Yakitori Torimaru — Omihachiman
Omi chicken over charcoal, a 1-minute walk from Omihachiman Station.
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A one-minute walk from JR Omihachiman Station. Our sixteen counter seats look straight onto the grill, live-kitchen style.
Omi chicken from Shiga for the skewers, Satsuma Chiran chicken for the sashimi, morning-fresh chicken for the pots — a different bird for each dish.
All the way to Omi duck, a Shiga speciality, across nine courses from 5,000 to 9,000 yen. Good for the walk back from Hachiman-bori, too.
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A one-minute walk from JR Omihachiman Station. The sixteen counter seats face the grill in live-kitchen style, close enough to hear the charcoal take hold of an Omi-chicken skewer. With 22 table seats and 12 seats in private rooms, we have 50 in all. From Omi-chicken yakitori to sukinabe with Omi duck, a Shiga speciality, across nine courses from 5,000 to 9,000 yen.
Bone-in thigh, tsukune and local vegetables, simmered until the broth turns milky white. A cup of the soup first. Omihachiman keeps four pots — Hakata mizutaki, chicken paitan with morning-fresh chicken, a mushroom pot, and sukinabe with Omi duck. After a cold walk along Hachiman-bori, the steam does its work.
We break down Shiga's Omi chicken in-house and grill it one skewer at a time over high-heat Bincho charcoal. The sixteen counter seats face the grill, live-kitchen style. Momomi, seseri, kawa, yagen soft bone, sunazuri, kokoro — the fire is handled differently for every cut.
A three-kind tataki assortment of momo, mune and low-temperature liver, plus chicken sashimi coated in sesame. Omi chicken for the grill, Chiran chicken for the sashimi — at Omihachiman the bird changes with the dish.
This is only a part. The Omi-chicken skewers, the Omi-duck sukinabe and the chicken sashimi are all on the menu page.
View the full menuWe use nothing but high-heat Bincho charcoal. Far-infrared heat seals the surface at once and drives the flavour inward. The sixteen counter seats face the grill live-kitchen style, so the whole process is visible from your seat.
The skewers are Omi chicken from Shiga — free-range, moist, with a deep flavour that eats well. The sashimi is Satsuma Chiran chicken, the pots use morning-fresh chicken, and the sukinabe brings in Omi duck, a Shiga speciality. The ingredient changes with the dish.
Salt or tare — the grilling changes with the cut and the mood of the charcoal. Momomi, seseri, kawa, yagen soft bone, sunazuri, kokoro. We watch, we turn, and we serve the very second it is done. That single second is Torimaru's pride.
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Sixteen live-style counter seats facing the grill, 22 table seats and 12 seats in private rooms — 50 in all. Smoking is limited to the open terrace; the interior is entirely non-smoking. Courses seat 2 to 18 guests for 120 minutes.
50 seats in total
One minute on foot from JR Omihachiman Station, open daily 17:00–24:00 (food L.O. 23:00 / drink L.O. 23:30). We seat 50 in total — 16 at the counter, 22 at tables and 12 in private rooms — and offer nine course plans with all-you-can-drink, from 5,000 to 9,000 yen including tax.
An izakaya to visit on the way back from Hachimanbori? After Hachimanbori canal, Himure Hachimangu Shrine or Shinmachi-dori, walk back to JR Omihachiman Station and we are about a minute away. We open at 17:00, which makes us a first stop once it gets dark. The 16 counter seats look straight onto the grill. Azuchi and Notogawa are a single train ride away, so we also suit a night on a business trip.
Private rooms for yakitori in Omihachiman — what size? The private rooms account for 12 of our seats. Courses take 2–18 guests over a 120-minute sitting, and depending on numbers and time slot we can discuss exclusive hire. Smoking is permitted on the open terrace only; the interior is entirely non-smoking.
What kind of chicken is Omi chicken? A branded chicken from Shiga. It is free-range reared in spacious surroundings, and its character is a moist yet satisfying depth of flavour. We butcher it in-house, skewer it cut by cut and grill it over high-heat Bincho charcoal so the surface chars while the inside stays juicy. The signature skewer is momomi; seseri neck, kawa skin, yagen cartilage, sunazuri gizzard and kokoro heart each get their own treatment on the grill.
Which dishes show off Omi chicken? Beyond the skewers, our signature Hakata mizutaki (5,000 yen Mizutaki Course, 8 dishes) simmers bone-in thigh, tsukune and local vegetables until the broth turns milky white. The 6,000 yen Chicken-paitan Hot Pot Course of 7 dishes uses morning-fresh chicken, and the finishing juicy oyakodon is built on the same bird. For raw chicken freshness is the premise, so we use Satsuma Chiran chicken for the three-cut tataki plate of thigh, breast and slow-cooked liver.
Can you eat Omi duck here? Omi duck, a speciality of Shiga, appears in the 9,000 yen Omi Duck Sukinabe Course of 11 dishes and the 8,000 yen Chicken and Omi Duck Sukinabe Course of 10 dishes, where the breast is simmered with local vegetables in sukiyaki broth. Sukinabe and mushroom hot pot courses must be booked by 23:00 two days ahead. À la carte prices are before tax with a 5% service charge; course prices include tax and carry no service charge.
Nine course plans with all-you-can-drink over a 120-minute sitting, for 2–18 guests, from 5,000 yen including tax up to the 9,000 yen Omi Duck Sukinabe Course of 11 dishes. Sukinabe and mushroom hot pot courses must be booked by 23:00 two days ahead.
Nine courses from 5,000 to 9,000 yen with all-you-can-drink, for 2–18 guests over 120 minutes. Depending on the size of the party and the time, we can also discuss private hire.
Hakata mizutaki, chicken paitan made with morning-fresh chicken, a mushroom pot, and sukinabe with Omi duck. Please book the sukinabe and mushroom-pot courses by 23:00 two days ahead.
For a meal that matters, the 9,000 yen Omi-duck sukinabe course (11 items). Please book by the day before.
Omi-chicken skewers, Omi-duck sukinabe and the room itself are all on Instagram, @torimaruomihachiman.
とっても気持ちが良い接客で楽しい時間を過ごせました！ お料理もすごく美味しくて大満足です！
香ばしい香りの焼き鳥の旨味。 カウンター席の特別感を感じる、あえてお皿での提供でないスタイル。 香りから美味しい焼き鳥を堪能できる、駅近の素敵なお店。 ジューシーな焼き鳥、カリカリな皮、焼き鳥好きならここは良い場所。 また来ますわ！
焼き鳥がとっても美味しいお店です。ただ、スタッフの声が結構大きめなので、騒がしいと思われる方もいるかもしれません。 お料理は大満足でした。
すごく美味しかったです。 接客も最高でした！
多種多様な焼き鳥メニューあり。 様々な外国人の友達と行ったが、フレンドリーに対応してくれた(英語ペラペラという訳ではありませんwただ、ハートは伝わる接客)
初めて来た店でしたが美味しかったです。 また来たいです。
1人でも気軽に入れます！ スタッフさんも明るく、おすすめのメニューや人気のメニューを丁寧に教えていただきとても優しくてまた来たいなと思いました。
美味しかったです😭😭店員さんが優しくて、雰囲気もよかったです！
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Get off at JR Omihachiman Station on the Biwako (Tokaido) Line and head for the station-front exit.
We are right by the station — about a 1-minute walk.
You will find Yakitori Torimaru Omihachiman on the 1st floor. We look forward to your visit.
