Popular yakitori (grilled chicken skewers) spots near Kyoto-Kawaramachi Station! 20 picks from casual to upscale

Photograph:食いだおれリーマン

Wabiya Korekido Gion Hanamikoji Honten is a restaurant where you can enjoy a high quality yakitori (grilled chicken skewer) course in a modern space created from a renovated machiya (traditional townhouse).

On the 1st-floor counter seats, you can enjoy the lively cooking happening right in front of you, while the 2nd floor is equipped with Private rooms where you can dine at a relaxed pace.

Photograph:大阪のあんちょび

From the Appetizers to the yakitori (grilled chicken skewers), soup, and other a la carte dishes, they keep seasoning to a minimum and focus only on careful prep, so you can really taste the ingredients.

The yakitori is cooked just right, and the Combo of crispy skin and juicy meat is said to be amazing.

Photograph:00みずみ00

They have a wide selection of wines, from classic varieties to lesser known ones. The wines chosen by the sommelier are popular for bringing a new sense of discovery every time.

To fully enjoy the carefully curated lineup, they recommend going with a pairing.

Photograph:popa12133

Wabiya is a small restaurant with only 8 counter seats arranged around a wood fire. It is a sister restaurant of Wabiya Korekido, and the menu consists only of an Omakase course centered on yakitori (grilled chicken skewers).

The grill area is enclosed in glass, so you can watch the cooking from across the counter.

Photograph:ayumin0221

With the course, you can enjoy 8 kinds of yakitori (grilled chicken skewers), with salad and vegetables served in between.

They use Kyoto jidori (local chicken) specially selected by the chef, and the classic momo (thigh) is said to be juicy with deep, rich flavor.

Photograph:ゆうきyuuki

For dessert, they serve a cheese soufflé from Kashi wabiya, a Western confectionery brand born from Wabiya Korekido.

The crisp tuile and the light, melt-in-your-mouth soufflé are said to be excellent. It is said to be a course that leaves you fully satisfied through the very last bite.

Photograph:isisaya

The yakitori (grilled chicken skewers) is popular for its perfect seasoning and grilling, letting you enjoy the natural flavor of the meat itself.

Among them, the "seseri (chicken neck)" is said to have a nice accent from the chopped oba (shiso leaf), and while it is juicy, it is also light and easy to eat.

Photograph:オノの肝コ

They say every à la carte dish offers the kind of quality that leaves you fully Manzoku.

The photo shows the eye catching Nettori Nira Reba. The liver, known for having no off notes, is tender and goes great with the sauce, nira (garlic chives), and egg yolk.

Photograph:牛丼仮面

At Ishiyaki Jidori Torikura, you can enjoy yakitori (grilled chicken) in an "ishiyaki (stone grilling)" style, where the chicken is grilled on a stone without skewers, unlike standard yakitori where the meat is grilled on skewers.

The interior has a calm atmosphere, with eye-catching decor featuring carefully crafted Japanese design elements.

Photograph:rosar164

This is the restaurant’s specialty, the “Ishiyaki 7-shu assortment.” The stone grilled chicken is said to be tender and juicy. People also say it is fun that you can adjust the doneness to your liking yourself.

At first, the staff will show you how to grill it, so anyone can cook it nicely.

Photograph:A〜R

The lineup of Japanese sake also has a strong reputation.

They can recommend labels to match the food and your preferences, so not only Japanese sake fans but beginners can be Manzoku as well. A tasting flight sounds fun too.

Torisei Takoyakushi Ten is a restaurant where you can enjoy chicken dishes, including yakitori (grilled chicken skewers).

You can enjoy your meal in a calm, wood based setting. There are also Sunken kotatsu seating seats where you can stretch out and relax, as well as seats with a view of the inner garden.

Photograph:キンセンカ1221

The yakitori menu features classic skewers such as torinegi (chicken and scallion, negima) and minchi (chicken meatball skewer, tsukune). They grill them on a Special grill, so each one is juicy and full of flavor.

