The story
In a quiet basement on Tachibanacho, just steps from the Kyoto City Hall subway station, Yakitori Kyoto Tachibana offers an intimate yakitori experience that begins with one extraordinary ingredient: Kōsaka chicken.
Chef Tomonori Sakata spent years honing his skills in sushi and Japanese cuisine before a life-changing encounter with this rare breed. “If I couldn’t work with this chicken, I wouldn’t open a yakitori shop,” he says. The chicken comes from the Kōsaka Chicken Farm in Kyōtanba, Kyoto, where it is raised under strict conditions. Its defining qualities are a low-melting-point fat that gives a silky, clean sweetness and a tender texture that never feels heavy, even after a full course.
Sakata’s approach bridges his Japanese cuisine background with the specific demands of yakitori. He ages the meat in a dedicated room to deepen umami, then applies a dehydration technique—a skill learned in the kitchen—to concentrate flavor. The grilling uses Ise Shima binchotan, stacked five tiers high in a custom-built hearth, to deliver intense heat that crisps the skin while keeping the interior juicy. Salt is chosen and applied with precision, with different varieties used for seasoning and finishing.
The restaurant is reservation-only and offers a single course: the Kyoto Kōsaka Chicken Omakase Course. It alternates skewers with seasonal dishes, creating a rhythm that showcases the chicken’s versatility. A standout is the white liver (shiro reba), with a foie gras-like richness that has become a signature among regulars. The course is designed to pair with selected sake or wine.
The counter seats only ten, creating a quiet, focused atmosphere. The restaurant welcomes guests for anniversary dinners, business entertaining, or an exceptional night out. It has been named a Tabelog 100 Famous Yakitori WEST restaurant for three consecutive years (2023–2025) and earned a spot in the Michelin Guide Kyoto Osaka 2025, followed by a Michelin Recommended distinction for 2026—a clear nod to the precision and care behind every skewer.
Recognition
Ambience
Details
Location
Instagram