This was my second visit since December to this yakitori restaurant that uses Takasaka chicken and operates on a reservation-only basis. The interior is clean and has a luxurious feel, creating a calm atmosphere. The service is pleasant, allowing you to forget time and enjoy your meal. The course on this day included: - Nanohana and oboro yuba white miso, smooth and gentle in flavor. - Chicken sashimi platter with unique textures. - Various skewers with delicious and flavorful chicken meat. - White liver with rich flavor. - Green onion skewer bursting with umami. - Tender and tasty chicken breast tataki. - Crispy white asparagus with a charcoal aroma. - Fresh tsukune with avocado and seaweed. - Fatty and flavorful bonjiri skewer. - Moist and delicious liver skewer. - Perfectly seasoned lotus root. - Amazing momo tareyaki skewer. - Juicy tomato skewer. - Tender and tasty seseri skewer. - Delicious harami skewer. - Kinmaku skewer with irresistible texture. - Flavorful soriresu skewer with sweet onions. - Succulent tebasaki skewer. - Juicy chicken skin skewer. - Smooth and flavorful sekan. - Meaty tebasaki skewer. - Delicious chicken soup. - Chicken and bamboo shoot rice with elegant saltiness. - Refreshing dessert with just the right balance of sweetness and acidity. The meal was even more delicious than my previous visit, prompting me to order all skewers again. If you love yakitori, I highly recommend this restaurant. Thank you for the feast.

Thank you for always viewing ✨ Please bookmark it by clicking the "Save shop" button if you liked it. A restaurant located a 3-minute walk from Kyoto City Hall Station. Selected as one of the top 100 yakitori restaurants by Tabelog in 2023 ✨ It specializes in rare sterile chicken, "Kyoto Takasaka Chicken." It's the third time in a year that I've visited. Only omakase course with full reservation required. When you enter the restaurant, you will be impressed by the Japanese atmosphere like a high-class sushi restaurant ✨ The yakitori grill is the latest type, and you don't feel any smoke at all ✨ The owner is Mr. Sakata, not Mr. Tachibana as the name of the restaurant suggests... It's Mr. Sakata (laughs). This place is called Tachibana-cho, and the owner named it Kyoto Tachibana because the sound of "Tachibana" is good and it's from the name of the place ✨ Owner Mr. Sakata is very friendly and easy to talk to ✨ He is a friendly owner that anyone can talk to, so the atmosphere is good ✨ After talking about various things for a year, Kyoto Tachibana-san has been further leveled up (*^▽^*) I ordered the following: ▼ "Takasaka Chicken" Omakase Full Course 13,200 yen ・ Grated yam and yuba soup with chicken, mixed with olive oil ※ Creamy and rich, full of deliciousness, incredibly delicious ✨ ・ Breast meat with konbu, seasoned as it is ※ Moist and flavorful, delicious ✨ ・ White liver sashimi with soy sauce or sesame oil ※ Rich and melts in your mouth, incredibly delicious ✨ ・ Breast meat tataki with Tachibana pepper ※ Crispy skin and juicy meat, incredibly delicious ✨ ・ Breast meat with green onion ※ Large and crispy skin, moist and incredibly delicious ✨ ・ Grated daikon radish ※ Crispy and refreshing, delicious ✨ ・ Chicken tenderloin with yuzu ※ Semi-raw and moist, delicious ✨ ・ Leg meat wrapped in thigh meat ※ Crispy skin, juicy and delicious ✨ ・ Hyogo yashiro okra ※ Thick and hot, sticky and flavorful, incredibly delicious ✨ ・ Chilled chicken broth chawanmushi with herbs from Kajitani Farm in Hiroshima, Hokkaido fruit tomato, jelly, mixed together ※ This is delicious! Everything comes together, incredibly delicious ✨ ・ Tsukune salt-grilled ※ Rare and fluffy, delicious ✨ ・ White liver liver pate with pickles on top as you like ※ Charcoal-grilled French bread and sweet and delicious liver pate with pickles, best match, incredibly delicious ✨ ・ Thigh meat and Kochi leek roll with sudachi juice on top ※ Delicious! Flavorful with a chewy texture, meaty and incredibly delicious ✨ Large round skewers, grilled and served in slices ・ Furi sode shoulder meat and Nagasaki eggplant ※ Crispy skin, juicy, and the thin eggplant is incredibly delicious ✨ ・ Grated daikon radish for seconds ・ Fresh tsukune negitoro roll with seared nori, caviar ※ Flavorful, moist and incredibly delicious ✨ ・ Harami with spicy daikon and turnip ※ Meaty and flavorful, with turnip as a good accent, delicious ✨ ・ Grilled vegetables, Aomori salad turnip, chicken miso, and ※ Soft and best match with chicken miso, delicious ✨ ・ Skin ※ Prepared in the same way as Hakata chicken skin, flavorful, crispy, incredibly delicious ✨ ・ Zucchini ・ Oyakodon ※ Oyakodon is delicious after all ✨ ・ Soup ▼ Additional ・ Sunazuri ※ Small but crunchy with a juicy and flavorful taste, incredibly delicious ✨ ・ Chochin ※ Sweet and melty, incredibly delicious ✨ ・ Tsukune tare-yaki with egg yolk and (off-menu) ※ A perfect match for sake drinkers, the strong saltiness is gently softened by the egg yolk, fluffy and incredibly delicious ✨ Please try it if you see my review (laughs) ・ White liver ※ Moist and flavorful, incredibly delicious ✨ ・ Hatsumoto ※ Full of flavor, goes well with sake, incredibly delicious ✨ ・ Sapporo Red Star 880 yen for 4 glasses Total: 19,470 yen_/_/_/_/_/_/_/_/_/_/ Thank you for reading to the end ✨ If you leave a comment, I will reply to it ✨ I hope that even a little bit of this information will be helpful for your gourmet experiences. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

