Currently on a business trip in Kobe!Ranked 6th in the Hyogo Prefecture Tabelog genre and 9th nationwide for yakitori.I visited Eragon in Ashiya!!The seasonal vegetable chilled chawanmushi with Ibusuki okra, snap peas, and fruit tomatoes was exquisite.The limited edition white liver, slow-cooked, was absolutely phenomenal.The chicken breast marinated with kombu was outstanding.The white liver pâté topped with truffle was incredibly delicious.The chicken thigh grilled with wasabi was exceptional.Yuba tofu, chicken breast, negima, Kumamoto red eggplant chicken breast, and Aichi young corn were all superb.The gizzards and chicken neck were also excellent.The pickled vegetables and chicken wings were delightful.The chicken soup was remarkable.The tsukune with egg and truffle was extraordinary.The clay pot rice with chicken and new ginger was delicious.The chicken curry was fantastic.And the orange sorbet was a refreshing finish.I initially approached Eragon with some trepidation, thinking it might be run by a tough-looking gang leader, but the owner turned out to be very mild-mannered!As expected from a restaurant ranked 9th in the nationwide yakitori category, the quality of the appetizers and skewers was impressive!Yakitori from Hyogo, like Kasahara, showcases an incredible depth of flavor without any unpleasant odors!I rarely give such high praise, but this was truly extraordinary!Other highlights included the marinated chicken breast, grilled chicken thigh with wasabi, and the tsukune with egg and truffle!This high-level yakitori restaurant maximizes the potential of the Oshio chicken!Ranked 13th out of 30 in the Hyogo Prefecture Tabelog genre and 10th out of 30 nationwide for yakitori.
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