I was so impressed by the overwhelming deliciousness during my last visit that I returned this time with two gourmet colleagues for the 20:40 seating.We started with appetizers: a rillettes of blue seaweed with crackers and a chilled potato soup. The grilling skills of Chef Numano were, as always, nothing short of exceptional. The perfect gradient of heat on each skewer was remarkable.Chicken Breast: Cooked to a perfect rare, it was moist and tender.Chicken Neck: Juicy with a concentrated burst of flavor.Gizzard: A delightful crunch with a satisfying texture.Asparagus (Hokkaido Jet Farm): Fresh and sweet, perfectly grilled.Tsukune (Chicken Meatball): Crispy on the outside, with a fluffy, melt-in-your-mouth interior.Top Blade: Prepared with green onions, it was a juicy explosion of flavor.Eggplant (Hida Takayama To Farm): Juicy and hot, melting in your mouth.Liver: Rich and creamy, one of the best of the night.The chef's craftsmanship was so impressive that we all decided to add five more skewers of our favorites in the second half.Shiitake Mushrooms from Tochigi: The moment you bite into them, a burst of umami floods your mouth—truly outstanding.Heart: With its unique bounce and clear, flavorful fat, it was superb.Chicken Wings: Crispy and fragrant skin, with surprisingly juicy meat.Thigh: Rich and robust flavor, especially from the joint area.Spicy Chicken Wings: The perfect spice level that enhances the drinking experience.To finish off, the chicken soba: beautifully arranged noodles in a clear, rich broth—an artistic masterpiece.Being able to fully enjoy such high-quality yakitori and seeing my colleagues rave about it throughout the meal was incredibly satisfying! It was worth introducing them to this place.Everything was absolutely delicious! I will definitely return to experience the chef's remarkable grilling skills again.
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