I had the opportunity to stay at The Westin in Kyoto, and since it was hot, I looked for a nearby place that seemed nice and decided to visit here. The atmosphere of the restaurant is very nice and has a hidden gem feel. The most surprising thing was the miso soup with clams as the appetizer. Wait, am I supposed to drink a lot of it? The atmosphere is very homey and cozy, and the grilled chicken and tataki are fresh and delicious. The lanterns give it a nice touch. The corn on the cob's beard is delicious. Just like Ogura-san from Legaro said on YouTube. There is a wide variety of sake available, with many options not listed on the menu. I ended up drinking a lot as subtly suggested by the appetizer.

It was a really tough day. I had planned to go to Kyoto alone. I had work on Monday, so I decided to go a day early on Sunday. I took the 8:45 am JR train from Kure to Hiroshima, and then transferred to the Nozomi train, arriving at Kyoto Station at 11:19 am. I had a reservation at a certain eel restaurant in Gion for 12 pm. However, when I was waiting for the train to Shijo on the platform after passing through the Karasuma Line gate, I realized that my smartphone was missing. I must have left it on the Nozomi train. I was in a panic as my phone was essential for work and emergency contact. I explained the situation to the subway station staff and was directed to the JR window. After some confusion, I finally found the information desk and they contacted the conductor on the Nozomi train. After a tense wait, they confirmed that my phone was found on the seat. I felt relieved. However, the challenge was how to retrieve it. The phone would be kept at Tokyo Station, the final destination. I had to decide whether to have it sent to my home later or go to Tokyo Station immediately to pick it up. I decided to go to Tokyo, even though I had to return quickly. But there was another important issue - I had a reservation at the eel restaurant for 12 pm. I didn't have the phone number as I made the reservation through Tabelog. I begged the station staff to help me find the number online. They managed to find it and let me use the station phone to cancel the reservation. The staff at the restaurant were understanding and accepted the cancellation without any complaints. I thanked the station staff and insisted on paying for using the phone, but they refused. They even contacted Tokyo Station to inform them that I would be coming to pick up my phone. It was a series of unexpected events, but everything worked out in the end.

The first floor of this restaurant, specializing in local chicken and Obanzai dishes, has a 10-seat counter where you can enjoy grilled chicken slowly cooked over charcoal, creating a smoky atmosphere. The grilled chicken, made with tender Ayam Cemani chicken, is packed with deliciousness and has a firm texture. The second floor is designed for group gatherings, offering options like hot pot dishes. This restaurant is suitable for both solo diners and groups.

The restaurant in front of Chion-in Temple serves more than just ordinary grilled chicken. They offer freshly ground Awaji Jidori chicken from the Shiga poultry farm "Kashiwanokawa-naka" cooked to perfection. From classic cuts like thigh and breast to rare cuts like tail and cartilage, you can thoroughly enjoy Awaji Jidori chicken a la carte. The texture and flavor of the meat spread in your mouth when you chew, and the freshness allows for rare cooking. Personally, the chicken knee was outstanding. The white liver was also excellent, with no unpleasant odor and a sweet, refreshing flavor. The grilled chicken here is exceptionally delicious and reasonably priced. A must-visit again.

I made a reservation a week in advance for a revisit, requesting the purchase of lymph nodes and windpipes. It had been about a year since my last visit to this restaurant. The details of the restaurant's features were mentioned during my first visit so I will skip that. The dishes I had were as follows: 1. Assorted skewers: white liver, sand liver, tsukune (chicken meatballs), thigh meat, chicken breast 2. Windpipe: salt 3. Lymph nodes: sauce 4. Chicken fillet: salt 5. Chicken knee: salt 6. Lymph nodes: sauce 7. Chicken hormone bowl: lymph nodes, windpipe: sauce I also had a lunch set and two pieces of dessert, so I left early after enjoying a highball and two glasses of shochu. The total bill came to 5,500 yen. Here are my thoughts on the food: 1. The white liver, sand liver, and tsukune were particularly good. The texture and flavor changed when cooked, so I preferred them served on skewers. The use of freshly grated wasabi added an authentic touch to the dishes. 2. The windpipe had a realistic texture, similar to soft cartilage. I preferred it with sauce rather than salt, so I adjusted with the sauce in dish 7. 3. The lymph nodes had a great fatty texture. It reminded me of high-quality small intestine with a rich flavor that spread as you chewed. It may be the most recommended part for offal lovers. 4. The chicken fillet was delicious, but I will skip the details. 5. The chicken knee had a thick, crispy skin similar to pork skin. The chef's grilling technique was most evident in this dish. 6. The lymph nodes in dishes 6 and 7 had the best fatty texture. I'm not sure if it's my taste buds, the chef adjusting the fat for the second skewer, or individual differences in the chicken. I will confirm this on my next visit. Overall, this restaurant offers a rare opportunity to enjoy unique and reasonably priced rare cuts of meat a la carte.

