Yakitori Kyoto Tachibana

I made a reservation a few weeks in advance and visited for dinner. Even though it’s located a bit away from the city center, the restaurant was fully booked. The ambiance is polished yet relaxed, with about half of the guests being international visitors. It’s one of those places where craftsmanship is taken seriously, but the atmosphere stays warm and welcoming. They use Takasaka-dori, a premium Japanese free-range chicken known for its rich, clean flavor. What makes this place special is that it doesn’t stop at skewers—you get to experience the chicken raw, seared, steamed, grilled, even as sushi. What I had (◆ = grilled skewer) Nagaimo “somen” Chicken breast and thigh sashimi Lightly seared chicken breast ◆ Suneniku (shank) ◆ Chicken tender with yuzu Herb and yuba salad with ginger oil ◆ Chicken breast skewer Chilled chicken chawanmushi ◆ Lily bulb ◆ Tsukune ◆ Furisode (upper wing) Chicken liver pâté Kombu-cured chicken breast sushi with caviar ◆ Chicken wing Awa shiitake mushroom ◆ Chicken skin Oyakodon Chicken shio ramen Yubari melon and Shine Muscat The skewers are grilled thoroughly over charcoal—crispy on the outside, perfectly juicy on the inside. The seasoning is firm and assertive, the kind that naturally makes you reach for another drink. Portions are petite, allowing you to enjoy a wide range of cuts without feeling overwhelmed—exactly what makes a great yakitori experience. The side dishes are handled with the same care. From sashimi to chawanmushi to sushi, each dish shows a different expression of Takasaka-dori. Rare organ cuts are available as extra skewers, so if you’re curious, it’s worth ordering them too. A deeply satisfying yakitori experience. Thank you for the meal.

I had the best meal of my trip here. Im more used to the casual yakitori which are already good in quality. So I became curious about tasting course yakitori. No regrets. In fact id go back here. Texture. Thoughtfulness. Flavor. Service. All excellent. Worth every penny.

"A yakitori restaurant using the finest local chicken, 'Kōsaka jidori,' located in Kyoto City. While they do not offer English support, the friendly chef at the counter grills the Kōsaka jidori to perfection using binchō-tan charcoal, resulting in exceptional quality. It is one of the top-level yakitori restaurants in Kyoto and comes highly recommended."

Best yakitori I’ve had. All the dishes were crafted with Kyotamba chicken, a local secret with incredible flavor and tenderness. The skewers were grilled to perfection with golden crispy skin and juicy meat. Chicken sashimi, lightly flavored with shiso or soy sauce, tasted surprisingly clean and refreshing. Beyond the food, all the tableware from glasses to small plates are of a high standard of design. Highly recommended!

Outstanding chicken meal. Each stick is grilled to perfection w/ a hint of smokiness. No innards were served. We had the ¥11k set without sashimi. The more expensive set comes with chicken sashimi.

I dined here in November 2023. Since then, they have received a Michelin recommendation, and I will not be surprised when they are awarded a star. It will be deserved. Chef Sakata is warm and the meal is refined but relaxing. I had the standard course, which doesn't include the chicken sashimi. The meal uses various parts of the chicken and is so delicious. Each piece is set on a piece of daikon that is grilled at the end of the meal after soaking up the juices from the yakitori. When we dined there, the course included: yuba with sprouted peanuts; seared chicken breast; breast yakitori; thigh with green onion; ginko nuts; drumstick; chawanmushi; meatball; liver pate; inner thigh; wing; shimeji mushroom; chicken skin; daikon; chicken broth and noodles, with rice and sansho peppers to finish the broth; and persimmon and a grape for dessert. The clientele was a mix of Japanese and foreigners. I will return the next time I am in Kyoto, and it is a very fair price for the quality and amount of food.

The best Yakitori in Kyoto. You can eat real Takasakadori here

The best yakitori I have ever had! The skin was crispy, and the chicken was tender and juicy. It's hard to believe that the owner is a self-taught chef. The only downside was that the air on the basement floor felt lacking in oxygen. I will definitely come back next time!