Torisaki stands as a testament to the refined art of yakitori in Kyoto. Helmed by Chef Tomoki Hata, a protégé of Tokyo's renowned Torishiki, the restaurant offers a seasonal omakase course that showcases the depth and nuance of chicken cuisine. The 15-seat U-shaped counter provides diners with an intimate view of the grilling process, where each skewer is prepared over binchotan charcoal to achieve optimal flavor and texture. Signature offerings include the chochin skewer, a harmonious combination of liver and yolk, reflecting the chef's commitment to both tradition and innovation. With its minimalist machiya setting and meticulous attention to detail, Torisaki offers a dining experience that resonates with both connoisseurs and newcomers to yakitori.