The Essence of Ishiyama Yakitori: A Chef's Guide to Our Exquisite Courses

Located just a short walk from Keihan-Ishiyama Station, where the warm lights of Otsu's yakitori scene welcome you, our desire is to offer a truly satisfying Ishiyama Yakitori experience. Allow us to introduce the course menu our chef has meticulously crafted, so you can forget the hustle and bustle of daily life and immerse yourself in a sublime time woven from fragrant smoke and the rich flavors of chicken.

When you hear Ishiyama Yakitori, what comes to mind? Many might picture enjoying their favorite skewers one by one, leisurely sipping a drink. While that is certainly one of the great pleasures of yakitori, we take it a step further, proposing a course menu that maximizes the infinite potential of Omi chicken and the magic of Binchotan charcoal.

For an anniversary with a loved one, a get-together with close friends, or a treat for yourself. We hope this column encourages you to visit, so that choosing Ishiyama Yakitori for any occasion becomes an unforgettable memory.

The True Pleasure of Ishiyama Yakitori: Why We Choose Omi Chicken and Binchotan Charcoal

At the heart of the deliciousness we proudly serve as Ishiyama Yakitori lie two unwavering commitments. The first is Omi Chicken, the signature brand of poultry from Shiga Prefecture. The second is Binchotan charcoal, which is crucial in defining the taste of yakitori.

The Exquisite Flavor of Omi Chicken
Omi chicken is raised with great care amidst clean air and abundant nature. Its meat is characterized by a firm yet tender texture, and a deep umami flavor that fills your mouth with every bite. The chicken's naturally delicate flavor and the sweetness of its fat coexist in perfect balance, making it delicious simply seasoned with salt or glazed with our secret tare sauce. It has a versatility that responds to any cooking method. To bring out the full charm of this Omi chicken, we skewer it carefully by hand every day, striving to serve it to our customers in its absolute best condition.

• Healthy chickens raised in a rich natural environment
• A perfect elasticity and melt-in-your-mouth tenderness
• Deep umami and sweet fat that spread with every bite

The Magic of Grilling with Binchotan Charcoal
The flavor of yakitori is greatly influenced by the grilling process. To serve the best Ishiyama Yakitori, we use Binchotan charcoal generously. Binchotan has a high far-infrared effect, which quickly sears the surface of the ingredients while cooking the inside slowly and thoroughly. This locks in the umami of the Omi chicken, resulting in a finished product that is fragrant on the outside and plump and juicy on the inside. Furthermore, the unique aroma of Binchotan charcoal infuses the chicken, creating a distinctive flavor that cannot be replicated elsewhere. This delicate control over the heat is a skill only achievable through the years of experience of our master chefs.

• Far-infrared rays lock in the umami flavor
• A fragrant outside with a plump, juicy inside
• The rich aroma unique to Binchotan charcoal

When in Doubt, Choose This! The Chef's Omakase Course to Fully Enjoy Ishiyama Yakitori

For customers who are unsure what to choose from our extensive menu, we most highly recommend our chef's Omakase Course. This course is the very essence of our Ishiyama Yakitori, featuring the chef's selection of the day's best catch, seasonal ingredients, and the most delicious cuts of Omi chicken, all served in peak condition. It is highly praised not only by first-time visitors but also by regulars seeking a special experience that's a little different from the usual.

The Joy of Discovering Today's Special

The charm of the omakase course lies in the unique encounters of the day. Of course, you'll find classics like negima (chicken and green onion) and momo (thigh), but you'll also be served the day's best offerings, such as rare cuts like shiro-leber (white liver) and tsunagi (the connector between the heart and liver), and seasonal vegetable skewers. All you have to do is sit back and wait, and you can fully enjoy the world of Ishiyama Yakitori in the perfect sequence designed by the chef. The seasonings—salt, tare sauce, seasonal spices—are also carefully chosen for each skewer to maximize the inherent flavor of each cut and ingredient, with each one grilled with soul.

• Enjoy the day's best rare cuts of Omi chicken
• Seasonal vegetable skewers and creative skewers also feature
• The chef devises the optimal seasoning and serving order

A Composition Full of Balance and Discovery

This course isn't just a succession of delicious skewers. The entire course is carefully balanced, combining yakitori of various textures and flavors to keep you engaged until the very end. For example, a juicy thigh skewer might be followed by the crunchy texture of gizzard, with a seasonal vegetable skewer as a palate cleanser. Furthermore, you can enjoy the world of Ishiyama Yakitori to your heart's content with side dishes made from Omi chicken and a final dish to conclude the meal. From traditional skewers that evoke the history of Awazu-cho yakitori to creative skewers that represent a new wave of Keihan-Ishiyama yakitori, you will find a wide range of flavor discoveries here.