In front of Chion-in Temple, there is a yakitori restaurant called "Hiiragi-tei". This day, my gourmet friends told me about this place, "Hiiragi-tei" in front of Kyoto's Chion-in Temple. It is a 10-minute walk from Higashiyama Station and Gion Shijo Station, but you can easily reach it by city bus to Chion-in Temple. Established in 1970 in Kiyamachi, it was relocated here in 2017. I heard that they serve yakitori made from the same chicken as a certain reservation-difficult yakitori restaurant in Shiga, the Awaji Sea Chicken, which is amazing, so I had to go! The first floor has an L-shaped counter with 10 seats. The second floor seems to be for banquets. The master seems young for a long-established restaurant, and when I later looked at the official website, it turns out he is the son. He seemed quiet but humble and polite. Water eggplant with ponzu sauce for 660 yen to warm up the stomach before the chicken. A juicy whole water eggplant sliced into a ring. Just this alone makes you want to drink endlessly. Moving on to the Awaji Sea Chicken from Shiga, starting with the Tataki of the thigh for 1200 yen. First, the Tataki. The thick thigh has excellent flavor. You can immediately tell the quality of the meat. The slightly sweet soy sauce is also good. Tataki of the breast for 1200 yen. The thigh was delicious, but the breast was overwhelming. So juicy!! The skin's fat is intense. This was the first time I had such a powerful and delicious breast Tataki. The neck for 330 yen is small but strong in flavor. It's concentrated. The breast for 385 yen. The skin is crispy and the rich fat melts out. While it's a bit pricey for yakitori, you can tell they use good chicken. The tail without the cartilage for 450 yen. The skin is crispy and has a good texture. It's a bit more fatty at the base of the thigh, giving a rich flavor. Grilled skewer of premium white liver for 660 yen. A large white liver carefully grilled. It has a soft and fluffy texture. It's delicious when the flavor is brought out with salt. Homemade fried lard for 440 yen. Crispy on the outside and melty on the inside. Assorted sashimi plate for 1100 yen. White liver with salt and wasabi, breast meatball, gizzard, heart, breast meat. The white liver is outstanding. The meatball is seasoned just right. Young corn for 220 yen. Young corn is delicious in the summer. The sweetness is brought out by the charcoal fire. Kappasagari for 450 yen. A rare part. It has a chewy texture. It goes well with the sauce. It's addictive. Chicken knee for 450 yen. Another rare part. It has a strong and bouncy texture like the thigh. The perfectly grilled skin is crispy and fragrant, with a slightly pink interior. The meat juice overflows and the sesame seeds are an accent. Chouchin for 330 yen. We ordered a double chouchin because my companion was full. The kinkan bursts with a refreshing taste, while the stringy part melts like liver. It's delicious. Charcoal-grilled potato fries for 450 yen. I was intrigued by the menu name and ordered the charcoal-grilled potato fries. The potatoes grilled slowly over charcoal may not be exactly fries, but they are delicious. Sweetness level 100! I don't know, but it's delicious. It's soothing with a gentle sweetness. Chicken wings for 280 yen. Finally, the chicken wings. The meat juice overflows. A refreshing aftertaste with finger lime. Ah, I'm full!! It was a really great restaurant. Thank you for the meal!

Today, after enjoying the night cherry blossoms in Kyoto, I spontaneously visited a restaurant near Kiyomizu-dera called Hīragiya. Luckily, I only had to wait for about 10 minutes before being seated as the first round of customers were leaving. The appetizers of Man'nenji Tōgarashi (pickled chili peppers) and simmered jaco fish were truly Kyoto-style. The clam soup was also delicious, raising my expectations. This place is known for offering the Shiga Prefecture's brand chicken, Awashima Jidori, at a reasonable price. Unlike the course meals common in Tokyo, here you can order as much as you like of your favorite items. Since it was already the second round, some rare cuts were unfortunately sold out, but it couldn't be helped as I prioritized the night cherry blossom viewing. I tried the breast meat tataki, thigh meat, bonjiri (tail), tebasaki (chicken wings), zuri (neck), chōchin (lantern) hatsu (heart), en (gizzard), and seseri (neck base) - all were delicious. The meat had a robust texture and juicy flavor that showcased the strength of the local chicken. Even after enjoying all this with beer, the bill was only around 5000 yen. I asked the staff to double-check if anything was missed, but they confirmed that everything was included. The price is affordable, but the taste is top-notch. When I come back to Kyoto, I will definitely visit this place again in the first round. Thank you for the meal! (っ˘ڡ˘ς)

