In July 2026, I was invited to a dinner gathering and headed back to Hiroshima for the first time in a while. I planned to have sushi for lunch and yakitori for dinner, making it a double-header! I was thinking about how to pace myself at lunch, but I ended up indulging in a surprisingly luxurious course with drinks, leaving me only about 30% full when I arrived at Ginzanchō's "Tori Yamamoto." I entered at 6 PM and took a seat at the counter. The restaurant had a clean and spacious interior, allowing for a comfortable dining experience. That evening, they were featuring a special course centered around Nagoya Cochin chicken, which I was really looking forward to. Let’s toast with some craft beer! Here’s what we enjoyed: *Note: The menu details were once again inspired by Fuhito-sensei (thank you!).* 【Nagoya Cochin Special】 ☆ Sasa-mi (breast) sashimi with sansho sprouts ☆ Kombu-marinated breast sashimi with sudachi ☆ Sunazuri (gizzard) sashimi with sesame oil, snow salt, and shiso flower ☆ Tataki of breast meat (salt) served cold with seaweed salt (from Kamagari, Hiroshima) and mustard ☆ Tataki of inner thigh meat (salt) served warm with micro vegetables (from Kajitani Farm, Hiroshima) ☆ Oni-oroshi (grated daikon) with ponzu ☆ Furisode (wing) with salt ☆ Soriresu (wing tip) and inner thigh meat with salt ☆ Eringi mushrooms with salt ☆ Seseri (neck meat) with salt and mustard ☆ Salted napa cabbage and salted cucumber ☆ Outer thigh meat with salt ☆ Zucchini ☆ Chicken wings and drumsticks with salt ☆ Charcoal-grilled raisin bread liver pâté with 86% cacao ☆ Green asparagus with salt (from Sera) ☆ Chawanmushi (savory egg custard) with katsuobushi dashi and Nagoya Cochin chicken, topped with Parmigiano-Reggiano ☆ Back liver and white onion with sauce ☆ Belly meat and garlic sprouts with salt ☆ Oyakodon (chicken and egg rice bowl) ☆ Ice Catalana 【Drinks】 ◯ Lemon Blue GO HIROSHIMA HIROSHIMA NEIGHBORLY BREWING ◯ Fresh lemon sour from Setoda, Hiroshima x2 I feel a bit guilty rating the second half of this double-header based on my stomach's condition, but each skewer had a good volume, and I loved the meat's elasticity and juiciness! The oyakodon, which I had as a finale, was incredibly delicious and felt like a separate stomach. It was the best! The course included some vegetables along the way, so I didn’t feel heavy at all and finished everything. It was a great meal! I want to drink more next time, so I hope to come back in perfect condition without skipping breakfast or lunch. (^^)
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