Hosted by Fuhito @ Hiroshima, this double-header event was quite the experience.I wondered if I could handle it, but the quick service kept me going, and I enjoyed the skewers.The standout dish of the night for me was the chicken gizzard sashimi, served with sesame oil, snow salt, and shiso flower.I really wish I could recreate this dish at home, but I think it would be quite challenging.The liver pâté was also excellent.While it’s hard to give a perfect score, there were definitely moments that made me think, "This is amazing!"Here are the detailed comments from the host:"All chicken is Nagoya Cochin Special."1. Sasami (breast) sashimi with sansho sprouts2. Breast meat kombu-marinated sashimi with sudachi3. Chicken gizzard sashimi with sesame oil, snow salt, and shiso flower4. Chilled breast meat tataki (salt) with seaweed salt (from Kamagari, Hiroshima) and mustard5. Warm inner thigh tataki (salt)6. Micro vegetables (from Kui, Hiroshima, Kajitani Farm)7. Grated daikon with ponzu8. Furisode (salt)9. Soriresu and inner thigh meat (salt)10. King oyster mushrooms (salt)11. Neck meat (salt and mustard)12. Salted napa cabbage and salted cucumber13. Outer thigh meat (salt)14. Chicken wings and drumsticks (salt)15. Charcoal-grilled raisin bread topped with liver pâté and 86% cacao16. Green asparagus (salt) (from Sera)17. Chawanmushi (savory egg custard) with bonito dashi, containing Nagoya Cochin, topped with Parmigiano-Reggiano18. Back liver and white onion (sauce)19. Belly meat and garlic sprouts (salt)20. Oyakodon (chicken and egg rice bowl)21. Ice Catalana.
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