seeds, and it's a masterpiece! The "white liver" is cooked rare with a moist and odorless center, offering a fluffy texture with a sweet liver taste. The "negima" combines the juicy chicken and the sweetness of leeks, creating a perfect harmony with the sauce and charcoal aroma. The "chicken wings" offer a choice between salt-grilled and spicy-grilled (+70 yen). The "spicy-grilled" features a soy sauce-based spicy sauce with added leeks, making it an exceptional dish! It's perfect for changing the taste from the salt-grilled items and pairs well with sake or shochu... Even after finishing the yakitori course, I couldn't miss the "soboro rice" as a finale! The ground meat is slowly cooked in sauce, with a quail egg in the center and green onions on the side! When mixed well and eaten, the refined soboro has a crunchy texture similar to sesame seeds, making it exquisite! If you add the leftover soboro to the chicken bone soup, you can enjoy the deliciousness twice, so it's highly recommended! Despite feeling full, I couldn't miss it... but my stomach was at its max! "Thank you for the always superb yakitori, it was a feast.""Blog (UMA SOUL) post: http://umasoul.blog81.fc2.com/blog-entry-2411.html"

The yakitori was delicious, as well as the appetizers. The meat was juicy, the vegetables were tasty, and everything was very appetizing. The selection of alcohol was also very good, and the staff were friendly. I would definitely like to go back to this restaurant again.

The restaurant, located underground with a hideaway atmosphere, was very charming. We ordered a la carte and the highlights were the salted cartilage, salted chicken wings, and eggplant skewers. After ordering a la carte, we realized that the course menu was also a great deal, with 10 items for only 2400 yen. The plum wine was delicious, with a rich flavor.

I wanted to treat my retiring colleague from Osaka, so I took him to Hachiman, a restaurant known for its abundance of autumn deer dishes. We ordered the course menu for 2,400 yen, which included one skewer of various items, and the assorted chicken sashimi for 1,800 yen. We also enjoyed a variety of Japanese sake brands. The course menu consisted of nine items: - Asparagus wrapped in meat - Shiso wrapped in meat - Grilled vegetables (shiitake mushrooms) - Chicken skewers - Meatballs - Quail eggs - White liver - Green onions with chicken - Chicken wings We also added white liver, chicken neck, skin, and heart. The skewers were grilled over high heat to create a nice charred exterior while keeping the meat juicy. The seasoning allowed the natural flavors of the ingredients to shine through. The chicken sashimi, including thick slices of breast and thigh meat, kombu-marinated chicken, and seared chicken, was rich in umami flavor. The liver mousse was a delightful accompaniment to the sake. We ended up drinking 11 cups of sake between the two of us and had a great and delicious evening.

It was a delicious restaurant. It's stylish and easy to use for a date. You order a course and then add on from there. They will accommodate your dislikes by removing them from the course, which is appreciated. Even though I wasn't very hungry that day, once I started eating, I ended up eating a lot. The must-order dish is the minced meat bowl at the end.

It was really delicious!!! I had always wanted to go to this yakitori restaurant, and it exceeded my expectations. The restaurant is located underground and was bustling with customers, including couples, families, and groups of friends. The eggplant skin looked like the universe and was beautiful!!!

<Revisit> This popular yakitori restaurant is always crowded. We arrived early and were seated at a limited table until the next reservation time. We ordered Kirin Lager (medium size) for 650 yen, Oolong tea for 350 yen, two appetizers for 700 yen, chicken sashimi for 700 yen, yakitori course for 2,400 yen each, and minced chicken rice for 800 yen. The appetizer was potato salad, and we also tried the chicken sashimi this time. We changed the "tebasaki" in the yakitori course to "grilled between heart and liver". Lastly, we had minced chicken rice. I forgot to take a photo after mixing it. There is no photo of the dango either. All the dishes were delicious, the service was good, and the cost performance was excellent. I recommend this place, but it's a small restaurant so reservations are difficult.

Even though I made a last-minute reservation, it was no problem! The restaurant was quite busy, with all seats occupied, so I was lucky to get a table. I chose the course menu. The taste was good and I think it was worth the price! If the quail had been a little more medium rare, it would have been perfect!

The area around Waseda University is a student town, so there are many cheap and delicious restaurants. Among them, when it comes to yakitori, it's definitely Hachiman. Despite the fierce competition for yakitori in Kagurazaka, this local shop is loved and cherished. I have visited a few times, and I am pleased with the variety of yakitori, including pork rolls in the course menu. In addition, I ordered an extra skewer, chicken sashimi, and cold udon, and had a satisfying night with a full stomach! Thank you for the meal!

