01 / ABOUT THE PLACE
About this place
The dish to look out for first at Kyōshu-dō Sen is the raw tsukune. The menu describes it as minced chicken cooked slowly over the grill to seal in its juices. Diners have praised its soft texture, balanced by the bite of cartilage, and some say it stood out among the skewers as a signature dish. One visitor noted ordering it with egg yolk, which makes a good first way to try it. The menu also lists versions with grated daikon and ponzu, or cheese, so you can sample the house favourite with different toppings.
The skewers have drawn praise for their size and satisfying portions, too. One diner recalled them arriving piping hot, with the meat’s savoury flavour making an impression. Alongside the skewers, consider small plates made with Kirishima chicken, including chicken sashimi with wasabi and aromatic seasonings, or lightly seared chicken tenderloin. To add a few more things to share, there is chicken and mushroom ajillo with baguette, as well as smoked hojicha cheese described on the menu as homemade.
Choosing a drink to go with the food is part of the appeal. One diner appreciated the range of sake, while another wrote about enjoying a sake tasting set chosen to suit their preferences. During that visit, the set of 3 kinds cost around 1500 yen; that price is a personal record from the time, but the option of leaving the selection to the staff may be worth noting. For a leisurely tasting, add a few of the assorted obanzai dishes or small plates, then finish with chicken-broth zosui rice porridge or yama-wasabi rice: rice cooked in chicken stock and topped with freshly grated mountain wasabi.
For dessert, there is a cream-cheese monaka, a crisp wafer shell paired with sweet bean paste. Whether you build a meal around the tsukune and skewers or choose one dish at a time to accompany drinks, the menu offers plenty of ways to put the evening together. Reservations are accepted.
