Nishino

At Nishino, the appeal of yakitori lies not only in the skewers but also in the progression of the course, from the opening dishes to the final serving of rice. Visitors have reported starting with chicken wings, followed by skewers of chicken breast, negima (chicken and spring onion), gizzards and hearts, alongside dishes featuring seasonal vegetables and duck. Some diners felt that the liver with garlic chives, duck and chicken hearts had the presence of à la carte dishes despite being served on skewers. The course appears to centre on yakitori while also exploring different ingredient combinations. Another visitor also singled out the chicken wings as a dish to try.

Among the seasonal dishes, diners remembered the pairing of strawberries and duck, as well as sweet, tender lily bulbs. Reports also mention several choices for the course’s final dish, including rice with chrysanthemum greens, a generously topped yakitori rice bowl, eel and rice with raw egg. Rice with eel and ochazuke made with chicken broth were also among the reported options, making the final bowl another part of the course to look forward to. One diner said leftover rice was made into rice balls, with a choice of filling.

The course also gives diners time to watch the cook at work across the counter. Visitors have enjoyed seeing the different grilling techniques used for each skewer, so the experience extends beyond the flavours to the anticipation of the next dish.

Nishino is in Kitayakake-cho, Saiin, Ukyo-ku, Kyoto. The restaurant recommends booking for dinner. For an evening centred on yakitori, seasonal dishes and a final course, a reservation lets you enjoy the meal from beginning to end.