Located about a 3-minute walk from Kyoto City Hall, this restaurant was on my radar as a place where you can enjoy high-quality Takasaka chicken at a reasonable price. Takasaka chicken is the world's first germ-free chicken with limited production and distribution channels. I made a reservation by phone on the same day and was glad they had availability. There are two course options, with prices varying based on the inclusion of raw items. We opted for the "Takasaka Chicken" Chef's Choice Standard Course for 11,000 yen, which included a variety of dishes featuring Takasaka chicken. Each dish was delicious, and I was particularly impressed by the seasoning. As someone with a background in Japanese cuisine, I found the flavors to be exceptional whether in skewers or other dishes. The tsukune (chicken meatballs) were fluffy and delicious, so we ordered an additional serving with sauce. The rich flavors were delightful. For dessert, we had the choice of salt ramen, minced chicken bowl, or grilled rice ball. I chose the ramen, which had a delicious Takasaka chicken broth. We also ordered additional skewers of chicken wings, skin, and tendons, which were all available for reorder. Everything was incredibly tasty, and the value for money was excellent. I was very satisfied and felt like I had found a great restaurant. I look forward to revisiting for the course with raw items next time.

The appearance and signboard reminiscent of a high-class Japanese restaurant create high expectations. The sophisticated interior adds to the anticipation. The counter seating is well thought out and comfortable, with a good balance. The main dishes feature happiness-inducing Takasaka chicken served in courses. Each dish is meticulously prepared and satisfying. The skewers are served on a bed of vegetables that are sometimes different, and they are grilled before being brought out. This is also delightful! There is still room for further evolution. I will definitely visit again. Thank you for the wonderful meal.

At Kyoto Tachibana, which handles Takasaka chicken, the chicken breast was very tender and delicious with sudachi citrus. They used a variety of seasonings such as koji and tachibana pepper, creating a cohesive and interesting flavor profile. The head chef's personality was very pleasant. With a wide variety of small dishes, the portion size was satisfying. The salt was used sparingly, and overall everything was very elegant.

