Yoshidayama Seseri
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Yoshidayama Seseri: Charcoal-Grilled Yakitori in Kyoto’s Alleys
Deep in an alley near Kyoto Station’s Hachijo Exit is Yoshidayama Seseri, a yakitori restaurant with just eight seats. Its history goes back to a legendary food stall outside Yoshida Shrine that operated for about forty years, a familiar taste remembered by many Kyoto locals. After the stall closed, the restaurant moved to its current location in 2018. Second-generation owner Hiroyuki Yanagi and his family continue the craft passed down from his grandfather. Inside, a long, narrow counter places diners almost shoulder to shoulder as they watch the owner skewer and grill each portion over charcoal.
The restaurant takes its name from seseri, the meat around a chicken’s neck, a less common cut known for its chewy texture. The portions here are particularly generous: the owner tightly wraps together the neck meat from two chickens, then grills it close to a strong charcoal fire. The outside develops a toasty aroma while the inside stays tender and juicy, releasing meat juices and the scent of charcoal with each bite. Many describe it as ‘some of Kyoto’s finest seseri’; some say it raises their expectations of yakitori elsewhere. Seseri is generally recommended with the sauce, which is rich without being overly sweet and brings out the meat’s savory flavor.
The store is small, with only 8 counter seats, so it is often full. Such restrictions only add to its sense of mystery, as if every guest has become one of the few discoverers of this hidden treasure. Especially at night, stepping into this alley, ordering a charcoal-grilled chicken skewer, and drinking a glass of sake will make you feel like you are instantly isolated from the hustle and bustle of the city. For many gourmets, this atmosphere is as important as the food itself. The two complement each other and constitute the unique charm of this restaurant.
The other cuts receive the same care as the signature seseri. The chicken liver (kimo) is exceptionally fresh; paired with the restaurant’s secret sauce, it can surprise even diners who rarely eat offal. Chicken hearts (hatsu) are tender and springy, with just enough salt to let their own flavor come through. Gizzards (sunazuri), cartilage (yagen), chicken meatballs (tsukune), and chicken-and-scallion skewers (negima) are all skewered after ordering and slowly grilled. The owner trims charred portions with scissors so each bite tastes clean and fragrant. The portions are larger than at many yakitori restaurants, while prices remain approachable, making the meal especially satisfying.
A favorite side dish among regulars is the water kimchi that the owner’s mother taught herself to make. Rather than the familiar red, spicy kimchi, this is a white kimchi made mainly with cabbage. Its gentle acidity, abundant lactic acid bacteria, and crisp texture balance the richness of the yakitori. Simple sides such as chilled tofu and other small dishes are also available. The overall feel is that of a home-style izakaya rather than an elaborate yakitori specialist.
Customers come here not only for the enjoyment of their taste buds, but also to feel the history of this store. From a simple stall to today’s small store, time has witnessed its changes, but the persistence of the ingredients and the owner’s enthusiasm have always remained the same.
Seated at the eight-seat counter, you can watch the owner turn thick portions of seseri over the charcoal while the aroma of grilling meat and its juices fills the air. There are no unnecessary decorations, just the skills carried on from the food-stall days and close attention to every skewer. For memorable charcoal-grilled yakitori in Kyoto, Yoshidayama Seseri is worth setting aside time for.
Yoshidayama Seseri video introduction
Useful Japanese for Restaurants
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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
Where do I pay?
How much is it?
Can I use a credit card?
I will pay in cash
May I have the receipt, please?
♡ Tap the Japanese menu text to hear its pronunciation.
Food and drinks are subject to the menu available that day.
Grilled Skewers
串もの
Chicken Neck Meat
せせり
Chicken and Scallion
ねぎま
Tsukune (Chicken Meatball)
つくね
Liver
きも
Heart
はつ
Gizzard
砂ずり
Chicken Wings
手羽先
Chicken Cartilage
やげん
Wagyu Tendon
和牛すじ
Perfect with Sake
お酒のアテに
Water Kimchi
水キムチ
Melted Grilled Camembert
とろけるカマンベール炙り
Rich Parmigiano
旨味濃にパルミジャーノ
Grilled Vegetable Skewer
焼野菜串
Thick Shiitake Mushroom
肉厚しいたけ
Sweet White Leek
甘い白ねぎ
Tuna Chunk Platter
鮪のぶつ盛り
Kyoto Red Chicken Breast Grilled
京赤地どりむね肉炙り
Chicken Rice
とり飯
Another Flavor
もう一つの味わい
Chicken and Scallion Curry
ねぎまカレー
Pseudo Taddream
なんちゃってタッドリーム
Sapporo Beer
サッポロビール
Seasonal Sake
旬の日本酒
Glass of Wine
グラスワイン
Shochu
焼酎
Suntory Kaku Highball
角ハイボール
Chuhai
チューハイ
Tomato
トマト
Pickled Plum
小梅
Citric Acid
クエン酸
Aka-Tama Bomb
赤玉バクダン
Plum Wine (Umeshu)
梅酒
Domestic Fresh Lemon Chuhai
国産生レモンチューハイ
Kyoto Ippodo Chuhai
京都一保堂チューハイ
Sansho Chuhai
山椒チューハイ
Double Ginger Chuhai
ダブル生姜チューハイ
Fresh Kiwi Chuhai
生キウイチューハイ
Soft Drink
ソフトドリンク
Oolong Tea
ウーロン茶
Coke
コーラ
All-Free (Non-alcoholic Beer)
オールフリー
Dry Ginger Ale
辛口ジンジャエール
Yoshidayama Seseri Location
Yoshidayama Seseri | Restaurant Information
Restaurant: Yoshidayama Seseri
Address: 京都府京都市南区東九条室町31
Tel: 090-6979-1444
Access: About a 5-minute walk from Kyoto Station’s Hachijo Exit. The restaurant is tucked inside an alley; look for the lantern of Koyoken next door.
Business hours: Monday to Friday 17:00-23:00, closed on Saturdays and Sundays.
Budget: Dinner is about 5,000 to 5,999 yen.
Reservations: Bookings open one month in advance. Seating times are 17:00–19:00, 19:00–21:00 and 21:00–23:00, with a two-hour limit per sitting. Confirm the opening schedule and available times when booking.
Payment method: Cash only, no credit cards, e-wallets or QR Codes accepted.
In-store facilities: 8-seat bar, no private rooms, all seats non-smoking, no dedicated parking lot.
Related links:Tabelog store information
