Yakitori Kiyotani

When eating yakitori, many people tend to remove the pieces from the skewer one by one. However, once removed from the skewer, they cool down quickly. Additionally, the juices from the meat can spill out, causing the delicious flavors to escape, which diminishes the true taste of yakitori. As a specialty chicken restaurant, we sincerely hope you can enjoy the meticulously crafted yakitori just as it is. We would be grateful if you could refrain from removing it from the skewer.

Carefully selected thigh meat from Daisen-produced free-range chicken. Only the thickest and most tender part of the thigh is luxuriously used, skewered on a stick. The original flavor and richness of the chicken are exquisite. Juicy and satisfying, this is a signature dish representing 'Kiyotani'.

Fluffy on the outside, melting on the inside. The creamy texture and unique richness are popular.

A skewer grilled to perfection with exquisite heat control. The chewy texture is addictive.

A menu popular among women, featuring a light and subtle flavor that spreads deep taste.

Using 'Special Selected', which is fluffy and elastic. It pairs perfectly with green onions.

Using Awaji onions. Grilled over charcoal to enhance their sweetness. Enjoy them whole!

An assortment of 'zuri, mune, kimo, and kokoro' that can only be offered fresh. Even food enthusiasts will be satisfied; this is the most popular menu item at 'Seiya'. Please enjoy the kimo with sesame oil.

The creamy and rich texture is exquisite. You can enjoy it with two flavors according to your preference: wasabi soy sauce and sesame oil.

The meat used is carefully selected breast meat from female chickens with a hint of sweetness that is irresistible.

The surface is grilled over charcoal to lock in the flavors. Enjoy it with garlic and ginger, and dip it in ponzu sauce. It's a dish that pairs well with alcohol.

We use carefully selected thigh meat from Daisen's free-range chickens. The surface is crispy, while the inside is full of juicy meat. You will be satisfied with the hearty portion.

This is the most popular salad made by shredding potatoes and frying them until crispy. It pairs perfectly with cabbage. A recommended dish by the chef.

Tomatoes are cut to resemble roses. They are elegantly and delicately arranged.

A luxurious oyakodon with a balanced sprinkle of secret sauce over rice, topped with a large, thick piece of chicken, and layered with a seasoned soft-boiled egg on top.

We procure authentic bonito flakes from Makurazaki, Kagoshima, the home of katsuobushi, and the master himself shaves it right at your table to serve over rice. The combination of the soft, runny egg and the aroma of the bonito flakes is exquisite.

A broth made by combining dashi taken from 'mi' and carefully prepared dashi from katsuobushi. How about this as a finishing dish?

A clear broth made with chicken stock, finished lightly with thigh meat and green onions. Recommended for meals and as a light finish after drinking.