[Torisaki] A counter with 15 seats in the shape of the letter "コ". 15 people eat while singing at the same time. For 2 and a half hours, lives intersect as sentimental and ordinary words are used. "The thick fried tofu at Narikawa Shoten is delicious." "The grilled beef skewer specialty shop is still in a blue ocean." "When we surveyed about 1000 people about their favorite fruit, strawberries ranked 3rd." "How about the catchphrase 'Visit the strawberry farm again'? Strawberry Ichikai is something everyone uses." "We serve tsukune because it's a popular request among customers." "Chicken bento, the chicken rice on the second day is delicious too." "These days, I opened a high-end bread specialty shop despite everyone's opposition." "Bread delivery, like pizza, where freshly baked bread arrives at your home within 30 minutes from ordering, seems to be trending." "I can't choose between Torisaki's oyakodon or soboro don, so I'll have both." After 2 and a half hours, the 15 people quickly fly away as if nothing had happened. It's nice. Mr. Hata, the owner, was like a parent bird.

Tonight, I took a leisurely walk in Kyoto after a long time. This restaurant is a branch of Torishiki located in Meguro, which opened in 2019 and has a Michelin one-star rating. I wasn't very interested in yakitori, but I heard there are famous yakitori places in Kyoto, so I decided to visit. The location is convenient, close to Karasuma Oike Station. The building is a splendid traditional townhouse, with a wide entrance which is rare. It is likely influenced by the merchant culture rather than the commoner culture, being on the south side of the Imperial Palace. The building, which is 100 years old, used to be a kimono shop, and its solid construction is a delight to see. Inside the restaurant, there is a U-shaped counter and private rooms for four people, creating a spacious wooden atmosphere that is truly luxurious. Immediately, the owner and his apprentice stand up straight to greet you. A great first impression! The owner, Chiaki Hata, trained at Torishiki. The space for grilling using Kishu Binchotan charcoal is spacious, but the grilling area itself is compact, prioritizing the griller's movements. There is no a la carte menu, only a course for 13,000 yen. Additional orders are allowed. First, a premium malt beer. 1. Sweet pickles 2. Skewers - 1. Chicken thigh, 2. Gizzard, 3. Chicken tenderloin, 4. Shiitake mushroom, 5. Chicken heart, 6. Chicken shoulder meat, 7. Ginkgo nut, 8. Tsukune, 9. Chicken tail, 10. Thick fried tofu (from Kyoto Naminori Shoten), 11. Chicken wing 3. Rice dishes - Oyakodon, Soborodon 4. Dessert - Setoka orange, Amaou strawberry Starting with the chicken thigh, the grilling process is meticulous, turning it over frequently and carefully applying sauce. The gizzard, salted before grilling, has a sophisticated touch. The chicken tenderloin contains a generous amount of fat. The shiitake mushroom is incredibly juicy, with a thick umami flavor. Next, switching from sparkling wine to Riesling, the chicken heart is skewered without cutting it open, showing its freshness. The chicken shoulder meat is quite substantial. Grilling the thick tsukune is probably challenging. The "chicken tail" is a delight. When you point your smartphone, it is promptly served in front of you, showing the owner's thoughtfulness. The egg yolk of the chicken tail should be savored without crushing it. The chicken mainly uses "Date chicken" from Fukushima, with some local "Kyoto Akadori chicken." I can't really tell the difference, but they are all incredibly delicious. The yakitori is delicious, but the hospitality of the restaurant is truly outstanding. Everyone's polite language and attention to detail are so well taken care of that I rarely need to ask for anything. The yakitori restaurant exudes "dignity," and it's truly impressive. I might end up becoming a regular here. Thank you for the meal ♫

Today, I was able to hold a private party with wonderful people from various regions at a renowned Michelin one-star restaurant in Kyoto, known for its extremely difficult reservations. The grilled dishes by the chef were fantastic! Everything was top-notch - the taste, the ambiance, and the time we spent there. It's a must-visit yakitori restaurant that those who have been there would understand. Thank you for the amazing private party today. Looking forward to the next one!

The atmosphere at Thekyoto starts with a counter of 15 seats, serving banquet-style grilled chicken dishes that preserve the original flavor of the chicken without overpowering it with any seasonings. Their must-try items are the chicken soboro bowl and oyakodon. The last dessert and souvenir are also part of the chicken experience.

