This yakitori restaurant is a bit upscale, perfect for a celebratory dinner.For appetizers, we had chicken rillettes coated with seaweed on chick-shaped crackers, along with pumpkin potage. The second dish was a chicken crepe, with moist skin and a delightful charcoal aroma from the chicken. You roll it up and enjoy.Now onto the skewers: we had chicken breast with shiso, Himekko jidori neck meat, Himekko jidori thigh (near the hip), asparagus, tsukune, homemade brioche (with liver pâté and caramelized apple), grilled chicken from Oshioka, gizzards, and a dipping sauce made with kanzuri, red eggplant, liver, and knee meat. This was the end of the course, but we could add up to two extra skewers, so we ordered one more, which was walnut negima (chicken thigh wrapped with green onion).As expected, everything was cooked to perfection with just the right amount of seasoning, making it all incredibly delicious.Among the skewers, a few stood out:- Neck meat: It was large and had a firm texture, releasing umami with every bite.- Asparagus and shiitake: They retained moisture, bursting with vegetable flavor when bitten into.- Liver: Perfectly cooked, it was fluffy and creamy, with no unpleasant odor and even a hint of sweetness.- Tsukune: Made larger, it had a crispy exterior from the charcoal grill, while remaining fluffy and juicy inside. The sweetness of the onion and the punch from the pepper made it delightful.To finish, we had chicken soba. A simple dish made with just chicken broth. The noodles were smooth and even though I was full, they went down easily. The aroma was great, but the broth felt a bit oily due to the chicken fat, yet it was still delicious.I also appreciated the thoughtful service; when I noted online that one person didn’t like gizzards, they kindly replaced it with chicken misuji.It was a great meal!
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