New Japanese Izakaya Opens in Kaohsiung – Two Travelers Bring Authentic Flavors Back from Japan

Photos & Text byShadow

In a quiet alleyway, there’s a unique yakitori shop that catches your eye with its torii-style entrance and an abundance of Japanese izakaya elements. Two young men from Pingtung – one the owner, the other the chef – traveled to Japan specifically to learn the craft. They tirelessly tested recipes until they were satisfied. We were deeply moved by their unwavering dedication and wanted to share this place with everyone.

It’s hard to imagine that someone with no background in the food industry would spend over a year preparing for this shop. Together with the head chef, they rented a place in Kaohsiung, each going to different Japanese restaurants to learn. They even trained at a Tsukiji-style Japanese eatery in Japan to master authentic Japanese cuisine. After work, they didn’t rest – the two of them huddled in their tiny rental space, testing dishes and refining ingredient ratios day after day for seven whole months. That’s how this shop came to be. Even now, they continue to develop new dishes every day after work. The drive of these young people is truly admirable.

The space isn’t large. As you enter, the counter is on the right, and on the left are shelves lined with a wide variety of alcoholic beverages. It’s the most diverse selection of Japanese liquors we’ve seen in a yakitori grill so far. Actually, the photo only shows the upper half – there’s more below.

Aside from two tables outside, there’s also a private room inside that can accommodate around seven to eight people. The seat lifts up to reveal space for bags or personal items – a thoughtful touch.

The wall paintings were kindly donated by the owner’s friend from Japan. There aren’t many seats in the shop, and they fill up quickly, so we recommend making a reservation in advance if you plan to dine here.

Next to the main entrance, there’s an open counter window specially designed for cooking oden – it really has that Japanese vibe.

The menu is a full handwritten book, created personally by the owner who originally studied design. The handwritten menu carries a warm, rustic feel.

There are grilled, fried, and stir-fried options – plenty to choose from.

The pickled cherry tomatoes are a complimentary side dish. Peeling the tomatoes is something the staff does every day after closing. Once peeled, the tomatoes are infused with the sweet flavor of plums, paired with the natural acidity of the tomato – a tangy-sweet combination that’s great for whetting the appetite.

Kombu and dried bonito soup is served free of charge, and it’s delicious and richly flavored. You can refill as much as you like.

Yuxing Grilled Udon Noodles – 160 TWD

A whole egg sheet covers the udon noodles, topped with mentaiko and dried bonito flakes, with some mayonnaise drizzled on top. We’ve never seen this style before – definitely something to look forward to.

The udon noodles are stir-fried until the sauce permeates them, soft yet slightly chewy. It has a very approachable flavor – we’re sure many will enjoy it.

You can mix in some shichimi spice or chopped scallions to enhance the flavor.

Sakura Octopus Balls – 100 TWD

Packed with dried bonito flakes, it’s hard to see the shape of the octopus balls. The shop actually halves the entire ball, drizzles it with mayo – the taste is decent, but cutting them in half means you miss out on the classic octopus ball texture, which is a bit of a shame.

Grilled White Bamboo Shoots – 70 TWD

{J} The white bamboo shoots are naturally sweet, juicy, and sprinkled with a bit of sesame for aroma, plus some mayo – the sweet-and-salty combo is delicious.

Salmon Rice Ball – 140 TWD / 2 pcs

Easy to eat – just enjoy it with the seaweed-wrapped rice ball.

The flavor is reminiscent of the sweet sauce used in unagi don – each rice ball is quite generous in size. Eating one can really take the edge off your appetite.

Oden – 100 TWD / small portion

The oden mainly features vegetables, fish cakes, and tofu, paired with the shop’s homemade yellow mustard. The flavor is refreshing with a mild kick – quite nice.

Mentaiko Chicken Skewers – 120 TWD

The chicken is grilled to a nice smoky flavor, and the mentaiko mixed with mayo complements it perfectly. It adds layers of flavor to the skewer – really delicious.

Nanban-Marinated Chicken – 160 TWD

Nanban-zuke is a common Japanese cooking sauce made by blending various seasonings in specific proportions, offering a sweet and sour flavor.

The chicken is first deep-fried and then drizzled with nanban-zuke sauce. The crispy fried chicken, coated in the sweet and sour sauce, is absolutely delicious—Yingzi really loves this dish.

Charred Red Fermented Pork – 90 TWD

For those who enjoy a chewy texture, red fermented pork is the natural choice. Lightly dusted with flour and fried, it becomes wonderfully fragrant and crispy.

Mullet Overnight Dry – 360 TWD

Resembling unagi-style grilled fish, this overnight dry mullet has delicate flesh with a sweet and salty flavor. A splash of lemon juice enhances the taste even more.

Scallion-Glazed Chicken Skewers – 100 TWD

Compared to mentaiko chicken skewers, the scallion-glazed version better highlights the naturally charred, savory flavor of the chicken itself—especially the skin. Paired with scallion glaze, it’s not greasy at all, simply delicious.

● ETtoday News Cloud reminds you: Don’t drink and drive, don’t drive if you’ve been drinking.

Sourced from Japan’s old Matsuzake Brewery, “Sky Moon” plum wine has a spicy edge to its flavor, making it a great match for grilled dishes. It’s especially delicious when chilled. (Excessive drinking is harmful to health)

Having once won the international highest gold award, this plum wine has a 12% alcohol content. It offers a sweet and fragrant taste upon entry, with a slightly spicy finish and no bitterness—smooth and easy to drink.

Imported directly from Japan, Asahi draft beer has a rich, creamy foam. It emphasizes a 70/30 beer-to-foam ratio, making it a perfect pairing with grilled food. (Excessive alcohol consumption is harmful to health; don’t drink and drive)

Every dish at this eatery is quite distinctive—it’s truly hard to find fault. These are the results of countless trials by the chef, who brings out the most delicious meals for customers. The level of care is on par with master chefs, and the return rate among diners is very high. As a new shop, it needs more exposure to reach a wider audience. The only slight concern is the limited seating, so it’s advisable to make a reservation in advance if you want to try it. Aside from the grilled dishes, the shop also offers free kelp and bonito broth, which is another highlight. In short, this barbecue spot is worth adding to your must-visit list—we highly recommend it.

Wait a moment for the skewers
Address: No. 88, Yuxing Road, Gushan District, Kaohsiung City
Phone: 0913-900316
Business Hours: 5:00 PM – 12:00 AM
Closed on Mondays

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