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Sumiyaki Yanaino
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[Kyoto Kawaramachi] Satisfying Charcoal-Grilled Seafood Skewers at Sumiyaki Yanaino
Tucked away in the bustling alleys of Kawaramachi, Sumiyaki Yanaino is a restaurant specializing in charcoal-grilled seafood skewers. Opened in 2020, it is the sister restaurant to the Yanagikoji yakitori spot, Okoshi. Unlike a typical yakitori shop, this venue focuses on grilling fresh seafood and pork over charcoal in a relatively quiet, relaxed atmosphere perfect for a satisfying evening meal.
The signature dishes are seafood skewers grilled over Tosa binchotan charcoal. The most popular is the kombu-cured mackerel. The mackerel is cured in kombu for approximately twenty-four hours to concentrate its umami before being skewered and grilled. The exterior carries a smoky charcoal aroma, while the meat remains thick and juicy, releasing savory oils with every bite. The salmon belly is also highly recommended; it is rich in fat and served with salt and grated daikon radish for a refreshing yet satisfying finish. The kuruma prawn can be eaten shell-and-all, as the grilling makes the shell crispy and the meat firm and fragrant. Oysters are served with yuzu ponzu sauce, providing a perfect acidity to balance the richness.
For pork, the restaurant uses Kyotanba Kogen pork. Seasonal pork rolls are stuffed with ingredients like red ginger or lettuce, offering a crisp, non-greasy texture. The pork steak also features the same pork, paired with a grated daikon sauce. The capelin skewers, with their layers of roe, are an excellent accompaniment to drinks. Prices start from 280 yen, allowing guests to order individual skewers without the pressure of over-ordering.
Beyond skewers, several appetizers are worth ordering. The smoked mackerel macaroni salad is a house specialty; the mackerel is kombu-cured and then smoked, resulting in a more complex flavor than standard smoked fish. The chikuwa isobe-age is stuffed with house-made fish paste before being fried, creating a crispy exterior and soft interior. The seafood namerou (minced fish mixed with ginger and myoga) is made with the day’s fresh catch and pairs perfectly with alcohol. For rice, options include a rich egg yolk rice bowl or a two-tone bowl featuring the red of the day’s seafood and flying fish roe, paired with the white side of whitebait and egg yolk. The portions are substantial.
The restaurant features a counter where guests can watch the chef grill, enjoying the aroma as the fat drips onto the charcoal. The second floor offers tatami seating, suitable for groups. With an overall rating of approximately 3.46, reviews frequently praise the charcoal aroma, the freshness of the seafood, and the reasonable pricing. Many diners note that the thickness and umami of the seafood skewers exceed expectations, with many visiting specifically for the kombu-cured mackerel and salmon belly.
If you are in the Kawaramachi area and looking for charcoal-grilled cuisine beyond just chicken, this spot offers a unique alternative. Sitting down to order a few skewers of kombu-cured mackerel, salmon belly, and kuruma prawn, paired with a glass of sake while watching the charcoal work its magic, is the true charm of this restaurant. The umami brought out by the charcoal makes every bite worth repeating, leaving you feeling truly satisfied.
Sumiyaki Yanaino Video Introduction
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Excuse me
Menu, please!
Order, please
This one, please
Thank you for the meal
Water, please
How do I eat this?
A small plate, please
May I take a photo?
Excuse me, please change the grill net.
Check, please
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The following section preserves the original Japanese audio and menu correspondence. Items and alcohol selections change based on availability; for items without listed prices, please check the in-store menu. Individual prices listed are based on the Tabelog menu and include tax in yen.
