01 / ABOUT THE PLACE
About this place
At Tyoemon Kyoto Karasumaru, the different cuts used for skewers and charcoal-grilled dishes offer a useful guide to choosing what to eat. The “Domestic Chicken Negima Skewer” pairs chicken from Ibaraki Prefecture, known for its rich flavour, with Japanese leek. There are also “White Liver Skewers”, described as rich and smooth, and “Tsunagi”, a fatty cut from the base of the heart. These options make it easy to move beyond familiar skewers and try a different cut.
Beyond the skewers, “Miso-Marinated Harami Grilled over Charcoal” features a rarer cut from the diaphragm. Its distinctive texture is one reason to seek it out if you enjoy exploring the character of different cuts. One diner’s account describes enjoying chicken sashimi, hot pot and grilled dishes, followed by a final dish. Other menu options include “Hanemi Sashimi” and “Chicken Thigh Tataki”, as well as “Chicken Wing Rice Box” and “Chilled Chicken Noodles”. There are choices whether you want a meal centred on skewers or one that runs through to a final dish.
Small plates, beer and other alcoholic drinks are available, and the izakaya offers table service. It also suits a meal shared among a group, with diners ordering skewers and small dishes together and adding the cuts they prefer.
