Tsujiya Yakitori a la Brasa de Kioto Estación Salida Hachijo
京都炭火串焼つじや 京都駅八条口店 / Kyoto Sumibi Kushiyaki Tsujiya Kyoto Station Hachijo-guchi Branch
| L | M | X | J | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
A warm atmosphere restaurant where you can enjoy exquisite charcoal-grilled chicken
Valoraciones
Reseñas
Fotos
Carta
This is a hearty 9-course skewer course with additional skewers and grilled vegetables.
This special dish is a sumptuous arrangement of the thigh meat of the Kyoshichitani Aka Jidori chicken. The seared chicken breast of the same chicken and skewers grilled over Kishu's finest binchotan charcoal are of course also exquisite.
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!
The restaurant's main dish is char-grilled Kyoshichitani Aka Jidori chicken, and the seared chicken and soup soba noodles made with homemade broth are also excellent!
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!
Completely free-range at a poultry farm located by the Nanatani River in Kameoka, Kyoto! [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 chick stage. The breeding period lasts over 120 days, until the chickens start to crow as adult birds. [Raising Method] The Nanatani chickens run around a lot, resulting in strong, healthy birds with firm meat. Conversely, their high energy expenditure from running around means they take longer 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, due to their active lifestyle, have a chewy texture and juicy meat.
A heat intensity that rises close to 1000 degrees and stability. Utilizing the effects of far infrared rays, it is carefully grilled over strong heat from a distance. The aroma of the charcoal is also the essence of deliciousness.
We bring carefully selected seasonal vegetables from various regions, mainly focusing on vegetables from Kamigamo in Kyoto.
Homemade sauce that has been continuously added to for over 35 years. Carefully selected salt that pairs well with the chicken from Nanatani.
The popular Kyoto Nanatani Duck, even at Michelin 3-star restaurants. The more you chew, the more umami flows out, complemented by simple condiments and fruits.
The essence of savoring the rich flavor of local chicken
Please enjoy the texture of the yuba quickly dipped in Japanese-style broth, wrapped in the sweetness of the local chicken.
Prepared with low-temperature cooking to be as close to raw as possible. Please enjoy with sesame oil and salt.
We will serve you rare cuts that can only be enjoyed in an assortment.
・Mountain Wasabi
Grilled with sauce and served with 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 pineapple's acidity and sweetness.
Homemade white broth soup packed with umami.
We will change to various flavors depending on the season.
.jpg?format=webp)
.jpg?format=webp)