• Yakitori with different textures and flavors are served in a balanced way
• Enjoy side dishes made with Omi chicken in addition to yakitori
• Meticulously designed to keep you engaged until the end

Savoring the Full Charm of Omi Chicken: The Cut-by-Cut Enjoyment Course

For those who want to thoroughly explore the depth of Omi Chicken or have a preference for specific cuts, our Omi Chicken Cut-by-Cut Enjoyment Course is perfect. In this course, you can enjoy the various expressions of Omi chicken as Ishiyama Yakitori, from popular classic cuts to rare parts you don't often see, each one carefully grilled.

The Diverse Expressions of Omi Chicken, One Skewer at a Time

A single Omi chicken holds a variety of parts, each with its own unique character. The juiciness of the thigh, the delicate flavor of the breast, the fragrance of the wing, the sweet fat of the tail (bonjiri), the crunchy texture of the gizzard (sunagimo), the melt-in-your-mouth texture of the liver. We bring out the maximum character and charm of each part with the exquisite heat control of Binchotan charcoal. In this course, the chef presents a sequence of representative cuts, allowing you to leisurely savor the different delicious flavors of Omi chicken with each skewer. This comparison of cuts, which impresses even the connoisseurs of Otsu yakitori, is truly an art form of poultry.

• A selection of various cuts of Omi chicken
• Grilling that brings out the best characteristics of each cut
• Experience the depth of Omi chicken through a side-by-side tasting

Encounters with Rare Cuts

Another great pleasure of this course is the opportunity to encounter rare cuts that are not easily found. For example, shiro-leber (white liver), of which only a tiny amount can be taken from a single chicken, is characterized by its melty texture and rich flavor. The tsunagi, which connects the heart and liver, is known for its unique texture and rich taste. While the availability of these rare cuts may depend on the day's stock, if they are included in the course, we highly recommend you try them. These rare cuts are an indispensable part of experiencing the true essence of Ishiyama yakitori.

• Serving rare cuts that are available only in small quantities per chicken
• Special encounters with cuts like shiro-leber and tsunagi
• A valuable experience you can't get from the regular menu

Feel the Changing Seasons: The Seasonal Ishiyama Yakitori Course

The four seasons of Japan bring a rich bounty to our tables. At our restaurant, we incorporate these beautiful changing seasons into our Ishiyama Yakitori course, offering a Seasonal Recommendation Course where you can enjoy the harmony between seasonal ingredients and Omi chicken.

The Colors Woven by Seasonal Vegetables

In spring, bamboo shoots and asparagus; in summer, Kamo eggplant and Manganji peppers; in autumn, mushrooms and ginkgo nuts; in winter, green onions and Shogoin daikon radish. We carefully select the most delicious seasonal vegetables of the time and serve them alongside our yakitori. When grilled slowly over Binchotan charcoal, the natural sweetness and aroma of these vegetables are enhanced, making them a perfect match for Omi chicken yakitori. The addition of these visually vibrant vegetable skewers makes the entire course even more gorgeous, allowing you to experience the changing seasons with all five senses. The appeal of Keihan-Ishiyama yakitori extends beyond just Omi chicken.

• Featuring the most delicious seasonal vegetables
• Grilling over Binchotan charcoal enhances the ingredients' natural sweetness and aroma
• Beautiful, vibrant colors to whet your appetite

Seasonal Side Dishes Too

The Seasonal Recommendation Course also incorporates side dishes made with seasonal ingredients. For example, a refreshing salad with new onions in spring, a chilled chawanmushi (savory egg custard) in summer, takikomi gohan (mixed rice) with plenty of mushrooms in autumn, and a warm chicken soup in winter. These dishes are perfect as palate cleansers between yakitori skewers and further enhance the overall satisfaction of the course. We offer a special experience full of seasonality, where you can discover new charms of Awazu-cho yakitori.