I visited for the first time at a private party of friends. I had prepared by reading reviews and looking at photos uploaded the day before, and as everyone had said, I had the best yakitori of my life. I wondered what yakitori I had eaten before. Each skewer grilled over charcoal was delicious. Juicy and piping hot! The collaboration sake between Shinsei and Torisaki, "Hinotori," is a bit sweet but goes down smoothly. In the scorching heat, the sight of the master shining like a gem in front of the charcoal and the cheerful and well-timed service from the staff made for a very pleasant experience. Thank you for the meal.

First visit. I was invited to a precious seat. It's a difficult-to-book restaurant, so I am grateful for the opportunity. The atmosphere of the restaurant was lovely, and the dishes, cooked to perfection, were all amazing. Watching the artisans at work was also cool, and I had a great time.

Regularly visit shop. About 10 minutes walk from Kyoto's Hankyu Karasuma Station... to "Torisaki". <Today's Menu> Sweet vinegar pickles (cucumber, daikon, myoga) Chicken thigh meat, gizzard, seseri, round heart, shoulder, onion, corn, tsukune, chouchin, thick fried tofu (Nami Kawa Shoten), chicken wing, chicken soup, chicken soboro bowl, oyakodon, melon, cherries. This place offers consistently delicious food. I also bought a bento for tomorrow morning, looking forward to it very much. This is a place I want to visit again.

On my third visit, the food was consistently delicious as always, but seeing a bill over 20,000 yen per person can be a bit sobering (laughs). The bento boxes for takeout are amazing, so make sure to order one. This time, the "corn" and "thick tofu" were delicious. Even though they're not yakitori...

I felt sick multiple times and couldn't sit down, but luckily a spot opened up on this day. The food was amazing! Crispy and juicy, especially the liver yakitori. The atmosphere of the restaurant is calm and inviting, with a pleasant ambiance created by the aroma and bright lighting from the entrance. The staff greeted me with smiles and showed great attention to detail. They were polite when taking orders, making even first-time visitors feel at ease. The dishes were exquisite, with unique flavors and fresh ingredients that left me impressed with every bite. The chef's specialty dishes were particularly recommended, with delicate flavors that danced on my palate. The portions were generous, providing a satisfying dining experience. I highly recommend enjoying the various delicious dishes. It's easy to understand why this restaurant has many repeat customers. Once you visit, you'll definitely want to come back for the charming experience. You'll eagerly anticipate your next visit, as the restaurant offers a highly satisfying dining experience. Come and experience the restaurant's great atmosphere, friendly staff, and delicious food. I wanted to convey the charm of this restaurant, hence the lengthy review. When you're nearby, be sure to stop by and have a wonderful time.

I was able to make a reservation this time, which was my second attempt. The first time I got a reservation, something came up and I couldn't go, which was really sad. But this time, I was able to go and I went alone. The operation was well organized and the attention to detail was amazing. Even though I'm in Kansai, I felt like I was able to enjoy Kanto-style yakitori. The chanchin had a rich flavor, and I finished both the soboro bowl and oyakodon in no time. I also asked for some souvenirs, so I happily enjoyed them the next morning at my hotel. Unfortunately, I was turned down for a reservation on the spot, but I definitely want to go back to this place.

