The story
On a quiet street in Mapo-gu, Seoul, Yakitori Kiyu focuses on the art of skewered grilling. The restaurant’s name signals its specialty: yakitori, a Japanese tradition of charcoal-grilled chicken, prepared with exacting technique. While the restaurant’s own website offers no further detail, the setting—counter dining with air conditioning—suggests an intimate, chef-driven experience where each skewer is cooked to order over binchotan charcoal.
The precision required for yakitori—selecting the right cuts, controlling heat, and timing each skewer—is the core of the meal. Diners sit close to the grill, watching the chef work. This is not a place for distraction; the focus is on the progression of textures and flavors, from tender thigh to crispy skin.
Yakitori Kiyu’s inclusion in the Michelin guide as a Recommended restaurant in 2026 reflects the caliber of its execution. In a city known for its vibrant food scene, this recognition places the restaurant among Seoul’s notable destinations for grilled chicken. The atmosphere is calm and deliberate, with counter seating that puts the craft front and center.
For those seeking a focused yakitori experience in Seoul, Yakitori Kiyu delivers on the promise of its name. The combination of skilled grilling, a curated menu, and a setting designed for observation makes it a worthwhile stop for anyone who appreciates the nuance of charcoal-cooked poultry.
Recognition
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