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A yakitori counter in Kashihara where the chef built the whole menu around Nara-raised chicken, working through cuts most places never bother with. Skewers get seasoned to order, salt on some, chicken fat or sake on others, and the tenderloin comes showered in Yamato tachibana, a pepper made from an ancient local citrus. The meal winds down with yakitori over rice or ramen in chicken broth. The Michelin Guide awarded it a Bib Gourmand.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Chicken tenderloin
“Chicken tenderloin, for example, is ingeniously showered with Yamato tachibana pepper, a condiment made from an ancient citrus fruit.”
Michelin Guide -
Yakitori on rice
“Items served to wrap up the meal are prepared with the same attention to detail: yakitori on rice, rice with white chicken broth, or ramen in chicken broth.”
Michelin Guide -
Ramen in chicken broth
“Items served to wrap up the meal are prepared with the same attention to detail: yakitori on rice, rice with white chicken broth, or ramen in chicken broth.”
Michelin Guide
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