Located in Kanda-cho, Gifu City, in the Yanagase area, "Yakitori Mizuki" is known for grilling Shiga Prefecture's "Omi Jidori" chicken over Kishu Binchotan charcoal. Omi Jidori is characterized by its strong elasticity and rich flavor that develops with each bite, allowing diners to enjoy the true taste of the chicken rather than just its tenderness.This time, I opted for the JPY 7150 Omakase course. Each part of the chicken offered a unique texture and flavor, from the tender and fluffy chicken breast to the firm and juicy thigh meat of the Omi Jidori, and the crispy skin of the chicken wings.■ Chilled Yuba with Sauce ◯+A refreshing and light dish. It simply showcases the yuba itself, but personally, I would have preferred a deeper flavor.■ Chicken Breast ◎Fluffy and tender. The mild flavor of the chicken breast pairs well with wasabi.■ White Liver Pâté ◎Almost no gamey taste, with a mild flavor. It pairs well with the crispy toasted bread, and the black pepper adds a nice touch.■ Omi Jidori Thigh Meat ◎Firm and elastic, with a rich chicken flavor that intensifies with each bite. I personally prefer a bit more salt.■ Grilled Thigh Meat with Marinade ◎Soft and fluffy texture. The seasoning is gentle, enhancing the natural flavor of the chicken.■ Croquette ◎+A croquette made with chicken and truffle. The coating is crispy, and the truffle aroma is subtle. Although I'm not usually fond of truffle dishes, this one was delicious without being overpowering.■ Tsukune ⭐️This was excellent. It had a fluffy and tender texture, with a strong chicken flavor. This was particularly memorable.■ Liver ⭐️Soft with almost no gamey taste. It has a rich flavor typical of liver, which I really enjoyed.■ Mini Tomatoes ◎+Juicy, bursting with flavor when bitten into. The basil aroma pairs well.■ Chicken Wings ◎+Crispy on the outside and juicy on the inside. The flavor of the chicken wings bursts forth with each bite.■ Guts ◎+Chicken gizzards. This was my first time trying them, and they were softer than I expected, with a rich flavor that developed with each bite.■ Hida Beef Tenderloin ◎Tender with little fat. It was easy to eat even towards the end of the course without feeling heavy.■ Chicken Soboro TKG ◎The flavor of the soboro is prominent. While the egg yolk stands out visually, it surprisingly does not dominate the dish, serving more as a supporting role.■ Chicken White Soup Ramen ⭐️This was delicious. The broth, infused with rich chicken flavor, was impressive, and the firmness of the thin noodles was just right. It was a smooth finish to the course.■ Matcha Ice Cream △It had a texture reminiscent of something that had melted and been refrozen, which was a bit disappointing.Regarding the dishes, the tsukune, liver, and chicken white soup ramen left a strong impression, and I was very satisfied with the cooking techniques used for the yakitori. However, there were several instances where I felt the service was lacking, such as miscommunication during the reservation and insufficient explanations of the dishes. Given the chef's undeniable skill and the quality of the food, the gap in service was quite noticeable and disappointing. I strongly hope for improvements in the service to better highlight the allure of the dishes.The charm of "Yakitori Mizuki" lies in the ability to truly enjoy the textures and flavors of each part of the chicken. The overall quality of the dishes is high, and if the service can catch up to that standard, it will become an even more attractive establishment.