A yakitori restaurant in a back alley of Shijo-Karasuma! It exudes a sense of luxury, so it may be a bit intimidating at first, but you can eat to your heart's content for just a little over 10,000 yen per person. I ended up spending more than 10,000 yen because I had a lot of sake, but the yakitori here was so delicious that I can confidently say it's hard to find anything better elsewhere! They also have a selection of rare Japanese sake, so I definitely want to visit again each season. I was so focused on eating that I only managed to take a few photos, but the vegetables like zucchini and shiitake mushrooms were also incredibly delicious!

Entering the narrow alley between the buildings on Shijo Street, you will come across a yakitori restaurant. It may be easy to miss, so if you're walking non-stop, make sure to stop and ask the staff for directions. The amount you eat will determine the cost. Highlights from the menu include pickled vegetables from Nishiki Market, grated daikon radish for chopstick rests, Datte chicken from Fukushima, sand liver from delicious red chicken in Kyushu, grilled sabi chicken from Oyama, quail eggs, asparagus from Tochigi, and heart of delicious red chicken in Kyushu. The small hearts were juicy and delicious. The potato salad had a crunchy texture that paired well with the fragrant grilled thigh meat. The thick, juicy chicken thigh was perfectly cooked, with a crispy surface. The Kyoto tofu was delicate and fluffy, and the Nagano shiitake mushrooms were flavorful. The juicy silver skin and rare sand liver skin were unique and tasty. The zucchini was fresh and delicious. The boneless chicken wings were easy to eat and full of flavor. The harami (skirt steak) was tender and flavorful, and the sweet and fragrant corn was a delight. The heart meat had a rich fatty flavor towards the end. The soft bone cartilage, broccoli, and ultimate tamago kake gohan (egg over rice) were all delicious. The tamago kake gohan was fluffy and luxurious, and the minced chicken rice bowl was a luxurious treat. The chicken soup paired perfectly with the minced chicken rice bowl.

It seems that yakitori restaurants are currently divided into two extremes: those that compete with professional skills and effort, and those that rely on systems and equipment that even amateurs can use to make a profit. This particular restaurant clearly falls into the former category, focusing on serving high-quality chicken with a well-cooked and well-timed approach. By adopting a set course menu rather than all-you-can-eat, it could be seen as similar to a high-end sushi restaurant, expanding its use as a premium yakitori restaurant.

It was my first visit to Toriya in Karasuma, Kyoto! The restaurant is located just a 2.3-minute walk from Hankyu Karasuma Station, making it very convenient to access. A friend had mentioned wanting to go there, so we made a reservation and went together. It took us a bit of wandering to find the place, as it was a bit hidden down a narrow path. The atmosphere was very stylish and had a cozy, hidden gem vibe to it. Toriya offers a course menu with a unique "stop system" for their yakitori. This means that once you feel full, you can stop ordering, but if there's a specific yakitori you still want to try, you can add it on. We ended up ordering more than 10 skewers and were starting to feel full, but then we heard about a zucchini yakitori and couldn't resist trying it. The yakitori was all delicious, with each skewer being thick and juicy, cooked right in front of us over charcoal. They also had a great selection of drinks, including Yamazaki and Chita whiskies. The restaurant is still relatively new, having opened in November of last year. It was fully booked when we visited, so I have a feeling reservations will become harder to get. Overall, it was a fantastic dining experience! Thank you for the delicious meal, and I will definitely be back soon!笑

This new restaurant is still new and has a luxurious and beautiful interior, making it a great place for a date. It operates on an order-stop system, but despite ordering quite a bit, the prices were surprisingly affordable. The meat was cooked and marinated just right, and very juicy. The pickled ginger at this restaurant was delicious, and we ended up drinking a lot of sake. When you start feeling full, you can tell the staff what you want to continue eating. They cook the food as you order, so keep an eye on how much you've eaten and stop when you're satisfied. The staff were attentive and it was a great experience. I still have more menu items I want to try, so I definitely want to visit again.

The restaurant offered a stop-style yakitori course. They asked about any dislikes at the beginning. The yakitori skewers were all delicious and firm. Especially the tsukune was great. The vegetable skewers were also tasty, depending on the item and how well they were cooked. The smoked potato salad we ordered as a side was unique and very delicious! The minced meat bowl was a bit on the rich side. The prices are a bit high, but the restaurant is clean, the service is good, and it's a place I'd like to visit again.

