Tabelog ratingAt Sumisho Mikuriya (炭匠 御厨), yakitori is a performance art. The defining act is the chef's masterful control of the fire, a technique known as hi-ire. This precision timing, where each skewer is cooked to be eaten the moment it leaves the grill, transforms even standard broiler chicken into something impossibly juicy. The experience is an intimate counter-theatre, where guests watch each piece being prepared and served in a deliberate sequence.
Reviewers consistently praise the succulence of the skewers, with neck (seseri), heart (hatsu), and minced chicken (tsukune) being frequent highlights. Creative signature items also draw acclaim, including the hand-tied chicken wing with scallion (teba-negi), delicate white liver sashimi, and rich finishing dishes like the chicken-and-egg rice bowl (oyakodon) or a seasonal chicken and corn rice pot (tori kamameshi). The chef's warm, attentive service, which includes explaining dishes in English for some visitors, is also widely noted.
Diners should be aware of the restaurant's strict house rules: skewers must be eaten immediately, photography may be limited for first-time guests, and punctuality is essential. A few guests found the base course light, leading them to order additional skewers and drinks, which can significantly increase the bill. Reviewers in 2024–2026 reported course prices from ¥9,000 to ¥13,200, with final bills often reaching ¥15,000–¥20,000 per person with extras. One party of two, for example, paid ¥33,700 including additions. For those seeking a top-tier yakitori experience, it offers exceptional value; for those wanting a casual izakaya, the cost and formality may be a surprise.
- Booking: Reservation is mandatory via the TableCheck website and seats are highly competitive. Walk-ins are not accepted.
- Rules & Etiquette: Be punctual, as late arrivals are discouraged. Skewers are served to be eaten immediately. The restaurant expects quiet, attentive dining.
- Seating: The restaurant has just 10 seats, all at the counter. The maximum party size is three people.
- Age Restriction: Guests must be junior high school age or older.
- Payment: Credit cards (Visa, Master, JCB, Amex) and some QR code payments (PayPay, Rakuten Pay) are accepted. Electronic money is not.
- Location: Located in the Nishitenma area of Osaka, a 5-minute walk from Namba Morimachi Station.
- Smoking: The entire restaurant is non-smoking.
- Parking: No dedicated parking is available, but there are paid lots nearby.