I visited "Yakitori Kyoto Tachibana" on this day. The restaurant is located right next to Kyoto City Hall, just a 3-minute walk from Kyoto City Hall subway station. The restaurant opened just last November, and it was my first visit in a year, so I was excited to see how much it had evolved. I visited on a Sunday afternoon, as they only operate twice on Sundays at 12:00 and 17:00, while on other days they operate at 17:00 and 20:00. The highlight of the restaurant is the rare "Takasaka chicken" raised in Kyoto's Kyo Tanba-cho as the world's first germ-free chicken. The restaurant offers a chef's choice course for 13,200 yen, which includes a variety of dishes showcasing the unique chicken. The quality and balance of the dishes make it a satisfying experience, especially for female diners. The restaurant has gained popularity not only among domestic customers but also among international guests, thanks to the excellence of Takasaka chicken. If you're interested in trying the world's first germ-free chicken, don't hesitate to visit!

I was taken to a high-end yakitori restaurant that opened two years ago in the fall. We enjoyed the full course for 12,000 yen. The unique atmosphere at the entrance made me hesitate to enter. The interior looked brand new as if it had just opened last month. The L-shaped counter had a lively atmosphere with chefs and a beautiful lady in a kimono. The dishes prepared with perfect coordination were so beautiful that I couldn't help but admire them. The spring-like dish of udo and trefoil mixed with yuba was delightful. The chicken sashimi offered four varieties, each with its own unique taste and texture. The live kelp marinated breast meat was incredibly flavorful. The tender white liver melted in the mouth, and the crunchy gizzard provided a contrast in texture. The tataki of breast meat seasoned with tangerine pepper was warm and crispy on the outside. The Kyoto rare breed chicken yakitori was served with a fork for easy eating, but it was still more enjoyable to eat by hand. The various yakitori skewers were all tender and flavorful, with the asparagus and Nagasaki tomato sides being particularly delicious. The chicken meatballs had a surprising texture resembling a dessert. The white liver liver pate was exceptionally delicious, almost like a French dish. The grilled chicken wings were juicy and crispy, with a flavorful sauce. The dish of raw chicken meatball with negitoro was topped with caviar, offering a unique and delightful combination of textures and flavors. The rice with mushrooms from Tokushima was a perfect match for the dish. The grilled chicken wings were succulent and flavorful, with a delicious sauce. The meal ended with a dish of bamboo shoots and minced chicken rice, which had a natural and delicious flavor. The dessert of strawberries and citrus fruit was a sweet and satisfying end to the meal. The restaurant, known for its yakitori, also excelled in preparing vegetable dishes, giving the overall experience a traditional Japanese cuisine feel.

The world's first sterile Takasaka chicken - as soon as it appeared, the yakitori restaurant using it became explosively popular - there are only a few stores in Kansai that use this rare chicken, and probably Tachibana is the only yakitori restaurant in Japan that uses only Takasaka chicken. The owner who handles this chicken is a rare individual with a background of transitioning from Japanese cuisine and sushi chef to self-taught yakitori chef, making him well-suited to handle the flavorful Takasaka chicken. This time, we had a private party with gourmet friends from Kansai and yakitori lovers. Everyone was satisfied and it turned out to be a great gathering. Thank you very much. On this day's menu: 1. Chicken miso 2. Chicken breast with kelp, gizzard, heart, sashimi 3. Chicken breast tataki 4. Chicken tenderloin 5. Chicken breast 6. Chicken thigh 7. Herb chopsticks rest 8. Asparagus 9. Chicken meatballs 10. Chicken oyster 11. Chicken tail 12. Fried tofu 13. Chicken wings 14. Chicken tartare TKG truffle seaweed roll 15. Chicken thigh 16. Shiitake mushroom 17. Sauce skin 18. Chicken wing midsection 19. Chicken wing tip 20. Chicken meatball and bamboo shoot rice 21. Dessert #Yakitori Kyoto Tachibana #Takasaka chicken #Kyoto #Yakitori

