Kushitora

Gathering around a steaming pot of aromatic broth makes for an inviting evening when craving something warm to share. Tucked away in a residential quarter of Saiin in Kyoto's Ukyo Ward, Kushitora has made its name as a hot pot specialist dedicated to a focused, carefully executed menu.

Chanko Nabe Infused with Chicken Broth

The signature chanko nabe begins with a pot prepped with onions and minced chicken meatballs before guests even take their seats. Attentive staff step in to simmer the vegetables and chicken thigh meat at just the right pace. Ginger-scented house-made meatballs, tender chicken, and broth-soaked napa cabbage and leeks are dipped into refreshing ponzu citrus sauce. Later in the meal, thinly sliced beef is brought out to be gently swished shabu-shabu style through the concentrated chicken and vegetable broth—a luxurious accent unique to this table.

Chicken Sukiyaki Simmered in Soy Sauce and Sugar

Alongside chanko, chicken sukiyaki stands as the restaurant's other pillar. Fresh cuts of chicken, tofu, and konjac noodles are simmered together simply with soy sauce and sugar, creating a rich, deeply savory glaze meant to be coated in plenty of raw egg, served on an all-you-can-eat basis. The staff skillfully oversee the pot and portion each serving, ensuring the chicken reaches the bowl at peak tenderness.

From Appetizers to the Final Rice Porridge

The course is thoughtfully paced from start to finish, opening with an appetizer of lightly seared chicken tataki and closing with refreshing fruit. For the finale, diners choose between udon noodles or zosui, a gentle rice porridge bound with beaten egg that absorbs every remaining drop of flavorful broth.

Unwinding in Tatami Seating by Advance Reservation

The interior centers around relaxed tatami mat seating where groups can converse freely over beer and other drinks. Because Kushitora opens exclusively for dinner and seating is limited, booking well in advance is essential once your plans are set.