Located near Sumiyoshi Shrine, Inada prides itself on good yakitori and good service. Sit at the counter or grab a seat in a horigotatsu or private room. When he went solo in 2014, owner Tsuguhiro Inada wanted the meaty Amakusa Daio chicken to be his focus. Along with veggies procured mostly from Kyushu, he uses Amakusa Daio from Kumamoto and other domestic chicken that are sourced fresh every morning. The chickens are sourced whole and prepared in-house. The juicy, flavor-packed skewers go great with a squeeze of the sour but refreshing Amakusa bankan citrus. And that’s not water, but sake sprayed on the skewers!
Menu (all prices plus tax): Table charge (appetizer & cabbage) ¥500, tsukune ¥230, Wagyu hanging tender ¥530, neck meat w/ skin ¥380, shoulder ¥180, negima ¥280, pork belly ¥180, bagna càuda ¥1,280, sea urchin wrapped in select Wagyu (1 pc.) ¥630, cream cheese tofu ¥580, Wagyu fillet cutlet sandwich ¥880, kettle cooked rice (one bowl; 180 g) ¥680, course (appetizer, entree of the day, 7 types of skewers, fresh steamed rice, dessert) ¥3,500, lemon sour ¥480, sake (120 cc) ¥680~, coffee jelly ¥580
*Foreign language menu: English / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn245, May 2019)