The cooking, hospitality, everything was out of this world from start to finish! The owner greets each person individually before starting...✧•────Food Eaten⬇────•✧ 13000 yen course, drinks not included The dishes served were: - Sweet pickles - Chicken thigh - Grated daikon radish - Gizzards - Chicken neck - Chicken heart - Chicken liver - Eggplant from Kochi - Chicken meatballs - Chicken tail - Atsuage from Sanjo Shoten in Kyoto - Chicken wings? - Oyakodon (chicken and egg bowl) - Chicken soboro bowl - Chicken soup - Musk melon from Shizuoka - Sanjiki apple from Yamagata Every dish was delicious and refined, cooked with meticulous care and presented like a work of art. Everything was so perfect that it was hard to pick a favorite, as each dish was exquisite in its own way. Honestly, I've been to other exclusive and high-end yakitori restaurants, but "Torisaki" truly stood out with its impeccable hospitality. From the moment we walked in until we left, the service was top-notch, with constant attention to detail and the warmest smiles. This was hands down the best yakitori restaurant I've ever been to. ✧•───Special Features of the Restaurant⬇ ───•✧ ★ Extremely difficult to make a reservation Reservations open on the 1st of every month at 11:00 for two months ahead. Calling or using the online reservation system is a challenge, as the lines are always busy. I managed to secure a reservation once, but it was already fully booked within minutes at 11:04. Using the online system is recommended, but you have to be lightning-fast as slots are gone within seconds. I had to be quick to secure a reservation for one person. The slots for the next month were filled in about 8 seconds on June 1st. On July 1st, they were gone in about 5 seconds, and I couldn't get a reservation. Your finger speed and typing skills on your phone will determine your success! ★ Amazing hospitality and ambiance The outstanding customer service, along with the cozy atmosphere of the restaurant, make it perfect for special occasions, anniversaries, or dates. You will leave satisfied both in your stomach and heart! There is one private room and around 15 seats at the counter.

Located near Karasuma Oike in Kyoto, this is the only Michelin-starred yakitori restaurant in Kyoto. It was opened by a disciple of the famous and hard-to-book Tokyo yakitori restaurant "Torishiki" and quickly became a highly sought-after spot, earning a Michelin star. Reservations are available to anyone on the 1st of each month for the following month, but they fill up quickly, making the reservation site a battleground. I visit this restaurant regularly! The exterior is a renovated Kyoto machiya townhouse with a traditional feel. Inside, there is a counter in a U-shape with about 12 seats, where you can watch the yakitori being grilled right in front of you. The grilling process is meticulous and takes time. The staff's hospitality is also outstanding! For this visit, I had the omakase course for 13,000 yen, which included a variety of yakitori skewers, pickles, a parent-child rice bowl, and amaou strawberries and musk melon for dessert. Don't forget to save this great restaurant in your list!

Yesterday's dinner was at "Torisaki"! Thank you everyone for celebrating with me. Everything was delicious, but the gizzard and liver were the best. Thank you, Hatano-san. Thank you, Yukako-san. Thank you to everyone who joined me.

"Torisaki" is a popular yakitori restaurant located about a 3-minute walk from Karasuma Oike Station in Kyoto. It has been recognized as a one-star establishment in the Michelin Guide Kyoto and is also listed in the Tabelog Top 100 restaurants. The restaurant, which is housed in a renovated traditional Japanese house, features a counter with 15 seats and is known for its difficulty in making reservations. The owner, Mr. Hata, who is originally from Kyoto, honed his skills at the renowned Tokyo yakitori restaurant "Torishiki" before opening "Torisaki" in November 2019. I finally had the chance to visit "Torisaki" for the first time last night and enjoyed Mr. Hata's perfectly grilled yakitori, cooked over high heat using Binchotan charcoal. The "Torisaki Omakase Course" included various yakitori skewers made with chicken from Fukushima prefecture, as well as other delicious dishes such as oyakodon, chicken soup, and seasonal fruits. The quality of the food was exceptional, and the hospitality of Mr. Hata and his staff made the dining experience even more enjoyable. I also purchased a yakitori bento box as a souvenir, which turned out to be delicious when I had it for breakfast the next morning. Thank you for the wonderful meal, and I look forward to visiting again."

It takes about 20 minutes by car from Kyoto Minami Interchange, and there are many coin parking lots around the shop, which is convenient. Today's menu included sweet vinegar pickled daikon, myoga, cucumber with grated daikon, grilled chicken thigh, sandfish, seseri shiitake mushroom, maru hatsu shoulder eggplant (from Kochi), tsukune, kinkan, thick fried tofu (from Nogawa Shoten), chicken wings, oyakodon, soboro don, amaou strawberries, and setoka oranges. Everything was delicious. The bento box takeaway was also a treat for the next morning. I would definitely like to come back to this restaurant!

A friend reserved a seat for me for my second visit. The second part of the evening started at 19:45. After the appetizer, each skewer was served at a leisurely pace. Everything was delicious, but I particularly enjoyed the chicken neck, marushin, thick fried tofu from Narikawa Shoten, and chicken wings.