I visited "Torihachi" on this day. The restaurant is located in Gekihocho, Shimogyo-ku, Kyoto City, about a 5-minute walk from Karasuma Station on the subway, along a wide street connecting Nishijin and Shijo Kawaramachi. The entrance has a lantern and you can see the restaurant in the back, so you won't miss it. I visited around 8 pm on a weekday, and luckily they were able to prepare a seat when I called beforehand. The restaurant opened in November last year, so it's a new establishment that has been around for only four months. It is the first in Kyoto to operate on a stop declaration system for omakase, which is quite unique. The interior has a 15-seat L-shaped counter, with the owner in charge of the grill visible from any seat, and two men and three other staff members. I sat at the central counter and before declaring a stop, I had the following dishes: - Pickles - Date chicken wings - Kumamoto Umakatoro skewers - Oyama chicken breast skewers - Tamago (egg) - Shiitake mushrooms - Kumamoto Umakadori heart skewers - Gari (pickled ginger) - Seseri (chicken neck) - Kyoto Nami Kawashoten's thick tofu - Brussels sprouts - Chochin (lantern) - Silver skin (chicken skin) - Harami (skirt meat) - Snap peas - Yagen nankotsu (cartilage) - Oyadori (chicken thigh) - Furisode (chicken wing) - Burdock - Hatsumoto (chicken tail) - Negi onion - Awa Ondori chicken wing bones removed - Oyadori kawa (chicken skin) - Satsuma age (fried fish cake) - Tsukune (chicken meatballs) - Finishing off with TKG (Tamago Kake Gohan, raw egg over rice) Drinks I had: - Draft beer (Sapporo Super Dry) - Highball with Suntory Kakubin - Sapporo Red Star beer (medium bottle) - Highball with Hakushu whiskey - Kenhachi soda mix The owner mentioned that he trained in Tokyo and Osaka, but the specific restaurants were not disclosed. They use a variety of chicken breeds, from Date chicken to parent chickens, and different parts are used, which is quite interesting. With the omakase stop declaration system, there is a wide variety of dishes, and if you eat your way through, you may come across rare cuts. Additionally, they serve pickled ginger, which surprisingly goes well with the yakitori, and the TKG with fluffy meringue made from egg white and a yolk in the center was a highlight and absolutely delicious. Both the owner and the two staff members were very friendly and charming, adding to the lively atmosphere of the restaurant. If you're curious about the omakase stop declaration system, definitely give it a try! Thank you for the meal, I will definitely visit again! Rating: 3.06-1141

I was looking for a delicious yakitori restaurant in Kyoto on the internet and came across a new restaurant that opened on November 17, 2022, where the chef had trained at Torizen. However, when I asked the chef, it turned out that the information was incorrect and the restaurant was actually started by three people from Okayama. The interior of the restaurant is still new and very clean, suitable for both dates and business entertaining. They use various types of chicken such as Awaodori from Tokushima, Tanba Jidori from Kyoto, Date Chicken from Fukushima, and Daisen Chicken from Tottori. The grilling is done just right, keeping the chicken juicy and tender. The salt seasoning is on the stronger side overall, but there are also milder options available. Compared to other upscale yakitori restaurants, the prices are reasonable, around 10,000 yen per person for a filling meal and drinks. If you're a moderate eater, you can expect to spend around 5,000 to 7,000 yen. Overall, I enjoyed the delicious food.

I discovered a new restaurant in the area with a high concentration of yakitori restaurants in Shijo-Karasuma, Kyoto. It has only been open for a few months, so I was able to make a same-day reservation, but I'm sure it will become a difficult-to-reserve restaurant in six months. You can order omakase, and they may stop taking orders depending on availability, but the cost performance is also good. The taste is slightly strong in spices, but the aftertaste is refreshing. I have found a restaurant that I will definitely visit again. Thank you for the meal.

The restaurant is located on a small path off a street, with a traditional Japanese exterior and a great atmosphere. Despite training at a well-known Ginza restaurant, the chef uses high-quality chicken such as Date chicken, Awaodori chicken, and Tanba Jidori. Each dish is juicy and tender. The restaurant opened in November and is likely to become very popular, so it may be difficult to get a reservation in the future. I would love to visit again. Thank you for the wonderful meal!

It was delicious. The atmosphere of Date-jidori was also excellent at this restaurant.