Koto is located in Fukuoka and this yakitori joint uses Oshio Jidori, local chicken breed native to Miyazaki. To enhance the flavour, the chickens were aged and then brushed with chicken fat before grilling.
Omakase menu Sep 2026 (photos in random order):
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Cold Chawanmushi: a refined take made with chicken stock, figs, fruit tomatoes, edamame, okra, and finger lime from Kagoshima then topped with chicken jus jelly.
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Tataki: Seared chicken thigh with Sendai Seri and shoyu based sauce
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Habu Sarada: Herb Salad from Itoshima with chicken floss.
4.Mune: Chicken Breast with skin.
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Sunagimo: Gizzard, taken from mature, 20-weeks old chicken hence the large size.
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Ginan: Ginkgo Nuts from Gifu Prefecture.
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Tsukune: chicken meatball.
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Uzura no Tamago: Quail eggs from Takasaki. Melt in the mouth.
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Rebapate: Liver Pâté on top of toasted baguette that has been soaked in chicken fat.
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Seseri: Chicken neck meat.
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Soriresu: chicken oyster.
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Nasu: Kumamoto red eggplant called Hugo Murasaki.
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Teba: Chicken wing
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Chicken Soup
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Tori Paitan Ramen, super creamy broth.
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Purin: Pudding made with "Ryuu no Tamago" from Oita Prefecture.
by BocaTaberu
4 Comments
That looks fantastic! I can smell the chicken from here!
And thanks for providing all the details too.
Looks amazing. Is the price written somewhere? I need to know!
The price is way too high for yakitori in Fukuoka. That’s almost 1000¥ per stick!
Anything “omakase” is inflated in prices these days, and targeted at inbound tourists.
Chicken on skewers isnt something that gets particularly elevated compared to other shops, just as good, serving it the normal way.
Looks quite a bit better than some of my favourite spots in Tokyo. I would definitely check this place out next time I’m in Fukuoka. Do they have a wine list, and if so, what kinds of wine feature?