I was taken to the restaurant by a friend. I had always wanted to visit the favorite spot of Tamadai Kintaro, whom I love. As someone who loves chicken, my wish came true. Since the table seats were full, we sat at the counter. It was nice to be able to see the chicken being grilled right in front of us. We ordered chicken tataki, several yakitori skewers, and garlic-flavored chicken thigh. I forgot to take photos...! The chicken soup served at the end was full of happiness, with clear chicken broth and ingredients like seaweed and shiitake mushrooms enhancing the flavor even more. The balance of flavors, where the ingredients complement each other without overpowering, is something I cannot achieve at home. Truly impressive.

A yakitori restaurant that brings out the best of Nagoya Cochin, which has been around for 30 years. Especially, the whole grilled thigh meat, cut into easy-to-eat sizes, has the best texture and flavor, highlighting the essence of Nagoya Cochin. The communication with the staff is friendly and makes you want to come back to this cozy restaurant.

Located about a 3-minute walk from Akasaka-Mitsuke Station, along Akasaka Hitotsugi-dori, is the yakitori restaurant "Nagoya Akasaka-ten". The reading is "Nagoya". The restaurant is on the second floor, so you have to go up the stairs. The slightly worn-out sign and appearance give a good impression. ■■ You can eat Nagoya Cochin! The interior of the restaurant is just the right size, not too small or too big. It seems like a comfortable place to drink. Let's start by ordering some drinks. ■ Draft beer (700 yen) Let's cheers with a beer first. Beer is a must-have at a yakitori restaurant! The appetizer is pickles, refreshing and delicious. Now, I want to order some food, but looking at the menu, there are several courses that seem like a good deal. However, this time, I didn't want to eat a lot, so I decided to order individual items. ■ Simmered dish (440 yen) The first thing I ordered was the simmered dish. Simmered dishes are always a staple at any restaurant. It has a reliable and comforting taste. ■ Toriwasa (940 yen) Next, I ordered the toriwasa. Chicken with green onions and wasabi is amazing. You can taste the freshness in this dish. ■ Various grilled chicken skewers (185 yen/piece~) I ordered heart, liver, and tsutsumi (pepper stuffed with minced meat). Grilled chicken skewers are perfect with beer. Personally, I thought the heart was the most delicious. That's it for today. The toriwasa was really delicious. Honestly, it didn't leave a strong impression, good or bad, but the casual atmosphere and the opportunity to easily eat Nagoya Cochin are great. I would definitely go back if I have the chance.

The place named Nagono is said to actually exist in Nagoya City, but the name of this restaurant is Nagoya, just a play on words. After finishing the Sol-Lontan at Akasaka Ichiryu and feeling oddly full without drinking much alcohol, I found myself in a halfway state of not knowing what to do next. It was hot outside, so I decided to jump into this restaurant with a red lantern that caught my eye. I went up the stairs and entered the restaurant on the second floor. Hmm, it's an old-fashioned izakaya, so to speak. It's about 7 o'clock, but it's empty. When I ordered a lemon sour, a plate of raw cabbage with miso paste came out. The cabbage was a bit too salty. I was surprised that this cabbage costs 400 yen each, so 800 yen in total. Chicken skin with ponzu sauce for 450 yen, edamame for 500 yen, and a "hiyakashi course" with 8 skewers for 1250 yen. The course includes regular meat, skin, gizzard, heart, liver, tsukune, leek, and shishito pepper. Normally, a regular yakitori restaurant wouldn't call an 8-skewer course a "hiyakashi" course, but here, it seems like one serving starts from 12 skewers. The yakitori is cooked over something other than charcoal, so the aroma is somewhat weak. The gizzard and heart were delicious. The liver was average. We might have used the restaurant incorrectly, but I think this is a reasonably priced place for yakitori and drinks in Akasaka. It's impressive that they've been around since 1984.