I had a delicious meal and drinks at "Toroya Suzunari" in Asagaya, which was recommended by a beautiful reviewer who is knowledgeable about the Central Line area. The owner of "Suzunari" trained for 7 and a half years at the popular yakitori restaurant "Yakitori Hachiman" in Waseda. I decided to visit "Yakitori Hachiman" as well, which is located at the corner of Nishi-Waseda intersection, in the basement of the famous long-established restaurant "Yahatazushi". I made a reservation for a weekend lunch and was led inside by the staff at exactly 12 o'clock. I ordered a beer and some dishes recommended for the day. The atmosphere was cozy and the beer was cold. The food was delicious, especially the chicken liver and breast meat. The seasoning was a bit salty, but it complemented the flavors well. I also tried some unique dishes like bamboo shoot skewers and cucumber appetizer. Overall, it was a satisfying experience with good food and drinks.

On this day, despite the unpredictable weather, I took a Toei bus to Nishi-Waseda. I recently joined the Goshu Kancho Club, a yakitori restaurant that has been open for almost 30 years. I made a reservation about two weeks ago and met up with my drinking buddies at the venue. I was delighted to see the sign for "Dokanshu" from Tanzan Mountain on the stairs leading down to the basement. After a starter of kinukatsugi, we had the omakase course of 9 skewers for 2,400 yen, with an additional 200 yen to change one skewer to smoked Ayam Cemani chicken wings. The quality of the ingredients and the grilling technique made it quite a bargain. We also ordered additional dishes like simmered nanohana greens, spiced namul with chrysanthemum greens (perfect for sake), and warm smoked duck. For drinks, I started with a small glass of draft beer, while my companion had chilled sake, followed by a series of warmed sake including Gunma Izumi, Tanzan Mountain Reihou, Furosen, Akikado, and Kinki. We spent about 3 and a half hours in the lively atmosphere of the restaurant, enjoying a pleasant time. We also received the Goshu Kan Indication stamp. #Waseda #NishiWaseda #Yakitori Hachiman #Yakitori #Ayam Cemani #Smoked duck #Gunma Izumi #Tanzan Mountain #Reihou #Furosen #Akikado #Kinki #Sake #Warm sake #Goshu Kancho Club

Same-day reservations are almost impossible to get here. I've been turned away many times before, but for some reason, I was able to secure a reservation for this day between 5 and 7 pm, so I decided to visit. The restaurant was almost full by 5 pm, making it clear that reservations are truly hard to come by. I ordered a course of 9 yakitori dishes, along with a salad, two types of chicken sashimi, and stewed giblets. I enjoyed dishes such as asparagus-wrapped skewers, minced meat-wrapped shiso leaves, vegetable skewers, chicken tenderloin with wasabi, quail eggs, tsukune, liver, negima, and heart, all seasoned with salt except for the negima. The shiso-wrapped skewers, with minced meat inside and shiso leaves wrapped around the outside, were particularly unique and delicious. Regular customers were also present, some enjoying individual menu items and a variety of Japanese sake. For sake drinkers, there is a wide selection available, and enjoying a drink alone at the counter has a nice atmosphere. The salad, chicken sashimi, and stewed giblets were tasty, but personally, I would have preferred a bit more flavor punch. Overall, it was a satisfying meal.

I've been wanting to visit this yakitori restaurant for a while, but never got around to it. I managed to secure the last two seats by making a last-minute phone reservation. They purchase whole chickens and cut them up into skewers right in the restaurant. In addition to the 2400 yen yakitori course, we also ordered extras like shiso-wrapped chicken, asparagus-wrapped chicken, heart, gizzard, cartilage, and a skewer with heart and liver. Each skewer was grilled with great care by the skilled chef, and the shiso and chicken combination was especially delicious and juicy. The chicken sashimi was served with salt, wasabi, and soy sauce, and it was fresh and tender. The atmosphere in the restaurant was bright and lively, with friendly service and great conversation over drinks.

I called last week and was told that (Wednesday) and (Thursday) at 7pm were available this week, so I visited on (Thursday). It's getting harder to make reservations just 2 or 3 days in advance. The restaurant was full with salarymen, various groups, and solo diners at the counter. The noise level was quite high due to the crowded space and the loud conversations of the group behind us. They had bamboo shoot skewers as a seasonal item, but at ¥860 per skewer, it was too expensive so we passed on it. We ordered two sets of grilled skewers, each with 9 skewers and soup for ¥2,400, which was a good deal. As always, the food was delicious!