The kimo (chicken liver) also has none of the usual off notes, making it easy to enjoy even for people who are not usually fans.

Photograph:京きのこ

At lunchtime, the place is said to be lively with people stopping by for lunch or daytime drinks. The “Oyadori set meal” is a set that comes with the specialty “oyadori-yaki (grilled mature chicken),” rice, miso soup, and more.

It has a nice bite and a good kick of spice, making it the kind of flavor that makes you want a drink.

Photograph:www.doom.now.cc

Kyoto Yakitori Seisakusho is a yakitori restaurant in a great location, just a 2-minute walk from Kyoto-Kawaramachi Station. The interior has a retro-modern design, with table seating, counter seating, and Private room options.

As it is a popular restaurant, making a reservation is recommended.

Photograph:Jedimits

You can enjoy yakitori made with Special female Kyo Akajidori (Kyoto red chicken), selected for their great taste. Every skewer is tender and seasoned just right, so it really keeps you eating.

Among them, the "tsukune" is a popular item, known for being juicy and delicious. Dipping it generously in the fresh egg yolk makes it especially good.

Photograph:jetsail

Charcoal grilled chicken dishes other than skewers are also popular. This is the "Meibutsu seseri-yaki (charcoal grilled chicken neck)." Seseri is the area around the chicken's neck, and it is one of the rare cuts.

It is said to have a strong salty taste, making it perfect as a snack with drinks. Some people say they always order it when they come here!

Photograph:www.doom.now.cc

Waraiya Yakitori is a place where you can enjoy simple yakitori (grilled chicken skewers), carefully grilled over binchotan (high-grade charcoal) with jidori (free-range chicken).

The restaurant is tucked a little away from the main street, and is said to be comfortable whether you visit alone or with a group.

Photograph:1969kuro

Yakitori made with Kyoto jidori (local chicken) and Kyo Aka Jidori (Kyoto Red local chicken) is known for its fine texture and pleasant bite. It has a firm springy texture, just the right amount of fat, and a rich taste.

You can also eat yakitori made with Hyuga-dori (Miyazaki chicken) from Miyazaki. Hyuga-dori is said to be healthy, with low fat, calories, and cholesterol.

Photograph:mattu738

Among the a la carte dishes, the Meibutsu Dashimaki (signature rolled omelet), which is made with stock from the restaurant's homemade chicken soup, is also popular. Some people even rave that it has "a kind of good taste they've never had before."

It is quite filling, so even the half portion is enough to leave you Manzoku.

Photograph:ぎんじろう☆彡

Kyo no Jidoriya Akira is about a 3-minute walk from Kyoto-Kawaramachi Station. With its calm atmosphere, you can take your time enjoying sumibiyaki (charcoal grilled dishes), including yakitori (grilled chicken skewers).

Besides yakitori, the menu also offers plenty of dishes that go well with drinks, including seafood dishes from its sister restaurant, oden (Japanese stew), and fried items.

Photograph:coni__stagram

The yakitori (grilled chicken skewers), cooked with the heat adjusted carefully for each cut, is said to be "as good as it gets." It is moist and juicy, and tastes great whether you choose salt or tare (sweet soy sauce glaze).

Because it has an open kitchen, you can also enjoy watching it being grilled right in front of you.

Photograph:はい だんだん

The “tori paitan (chicken broth) soup oden” is also worth checking out. The light yet rich umami of the tori paitan is said to soak well into ingredients like daikon radish and hamo chikuwa (pike conger fish cake).

Some people say the soup is so good they ended up drinking every last drop.

Photograph:jifunin

Kyoto Sumibi Kushiyaki Tsujiya Shijo Gokomachi Ten is a yakitori restaurant about a 5-minute walk from Kyoto-Kawaramachi Station. You can enjoy yakitori made with jidori (local chicken) raised in Kyoto Nanatani and grilled over binchotan (high-grade charcoal).

