Impeccable delivery: Taka Nishimura's skewered chicken livers are cooked over a charcoal grill and basted in a sticky, umami-laden sauce. | KOTARO YAMAMOTO
Impeccable delivery: Taka Nishimura's skewered chicken livers are cooked over a charcoal grill and basted in a sticky, umami-laden sauce. | KOTARO YAMAMOTO

Restaurants / Restaurant Guide

Yanagi Koji Taka

Review excerpt: Chef Taka Nishimura’s lively, homey and cozy tachinomiya (standing bar), Yanagi Koji Taka, in central Kyoto is crowded into an alleyway that’s only as wide as a vending machine.

In line with COVID-19 guidelines, the government is strongly requesting that residents and visitors exercise caution if they choose to visit bars, restaurants, music venues and other public spaces.

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Impeccable delivery: Taka Nishimura's skewered chicken livers are cooked over a charcoal grill and basted in a sticky, umami-laden sauce. | KOTARO YAMAMOTO