Yakitori Achako

Skewers made with freshly caught chicken, such as chicken tender skewers and the appealing texture of Amakusa Daio tataki, as well as grilled liver, focus on freshness and cooking techniques. The juiciness of the SPF pork belly skewers is also well-received, and seasonal limited items like the off-menu motsunabe (beef tripe hot pot) are popular.

A well-balanced space between the counter and the tatami room. There is a live atmosphere as the owner directly cooks as the chef over the counter, creating a comfortable environment where one can linger. The bright service from the staff and the warmth of the local customers blend together, creating an atmosphere reminiscent of a local izakaya.

Operated by a chef from the local Kumamoto yakitori restaurant 'Mujinzou', this establishment has a strong commitment to free-range chicken and Amakusa Daisuke. The skewered dishes, such as grilled liver and pork belly skewers, are carefully prepared one by one, earning praise for their yakitori techniques. The unique style of this izakaya is also popular among repeat customers for its secret menu item, the offal hot pot.