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(From left) Peach 260 yen. A gem that is cut into large chunks and allows you to directly feel the deliciousness of Kyoto Akajidori. Exquisite meatballs for 220 yen as a companion for drinking. Chopped chicken skin and ginger are kneaded into thigh meat and seasoned with miso. Yagen cartilage with a pleasant texture costs 230 yen. We use as much cartilage as possible.
October 31, 2021 open
The owner, Mr. Suwa, who gained experience at Honwaka, an izakaya in Katsura that prides itself on chicken dishes, has opened his own yakitori restaurant, which was a long-awaited goal. Kyoto Akajidori is grilled over Kishu Binchotan charcoal, which has a high temperature and aroma, and has a perfect balance of tenderness and elasticity. I'm also happy that they take care to cook the food in a timely manner while keeping an eye on the guests.
Owner Mr. Suwa (right) and soba chef Takayuki Komaki (left)
Most of the sake lined up behind the counter is for hot sake, with the main selection being fully fermented and aged types. Another specialty along with yakitori is hand-made soba made by Mr. Takayuki Komaki, a chef who owns a soba restaurant in Tango. After enjoying yakitori and sake, finish off with a refreshing bowl of soba and you'll be sure to have a satisfying night.
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