The History of Yakitori and the Memory of Taste that Leads to the Present
It is more than just grilled skewers. <> Yakitori has been a part of the Japanese lifestyle and continues to evolve with the times. <> Yakitori Omoriya has the “history” and the “present” in one dish.
From the Edo period to the present day. Memories of yakitori conveyed by the smoke from the charcoal fire.
It all started in the back alleys of the Showa era
Yakitori spread as a taste of the common people in the chaos of the postwar era. <> In the past, “motsuyaki” and “torikawa” (chicken skin), in which discarded parts were reused, were the mainstream. <> It has now been sublimated by chefs as a genre of Japanese cuisine.
The secret sauce is the “DNA of taste” that has been passed down from generation to generation.
The art of baking, the power of materials
Today’s yakitori is all about the ingredients. <> We use Daisen chicken, cut out by parts and served with charcoal grilling technique. <> Crispy on the surface and fluffy inside. This is the best part of Yakitori.
Now it’s not just yakitori. A la carte dishes are also available.
The evolution of teishoku and “lunchtime yakitori
In recent years, yakitori is now enjoyed for lunch. <> It has been sublimated as a set meal with soba noodles, is nutritionally balanced, and reasonably priced from 900 yen. <> We are fostering a “yakitori culture” that is not limited to nighttime.
Soba noodles are prepared every morning. The set meal style is perfect for closing the meal.
Returning to the starting point. With “rice
The combination of “yakitori × gohan (grilled chicken × rice)”, the original landscape of Japanese people. <> We use Milky Queen rice and serve it cooked in an earthenware pot. <> We have made the Yakitori Set Meal the “star” of the show.
The attention to white rice further enhances the flavor of the skewers.
Yakitori from now on, here.
We learn from history, speak through taste, and continue to evolve. <> Beyond “yakitori”, a dish as a “culture”<> That is the style of Yakitori Omoriya.
Frequently Asked Questions
Where did the history of yakitori come from?
It is said to have originated in the yatai culture of the postwar period. It started out as a taste of the common people.
Why with soba?
It matches the modern age as a combination that is not upsetting to the stomach and can be enjoyed in a healthy way.
Are set menus only available for lunch?
No, you can order at lunch from 11:00 to 14:00 as well as in the evening.
How is earthenware rice different?
The aroma and consistency are exceptional. It has a taste that captures the flavor of yakitori well.
I’m a history page, can I make a reservation?
Yes, you can make a web reservation from any page.