This popular local spot is said to be so in demand that booking can be difficult.

Photograph:タモ爺

One item that gets great reviews is Tsujiya tokusei tsukune (Tsujiya's special chicken meatballs). They are soft and juicy, and people say the best way to enjoy them is dipped generously in the egg yolk served on the side.

It is also a popular dish with many repeat customers, and apparently almost everyone orders it.

Photograph:はるき☆

The beer, a must with yakitori (grilled chicken skewers), is also highly regarded. Thanks to its fine, creamy foam, the carbonation does not fade easily, so it stays good to drink even after some time.

Besides beer, they also offer a wide selection of Japanese sake, shochu, and highballs, among others.

Photograph:www.doom.now.cc

Tosaya Muroto is a restaurant where you can enjoy yakitori made with Kyo Akajidori (Kyoto red ground chicken), along with a variety of a la carte dishes that pair perfectly with drinks. It is conveniently located an 8-minute walk from Kyoto-Kawaramachi Station and a 3-minute walk from Sanjo Station.

From the counter seats, you can watch the lively cooking up close.

Photograph:きょむーまうす

For yakitori (grilled chicken skewers), they offer a wide range of cuts, including standard choices like thigh, seseri (neck meat), and Heart.

Among them, the Heart (chicken heart) is said to be tender, with rich flavor spreading with every bite. It also pairs so well that the Japanese sake goes down fast.

Photograph:Noa249

They also offer a wide variety of à la carte dishes, including eel, seafood, and rice dishes.

The photo shows katsuo no tataki (seared bonito), a signature food culture of Tosa (Kochi Prefecture), which the restaurant is named after. It is very fresh, and when eaten simply with yakumi (condiments), it is said to be amazingly good.

Photograph:www.doom.now.cc

Sumibi Yakitori Kakurega Nonbee is a yakitori restaurant in the Gion area, about a 10-minute walk from Kyoto-Kawaramachi Station. It has counter seating and Private rooms, so you can choose what works best for the occasion.

They use Special asabiki-dori (freshly processed chicken), so you can enjoy yakitori at its freshest and most delicious.

Photograph:おしの丸

The yakitori (grilled chicken skewers) are said to be fragrant and juicy, with binchotan (high-grade Japanese charcoal) fire bringing out the natural flavor of the ingredients.

At the counter seats, you can watch the yakitori being grilled right in front of you. The grilling technique and timing of service are both excellent, making your appetite grow.

Photograph:7a9e1a

One menu item many people recommend is the kimo (chicken liver). Because it uses fresh chicken, it has little bitterness and no off notes, so even people who do not like liver may find it easy to eat.

It also has a nice plump texture, and it is said to be so good that you will want to order it again.

Photograph:Keisuke-N

Masoho 3B is a restaurant where you can enjoy wine paired with yakitori (grilled chicken skewers) and sashimi. You can order the wine by the glass, so it is easy to try different kinds.

The interior has a modern and stylish feel. At the counter seats, you can also enjoy chatting with the chefs.

Photograph:ぶーめい

The yakitori (grilled chicken skewers) is said to have that classic great taste, with the irresistible smoky aroma of charcoal grilling and juicy meat.

"Maru Heart" comes with fresh green peppercorns on the side, and the unique style is to bite the pepper first and then eat the meat. The sharp kick is said to be a fresh accent that gets addictive.

Photograph:京都人ミキ

The "ate-zushi (small sushi bites for drinking)" that pair perfectly with alcohol are also popular. The vinegared rice uses balsamic vinegar, giving it a Western style taste that goes well with wine.

One of the ate-zushi options, "maguro (tuna) with tamari shoyu mayo," is said to have a nice kick of black pepper.

Photograph:ありゅグルメ

Sumibi Kushiyaki Torito Shijo Karasuma Ten is known for its wide variety of yakitori (grilled chicken skewers). You can also enjoy rare cuts sourced through the restaurant's own network.