【Menu Received】Takasaka Chicken Chef's Full Course (¥13,200) incl. tax - Chicken sashimi, breast meat, tenderloin with yuzu, thigh meat, tenderloin tataki, calf meat skewer, tsubomina, chicken broth chawanmushi, salt-grilled tsukune, white liver pate, furisode, raw tsukune negitoro roll, chicken wings, liver, grilled shiitake from Oku-Izumo, seseri (additional), soliles (additional), liver sauce (additional), setoka and Kotohime rice【Impressions】This restaurant offers delicious yakitori dishes made with Takasaka chicken. The grilling method involves slow cooking at low temperatures, resulting in a tender and light texture. I particularly enjoyed the flavorful cuts like calf meat and furisode♪♪ The tsukune was cooked to a perfect medium-rare, and I loved the sauce for the grilled skewers♪♪ Not too heavy, with a good balance of sweetness, it was delicious. The chawanmushi was beautifully presented with a flower inside. Overall, a recommended spot for those looking for a relaxed atmosphere to enjoy yakitori. The restaurant is located on the basement floor, which adds to its cool factor. Definitely worth a visit♪♪

I made a reservation to visit a nearby restaurant called Sanchi Nyanto in search of Takasaka chicken. It seems they have raised their prices, as the omakase course costs 12,000 yen plus tax and drinks. The course is served in two simultaneous rotations, which is quite efficient. I had fun even while waiting. I couldn't help but wonder if it was really worth the price for Takasaka chicken... But that's just between us.

The dinner started at 18:30❣️ It was a course menu and I was impressed by the final dish✨✨ Taro and yuba with accents of olive oil and salt... delicious from the start❣️ Apart from skewers, several other dishes were served✨✨✨ There was also chawanmushi. Warm food in this season is delightful, surely they pay attention to the eggs... it was delicious✨✨ The dashi was rich and very tasty. What impressed me even more was the sashimi☝️ Three types of sashimi were served❣️ Especially the white liver...❣️ I had it for the first time, it was creamy and paired well with sesame oil✨✨ Even the sesame oil was delicious❣️ Now, the yakitori was... needless to say, outstanding❣️❣️ As you can see in the photos, each skewer was grilled by the chef. It was so delicious that I even ordered two more skewers❣️ For the final meal, I could choose between oyakodon, grilled rice ball, and chicken soboro bowl. I chose the grilled rice ball✨✨ Surprise‼️ An amazing grilled rice ball was served. Crispy on the outside, my favorite sweet and savory soy sauce was mixed in... and topping it with egg yolk‼️ And it goes well with the chicken soup✨✨ This was incredibly delicious❣️ Thank you very much♥️ This course was the "Takasaka Chicken" omakase course, including dessert, about 20 dishes were served◆ Appetizer: Taro and yuba◆ Sashimi: Breast meat with kelp, sand guts, white liver◆ Chawanmushi◆ Perilla, avocado, and raw tsukune with caviar◆ Tuna tataki◆ Yakitori: - Breast meat with green onion - Chicken tenderloin - Chicken leg meat - Ginkgo nut - Chicken thigh meat roll with green onion - Salt tsukune - Bonjiri (chicken tail) - Chicken wing skewer (soy sauce and koji) - Chicken tenderloin - Shimeji mushroom from Oku-Izumo - Chicken neck - Breast meat with tomato◆ Meal: Grilled rice ball, pickles, chicken soup◆ Dessert: Wakayama black honey sweet persimmon and small honey apple This was the menu from the other day☝️✨

After 25 years of specializing in Japanese cuisine, veteran chef Sakata Daisho encountered Takasaka chicken and declared it the best chicken! He then transitioned to a yakitori (grilled chicken skewers) restaurant. The standout feature of Tachibana is that they exclusively use full Takasaka chicken, known for its extreme difference in meat-to-organ ratio. While other places may rotate between various chicken brands to manage costs, Tachibana sticks to 100% Takasaka chicken for each rotation. This commitment to quality and customer satisfaction sets them apart. Takasaka chicken is not widely known yet, but it boasts rich umami and sweet fat due to selective breeding, being even sterile. This allows for aging similar to beef, offering a wider range of flavors for skilled Japanese cuisine chefs. With exceptional taste and hospitality, Tachibana is likely to become a highly sought-after reservation-only restaurant. It's advisable to build a good relationship with Chef Daisho now. Today's menu includes various chicken dishes showcasing the versatility of Takasaka chicken.

