Tomohiro

Diners have been told that the chicken skin, or kawa, takes time to prepare. It is grilled slowly, and some have remembered its crisp surface and juicy interior; another visitor praised the crunch of the small pieces. If you are happy to wait for it to finish cooking, kawa is a good place to start, with a drink to enjoy while you wait.

The sasami, or chicken tenderloin, is another skewer to look out for. One diner recalled a texture so fluffy that it was unlike any they had tried before. Yakitori fans have also singled out the liver and heart as particularly good. For something beyond grilled skewers, the menu includes chicken sashimi and sashimi made with white liver. One diner enjoyed the white-liver sashimi with wine, making it an option for a dinner of skewers and small plates alongside drinks.

The grated-daikon cutlet has also won a fan. It is an option if you would like to add a fried dish to a meal centred on chicken skewers. Tomohiro is in Yamahanagawa-bata-cho, Sakyo Ward, Kyoto, and accepts dinner reservations. The restaurant is cash-only, so it is worth preparing accordingly.