It is a sister restaurant of Kawabata Marutamachi Ten, located right near Jingu-Marutamachi Station, and Sumibi Kushiyaki Torito Kawaramachi Sanjo Ten, located right near Kyoto Shiyakusho-mae Station.

Photograph:よっちゃんのパパ

The yakitori at Torito is said to lock in the juices by coating the surface over binchotan (high-grade Japanese charcoal) heat.

The rare cut furisode (shoulder meat) is grilled to just the right point, springy yet tender, and so tasty you will want to eat several skewers.

Photograph:よっちゃんのパパ

You can also try unusual dacho (ostrich) meat here. Compared with chicken, ostrich is lower in fat and calories, which makes it a healthy option.

The "dacho no momo aburi steak (lightly seared ostrich thigh steak)" is said to be light yet full of flavor the more you chew.

Photograph:www.doom.now.cc

Pontochou Sumirakuya Toriume is a popular spot for sumibiyaki yakitori (charcoal grilled chicken skewers) made with Tanba-dori (Tanba chicken), expertly grilled by skilled chefs, and it is a 7-minute walk from Kyoto-Kawaramachi Station.

With its subdued lighting and grown-up atmosphere, it is said to be just right when you want to dine alone or in a small group.

Photograph:alrtemis

For the yakitori (grilled chicken skewers), they use Tosa Binchotan (high-heat binchotan charcoal from Kochi). Grilling over high-heat charcoal is said to bring out the rich umami of the chicken.

The house-made tare (sauce), prepared with great care over time, also pairs perfectly with the mild mizu-shio (brine salt).

Photograph:buonatavola

Of course the yakitori (grilled chicken skewers) is popular, and dishes made with chicken broth also get great reviews. This is the “Age-onigiri (deep-fried rice ball) with special chicken soup poured over it.”

The crispy age-onigiri gets just the right amount of broth soaked into it, and reviews say it tastes great. It is a dish you will definitely want to try to finish the meal.

Photograph:のんのんグルメ2025

At Yakitori to Sosaku Sumibiyaki Kokoko, a 3-minute walk from Kyoto-Kawaramachi, you can enjoy yakitori and a range of creative charcoal-grilled dishes.

The seats on the first floor have a bright, modern design, while the basement floor has dim lighting and a spacious cave-like feel, making it a relaxing place to unwind.

Photograph:ちこちゃんといちご

After low-temperature cooking, they use a technique called sumi-ate (direct charring with charcoal) to sear the surface, giving it a crisp outside and a juicy inside.

The negima assortment is said to have an irresistible taste with the nice aroma of charcoal.

The “madai (Sea Bream) no shunkan kunsei carpaccio” that appears in the course is also a highly rated dish in reviews.

The fragrant smoked madai (Sea Bream), crisp mizuna (potherb mustard), and citrus dressing are said to pair well together and go great with drinks.

Photograph:Kirk.ｋ

Gion Torisuzu is a small yakitori restaurant with only a 12-seat counter.

They source jidori (local chicken breeds) and shamo (gamefowl) from around Japan on a daily rotating basis, so you can enjoy yakitori with different flavors each time you visit.

Photograph:boco.otoko

The menu is reservation-only and offers only a yakitori (grilled chicken skewers) course. They serve each carefully grilled skewer one by one.

The large skewers are said to have a nice bite and release plenty of juices when you chew. The course also lets you enjoy differences by production region and cut, including Hinai jidori (Hinai free-range chicken) and Kawamata shamo (Kawamata gamefowl).

Photograph:さかたん1158

Another feature is its wide selection of Italian wines.

Some say it felt refreshingly new to pair yakitori (grilled chicken skewers) with wine instead of Japanese sake. Since they will serve pairings that suit the food, you may discover some new combinations.