Impressive cost performance!! You can enjoy the famous Shiga restaurant "Jidoriya Inza" where reservations are hard to come by, serving Awaji Jidori, in the center of Kyoto at a great price!! I wonder if this place will also become difficult to reserve in the future... I recommend visiting early ♡ I tried the chicken soy sauce ramen at Tohichi, played with ducks by the Kamogawa River, and then enjoyed grilled rice cakes at Kamigamo Shrineヽ( ・∀・)ﾉ Since my stomach was pleasantly satisfied, I needed something to prepare for the evening's restaurant, so I thought I should head back to the center of Kyoto first for a stroll through the mysterious Nijo Castle ( ・∇・) I had never been to Nijo Castle before, so I always wanted to visit it♡ After that, I relaxed at a public bath, and finally headed to the main restaurant for the night♪ I had wanted to try this place based on MyRebi's review, "Hiragi-tei" where you can enjoy fresh Awaji Jidori, freshly ground in the morning, served at the famous Shiga restaurant "Jidoriya Inza"♪ They have a wide selection of rare cuts, and is this really all this good for this price? (*ﾟ∀ﾟ*)➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖★Menu★♦︎Appetizers♦︎Assorted sashimi♦︎Chicken thigh sashimi♦︎Fujikuro Ginnan♦︎Chicken fillet♦︎Chicken breast♦︎Grilled chicken♦︎Chicken knee♦︎Shiso roll♦︎Silver skin♦︎Chochin♦︎Shishito peppers♦︎Tamago kake gohan (egg over rice)♦︎Chirimen jyako ochazuke➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖➖♣︎SummaryWow, delicious! Delicious!! So delicious (*ﾟ∀ﾟ*) I was impressed from start to finish!! I never knew there was such an amazing casual yakitori restaurant hidden in Kyoto... The assorted sashimi, the tender and juicy chicken breast, and the crunchy heart were all so impressive!! Seriously, from the start to the end, it was a continuous series of amazing dishes!!! I was blown away by the yakitori... I've never been so impressed by yakitori before... The assorted sashimi, with its tender and moist chicken breast and the chewy heart with a popping texture, was shocking!! Oh no, my mouth is on alert for meat juice. Awaji Jidori is really amazing... The way the chef gets the chicken from "Inza" seems to involve helping with the morning grinding at "Kashiwa no Kawachuu" where they get the fresh chicken, and then they receive it as is... That's why it's so deliciousヽ( ・∀・)ﾉ This place is dangerous... It's really dangerous... If you're served such high-quality chicken in such a casual atmosphere, everyone will fall in love♡ Besides the yakitori, you can also order a la carte dishes and they have a variety of rare cuts such as Soliles, chicken fillet, chicken knee, Kappasagari, Maruhatsu, Obi, Shirako, Chochin, etc., all for around ¥300 per skewer, which is quite reasonable♡ The chef cuts the chicken after the order is placed, so it takes a bit of time for the skewers to be served, but you get to enjoy freshly cut, freshly made, freshly grilled "3 fresh" premium yakitori. I've never been to a yakitori place like this before (*ﾟ∀ﾟ*) The skewers are all large, and as soon as you put them in your mouth, the juicy umami flavor spreads throughout your mouth. Oh no, my mouth is on meat juice alert. Besides the grilling technique (which is of course amazing), the incredible quality of the ingredients really stood out... Therefore, I think this place has the potential to continue evolving in the future♪ Just to be clear, they also have regular izakaya dishes and other typical pub menu items. I was so impressed by the sashimi and yakitori that I couldn't focus on anything else, but w This place is definitely a must-visit again. Among the yakitori places I've visited in the past, this may be the most shocking one... I definitely want to visit again before it becomes impossible to reserve... Thank you for the meal☆

I visited this restaurant for the first time tonight because several acquaintances recommended it as delicious. The counter inside was full of customers, giving off a nostalgic and pleasant atmosphere reminiscent of the good old days of Showa era dining establishments. I chose a few yakitori dishes. The chicken from Awaji? It was my first time trying it, but it was delicious. However, the price of one yakitori skewer is quite high. Yakitori is a food for the common people, so I was not completely satisfied with that price.