• Enjoy limited-time side dishes made with seasonal ingredients
• A creative menu designed to complement the yakitori
• An accent that enhances the overall satisfaction of the course

Perfect for Special Occasions: The Ultimate Luxury Ishiyama Yakitori Pairing Course

For those who want to adorn a special day—an anniversary, a birthday, an important business dinner—with the best Ishiyama Yakitori. For such customers, we offer our Luxury Pairing Course. This course is a truly blissful experience, combining carefully selected Omi chicken yakitori with specially chosen drinks that further enhance the flavors of the food.

The Perfect Match of Yakitori and Drinks

To maximize the deliciousness of Ishiyama Yakitori, the choice of drink to enjoy alongside it is crucial. In this pairing course, our sommelier will serve small portions of carefully selected sake, shochu, and wine to match each individual yakitori skewer's cut and seasoning. For example, a crisp sake for a fatty bonjiri (tail), and a fruity white wine for a light mune (breast). The drink enhances the umami of the yakitori, creating a new harmony in your mouth. The synergy born from each combination will provide an emotional experience you won't find in an everyday meal. We propose a new way to enjoy Otsu yakitori.

• Sommelier-selected drinks enhance the umami of the yakitori
• Optimal pairings tailored to each cut and seasoning
• Experience a new harmony of flavors that unfolds in your mouth

A Special Dish to Grace the Course

In addition to the yakitori and drink pairings, the Luxury Pairing Course also includes special side dishes not normally offered. For instance, a rich soup concentrating the umami of Omi chicken, or a creative dish using premium seasonal ingredients—dishes conceived exclusively for this course will make an appearance. These dishes will be a surprise that wows and delights you during the flow of the course. We will produce a memorable Ishiyama Yakitori experience for your special moments with your loved ones.

• Special side dishes created exclusively for this course
• Luxurious use of Omi chicken and premium seasonal ingredients
• A surprising touch to make your special day even more colorful

A Practical Guide to Making Your Ishiyama Yakitori Experience the Best

So far, we have detailed our chef's recommended Ishiyama Yakitori courses. Finally, we would like to offer some practical tips for you to have the best possible experience. Keeping these points in mind will surely lead to a more fulfilling time.

Tips for Choosing a Course

1. Consider the occasion: What is the purpose of your visit?
   For a casual get-together with friends, the Omakase Course is recommended for enjoying a variety of flavors. For a special day like an anniversary or business dinner, the Luxury Pairing Course is perfect for enhancing satisfaction with food and drink pairings.
2. Communicate your preferences: Do you have any foods you dislike or any allergies?
   Please don't hesitate to tell the chef or staff when you book or arrive. We will accommodate your preferences as much as possible. Also, if you have a request such as I'd like to eat a lot of a specific cut of Omi chicken, letting us know in advance will allow us to prepare for your greater satisfaction.
3. Enjoy the season: Be mindful of the changing seasons.
   The Seasonal Recommendation Course is a special menu where you can fully enjoy the unique flavors of the time. If you are interested in seasonal vegetables and limited-edition dishes, please consider this course.

Tips for Booking and Visiting

1. Book in advance: We are often busy, especially on weekends and holidays.
   Our Ishiyama Yakitori is loved by many customers, and we expect to be very busy, particularly during dinner hours. To ensure smooth seating and secure your table, we recommend booking in advance. Reservations can be made by phone or through our website.
2. Check the access: We are within walking distance of Keihan-Ishiyama Station.
   Our restaurant is very accessible from both Keihan-Ishiyama Station and JR Ishiyama Station. While you can enjoy the atmosphere of a hidden gem in Awazu-cho, we recommend checking a map app beforehand if it's your first visit.
3. Dress comfortably: Enjoy the aroma of Binchotan charcoal.
   For Ishiyama Yakitori grilled over Binchotan, the fragrant smoke is part of the treat. Please be aware that the scent may transfer to your clothes, so we advise you to be mindful if you are wearing your favorite or expensive clothing.

For the Best Dining Experience with Ishiyama Yakitori

We hope you were able to feel the commitment we pour into our Ishiyama Yakitori—our dedication to Omi chicken and Binchotan charcoal, and our feelings for our customers. Because yakitori is a simple dish, the ingredients and technique greatly influence its taste.

We promise to put our heart into each and every skewer and deliver it to your table in its best condition. Whether you are new to the world of Otsu yakitori or a regular at Keihan-Ishiyama yakitori restaurants, we believe you will find new discoveries and wonder through our chef's recommended courses.

Please, open our door and step inside. The fragrant smoke and the deep umami of Omi chicken will give you a warm welcome. We sincerely look forward to your visit.