I had visited this place once before, but I was curious about it since it became popular for serving Takasaka chicken. Thanks to a friend's invitation, I was able to secure a precious seat.The reservation system remains the same, with bookings opening at noon a week in advance. Previously, it seemed like they had two shifts with eight seats, but on this day, there were only two groups of four, indicating that the seating capacity was effectively reduced to a quarter.Here’s what I enjoyed:- Chiba corn soup and Takasaka chicken consomme jelly- Chicken breast from Takasaka- Neck from Kumano jidori- Fig with burrata cheese and honey- Heart from Jiyou chicken- Jet Farm summer asparagus with tartar sauce- White liver from Takasaka- Amela tomatoes with Parmigiano- Chicken breast from Takasaka- Harami from Tsukuba Akane jidori- Aorta- Thigh from Takasaka- Risotto with Takasaka chicken soupIn addition to the Kumano jidori and Tsukuba Akane jidori that have been served for a while, the addition of the delicately grilled Takasaka chicken has further refined the offerings.The various skewers of Takasaka chicken were outstanding, especially the "breast," which was the best I’ve ever had. The "thigh" was an unusually large portion that I had never seen elsewhere. Considering the quality of the food and drinks, it felt quite reasonable to enjoy all this for just over JPY 10,000.Photography is prohibited inside the restaurant, so I can't share any pictures, but I will definitely cherish the wonderful flavors and experience in my memory.