One week ago, I made a reservation. I ordered lymph nodes and chicken hot pot. I visited with two colleagues from the office. We entered at 5:45 PM and there were no other customers. We were served by two older gentlemen and the dishes we had were as follows: 1. Appetizer: Clam soup, boiled chicken and Chinese cabbage 2. Assorted skewers: Breast, thigh, heart, gizzard, liver, meatball 3. Chicken tail (x2) 4. Round heart (x2) 5. Lymph node (x2) 6. Back liver (x2) 7. Neck skin (x2) 8. Liver (x2) 9. Oyster blade (x2) 10. Chicken lantern (x2) 11. Chicken hot pot: Breast, thigh, lots of vegetables 12. Grilled chicken rice bowl: Lymph node, oyster blade We also had 3 bottles of sake and 3 non-alcoholic drinks. The total bill was 19,800 yen (=9,900 yen per person). We targeted rare internal organs and enjoyed them thoroughly. Highlights: - The rich flavor and sticky texture of the liver were exceptional. - Comparing the texture and flavor of the liver with the back liver was interesting. - The round heart looked like an oyster skewer but it was actually the heart, with a firm texture. - The oyster blade was an extremely rare cut with a chewy texture and a burst of umami. - The chicken hot pot had a rich soup thanks to a generous amount of chicken fat. - The grilled chicken rice bowl was a perfect end to the meal, showcasing the best of grilled chicken. Overall, it was a delightful dining experience.

I tried to make a reservation to visit "Jidoriya Inza," which I consider to be the best chicken cuisine in western Japan in Shiga Prefecture, but as expected, I couldn't secure a counter seat. Instead, I made a reservation at a restaurant similar to "Inza" that uses the same "Tanba Sea Chicken" two days ago. It is located about a 10-minute walk southeast from Sanjo Keihan Station. It is easy to find as it faces the Higashioji Street. I entered the restaurant at 17:35 with no other customers present. There are 12 counter seats on the 1st floor and private rooms on the 2nd floor. Today, it was only the young master and his mother working as a two-person team because a part-timer was absent. The dishes I had were as follows: - Appetizer: Konjac with spicy cod roe, clam soup (330 yen per skewer) - Yagen cartilage (tip of the breastbone), back liver (kidney), chouchin (ovary + egg yolk), engawa (tip of the chicken wing), silver skin (surface of gizzard) (450 yen per skewer) - Chicken fillet, kappasagari (fatty part from chest to buttocks), chicken knee, soreless (base of the thigh) (550 yen per skewer) - Special tsukune with kinkan (egg yolk) (660 yen per skewer) - White liver (foie gras) (complimentary) - Tanba Sea Chicken white broth soup After drinking 4 cups of sake, the total bill was 8,190 yen. Here are my impressions: - The restaurant only offers a la carte dishes with rare cuts of meat as the main focus. - The menu includes parts that are not even served in the "Inza Tanba Sea Chicken Premium Course." - The restaurant can also accommodate hot pot dishes (boiled water, chicken hot pot, Tosa chicken sukiyaki, Tosa chicken hot pot) with advance reservations. It feels like an a la carte version of "Inza." - The chicken meat is carefully selected every morning at "Kashiwa no Kawanaka" (the direct sales department of "Inza") by visiting and selecting the preferred parts (6 hours with 4-5 people for 100-120 chickens). It was delicious. - The operation of cutting and skewering the chicken meat after receiving the order may take some time, but each skewer is served with care. - The restaurant offers rare parts such as back liver, chouchin, soreless, and white liver, which are not commonly found in other places, at a reasonable price. - In famous restaurants, these parts are often only available as additional options in courses at around 1,000 yen per skewer. - The grilling with Kishu Binchotan charcoal is excellent, with a crispy surface and juicy rare inside for parts like white liver and soreless. - The level of expertise in cutting and grilling chicken meat is unmatched compared to other yakitori restaurants. - I had the opportunity to taste the white broth soup (before adding kelp dashi) for the hot pot of another customer, and it was incredibly rich and creamy. It would be perfect for finishing with ramen. - This restaurant made me feel that paying 15,000 to 20,000 yen for a course at a famous yakitori place is ridiculous. - If requested in advance, the restaurant can also offer lymph (an extremely rare part) and a comparison of Tanba Sea Chicken and Nagoya Cochin parts, providing even more enjoyment. - The restaurant may not have a stylish atmosphere, but it is highly recommended for those who want to enjoy truly delicious yakitori at a reasonable price.

