Torisei Shijo Kiyamachi — Restaurant in Kyoto

(Trip was made back then on 17 Nov 2022)

When in Kyoto, the question isn’t “Should I eat at Torisei Shijo Kiyamachi?”—it’s “How much chicken can I handle in one sitting?” This restaurant features a chicken-centric menu that’s as daring as it is delicious, and with more than 50 years of legacy, they sure know their birds.

Let’s start with the chicken sashimi. Yes, raw chicken—a dish so audacious it’s practically daring you to panic. Then there was the chicken tataki, briefly grilled on the outside, was essentially still pink and raw on the inside.

The fear of my tastebuds being greeted by the distinctively unpleasant raw chicken odor (for those familiar from frequent exposure, you know what I’m talking about) stopped me on my tracks, staring at the raw dishes for what seemed like eternity.

My first thought? “Is this how I go?” But surprisingly, it wasn’t as horrifying as I’d imagined. After one tentative bite, fear melted into fascination. The chicken sashimi was smooth, tender, and somehow was reminiscent of cured salmon. The chicken tataki, was a perfect pairing of lightly grilled and clean fresh flavors. It was a revelation and I have lived to tell the tale.

Then there was the grilled chicken leg, juicy and gloriously caramelized, embodying everything that’s right with the world of yakitori. As for the tsukune, the chicken meatball, it was good, but I’ve had better. There’s something about the seasoning that felt just a little off, but it still did the job.

Dining at Torisei Shijo Kiyamachi isn’t just getting a meal fix—it’s an experience in itself, one that quite literally flirts with danger (raw chicken!). For the adventurous eater who is in the mood to try something new, and possibly dangerous, why not give Torisei Shijo...

After reading so many good reviews, I had high expectations of this place especially because it was one of the few restaurants that had reservations online for a large group of 10 people.

I was initially overjoyed when Torisei was able to accommodate my group, even providing a private room upstairs. The group was divided into 3 tables which was fine. The issues arose when one table of 4 ordered the chef's recommendation that consisted of a drink and 5 skewers from the tablet menu. Only 2 skewers per person, 8 out of the supposed 20 in total arrived for the table. We asked the server when the rest were supposed to arrive and he said that the skewers were "all served", that the kitchen "remembered" how many it had put out, and that we must have miscounted because they could have potentially taken the used skewers away (they did not as we used the skewer can to dispose).

This experience was disappointing because we would have ordered alternative choices if the chef's recommended menu was not available. We know that the chef's recommendation was a great deal, but also would have understood if we were told in advance that it couldn't be served to a large group rather than be treated as "foreigners at fault". We had photos of the skewers but regretted not having video evidence and ultimately did not want to cause more trouble than it was worth, especially because the other tables in the group received their orders and were happy with the food.

Ultimately, we ended up going to another yakitori place rather than continuing food and drinks at Torisei. For what it's worth, the food and drinks served were delicious and the servers were probably doing what they were told, but the treatment...

If you’re visiting Kyoto and looking for the best yakitori, Torisei at Shijo Kawaramachi is an absolute must-visit. As a self-proclaimed yakitori enthusiast who has tried hundreds of places, I can confidently say that Torisei stands above them all. Every skewer is crafted with unmatched quality. Simply put, it’s perfection.

Top Recommendation: Try their tare-flavored skewers. The secret lies in their special sauce, made using sake from Fushimi’s renowned Yamamoto Sake Brewery, which also owns Torisei. This sake lends a subtle depth and complexity to the sauce, elevating it to something truly extraordinary.

But the real magic of Torisei isn’t just the sauce—it’s their master chef, Mr. Kawabata. With over 30 years of experience, he is the heart and soul of Torisei. From the precise grilling to the perfect balance of sauce application and flawless presentation, his craftsmanship is nothing short of artistry. Watching him at work is as impressive as the yakitori itself.

Torisei uses only the finest chicken from Miyazaki Prefecture, one of Japan’s top agricultural regions. The result is exceptionally tender and flavorful skewers.

Torisei offers a rare combination: the authentic, casual vibe of a Japanese izakaya with the unparalleled quality of a high-end dining experience. For anyone visiting Kyoto, this hidden gem is an experience not...