01 / ABOUT THE PLACE
About this place
Pitoro is made with pork cheek, a scarce cut from each animal, and at Jyokiya the pork is sourced exclusively from Kyoto and paired with Kujo spring onions. This grilled dish brings a distinctly Kyoto touch to the menu. Its description highlights juicy, richly sweet meat and fragrant spring onions. It makes an appealing choice between skewers when you want a taste of the region.
One diner who enjoyed the yakitori also ordered several chicken skewers and grilled vegetables, appreciating their savoury char and fresh, juicy texture. A salad topped with deep-fried garlic made an impression too, suggesting that the menu is worth exploring beyond the skewers. Options include “mi”, made with the thigh of Kyoto Akajidori chicken, “hasami”, the chicken-and-spring-onion skewer, and shiso-wasabi rolls. You could compare different cuts of chicken or break up the selection with a skewer seasoned with herbs and wasabi; each offers a different experience.
Away from the skewers, one diner recommends the house-made deep-fried tofu, while another appreciated its crisp exterior and soft centre. Chicken soup adds a warm dish between grilled plates. For a more substantial finish, rice options include rice with raw egg, served with soup and pickles, yakitori rice bowls and ochazuke. Whether you are planning a light evening centred on skewers or a full meal, there are plenty of ways to put an order together.