Visited a new favorite yakitori restaurant with my companion. It's located on Higashioji Street, within walking distance from our place, near Chion-in Temple. What we had: - Complimentary appetizer: miso soup with clams - Edamame - Chicken thigh sashimi - Nanohana greens simmered in broth - Seseri (chicken neck) - Sunagimo (gizzard) - Shirako (cod milt) - Tebasaki (chicken wings) - Momo umeshiso-yaki (chicken thigh with plum and shiso) - Nasu-yaki (grilled eggplant) - Shiitake mushrooms This is a family-run izakaya with a cozy atmosphere. The father founded the restaurant over 50 years ago, and the son added his own touch with chicken dishes after the relocation 4 years ago. They use locally sourced Asa-hiki Awaji-jidori chicken from a renowned shop in Shiga. The meat has a nice balance of fat without being overpowering, a firm texture with a good bite, and a rich flavor profile. They also offer rare cuts, like the limited quantity white liver which had a foie gras-like umami. In addition to yakitori, they have a wide variety of other menu items. It's a gem of a yakitori place where you can feel at ease, and being a neighbor, we'll definitely be back.

After enjoying the Nana-tani Jidori chicken, we headed to a famous restaurant for Asahi Jidori chicken. In Kyoto, there are currently no restrictions on restaurant operating hours, so you can fully enjoy your time there. This restaurant has been open since 1970, so it's celebrating its 51st year this year. It must be quite well-known locally. The restaurant was fully booked. The interior was small, with only counter seats available. We pre-ordered the sashimi platter and white liver as they are popular and tend to run out. While the main focus is on yakitori, they also offer seafood dishes and a variety of izakaya-style options. Every dish was delicious! The 71-year-old owner was lively and energetic. We ate quite a lot and enjoyed plenty of sake, spending around 10,000 yen. We were very satisfied with the meal. Here is what we ordered: Cream cheese with shredded mountain pepper, sashimi platter, white liver, rare grilled thigh meat, premium soup, fried camembert in sleeve. We also had a variety of Japanese sake.

As a second stop, I visited a restaurant before 9:30 PM and was able to secure a seat at the counter. The atmosphere was relaxed as my junior colleague was running the place, but the food was seriously delicious. My colleague, who was grilling, was very focused and quiet. Within 30 minutes, the restaurant was fully packed. Since they were out of maruhatsu (beef heart), I ordered se-seri (chicken neck), zuri (beef tongue), yuba (tofu skin), and sabi-yaki (grilled chicken breast with wasabi). I also had a lemon sour to go with the food. Everything was delicious. A regular customer brought a gift of "Louis Vuitton wine" for my junior colleague's birthday, which made us wonder about the cost. We couldn't help but find it amusing.

This place near Kiyomizu-dera Temple serves delicious yakitori with amazing liver and breast meat. There is also a popular restaurant called Marushin Hanten nearby. Despite the long line, we decided to try this cozy place with a menu offering sashimi, fried dishes, and various yakitori. We ordered tuna tataki and several yakitori skewers, with the standout dishes being the torch breast meat and white liver. Although the white liver is a bit pricey at 600 yen per skewer, it is definitely worth trying.

Yesterday, I visited a restaurant run by my junior with another mutual junior. His parents used to run an izakaya in Kyoto's Kiyamachi area for many years, but they moved to a location in front of Chion-in a few years ago. The junior is now taking over the business and is seriously focusing on yakitori, utilizing his previous experience. This was my second visit, and the food was seriously delicious... The "liver" in the middle of the first picture, the "round heart" in the third picture, and the "back liver" in the fifth picture were all delicious, but these three were especially amazing. Time flew by as we had a great time. Before we knew it, five hours had passed, and while other customers were coming and going, the two of us were the only ones lingering. We felt a bit guilty about it.

Hello, this is Mitomi Emon! I visited a yakitori and obanzai restaurant called "Hiiragi-tei" located within walking distance from Yasaka Shrine, along Higashioji Street in Kyoto. It is a local favorite in this bustling tourist city, known for its casual and cozy atmosphere. While not widely talked about on gourmet websites, it is a hidden gem loved by those in the know. The chicken used here is all freshly ground from Awaji Jidori in the morning, sourced from a renowned chicken restaurant in Shiga Prefecture called "Inza." The quality is top-notch, with the signature dish being the white liver, which is incredibly delicious. It has a tender texture with a crispy outer layer, reminiscent of foie gras but even better! Other parts of the chicken such as the flavorful thigh meat, juicy maruhatsu, and crispy skin are also exceptional. I enjoyed a variety of obanzai dishes as appetizers and finished off with grilled rice balls. It was a delightful experience from start to finish at Hiiragi-tei. Exploring the everyday side of Kyoto, away from the tourist spots, is a true pleasure!