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Yakitori Fukuchan

Name: Yakitori Fukuchan
Telephone: +81994444594
Price range: JPY 3,500
Rating: 3.16

やきとりふくちゃん

3.16

（1 reviews）

JPY 3,500

Yakitori

Kanoya-shi, Kagoshima, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 3,500

Hours

Sunday

Closed

Monday

17:30~22:00

(L.O.21:30)

Accepts reservations

Tuesday

17:30~22:00

(L.O.21:30)

Accepts reservations

Wednesday

17:30~22:00

(L.O.21:30)

Accepts reservations

Thursday

17:30~22:00

(L.O.21:30)

Accepts reservations

Friday

17:30~22:00

(L.O.21:30)

Accepts reservations

Saturday

17:30~22:00

(L.O.21:30)

Accepts reservations

Public holiday

Closed

Address

Facilities

Parking lot available

No washlet

No barrier-free

No Wi-Fi

No power

June 21 to July 18, 2026

S	M	T	W	T	F	S
21	22	23	24	25	26	27
28	29	30	7/1	2	3	4
5	6	7	8	9	10	11
12	13	14	15	16	17	18

：Real-time reservation

：Request

：No available seats

：Closed

A charming restaurant with fresh yakitori and Okinawan cuisine

Yakitori Fukuchan is a popular spot where you can enjoy fresh yakitori and delicious Okinawan cuisine. The meticulous grilling skills of the owner shine through in each dish, all of which are exquisite. The use of edible flowers in their presentation adds an elegant touch. With a wide selection of awamori and shochu, this place is a must-visit for those who love their drinks.

Ratings

3.16（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.17(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

yuuji

@yuuji-949369

Japan

Jul 24, 2025

3.5

When you sit at the counter, the aroma of charcoal and nostalgic J-POP warmly greet you, allowing you to relax immediately. There is a wide variety of shochu and sake, making the time spent waiting for skewers enjoyable as you compare drinks. The skewers include not only chicken but also pork and vegetables, all grilled to a fragrant and juicy perfection. In particular, the tsukune (chicken meatballs) and liver have a nice accent of yuzu pepper, making them so delicious that you can't help but want a second helping. The side dish of goya chips and light cabbage also has a crisp texture, making it hard to put down your chopsticks in between bites. By the time I left, I felt warm from the attentiveness of the owner and staff, and I departed the restaurant in a happy mood, carrying the faint aroma of charcoal with me.

1