The story
Tucked away in Kyoto’s Shimogyo Ward, this modern yakitori destination offers a masterclass in precision grilling. The restaurant centers on a refined multi-course experience that highlights every part of the chicken, from traditional skewers like chicken breast and wings to more adventurous cuts like chicken feet. The chef’s technical skill ensures that each element is prepared to perfection, resulting in a cohesive and creative menu that celebrates the versatility of the bird.
The dining experience is as accessible as it is impressive, boasting an exceptional quality-price ratio that has caught the attention of local food enthusiasts. As noted by the creators at *Cosa mangiamo oggi?*, this spot is a standout, delivering what they describe as the best yakitori dinner in Japan. Whether you are enjoying the delicate grilled quail eggs or the comforting finish of thin noodles in chicken broth, the meal is consistently elevated.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 12 dish mentions say about the food
The grilled chicken thigh, praised for its smoky char and juicy tenderness, anchors a menu that reviewers call an intimate, masterful tribute to simple yakitori. The overall vibe is one of quiet, focused perfection.
“Chicken tail. The chef recommended it. Very fatty, but especially very hot. We wait a bit. I'm the pickiest person in the world. If you give me a piece of chicken that's not perfect, I turn up my nose. This looks perfect. This is something insane, even the chicken tail. It's fatty. It's fatty. I don't turn up my nose at all, I dive right in.”
What creators say
1 creator has covered Yakitori Restaurant (Kyoto). Most active: Cosa mangiamo oggi?
A stunning modern yakitori spot in Kyoto with an incredible chef who grills every skewer to perfection, offering a multi-course experience that showcases every part of the chicken in creative ways, with an amazing quality-price ratio.
Dishes mentioned
Petto di Pollo Yakitori
First bite of the evening's yakitori. Super juicy, the top part nice and crunchy, while the rest isn't cooked too much to keep it super tender. Obviously cooked, it's not raw. Delicious with the little touch of wasabi on top. You fly, I tell you, you fly.
Sovraccoscia di Pollo con Green Onion
The second bite arrived, it should be chicken thigh, green onion, I think leek or spring onion, but it's incredible. He managed to cook the skin perfectly, super crunchy, nicely salty, and the inside of the thigh is perfectly cooked, just like the breast which tends to dry out but was super juicy. He looks like a samurai, he's so cool. Watching him is a real show.
Uovo di Quaglia Grigliato
Quail egg, always grilled. Obviously it's not a hard-boiled egg, the yolk inside is liquid. I'd want another 20. And despite the vegan ramen today, we had our daily dose of eggs.
Aletta di Pollo
Chicken wing, 6000 degrees, wait. A chicken wing you can't say anything to. Perfect.
- Petto d'Anatra Tartarizzato con Uovo Crudo
