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Visited

Yakata

Name: Yakata
Address: 2 Chome-6-13 Kamimaezu, Naka Ward, Nagoya, Aichi 460-0013, Nagoya-shi Naka-ku, Aichi, JP
Telephone: +81523315052
Price range: JPY 2,500
Rating: 3.11

館

3.11

（1 reviews）

JPY 2,500

Yakitori

Nagoya-shi Naka-ku, Aichi, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 2,500

Hours

Address

Nearby stations

0.27km from Kamimaedu station0.69km from Higashibetsuinn station0.78km from Tsurumai station

Seating Options

Counter

Facilities

No parking

Payment methods

Credit cards accepted(JCB, AMEX, and Diners) and QR code payment available(d Pay)

September 6 to October 3, 2026

S	M	T	W	T	F	S
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	10/1	2	3

：Real-time reservation

：Request

：No available seats

：Closed

A cozy restaurant with delicious yakitori

Yakata is a hidden yakitori spot located just a few minutes' walk from Kamimaezu Station, nestled in a residential area. The interior features a counter and tatami seating, allowing guests to enjoy their meals in a calm atmosphere. The yakitori is carefully grilled over binchotan charcoal, offering a perfect balance of flavors with its exquisite tare and salt seasoning.

Ratings

3.11（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

kenji

@kenji-390583

Japan

Jul 31, 2025

3.4

At a quietly standing yakitori restaurant in a residential area, as I passed through the noren (curtain), the aroma of charcoal wafted gently. The calm interior, with a counter and a raised seating area, made me feel at ease as the owner and the proprietress welcomed me with smiles, even though it was my first visit. The potato salad served as an appetizer and the all-you-can-eat cabbage had a gentle flavor, lifting my spirits from the start. The skewers, carefully grilled over binchotan charcoal, allowed me to fully enjoy the richness of the liver, the springiness of the chicken neck, and the crunchiness of the cartilage. The spicy chicken offal, soft-boiled quail eggs, and butter-scented mushroom foil bake were all exquisite and paired perfectly with the drinks, and even the pickles had a homemade feel that made me happy. I eagerly devoured everything while sprinkling as much sansho pepper and shichimi (seven spice) as I liked, and before I knew it, I was filled with the lingering warmth of the charcoal and a sense of satisfaction.

1