Yoidori in Tokushima Station Basement Serves Oyakidori Momoniku Sashi and House Craft Beer
Yoidori, located on the basement floor of Clement Plaza at Tokushima Station, is a brewpub from the T.S.Brewery lineage. An Instagram post focused on its momoniku sashi, reflecting the restaurant's house-style chicken dishes and craft beer pairing.
Hop BroDown in Clement Plaza under Tokushima Station, Yoi Tori is not just about yakitori, it also has four house-made craft beers, which is the fun part here.
MugiWhat! A station basement spot with yakitori and beer sounds perfect already, and they even have parent chicken thigh sashimi? That is bold!
Hop BroExactly. It follows the T.S.Brewery lineage, as an Awa Bakushu brewpub, so you can enjoy fresh beer and chicken dishes at the same time.
MugiHold on, what is a brewpub!? You just launched a secret beer-nerd word at me!
Hop BroPut simply, it is a place with brew here, drink here energy. A brewery and a restaurant rolled into one, basically.
MugiOh wow! So next to sizzling yakitori, beer is being born too? The romance per square meter is unreal!
Hop BroAnd the beer lineup is pale ale and sudachi honey, plus stout and IPA. If you want that Tokushima character, the sudachi honey sounds especially easy to picture with the food.
MugiSudachi Honey already sounds like a winner! But what does the sashimi feel like? I need the texture report right now.
Hop BroBecause it uses Kagoshima parent chicken, you get deep savory flavor and a firm bite. Unlike charcoal grilling, this lets you enjoy the meat's texture more directly.
MugiThat absolutely sounds like a beer-craving trap. If it is right by the station and comes with yakitori and fresh beer, I am ready to teleport to Tokushima immediately!
About the shop
"Yakitori Sake Brewery Yoidori" is a brewpub run by Awa Mugishu on the basement floor of Tokushima Station's Clement Plaza. The interior is designed for easy, casual use, with noren curtains at the counter and partitions at the table seats, making it comfortable for both solo drinking and meals.
The featured chicken dish
The Instagram post centered on "momoniku sashi" corresponds to the restaurant's official menu item "oyadori momoniku sashi." It uses Kagoshima-grown mature chicken, offering a rich umami and a firm bite. Unlike charcoal-grilled yakitori, this dish lets you enjoy the texture and character of the meat itself.
What to drink with it
The house craft beer lineup from Awa Mugishu includes Pale Ale, Sudachi Honey, Stout, and IPA. For a pairing that feels especially Tokushima-local, Sudachi Honey is an easy one to imagine alongside chicken dishes thanks to its citrus-driven profile. The combination of yakitori and fresh craft beer is the core appeal here.
Why it stands out
With Awaodori chicken yakitori, mature chicken sashimi, and charcoal-grilled items on the menu, Yoidori works well whether you come for beer or for food. Its station-connected location and made-on-site beer make it a practical, dependable stop for craft beer fans.
Information may be inaccurate. Please refer to the venue’s official channels for the latest details.
Hop BroDown in Clement Plaza under Tokushima Station, Yoi Tori is not just about yakitori, it also has four house-made craft beers, which is the fun part here.
MugiWhat! A station basement spot with yakitori and beer sounds perfect already, and they even have parent chicken thigh sashimi? That is bold!
Hop BroExactly. It follows the T.S.Brewery lineage, as an Awa Bakushu brewpub, so you can enjoy fresh beer and chicken dishes at the same time.
MugiHold on, what is a brewpub!? You just launched a secret beer-nerd word at me!
Hop BroPut simply, it is a place with brew here, drink here energy. A brewery and a restaurant rolled into one, basically.
MugiOh wow! So next to sizzling yakitori, beer is being born too? The romance per square meter is unreal!
Hop BroAnd the beer lineup is pale ale and sudachi honey, plus stout and IPA. If you want that Tokushima character, the sudachi honey sounds especially easy to picture with the food.
MugiSudachi Honey already sounds like a winner! But what does the sashimi feel like? I need the texture report right now.
Hop BroBecause it uses Kagoshima parent chicken, you get deep savory flavor and a firm bite. Unlike charcoal grilling, this lets you enjoy the meat's texture more directly.
MugiThat absolutely sounds like a beer-craving trap. If it is right by the station and comes with yakitori and fresh beer, I am ready to teleport to Tokushima immediately!