Photograph:www.doom.now.cc

Umaimon-yaki San is an izakaya (Japanese pub) with easy access, just a 3-minute walk from Kyoto-Kawaramachi Station. The charcoal grilled yakitori (grilled chicken skewers) course made with fresh jidori (local chicken) is popular.

In addition to counter seats, the restaurant also has loft style zashiki (tatami seating) and couple seats.

Photograph:xxはんぺんxx

The yakitori is well known for its plump, juicy meat, and every skewer is said to be delicious.

For the tsukune (chicken meatball skewer), you can choose from salt, egg, or cheese for the flavor. Each skewer is said to be as filling as a corn dog. The rich seasoning makes it a great match for beer.

Photograph:やさひ

To finish, the recommended “lard rice” is said to have a rich, mellow taste. You can also taste a bit of sweetness, and it is hard to resist for people who love rich flavors.

It is one of the restaurant’s popular menu items, and there is even a sign outside that says, “Specialty! Lard Rice.”

Photograph:www.doom.now.cc

Sumibiyaki Koteppan is a yakitori restaurant just a 2-minute walk from Kyoto-Kawaramachi Station. It stands out for its charming exterior, inspired by a kyo-machiya (traditional Kyoto townhouse).

From the spacious counter seats, you can get a clear view of the yakitori being grilled, and just watching it is enough to make the beer go down easy.

Photograph:树34

The yakitori uses asabiki-dori (fresh chicken slaughtered early in the morning and sold On-the-Day) from Kyoto Fushimi (Kyoto's Fushimi area).

The more you chew, the more the rich flavor of the chicken comes through, and it pairs perfectly with the sweet sauce. It also seems like the drinks would go down easy.

Photograph:树34

Reviews say the "kimo" chicken liver skewer is especially popular.

Each skewer is large and satisfying. The cooking is done just right, so it has a tender texture and a juicy center.

Photograph:www.doom.now.cc

Pontochou Yakitori Torigen is a yakitori restaurant in Pontocho, where you can feel the charm of Kyoto, about a 7-minute walk from Kyoto-Kawaramachi Station.

In the clean and calm interior, you can enjoy Tamba-dori (chicken from the Tamba region), Japanese sake, and Kyo-yasai (Kyoto vegetables), known for being high in protein and low in fat.

Photograph:LEOとビール

The yakitori (grilled chicken skewers) is served with a shichirin (small charcoal grill) set up right in front of you. They use finely textured Tanba-dori (Tanba chicken), grilling it until fragrant with Tosa binchotan (Tosa white charcoal) and a secret sauce.

When you take a bite, the rich flavor of the chicken apparently spreads through your mouth.

Photograph:ととも6400

They also offer a wide range of drinks that pair well with yakitori (grilled chicken skewers). In particular, they have a large selection of Japanese sake, including local sake from Kyoto.

From fresh and lively options to clean, dry ones and even rare hard-to-find bottles, it would be fun to compare and taste them.

Photograph:www.doom.now.cc

At Sumibi Club Yu, you can enjoy thick cuts of yakitori made with Kyo Aka Jidori (Kyoto red free-range chicken). The interior is a calm space with the warm feel of wood.

The restaurant has an open kitchen, and at the counter seats you can watch the cooking and enjoy chatting with the chefs.

Photograph:マッハのオススメごはん

The yakitori made with Kyo Akajidori (Kyoto red chicken) is said to be excellent, with a tender texture and the aroma of charcoal grilling.

The "seseri (neck meat)" is said to be best enjoyed with wasabi. The juicy seseri is full of meat juices, and its rich flavor pairs perfectly with the fresh kick of wasabi.

Photograph:マッハのオススメごはん

Many reviewers recommend the sumiyaki toast (charcoal-grilled toast). Grilling it over charcoal gives it a crunchy outside and a soft inside.

Many people said it is addictive once you try it, and there were lots of comments saying they order it every time.