Located a little over a 5-minute walk from the 3a exit of Waseda Station, this highly popular yakitori specialty restaurant is a favorite spot for many. Recently, I have been visiting Mitaka every two weeks for personal reasons, and while waiting at a traffic light at an intersection, I coincidentally ran into my fellow reviewer, kanamilk. Our conversation picked up from where we left off, and we decided to have a drink together soon. kanamilk kindly offered to pick the place, and later suggested one of the two restaurants, which happened to be this one. I had been wanting to visit this place for a while and had bookmarked it on Tabelog, so this was quite lucky. We made a reservation for 6:30 pm on a weekday, and on the day of, I walked from Takadanobaba Station to the restaurant. Just in time for our reservation at 6:30 pm, I entered the underground first floor of the restaurant and found kanamilk already waiting at the counter seat right by the entrance. After exchanging greetings, I sat down at the counter seat next to him, and we started off with a Kirin Classic Lager (750 yen) and a Lemon Sour (550 yen) for a toast. As for the food, we decided to order various parts to enjoy a variety, including the Yakitori Course (9 skewers of yakitori with chicken bone soup: 2400 yen). After discussing, we ordered Chicken Sashimi Trio (breast, thigh, thigh tataki: 1300 yen), Fried Chicken Skin (650 yen), Homemade Oshinko (530 yen), Asparagus Wrap (290 yen), Negima (290 yen), Chicken Skin (290 yen), Chicken Neck (320 yen), and Ponchiri (salt: 320 yen). The yakitori came out slowly as the restaurant was busy. Each skewer cost around 300 yen, and they were all elegantly prepared. Among them, I particularly enjoyed the Chicken Skin, Chicken Neck, and Ponchiri. Among the Chicken Sashimi Trio, the thigh tataki was especially delicious. The Fried Chicken Skin was tossed in a tangy sauce, making it irresistible for skin lovers. We later added on Shiso Wrap (290 yen), Grilled Chicken Liver with Salt (290 yen), Chicken Cartilage (spicy: 290 yen), Dango (sauce: 290 yen), and Chicken Wing Tips (salt: 350 yen). The spicy Chicken Cartilage was indeed spicy with a soy-based spicy sauce (additional 70 yen) and plenty of green onions. The Shiso Wrap, Grilled Chicken Liver, Dango, and Chicken Wing Tips were all delicious choices. We ate yakitori until we were full without ordering a closing dish, so the bill came out to a little over 7,000 yen per person. Considering the quality of the food, the cost performance was decent. If I have the chance to revisit, I would like to try the closing dish menu next time.

This area has been familiar to me since high school. Next to the neighboring Yahata Sushi, I unexpectedly ran into my former teacher after graduating from college for the first time. Next to Yahata Sushi is this yakitori restaurant run by the younger brother. When we were students, Yahata Sushi was there, but this restaurant was not yet established. Back when we were students, we could only afford to go to cheap yakitori restaurants like "Maruyasu" in Takadanobaba, where a skewer cost around 50 yen. This time, I met up with a follower for a long-awaited drinking session. They requested to eat delicious yakitori for a change, so we chose this restaurant. After all, it's one of the top 100 restaurants. Reservations are essential. I called about two weeks in advance to secure a table. On the day of our visit, reservation customers kept coming in, and those without reservations were turned away. There are counter seats and table seats available, but the two of us opted for counter seats. We could see the grilling station well from our seats. The grillers skillfully prepared skewers one after another, which was fascinating to watch. We both arrived on time. We started with a toast with beer to our long-awaited reunion. Kinpira gobou was served as an appetizer. It was seasoned to suit the taste of sake drinkers, with just the right amount of crunchiness remaining in the burdock root. Now, let's get the skewers grilled. The chicken used at this restaurant is Oyama chicken. I wonder if they have been affected by avian influenza? Chicken prices have been skyrocketing recently, so this restaurant may be facing some challenges. Now, onto the order. While there are set courses available, this time we decided to go with our own preferences. The skewers we had grilled were asparagus wrapped in bacon, bonchiri (chicken tail), chicken skin, negima (chicken and scallion skewers), neck meat, shiso-wrapped skewers, grilled white liver, cartilage, spicy meatballs, and chicken wings. The basic seasoning is salt. For items like meatballs, bonchiri, cartilage, and chicken wings, you can have them grilled with a soy-based spicy sauce. Personally, I prefer sauce, but the yakitori at this restaurant is delicious when grilled with salt. From the first skewer I tried, the umami of the meat spread throughout my mouth. I could taste the savory aroma of the grill, the sweetness of the meat, and the tender chewiness all at once. There was no strange smell or cheap, chewy texture. The pure flavor of the chicken itself emerged as I chewed. The grilled white liver had a rare tenderness and a melting texture. There was no hint of odor. The chicken wings had a refined balance of fat and the tender texture of the meat around the bones. The neck meat had a pleasant chewiness and a refreshing umami. The chicken skin was crispy on the outside, with fat oozing from within. Each skewer allowed us to taste the natural goodness of the specific part. In addition to the grilled items, we ordered a plate of three types of chicken sashimi (1,300 yen), sautéed chicken skin (650 yen), and homemade pickles (530 yen). The three types of chicken sashimi included breast, thigh, and thigh tataki. These flavors can only be achieved with fresh chicken. Among them, my follower particularly enjoyed the thigh tataki. The sautéed chicken skin had a crispy, fried texture on the surface, with a mix of crunchiness and tenderness. It was an enjoyable dish. The homemade pickles provided a refreshing break for the palate. This restaurant also offers a wide selection of sake. With delicious chicken and sake to accompany it, we had to ask for refills several times. The sake we drank that day were Chochin "Shinbunshi Bizen Oomachi 7-65" Junmai Ginjo Muroka Nama, Munetaru Junmai Namazume, and Shinomine (part of the Konpeki no Tanbo label series, fitting for the Waseda area). They all paired well with the yakitori. It was a great opportunity to catch up with my follower and exchange various information. After indulging in all this food, our stomachs were full. While there are many cheap yakitori restaurants popping up, it's satisfying to enjoy high-quality yakitori once in a while. The only concern is whether they will be affected by avian influenza. Delicious yakitori, delicious sake, and engaging conversations with my follower made for a pleasant tipsy evening. Thank you for accompanying me.

