ultramarinus – beyond the sea

DAY 2 (6/6): YAKITORI HITOMI (炭焼創彩鳥家 人見), Kyoto (京都), Japan, 2016.12.04

Recommended by a number of blogs and international media such as the New York Times, Yakitori Hitomi (炭焼創彩鳥家 人見) has been named as the best restaurant in Kyoto for Yakitori (焼き鳥) or Japanese skewered chicken.  We made a reservation through the phone about a week prior to our departure.  Fortunately, we managed to communicate with the staff over the phone with simple English and managed to secure a table for 20:30 on our second day of the trip.  Many said that bookings should be made weeks well in advance for this highly popular and intimate restaurant on Nijo Dori at a quiet residential neighborhood in Higashiyama.  It was a 15 minute walk to Yakitori Hitomi from our hotel.  We borrowed an umbrella from the hotel as it was still raining.

Nijo Dori was quiet and there were hardly anyone on the street.  We arrived at Yakitori Hitomi right on time, and were received with a warm welcome by the staff.  The master chef/owner recognized us right away as he was the one whom we spoke to on the phone.  He talked with us for a bit and told us that he had been to Hong Kong more than two decades ago.  We sat by the counter facing the semi-open kitchen.  We were given English menu, and a diagram of a chicken indicating different parts available, from neck to heart to bottom.  We ordered sake, plum wine, and a variety of chicken skewers, local duck fillets, chicken soup, vegetable sticks, etc.  The master chef/owner was the only person who worked at the binchotan (備長炭) or traditional Japanese white charcoal grill.  We sat patiently to wait for each delicious skewer to be served one by one.  The two-hour meal was definitely the best Japanese yakitori we ever had, and on top of that, the wonderful staff service and cozy atmosphere all made it a remarkable experience for our Kyoto stay.

01The secluded front door and street facade of Yakitori Hitomi.

02We sat at the timber counter facing the semi-open kitchen.

03The restaurant interior was cozy and simple.

04Japanese menu of Yakitori Hitomi.

05Diagram showed the various parts of chicken available.

06Sake and salt.

07Chicken knee cartilage.

08Tsukune or Japanese chicken meatball.

09Sasami or chicken breast tender.

10Seseri, or chicken neck.

11Local chicken wings.

12Japanese pickles, and momo or thigh meat.

13Chicken soup.

14A type of Japanese yam.

15Vegetable sticks with master chef/owner in the background.

16Complimentary dish and plum wine.

18Thigh meat.

19Kyoto duck fillets.


Our posts on 2016 Kyoto and Nara:
DAY 1: ARRIVAL AT HIGASHIYAMA (東山), Kyoto (京都), Japan
DAY 1: RYOANJI TEMPLE (龍安寺), Kyoto (京都), Japan
DAY 1: NINNAJI TEMPLE (仁和寺), Kyoto (京都), Japan
DAY 1: KINKAKUJI TEMPLE (金閣寺), Kyoto (京都), Japan
DAY 1: KITANO TENMANGU SHRINE (北野天満宮), Kyoto (京都), Japan
DAY 1: NIGHT AT KIYOMIZU-DERA (清水寺), Kyoto (京都), Japan
DAY 2: KIYOMIZU DERA (清水寺), Kyoto (京都), Japan
DAY 2: KIYOMIZU DERA to KENNINJI, Kyoto (京都), Japan
DAY 2: ○△□ and Chouontei Garden and Ceiling of Twin Dragons, KENNINJI TEMPLE (建仁寺), Kyoto (京都), Japan
DAY 2: SFERA BUILDING (スフェラ・ビル), SHIRKAWA GION (祇園白川), KAMO RIVER (鴨川) & DOWNTOWN, Kyoto (京都), Japan
DAY 2: YAKITORI HITOMI (炭焼創彩鳥家 人見), Kyoto (京都), Japan
DAY 3: NANZENJI (南禅寺), Kyoto (京都), Japan
DAY 3: PHILOSOPHER’S PATH (哲学の道), Kyoto (京都), Japan
DAY 3: HONENIN (法然院), Kyoto (京都), Japan
DAY 3: GINKAKUJI (銀閣寺), Kyoto (京都), Japan
DAY 3: CRAB AND SAKE, Kyoto, Japan
DAY 4: HORYUJI (法隆寺), Nara (奈良), Japan
DAY 4: TODAIJI TEMPLE (東大寺), Nara (奈良), Japan
DAY 4: KASUGA TAISHA (春日大社), Nara (奈良), Japan
DAY 4: KOFUKUJI (興福寺), Nara (奈良), Japan
DAY 4: NAKAGAWA MASASHICHI SHOTEN (中川政七商店 遊中川), Nara (奈良), Japan
DAY 4: RAMEN & CHRISTMAS LIGHTS, Kyoto (京都), Japan
DAY 5: FUSHIMI INARI SHRINE (伏見稲荷大社) Part 1, Kyoto (京都), Japan
DAY 5: FUSHIMI INARI SHRINE (伏見稲荷大社) Part 2, Kyoto, Japan

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