Is there a place that can entertain you as much as this yakitori restaurant? Everything from the traditional Kyoto townhouse atmosphere, service, ingredients, and cost performance is perfect. The yakitori at Date Tori, cooked slowly over charcoal, is juicy and makes you forget about time, as if under a spell. Reservations are difficult to come by, but if you're lucky enough to get one, there's no reason not to go. They offer a variety of skewers such as thigh, gizzard, neck, heart, shiitake mushroom, liver, ginkgo nuts, meatballs, lantern, thick tofu, chicken wings, minced chicken rice bowl, chicken and egg rice bowl, and clear soup.

I was able to visit the extremely difficult-to-book restaurant, the super famous yakitori restaurant "Torisaki" in Karasuma, Kyoto, as if I had won the lottery (of course, with a bit of luck). After quenching my thirst with a draft beer, I was eagerly anticipating the set menu that I had been looking forward to so much. Here is the list: - Quail (thigh meat) - Gizzard - Neck meat - Shiitake mushroom - Heart - Shoulder meat - Snow peas - Tsukune (chicken meatballs) - Chicken tail - Thick fried tofu - Chicken wings - Minced chicken rice bowl - Chicken soup - Oyakodon (chicken and egg rice bowl) - Setoka and Amaou strawberries Each dish was so generous that I started to feel full, but with the help of the perfectly-timed drinks they served, I managed to enjoy two types of closing rice dishes before finishing everything. It was a rare experience to have the place all to ourselves, and we had an amazing time. We also received the bento boxes we had reserved and headed home. I can't find any words other than "awesome." Thank you for the wonderful meal!

The shop owner, who trained at a famous bird skewer restaurant, opened this restaurant. It has now become one of the most difficult-to-reserve restaurants in Kyoto. Reservations are accepted on the 1st of every month at 11:00 for two months ahead. While phone reservations are possible, in my experience, unless you book online, seats fill up quickly, making it quite challenging. Seats for one month are filled within 3 minutes, so I had to wait from 10 minutes before to secure a reservation. As for the food, all the meat was too tender. Also, the smell of the lanterns was not completely removed, which was disappointing. Two cups of oolong tea cost 16,000 yen, which is a reasonable price range for yakitori.

Thank you for viewing. I revisited "Torisaki," a Michelin one-star restaurant and one of the top 100 restaurants on Tabelog. This restaurant opened in 2019 as a branch of the renowned "Torishiki." It is located a 2-minute walk from Karasuma Oike Station in a quiet area. The restaurant is housed in a renovated Kyoto townhouse, with a low entrance door that you have to bend down to enter. Inside, there is a traditional Japanese-style counter with 15 seats and private rooms. As soon as you enter, you are greeted by the refreshing greetings of the head chef and the staff wearing twisted headbands. The image of Chef Toshiki Hata with a fan in hand overlaps with that of Chef Ikawa. Just like the excellent service at "Torishiki" in Kanazawa, this branch does not disappoint and rightfully holds a Michelin one-star rating. Most of the ingredients used here are from Date chickens. On this day, except for the "seseri" of Ooyama chicken, everything else was made with Date chicken. They are carefully grilled over strong heat from Kishu Bincho charcoal and served hot and juicy. The dishes I had that day were as follows: "Myoga, cucumber, and daikon sweet vinegar pickles," "Kashiwa," "Grated daikon." They are delicious when drizzled with soy sauce. I lost count of how many plates I had. "Sunagimo" is crunchy, "seseri" of Ooyama chicken has a firm texture, "Shiitake," "Maruhatsu" is juicy and bouncy, "Kata" with snap peas from Wakayama is fresh and sweet, "Tsukune," "Chouchin" is enjoyed with tender liver, "Atsuage" has a very smooth tofu inside. I also had "tebasaki," "nasu," "bonjiri," "soboro don," "oyakodon," "tori soup," "setoka and amaou," and a takeout bento. It was a very enjoyable feast, thanks to the wonderful hospitality of everyone. I would love to visit again if given the chance. Thank you for the meal.

The nature of the cuisine may have made it somewhat monotonous, but the fried tofu and shoulder at Nekkawa Shoten had a wonderful presence. Personally, I prefer Kyo Tachibana. The atmosphere and the refined operation of the staff were fantastic for enjoying the food.