Highly-Rated Hyogo Yakitori Destination 'Yakitori Taniguchi' Opens New Branch in Tenjinbashi, Osaka

Yakitori Taniguchi, a highly-acclaimed and difficult-to-book restaurant based in Mukonoso, Hyogo—holding a 4.33 Tabelog rating, the top rank in the prefecture's yakitori category, and four-time recipient of The Tabelog Award BRONZE—opened its new branch, 'Yakitori Taniguchi Tenjinbashi,' near Tenjinbashisuji 6-chome Station in Osaka's Kita ward on June 1, 2026. The new location offers a one-of-a-kind tasting menu where two guests can enjoy an entire rare 'Takasaka chicken.' Meanwhile, at the original Mukonoso location, top apprentice Saori Ito has taken over as proprietor, ensuring the 'Taniguchi philosophy' is preserved and propagated across two locations.

The Concept: 'Sharing One Whole Rare Takasaka Chicken'

The core concept is to provide an entire rare, top-tier 'Takasaka chicken' served as a series of yakitori skewers for two guests. By butchering the chicken on-site, the restaurant offers the full diversity of the bird's cuts, including rare parts. Precise heat control for each part and the masterful use of several types of salt—some to enhance the raw ingredient and others to leave a long-lasting, rich finish—highlight the juiciness, resilience, aroma, and lingering flavor of Takasaka chicken.

Signature Skewers: Tsukune, Negima, and Seseri

The 'Tsukune' (meatball), 'Negima' (chicken and scallion), and 'Seseri' (neck meat) are highly popular, frequently ordered as additional items. The Tsukune, finished with a plump, rare center, is especially prized for its bursting juices and exquisite texture, leading to frequent re-orders at the Mukonoso branch.

The Secret: Kishu Bincho Charcoal and Technique

The restaurant uses premium Kishu Bincho charcoal. By carefully managing the order of grilling based on temperature changes, the kitchen seals in the meat juices while achieving a crispy exterior and a plump interior. This technical skill brings out the best qualities of Takasaka chicken.

Sashimi and Liver: Exclusively from Takasaka Chicken

Takasaka chicken is a top-tier breed raised in a strictly antibiotic-free environment, often compared to France's world-class 'Bresse chicken.' It is highly acclaimed by top chefs. Its liver, described as the 'best in the world,' is known for its intense umami, creamy fat, and the way it puffs up instead of shrinking during cooking. These features allow for the serving of sashimi and liver, which have become signature dishes that drive repeat business.

Partnership with Producer Hideki Takasaka

Proprietor Yuta Taniguchi collaborates closely with producer Hideki Takasaka to understand the science of the chicken. He adjusts aging times and processing schedules for individual birds, serving each cut in its optimal form—whether as sashimi, tataki, skewers, or pâté.

About Proprietor Yuta Taniguchi

Born in Tokyo in 1984, Taniguchi entered the culinary world after working in logistics and running a franchise chain. Determined to realize his ideal yakitori, he opened 'Yakitori Taniguchi' in 2018. Over eight years, he has honed his philosophy and techniques, which are now being passed down to his apprentice, allowing the world of 'Yakitori Taniguchi' to flourish in both Hyogo and Osaka.