Kyoto, Japan｜炭火 やきとり 信

It's charcoal grilled so it's delicious. It's always popular and full, so it's best to make a reservation.

All the yakitori, which is carefully grilled and served, is delicious, but the liver and tsukune were especially excellent. If the liver is overcooked, it will become hard and the smell will increase, but it is probably best cooked over long distances over a charcoal fire that does not reach high temperatures to make it moist, and finished with salt and sesame oil to whet the appetite. No doubt! The tsukune contains lotus root, and the potato salad contains cartilage and has a crunchy texture that seems to be addictive. It was a shop that I think.

Look for the large white lantern in front of the shop. The store is new and clean with 3 counter seats and 3 tatami mats. I think it's better to make a reservation because it's quite crowded even on weekdays. I understand why it is so crowded. Yakitori is this! ! ! It was so delicious that I was surprised. A level that is not inferior to the shop that I thought was the best in Kyoto so far. Skewers other than yakitori were also carefully made. For example, quail skewers are quails that are seasoned individually. In addition, I felt a commitment to drinks. When I asked for a bottle of wine, I was served a large glass that I don't often see at yakitori restaurants. I feel the thoughtfulness of wanting you to bring out the maximum deliciousness and enjoy it.