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Visited

Kushiyaki Ryo Yoichi Gangara Branch

Name: Kushiyaki Ryo Yoichi Gangara Branch
Address: 1F Spal Building, 1-11-24 Hanazono, Otaru-shi, Hokkaido, Otaru-shi, Hokkaido, JP
Telephone: +81134657013
Price range: JPY 3,500
Rating: 3.04

串焼涼余市がんがら分店

3.04

（2 reviews）

JPY 3,500

Yakitori

Otaru-shi, Hokkaido, Japan

0

October 18 to November 14, 2026

S	M	T	W	T	F	S
18	19	20	21	22	23	24
25	26	27	28	29	30	31
11/1	2	3	4	5	6	7
8	9	10	11	12	13	14

：Real-time reservation

：Request

：No available seats

：Closed

Latest Information

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 3,500

Hours

Address

Nearby stations

0.74km from Otaru station0.91km from Minamiotaru station

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

Credit cards accepted, Electronic money accepted, and QR code payment available(PayPay)

Ratings

3.04（2 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Reviews

yukiko

@yukiko-335912

Japan

Jan 17

3.7

The skewers are tender and juicy, making you happy from the first bite. When you have the recommended skewers served in order, the balance of salt and sauce is just right, making you look forward to the next one. The tsukune is served with a quail egg, and mixing it adds richness. The chicken wings have been carefully prepared with a knife for easy eating, showing attention to detail. At the grill, the char is carefully removed, and the meticulousness of the preparation is evident. While waiting for the skewers at the counter, you can also enjoy the simmered dishes, making for a happy time.

NATSUKI

@natsuki-642200

Japan

Feb 17

3.6

In the store centered around the counter, the aroma of charcoal is delightful. I had various skewers as a chef's choice, and each one has a distinct personality. The simmered dishes are particularly impressive, with a gentle umami that spreads. The tsukune becomes creamy when paired with quail eggs, and the chicken wings have a thoughtful design that makes them easy to eat. The distinction between salt and sauce is exquisite, and I never get tired of the gizzard, tongue, and liver. The work at the grill is meticulous, resulting in juicy and fragrant dishes.

1