Kushikura, located in a renovated 100-year-old Kyoto townhouse, offers not only Tajima chicken skewers but also seasonal dishes. You can order individual items, or order a set course that includes soy milk hot pot, chicken hittomabushi, and other dishes. The wide variety of sake, including Kyoto's locally brewed sake and shochu, is also a nice feature. The restaurant is also open for lunch, where you can enjoy yakitori in a set meal style, and has private rooms for 2 to 4 people as well as a large banquet room, making it a reliable choice for a variety of occasions.

Hole time / Lunch 13:00 or later, Dinner 20:00 - later (LO/21:00)
Food menu to go with it / Chicken Hitsumabushi Course, which can be ordered only for dinner, 4,800 yen.

Located a few minutes' walk from Sanjo Ohashi Bridge, Charcoal Kushiyaki Torito Kawaramachi Sanjo Branch is a yakitori restaurant that focuses on the finest ingredients. They visit poultry farms to select the most delicious chicken meat each season, and offer locally raised chickens such as Kyoto Hine Chicken and Tanba Chicken. The restaurant offers a wide selection of yakitori, from standard to rare parts, as well as an extensive side menu including earthenware pot dishes. In addition to an L-shaped counter where diners can watch the cooking in front of them, the restaurant also offers semi-private kotatsu (table placed over a sunken kotatsu) seats, making it an ideal place for a variety of occasions.

Hole time / No
Food menu to go with it / Gomoku takikomi gohan (rice cooked with five ingredients): 1,594 yen

At Tsunekiya, you can enjoy skewers with a crispy surface and a fluffy interior in a retro space. The menu offers about 30 kinds of skewers, including morning-drawn Kyoto red chicken with homemade sauce and rare parts of Japanese black beef such as hoso and tenmimi. The restaurant also offers a wide variety of side dishes, such as deep-fried seseri and homemade thick fried tofu, which are prepared with the utmost care. Enjoy the view of the beautifully landscaped tsuboniwa garden and spend a relaxing time.

Hole time / 17:30-18:30, after 21:00
Food menu to go with it / Homemade thick fried bean curd 450 yen

The restaurant opened in October 2024, where you can enjoy yakitori in an atmospheric atmosphere with a counter made of a single piece of zelkova and camphor wood and pendant lights, etc. The chicken made from Hinai Jidori female chickens raised for 180 days is attracting attention for its rich flavor. The restaurant's other dishes, such as dashimaki tamago (rolled egg) cooked over a wood fire and rice cooked in a stove, are also prepared over a natural fire. The extensive sake lineup, including natural wines and rare Japanese sake, is also worth noting.

Hole time / 2 sessions from 16:00 and 18:30, with the hole time being the 16:00 session.

Gion Torijyu opened in August 2024, attracting much attention for its unique yakitori, which is crispy on the outside and juicy on the inside. Mr. Yogi, who has been in the business for 25 years, uses Tosa binchotan (binchotan charcoal from Tosa), which has high heat, to grill each brand of chicken in a way that brings out the best flavor of each species. The course is composed of a balance of flavors and textures, such as the juicy Jidori chicken followed by the more resilient Gundori chicken. Enjoy the blissful moment created by our artisans.

Hole time / 17:00-18:00
Food menu to go along with the course / dishes using seasonal vegetables that appear in the course