The attitude concerning yakitori in Kansai especially Osaka differs greatly from that in Tokyo.
The attitude, or the way of grilling. I think the tare sauce in Osaka yakitori is close to boiling where as the grill style in Tokyo is just hot enough to char the meat. Although a matter of taste, I’m definitely from the Tokyo school in this regard. Furthermore, Kyushu yakitori is the best!
So, the taste here at ‘Kimura’ in Kyoto also stands out above all others in Kansai. Kyoto is said to have a “dashi (soup stock) culture” but the common flavour is dense and very powerful. And ‘Horumon Chiba’ recently expanded to Tokyo.
‘Kimura’ also has seasoning called GS (Golden Special) which in short means curry taste. This goes really well with chicken. Of course, motsu nabe which sells out straight away each day is also delicious. I guess you can only get good chicken in Kyoto. There’s no better way of grilling chicken either.
Incidentally, onion based dishes only use tamanegi not spring onion, the same in Kyushu. I wonder if this old way and clever way of grilling share the same history? It’s worth researching.

Kimura
Kamo Nishimoto-cho, Sakyo-ku, Kyoto-shi, Kyoto
075-555-3267