I requested a reservation for my next visit, and it’s scheduled for May 2028, nearly two years away. Since my last visit was a year and a half ago, it’s clear that the fan base continues to grow. The grilling technique has changed from the original Hikita to Furukawa, and the chicken soboro rice has expanded to five varieties. While there have been some changes, the essence remains the same. The fragrant smoke from the wood adds a unique flavor that sets it apart from charcoal-grilled yakitori, making me crave it even more.
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