The Sunday afternoon drinking sessions here used to be fantastic, so I decided to make a last-minute reservation for a solo visit on a weekday night. As always, this popular restaurant only accepts reservations and is always bustling. They offer a course menu for 2,400 yen, where each skewer is grilled to perfection and served individually. They have a wide selection of sake, with a special focus on Akishika brand, but they also offer many other varieties for you to enjoy. The course menu includes a surprising nine items: - Asparagus wrapped in meat - Shiso leaf wrapped in meat - Grilled vegetables (shiitake mushrooms) - Bamboo shoots - Quail eggs - Meatballs - Liver - Green onion with chicken - Chicken wings I added neck meat and heart to my order. The meat is grilled over high heat to create a nice char on the outside, but it remains juicy with a delicious salty flavor that lets you taste the quality of the ingredients. At less than 270 yen per skewer, it's quite a bargain. I also added a half portion of the chicken sashimi platter for 1,800 yen as a kind gesture from the staff. The thick cuts of breast and thigh meat, marinated sashimi, and seared tuna were all packed with rich umami flavors and left me impressed. With 11 skewers and sashimi, along with plenty of beer and sake, I thought I would be full, but I couldn't resist ordering the minced chicken rice bowl and pairing it with Asahi Jukusen. Despite eating and drinking heartily by myself, the total bill came to just over 8,000 yen. It used to be around 6,000 yen before, so I did feel the impact of inflation on the prices of the dishes, which have increased by about 10%. However, the overall budget depends on your appetite and how much you drink. #TokyoGourmet #TokyoYakitori #ShinjukuGourmet #ShinjukuYakitori #WasedaGourmet #WasedaYakitori #YakitoriHachiman #ChickenSashimi #Akishika #Kaiun #Furosen #WantToConnectWithGourmetLovers #WantToConnectWithYakitoriLovers #WantToConnectWithSakeLovers #TokyoYakitori #YakitoriLovers #SakeLovers #Akishika

If you feel like eating yakitori on a Sunday afternoon, you should go to Hachiman. The selection of sake they offer is spot on. The yakitori is full of flavor and meticulously prepared. The appetizer of finely chopped bamboo shoots with real Sansho pepper is outstanding. It's a wonderful yakitori restaurant. Additional note: The sake quality at Chonchin on this day was excellent.

Delicious and hearty yakitori with a great selection of sake. On this day, we enjoyed Etsugaijin, Gunma Izumi, Hioki Sakura, and Takachiho's Akatsuki hot water split. We were very satisfied. The liver paste we ordered as a side dish was amazing. It was outstanding. They also allow babies, which is very convenient. By the way, the minced chicken and egg rice bowl was also delicious.

The yakitori was delicious and enjoyable! We ordered a course menu with a variety of skewers, starting with beer and then moving on to sake. However, on this day, the sake we ordered never arrived, so we only had one glass. The yakitori was delicious, with perfect seasoning.

We visited the restaurant for the second time, having made a reservation for 5 pm after receiving blessings at the Anahachiman Shrine in Waseda. The atmosphere was relaxed, with many regular customers around. We waited patiently for our order, as there were only three staff members. We started with a toast with a medium-sized glass of draft beer, followed by a duck ham appetizer that went well with sake and wine. We enjoyed a lettuce and tomato salad while finishing our beer, then waited for the yakitori with sake. The sake selection included a deep and sharp Aichi Nagachin Yumachi, a flavorful Ishikawa Sogon, a slightly acidic Kagawa Etsugaijin, and a delicious Iwate Suiemon. The food, including cucumber with meat miso, raw shiitake mushrooms, chicken skin, gizzards, chicken wings, and chicken neck meat, was all delicious. The limited Akashi chicken breast meat was particularly recommended. Overall, it was a delightful dining experience.