01 / ABOUT THE PLACE
About this place
After the savoury aroma of grilled pork comes the crisp bite of the vegetables wrapped inside. One diner said the pork-wrapped skewers made a lasting impression: coarsely grated daikon added a bright accent, while the meat’s richness was balanced by a clean finish. The menu includes crisp lettuce rolls and rolls with Kujo spring onions, a Kyoto speciality; both are available from 2 skewers. For a meal centred on skewers, there is also an assortment of 5 varieties, including negima made with Kyoto Aka-dori chicken.
Diners who ordered yakitori have praised the chicken thigh’s fragrant, grilled skin and juicy interior, as well as the sweetness of the rendered fat with a squeeze of lemon. The Kyoto Aka-dori negima is available with either salt or sauce, making it easy to compare the two seasonings. The house-special beef tendon skewer pairs the meat’s savoury flavour with a house-made meat sauce, offering a richer choice among the skewers.
Between skewers, try obanzai, Kyoto-style home cooking, or dengaku made with namafu, a chewy wheat-gluten product. The menu describes the namafu dengaku as Shiba Shoten namafu served with two kinds of dengaku miso. One diner recalled enjoying the miso-glazed dish and Kyoto-style fish obanzai, taking time to chat while admiring the tableware. The obanzai assortments are suggested for sharing: the 4-variety selection for two people and the 6-variety selection for 3–4 people.
For a final course, Kyoto-inspired options include rice with chirimen sansho—dried young sardines seasoned with Japanese pepper—or rice with conger eel and yuba. Pair the meal with draft beer or sake, or choose from the listed seasonal courses and courses with an all-you-can-drink package. There are options to suit different group sizes and ways of dining.
Some diners have mentioned being seated by a window with a view of the Kamo River. At Manzara, dinner over skewers and obanzai can come with a riverside view.
