[Blog/Simmered Mist] This is my other sky! Higashimatsuyama "Omatsuya"

Higashimatsuyama, the city of yakitori

I don't know who decided this, but Higashimatsuyama City in Saitama Prefecture is considered one of the three great yakitori places in Japan.

A distinctive feature of Higashimatsuyama yakitori is that it is made by smearing spicy miso on pork cheeks. Depending on the restaurant, the cheeks will continue to be grilled and placed on your plate until you say "that's enough," almost like wankosoba style.

The origin of Higashimatsuyama Yakitori isDaimatsuya" Mr.

Higashimatsuyama "Omatsuya"

Before becoming a store, Omatsuya started as a food stall in Yorii. The previous owner, who was originally from Korea, initially sold shiro (large intestines), but one day he bought a whole head of a chicken that was not in demand at a slaughterhouse, butchered it himself, and skewered it. What's more, he even made each skewer individually from bamboo, which is truly amazing.

The store opened in Higashimatsuyama in 1951 (Showa 36). This tough generation, which was born during the chaotic post-war period, still has a reputation as a famous bar, with other establishments such as Ueno's "Daioryo" founded in 1950, Akabane's "Marumasuya", and Akihabara's "Akatsuka".

It has been 40 years since the shop moved to its current location, and the shiny ducts that have been there since the move are proof that they are polished every day.

A few years ago, I loved watching the head proprietress appear in front of the grill right after opening, and the ceremony begin with the second daughter tying a bandana around the head proprietress's head, and then the entire process of grilling the head skewers. However, she passed away four years ago, and now the second daughter is in charge of grilling, and the three sisters run the business together with the eldest and third daughters.

Head

First up is the specialty "Kashira" which is served without question.

The miso, which is based on white miso and contains chili peppers, garlic, ginger, and other ingredients, is so addictive once you try it that it is smeared generously over the rice.

The contrast between the cheeks, cheek oil, and green onions is exquisite, and you'll want to eat several without getting bored.

The large bottled beer is Kirin Lager. Most of the drinks are Kirin, which shows their devoted relationship.

stew

A spicy stew containing honeycomb tripe, konjac, and large radishes. It's not as spicy as it looks, and the red color of the Korean chili peppers will whet your appetite and make you want to eat more head skewers. This is only available in winter!

Chuhai

Chuhai made with Tokushima's Nissin 25% shochu and topped with thick-sliced lemon.

Look at the thickness of this lemon! What do they use the end of the lemon for?! It's like 9mm plywood, making you want to ask!

Additional Yakitori

Add some cucumber as a palate cleanser. Cover this with miso as well!

I started off with a chuhai, cheek skewers, and cucumber routine, and added some tongue to finish off with a total of six skewers!

word used after one has been treated (esp. used after a meal)

Wakamatsuya in Kawagoe, which also operates as Kashiraya in Tokyo, seems to have a connection with Wakamatsuya in Higashimatsuyama, and the head chef of Wakamatsuya in Higashimatsuyama was a junior of the original Omatsuya when it was operating in Yorii.

If you trace Kashira Miso back to Omatsuya, you'll find it to be a great shop. Bigap! This is my other sky!
*Kawagoe's "Ace Omatsu" does not appear to be related to this.

Earn 10x Points on Days Ending in O & 5! Tonegawa Shoten Original Miso Sauce Base, 130g x 2 Stand-Up Pouches [Miso Sauce] Price: 1,250 yen (tax included, free shipping) (As of March 30, 2025)

menu

Store Information

Yakitori Daimatsuya

Time: 16:15-20:00
Closed: Sunday
Address: 23-14 Zaimokucho, Higashimatsuyama City, Saitama Prefecture, 355-0016