Tabelog currently lists a 120-minute all-you-can-drink course with 8 dishes for 5,500 yen. A current offering matching the original 150-minute course has not been confirmed; its audio and earlier details remain as reference. Please do not book based on the old plan. Tabelog Food Menu｜Current Course
Course
コース
120-Minute Course
120分コース
Today's Sashimi Platter
本日の造盛
Single Serving
一人前
Double Serving
二人前
Tuna and Grilled Yam Mash
鮪と焼きテスの山かけ
Seafood Namero
海鮮なめろう
Single Dish / Side Dish
一品・肴
Smoked Mackerel Macaroni Salad
鯖の燻製 マカロニサラダ
Tomato Slices
トマトスライス
Grilled Squid
イカ焼き
Hattori's Cold Tofu
服部の冷奴
Pickled Shallot Kimchi
らっきょキムチ
Lightly Pickled Celery
セロリの浅漬け
Raw Green Pepper with Sansho Oil
生ピーマン山椒オイル和え
Marinated Firefly Squid
ホタルイカの沖漬け
Pregnant Squid
子持ちイカ
Chicken Breast Char Siu
鶏ムネ肉チャーシュー
Salted Fried Chicken
鶏塩唐揚げ
Seaweed Tempura Chikuwa
ちくわの磯辺揚げ
Corn Tempura
トウモロコシの天ぷら
Charcoal-Grilled Skewer
炭焼一本
Tiger Prawn
車海老
Mackerel
鯖
Turban Shell
サザエ
Salmon Belly
鮭ハラス
Oyster
カキ
Capelin with Roe
子持ちししゃも
Scallop with Green Onion Skewer
ホタテ葱
Spicy Pollack Roe
辛子明太子
Pork Steak
トンテキ
Pork Wrapped Lettuce
豚巻レタス
Pork Wrapped Red Ginger
豚巻紅生姜
Chicken Gizzard with Garlic
砂ズリにんにく
Long Yam
長イモ
Lotus Root
れんこん
Manganji Pepper
万願寺
Thick Fried Tofu
厚揚げ
Splendid Alfonsino
金目鯛
Today's Dried Fish
本日の干物
Tatami Iwashi (Dried Sardine Sheets)
たたみいわし
Splendid Alfonsino
金目鯛
Closing Dish
〆
Rich Egg Yolk TKG (Tamago Kake Gohan)
濃厚卵黄TKG
Yanai's Two-Topping Rice Bowl
やないの二食丼
Clam Soup
しじみ汁
Draft Beer
生ビール
Bottled Beer
瓶ビール
Suntory Kaku Highball
角ハイボール
Apple Vinegar Highball
りんご酢ハイボール
Doburoku Soda
どぶソーダ
Plum Wine
梅酒
Glass of Wine
グラスワイン
Red Wine
赤
White Wine
白
Kinmiya Shochu
金宮
Soda
ソーダ
Lemon
レモン
Homemade Infused Sour
自家製漬け込みサワー
Yuzu
ゆず
Ginger
生姜
Japanese Ginger
みょうが
Others
その他
Watered Down (usually alcohol)
水割
Oolong Mixer
ウーロン割
Green Tea Mixer
緑茶割
On the Rocks
ロック
Chuhai (Shochu Highball)
酎ハイ
Plain
プレーン
Lemon
レモン
Frozen Lemon
氷結レモン
Additional Shochu
追酎
Tomato
トマト
Calpis
カルピス
Grapefruit
グレープフルーツ
Shochu
焼酎
Half-Go 90ml
半合
One Go (180ml)
一合
Koma Sake
駒
Aoju
青酎
Gyokuro Sake
玉露
Yamato Sakura
大和桜
Zanpa Shochu
残波
Cold Sake
冷酒のお酒
Kikuzui
喜久酔
Hirotogawa
廣戸川
Aki Shika
秋鹿
Daigorei
大号令
Warm Sake
お燗
Tama Zakura
玉櫻
Niida Natural Sake
にいだしぜんしゅ
RIESTYLE
Smooth Nigori Sake
とろとろにごり酒
Soda Mix
ソーダ割
Soft Drink
ソフトドリンク
Oolong Tea
ウーロン茶
Grapefruit
グレープフルーツ
Green Tea
緑茶
Calpis
カルピス
Non-Alcoholic Beer
ノンアルコールビール
Sumiyaki Yanaino Location
Sumiyaki Yanaino | Restaurant Info
Name: Sumiyaki Yanaino
Budget: Approx. 3,000–3,999 JPY. 8-dish course with 120-minute all-you-can-drink for 5,500 JPY; please confirm details and reservation terms.
Type: Kushiyaki, Izakaya, Seafood.
Phone: 075-231-3888
Address: 京都府京都市中京区裏寺町607-18
Access: 3-minute walk from Hankyu Kyoto-Kawaramachi Station; 7-minute walk from Keihan Gion-Shijo Station.
Hours: Mon, Tue, Wed, Fri, Sat 16:00–22:30; Sun 15:00–22:00. Closed Thursdays and irregular holidays.
Reservations: Available via Tabelog or by phone. Please discuss gatherings exceeding 2 hours in advance. The second-floor tatami area can be reserved for 5–8 people.
Seating: 16 seats total, 8 at the counter and 8 in the tatami area; no private rooms.
Children: No clear policy provided; the restaurant allows smoking throughout, so please confirm before bringing children.
Payment: VISA, Master, JCB, AMEX, and Diners cards accepted; e-wallets and QR code payments are not accepted.
Other: Smoking is permitted throughout; please check with the restaurant for the latest smoking policy. No parking available, but paid parking is nearby; English menu provided. Opened 2020-11-12.
Data verified: 2026-10-20. Tabelog｜Restaurant Instagram. Please confirm operating hours and menu changes before visiting.
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