It is a small restaurant with about 10 counter seats and 2 tables on one side. It is run by the owner and foreign student part-time staff. I visit a few times a year, but the part-time staff is different each time. It seems that local residents often use it casually. I forgot to take a picture, but I mainly had grilled chicken skewers and fried food.

Arrived in Kyoto by Kintetsu Limited Express and stayed near Kyoto Station. Since I came all the way to Kyoto, let's have a drink near the inn. The atmosphere of the restaurant is like a traditional house, with thick wooden pillars and beams giving it a slightly folk art style. There are counter seats and table seats. I sat at the counter seat. The owner wears a twisted headband. There is one young female employee, maybe a part-timer. I ordered a lemon sour and the Gen-san's assorted skewers. It included grilled green onions, heart, chicken gizzard, shiso roll, pork belly with sauce, and other items served on a separate plate. I had imagined a Kyoto-style dish with stir-fried greens, but unfortunately it was sold out. The fried cartilage was more than I expected, suitable for sharing with multiple people. It had black sesame mixed with the cartilage, which added a nice flavor. The owner carefully trims off any burnt parts while cooking the skewers. He works silently and diligently. I noticed that the pillars in the restaurant are distinctive. The beam between the counter and the kitchen is labeled as a Kyushu Electric Power utility pole. There are also utility poles from Tokyo, Chubu, and Shikoku. There were even railroad ties. I couldn't ask why they collected so many of these items, as the owner seemed quite busy, but I was curious and found myself looking at them from outside the restaurant again.

The reserved but charming owner of this yakitori restaurant serves delicious dishes such as liver and heart cooked to perfection without any unpleasant taste. Even those who usually can't eat liver at other places can enjoy it here. The menu, written on glass, changes daily so it's recommended to ask for recommendations if you're curious!

I went to an izakaya near Nana-jō Horikawa in Kyoto today. It reminded me of the times when I used to gather with my circle and drink at this izakaya, which we called "bukai." The place is called Ajigen, specializing in yakitori. It used to be called "Yoshitori" when we used to go there. The manager seemed a bit older now, but still lively. The izakaya had a traditional Japanese atmosphere and was quite busy even though it was close to the end of the year. We started with some edamame and simmered dishes as appetizers. I ordered some yakitori, which you could order starting from two skewers. I ordered negima, chicken thigh, and shiso-wrapped umeboshi. The shiso-wrapped umeboshi was a favorite of mine. I also had some grilled shiitake mushrooms, which were piping hot and delicious. For the finale, I had a grilled onigiri, which brought back nostalgic memories. The place was filled with customers who seemed to enjoy their drinks, and I found the atmosphere very charming.

The same as Daikichi.

Visited around 7:00 pm on August 20, 2012 (Monday). There was one customer already seated and four more arrived later. The restaurant was run by a male owner and a female staff member. There was a kitchen at the back left of the entrance, with a counter seating for 12 people, and two tables for three people each near the front left of the entrance. In total, the restaurant could accommodate 18 people. Beer was priced at 480 yen for a medium bottle or glass, while shochu was 320 yen. Skewers started at 210 yen for a plate of two. We ordered "Roasted Chestnut Shochu Dabada with Water for 500 yen" along with "Negima for 210 yen," "Skin for 210 yen," and "Nasu Dengaku for 380 yen." The yakitori was priced at 105 yen per skewer, slightly on the smaller side. The Nasu Dengaku was deep-fried and topped with miso. The taste of the dishes was average. We also ordered "Tsukune Skewer for 250 yen" and "Deep-fried Greens for 320 yen." For drinks, we had two rounds of Dabada Fire Shake and two rounds of Nikaido with Water for 320 yen each. The deep-fried greens started with making the broth from scratch. The owner used to work at a Japanese restaurant, and there was no compromise on the quality of the food. The interior was simple but interesting, with long wooden beams made from old electric poles and short beams made from old railroad sleepers. The taste of the food was decent, without any standout features. The shochu was quite strong. I forgot to ask about the opening hours and regular holidays, so I will confirm and update when I revisit.

After work, I often stop by this place and it never disappoints. The draft beer, wakame salad, negima, tsukune, kokoro, tori shimeji, and dashimaki are all solid choices. The chef is truly amazing for keeping this place running for over 20 years. Incredible.