I had plans near Roppongi and made a reservation the day before at YAKITORI Moe es for a meal. It had been quite a while since my last visit, which was when I was brought here before.They offer only the Omakase course for JPY 15,000 (service charge not included).While retaining the casual charm of traditional yakitori, the chef has elevated the experience by incorporating French techniques, resulting in a refined approach.The chic and modern counter space, primarily in black, is suitable for various occasions, including business use. Interestingly, about half of the customers at the counter were foreigners, likely due to the increasing inbound tourism.The tsukune (chicken meatball) was particularly impressive. It was crispy on the outside and surprisingly fluffy on the inside, making it a true delicacy. The quail egg, cooked to perfection, was also excellent. The vegetables, including snap peas, asparagus, and shiitake mushrooms, were very good as well.Another standout dish was the tender meat from the Hōrōhō chicken thigh. It was cooked just right, and the sweet fat paired wonderfully with the mustard. The chicken crepe was not sweet, which initially confused my brain, but the aroma and fat of the chicken matched perfectly with the vegetables and the crepe itself. The liver pâté was also well-made, and I found myself wanting to try more of the dishes.The drink selection seemed to focus on wine, with limited options for shochu and sour cocktails. Personally, I prefer shochu with yakitori, so having a few more options would be appreciated. Given the French influence, perhaps I should try wine next time.The chicken soba served at the end had a sweet richness, and while simple, it was genuinely delicious. It was also quite filling without needing any extras. Personally, while the skewers were well-cooked, there were some that I liked more than others, and I preferred the focus on the dishes themselves.That said, it’s delightful to have access to a restaurant of this caliber so easily. It was a great meal.■ Dishes (4 items)- Chicken rillettes, fermented onion soup- Chicken crepe- Liver pâté- Hōrōhō chicken thigh■ Yakitori (10 skewers)- Neck- Chicken breast- Snap peas- Tsukune- Quail (El France)- Gizzard- Asparagus- Liver- Shiitake mushrooms- Hōrōhō chicken wing■ Closing dish- Chicken soba
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