Clear skies on 1/18 in Akasaka, pre-drinks at a bar before a drinking party. It's been decades since I last visited this place. Established in 1984? I remember when I first started working in Akasaka as a professional, so I thought it was old, but it's not that old after all. ☆Drink: Shochu highball - a classic taste. ☆Appetizer: Nanohana ohitashi - dipped in soy sauce. Enjoying the stems, leaves, and buds separately. ☆Dishes: Skin tsukune liver chicken soup - Skin only, seasoned with salt. The salt brings out a fresh flavor. It's crunchy like cartilage. A unique skin dish. There's also a boiled and ponzu sauce skin dish. Is skin a specialty of this restaurant? The liver is smooth on the inside. I thought it was rare at first glance, but it's not. The tsukune is not overcooked. The sauce tastes like sweet soy sauce. The soup is not as rich as I imagined, more light and flavorful. Ingredients include shiitake mushrooms, wakame seaweed, garnished with green onions, and a quail egg. The shiitake mushroom aroma is delightful. The quail egg is like an onsen tamago.

Akasaka is a small, privately-owned yakitori restaurant located along Ichitsugi Street. I sat at the counter and ordered a refreshing drink from the stylish owner. I started with a Tamaryokucha highball and ordered some edamame, simmered dish, and delicious Sasami skewers. Everything was delicious. Afterwards, I ordered the chef's special course and enjoyed a variety of yakitori. The crispy chicken skin was particularly impressive. The yakitori was flavorful, especially the meat. It's no wonder it's made with Nagoya Cochin chicken.

This is a yakitori restaurant located on the second floor along Hitotsugi Street. It has been around since 1984. I have visited the second floor twice in the past. The last time was in July 2013. However, despite being a historic establishment, as of November 8, 2015, there are only two reviews, which is surprising. They serve a variety of grilled dishes, including ramen. The recommended Nagoya Cochin yakitori did not live up to expectations as the flavor of the meat was lacking. It was just average. The chicken and egg dish, as well as the bird egg-like dish, are good choices as appetizers. They have a light flavor, so a bit more saltiness might be better. The ramen, though anticipated, was disappointing. The only dish I enjoyed was the thigh yakitori. It was boldly grilled and very satisfying. The bill can add up quickly when you eat here. Overall, the main yakitori dishes were mediocre, so I have to lower my rating. The lack of reviews may be due to this aspect.

After working for about 30 hours straight through the night, feeling a bit dizzy, I decided to have a drink. Lately, my favorite has been yakitori, and today I tried Nagoya Cochin yakitori. Without any prior information, I entered the restaurant half out of curiosity. I climbed the stairs to the second floor where the restaurant was located. The interior was small with only a few tables in the front and an L-shaped counter in the back that could seat about six people. I was seated at the counter. In front of me were the chef grilling the yakitori, a waiter, and the mama-san serving drinks to customers at the counter. The menu mainly consisted of yakitori, some other chicken dishes, and a few side dishes. The Nagoya Cochin yakitori had options like meat, skin, heart, liver, gizzard, tsukune, negi, and shishito peppers. I ordered the "Hiyakashi Course" (1100 yen) which included 7 skewers of meat, skin, gizzard, liver, tsukune, negi, and shishito peppers. I requested to swap the liver for gizzard. I also ordered a beer. There was a 400 yen charge for ordering alcohol. The appetizer was pickled vegetables, which I found a bit overpriced for the portion. The yakitori was grilled carefully, but it lacked the wildness that comes from charcoal grilling. The tsukune was soaked in a sweet sauce, masking the flavor of the chicken. I had planned to order more if it was delicious, but after finishing the 7 skewers, I left. At the time of payment, a 5% service charge was added, and any amount less than 10 yen was rounded up. I didn't expect to pay a service charge at this type of yakitori restaurant.

Located about a 5-minute walk from Akasaka-Mitsuke Station, this yakitori restaurant is on the second floor of a building on Hitotsugi Street. They proudly use Nagoya Cochin, which is raised freely under the sun, for their delicious yakitori. The tamagoyaki (made with Nagoya Cochin eggs or not is unclear) and chicken sashimi "toriwasa" were delicious. The final ramen is likely made with Nagoya Cochin chicken broth. Towards the end, the restaurant started to get crowded and I couldn't ask the staff any more questions.