Nestled in a quiet alley of Karasuma Oike, the renowned restaurant "Tori Saki" stands gracefully. The beautiful machiya-style architecture retains the charm of the ancient capital, exuding a modest yet dignified presence. The low entrance, where one must bow to enter, feels like sneaking into an adult's hideaway. From the moment you step inside, the refined aroma of charcoal wafts through the air, quietly stimulating your appetite and anticipation.To start, a colorful assortment of pickles prepares the palate before the skewers arrive. A delightful addition is the grated daikon radish served as a palate cleanser. The sharpness and richness of the accompanying soy sauce stand out, making it hard to resist reaching for more while waiting for the skewers.Now, let’s begin with the skewers. The first skewer served is "momo" (chicken thigh). The moment you take a bite, a powerful sensation rushes through you. Juicy meat juices burst forth from the crispy, fragrant skin, delivering the rich umami of the chicken, complemented by the smoky aroma of the charcoal.Suddenly, I recall the roast from "Kyomatsuran" in Osaka's Kyobashi. That place also serves an outstanding roast as the first dish. A restaurant confident in its flavors boldly presents the main dish right from the start. Capturing your heart in one bite, the course structure maintains that excitement until the end. The ability to control the cooking process and presentation is a hallmark of top-tier establishments.Each subsequent skewer captivates with its unique expression and texture. The delightful crunch and clear umami of "zuri" (chicken gizzard). The sweet fat and chewy muscle flavors intertwine in "seseri" (chicken neck). The juicy "shiitake" mushrooms, kissed by the charcoal, release their savory essence, while "maruhatsu" (chicken heart) offers a burst of meat juices and deep richness. The robust umami of "kata" (shoulder) floods your mouth with each bite. The "gold rush" bursts with a rich sweetness, and the "tsukune" (chicken meatball) melts in your mouth, packed with flavor.The "chochin" (chicken lantern) pops in your mouth, with its rich yolk blending beautifully. The pre-cooking performance is a perfect photo opportunity, showcasing the chef's dedication to entertainment.The "atsuage" (thick fried tofu) highlights the roasted flavor and sweetness of soybeans, sourced from a renowned establishment. It’s so savory, it almost tastes like meat.Then, savor the "tebasaki" (chicken wings), where you can enjoy the rich flavors of fat and meat around the bones. Each skewer showcases exceptional cooking skills, achieving a level of perfection that leaves you in awe.And now, for the grand finale. Savor the concentrated flavors of the "soboro don" (minced meat rice bowl), followed by the golden "oyakodon" (parent-and-child rice bowl). Unable to resist the harmonious blend of broth and melting egg, I surprisingly ordered a second "oyakodon" and enjoyed it to my heart's content.Finally, I refresh my palate with the juicy "Shine Muscat" grapes. Before leaving, I take a photo with the chef who created such an exquisite experience, leaving the restaurant with a sense of fulfillment.The bill came to just under JPY 27,000. At first glance, it may seem a bit pricey, but considering the uncompromising selection of ingredients, the masterful cooking techniques, and the satisfaction of devouring two bowls of "oyakodon," it’s undoubtedly worth every penny.As I pass through the low exit, I step back into the night breeze of Kyoto, savoring the lingering aroma of charcoal on my palate as I quietly head home. Once home, I’ll enjoy the takeout bento I purchased. ( ꈍᴗꈍ)I will make a reservation again. It was a great meal.
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