Kyoto Charcoal Kushiyaki Tsujiya Kyoto Ekimae Store
京都炭火串焼つじや 京都駅前店
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Exquisite charcoal-grilled skewers using Kyoto Shichitani Akachidori
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Appetizers ・Omakase salad ・Kyoshichitani red chicken and yuba with starchy sauce ・Three kinds of omakase binchotan skewers ・Tsujiya's special tsukune and grilled vegetables ・Fried momo -Seasoning ・Seasoning ・Finishing
The main dish is char-grilled Kyoshichitani Akajidori chicken, and the seared chicken and soup soba noodles with homemade soup stock are also excellent! Appetizers ・Seared Kyoshichitani Akajidori chicken ・Omakase salad ・Three kinds of omakase binchotan skewers ・Tsujiya's special Tsukune skewers ・Fried momo (thigh) ・Seasoning ・Finishing *The course is available from 2 persons. Please make a reservation at least one day in advance. Please make a reservation at least one day in advance.
Appetizer, omakase salad, kyoshichitani aka jidori chicken and yuba with starchy sauce, four kinds of omakase binchotan skewers, Tsujiya's special Tsukune, grilled vegetables, fried momo, and topping.
This is a hearty 9-course menu with additional skewers and grilled vegetables. Appetizer, Kyoshichitani red chicken and yuba with starchy sauce, omakase salad, 4 kinds of omakase binchotan skewers, Tsujiya's special Tsukune skewers, grilled vegetables, fried momo (thigh), and topping.
Appetizer - Seared Kyo-Nanaya Aka Jidori chicken - Omakase salad - Two kinds of omakase binchotan skewers - Sukiyaki with Kyo-Aka Jidori chicken and Kujo leek - Finish dish
This special dish is a sumptuous arrangement of the thigh meat of the Kyoshichitani Aka Jidori chicken. The seared chicken breast and the skewers grilled over Kishu's finest binchotan charcoal are also exquisite. Appetizers, Kyo-Shichitani Aka Jidori chicken and yuba with starchy sauce, omakase salad, two kinds of omakase binchotan skewers, Kyo-Shichitani Aka Jidori chicken sukiyaki nabe, and a finishing dish. Please make a reservation at least one day in advance. Please make a reservation at least one day in advance.
The collagen-rich soup is made by slowly simmering chicken broth for a long time to extract its flavor. It is sure to be delicious! Appetizer, dashi maki with Kyoshichitani red chicken and yuba bean paste, omakase salad, two kinds of omakase binchotan skewers, Mizutaki with Kyoshichitani red chicken, and topping.
The collagen-rich soup is made by slowly simmering chicken broth for a long time to extract its flavor. It is sure to be delicious! Appetizer, dashi maki with Kyoshichitani red chicken and yuba bean paste, omakase salad, 3 kinds of omakase binchotan skewers, Mizutaki with Kyoshichitani red chicken, and topping.
A poultry farm located by the Nanatani River in Kameoka, Kyoto, where the chickens are completely free-range! [Breeding Environment] We are particularly particular about the 'breeding space,' providing about 100 times the space defined by JAS for free-range chickens, allowing them to roam freely on the ground from the time they are chicks. The breeding period lasts for more than 120 days, until the chickens start to crow as adult birds. [Raising Method] The Nanatani chickens run around a lot, which makes them strong and healthy with firm meat. Conversely, because they expend a lot of energy running around, it takes longer for them to grow, and their meat tends to have less fat. Therefore, to ensure they develop a moderate amount of fat, we finish them in cages before shipping. Chickens raised with this care and time have thick legs and, by running around a lot, develop a chewy and juicy meat quality.
A firepower that rises close to 1000 degrees and stability. It is carefully grilled over strong distant heat using the effects of far infrared rays. The aroma of charcoal is also the essence of deliciousness.
We bring carefully selected seasonal vegetables from various regions, mainly focusing on the vegetables from Kamigamo in Kyoto.
Homemade tare that has been continuously added to for over 35 years. Carefully selected salt that pairs well with the local chicken from Nanatani.
The popular Kyoto Nanatani Duck, even with 3 Michelin stars. The more you chew, the more umami flows out, paired with simple condiments and fruits.
The essence of savoring the rich flavor of local chicken
Please enjoy the texture of yuba quickly dipped in Japanese-style broth, wrapped in the sweetness of the local chicken.
Prepared using low-temperature cooking to achieve a state as close to raw as possible. Please enjoy with sesame oil and salt.
We will serve rare cuts that can only be enjoyed in this assortment.
Mountain Wasabi
Grilled with sauce, green onion salt
Grilled to a crispy outside and juicy inside. The combination with our proud sauce and egg yolk is outstanding. This is a dish that almost all customers enjoy.
A selection of the best skewers of the day
The homemade dressing combines over 10 types of seasonings, with the key being the balance of the acidity and sweetness of pineapple.
Homemade white soup packed with umami.
We will change to various flavors depending on the season.
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