This is the most difficult-to-reserve high-end yakitori restaurant in Kyoto. Despite being in a well-frequented area, I had never noticed it until now. The chef and his apprentices, all sporting shaved heads and traditional headbands, create a refreshing atmosphere. Starting with the thigh meat, each yakitori skewer is freshly prepared right before serving, boasting a firm texture without any of the typical chicken odor. The especially remarkable items are the sunagimo (gizzard), heart, and chouchin (chicken tail), and the grated daikon radish is promptly replenished when it runs out. The service is attentive yet understated, providing a pleasant hospitality experience. The recommended Japanese sake was delicious, and I ended up drinking a bit too much. While the prices are on the higher side for yakitori, the quality justifies it. This is a completely different experience from any yakitori I've had before, and I definitely want to visit again.
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