SUMIBIYAKI TORIPONTOCHOU YASOHACHI

Made with 'awa fu' and 'yomogi fu' sourced from Kyoto Nishiki Market, it's incredibly chewy.

Graded beef, grilled skewers of Tamba beef and Kujo green onion

Generously topped with special tartare made with large shrimp and Ohara's shiba-zuke.

Juicy tontoro served with a light negi salt made from Kujo negi and Hanabishi ponzu

Moist pumpkin mash is sandwiched between thin mochi, wrapped in spring roll skin, and finished crispy.

Quail eggs and beautiful skin pork. The sauce is the best.

Moist Narutokintoki sweet potato and chunky chestnuts. A slightly sweet creative skewer.

Crispy lotus root. Unchanged popularity No. 1 since establishment.

Exceptional chicken and green onion. Grilled Tamba Asahibi chicken thigh and Kujo green onion.

Plump and juicy neck meat with a great texture

Enjoy it robustly around the bone

Thigh meat of Tamba jidori chicken. This is what you think of when you think of yakitori.

Great texture! Enjoy it grilled with salt.

Quickly sear the chicken tender for sashimi with plum paste or wasabi.

Exceptional triangular cut. Crispy and juicy rear meat.

Sasami Nankotsu. A treasure from one bird.

Fresh, organic onions grown without pesticides, grilled over charcoal! Roasting them whole concentrates their sweetness and umami!

This is a summer Kyoto vegetable! It's like a large shishito pepper. Thick and juicy!

Melted cheese on top of king oyster mushrooms.

Ponzu made with Sudachi from Tokushima, from a vinegar shop in Kyoto. Perfect for shiitake.