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Ayamuya
A premium yakitori restaurant with a Michelin star (Michelin Guide 2020), where you can enjoy the rich and powerful flavors of Osaka.
Restaurant Details
Japan’s yakitori grilled chicken cuisine is a gastropub favorite. At Ayamuya, the classic cooking style is taken up a notch to Michelin Guide 2020 standards. Here you can enjoy a seemingly endless range of chicken skewers: breast, cartilage, skin, gizzard, liver… How many can we name? How long have you got?
Each has its own unique character, enhanced by generous amounts of seasoning and sauce for a true Osakan punch of flavor. The meat is cooked by high-temperature grilling, using premium Binchotan charcoal for a lovely smoky aroma.
You can try yakitori in any number of places around the city, but if you really want to get to grips with why this historic food is so popular, you’d better go straight to the best in the game.
Michelin Stars:
2020 - 1 Michelin star
2021 - none
Ayamuya Phone Number
Ayamuya Business Days
Ayamuya Address
Kusunoki Building 1F, 5-17-39 Fukushima, Fukushima-ku, Osaka, 553-0003, Japan
Restaurant location
Osaka Prefecture is the birthplace of Kansai-style okonomiyaki and many classic Japanese street foods. Centered around Osaka (the prefectural capital), the clash of trade, traditions, and modern technologies contributes to the dynamic energy of this prefecture overlooking Osaka Bay.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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This central Michelin-recognized Osaka yakitori restaurant’s English-speaking chef has amassed a following not just for his amiable demeanor and impeccable Kagoshima poultry skewers, but also his collection of rare Japanese whiskies and sake.
COURSE MENUYakitori Sei
Discover a dream turned reality: a Tokyo yakitori restaurant born from a family legacy. Impeccable ingredients, artful techniques, and a personalized dining experience await around an intimate 16-seat counter.
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COURSE MENUYakitori Ginza I
Generous use of seasonal vegetables and inventive twists like foie gras in chicken tsukune set Chef Koichi Inoue’s yakitori restaurant apart. When dining at Yakitori Ginza I, wine pairings from the in-house sommelier are a must.