01 / ABOUT THE PLACE
About this place
The salt-seared tokumen aged chicken is one of the dishes that catches the eye at Nyokinyoki. Made with Yamato chicken, a local breed from Nara Prefecture, it has a firm bite; one diner said its flavour deepened with every chew. There is also an assortment of freshly prepared aged chicken featuring liver, heart and tenderloin, a way to try all three in one order. One guest who ordered the trio recalled the liver, heart and tenderloin alongside the whelk sashimi as standouts.
Fish is another reason to browse the menu. It includes sashimi, grilled fish and tempura, with the places of origin listed; diners have also praised the fish dishes. The restaurant recommends its thick, rich mackerel sushi, made with Hachinohe-mae-oki mackerel from Aomori Prefecture. Choose shime saba, seared mackerel or a half-and-half serving; the menu notes that quantities are limited.
One way to enjoy the menu is to start with chicken, then add a little fish or sushi. At Nyokinyoki, an izakaya in Kariya, Sumiyoshi Ward, Osaka, one diner appreciated that the portions were modest, making it easy to try several dishes—a useful option for anyone dining solo and keen to sample a range. Reservations are available. The restaurant is open Tuesday to Sunday from 17 to 21 and is closed on Mondays.