I visited this restaurant before, and my impression is... well, to put it simply, all the skewers are really soft. They are delicious, but... they lack the hot-off-the-grill feeling that you expect from yakitori. Yakitori is best enjoyed piping hot, not lukewarm. The Takasaka chicken was incredibly delicious and left a strong impression, but I wonder why... They seem to cook all the skewers at once and serve them, instead of grilling each one individually. This causes the temperature to drop... I feel like the chicken starts to become soft during the time it takes to add wasabi and other toppings. It might be worth considering finishing each skewer separately. I haven't seen any other restaurants that handle Takasaka chicken this way. It's said that the better the ingredient, the more difficult it is to enhance, and the more you try to improve its appearance, the more its value diminishes. I understand that now! Also, the white liver was extremely salty... What a waste... It's such a shame to use Takasaka chicken and end up like this... That's just my personal opinion. I think the top restaurants that handle Takasaka chicken well are "Kawamura" and "Tanaka." However, I believe this restaurant is constantly experimenting and trying new things, so if they continue to cook with a genuine love for yakitori, they will naturally become a highly sought-after reservation-only spot! I hope to see more top-notch yakitori restaurants in Kansai, so I want to support this place!

The restaurant is located in the basement of a very stylish building. The entrance has a clean raised floor, making you wonder if you should take off your shoes before entering. The interior has a spacious large counter with 9 seats, creating a very nice atmosphere! The food is delicious. However, there seems to be room for improvement compared to other restaurants serving Takasaka chicken. Considering the price and level of formality of the restaurant, I expect improvements in various aspects such as service. If these areas are improved, I think it will become an even better restaurant! The dishes include the following: appetizer, Kaga lotus root sashimi, kelp-marinated chicken breast, white liver, chicken breast and green onion skewers placed on a daikon radish platform - when asked about this, they explained that the daikon radish is used to soak up any meat juices that may drip from the skewers onto the plate, and the daikon is meant to be eaten last after being grilled. Other dishes include tender chicken breast, pounded chicken meatballs, red eggplant, chicken tail, raw chicken meatball topped with caviar, grilled gingko nuts, chicken wings and mushrooms cooked rice - the first serving is plain, the second serving is with egg, and the third serving is with chicken soup. The daikon radish was the base. For dessert, additional dishes included chicken wing tips and Sapporo Black Label beer, special junmai sake, and junmai umakaramansaku.

This month's delicious food exploration in Kyoto is "yakitori". Our restaurant is located about a 5-minute walk from Kyoto City Hall. We are on the basement floor of a building. I was a little surprised because I didn't expect it to be underground, but the atmosphere is calm and the interior has a personal touch. The head chef is very friendly and warm, introducing the dishes and confirming any allergies. We had a course meal, and the dishes were arranged just as shown in the photos. I thoroughly enjoyed the carefully selected Higashisaka chicken with its firm texture. Although the selection of sake is not extensive, I appreciated the unique lineup. After all, it's difficult to manage a wide variety. The final dish of mixed rice was also very good!! Thank you for the wonderful meal.

Located in a residential area about a 5-minute walk from Kyoto Sanjo Station, this yakitori restaurant is a hidden gem! Surprisingly, the shop is in the basement of a clean building, and upon entering, you'll be amazed by its high-end sushi restaurant-like atmosphere. Each dish is meticulously prepared and generously portioned, making it a great value for money. I am definitely coming back and looking forward to visiting again.

It was my second visit since I came on the third day of the opening. I felt the further evolution and challenge of Master Sakata and Kyoto Tachibana through the atmosphere of the restaurant, the dishes, and the numerous yakitori. I hope they will continue to explore the difficult approach to Takasaka chicken and become a restaurant that represents places handling Takasaka chicken. The personality of Master Sakata and the staff was also very good, and they treated me very well this time too. Thank you very much.