On this day, I headed to Ashiya. Despite the disruptions in the JR train schedule due to the typhoon, this was my second visit to this restaurant. I arrived at 8:30 PM, and the restaurant is about a 5-minute walk from Hanshin Ashiya Station. Due to the first round of guests running late, I entered the restaurant about 10 minutes behind schedule. Inside, there is a U-shaped counter with 10 seats and a private room in the back. We chose seats near the grill.The only option for yakitori is the omakase course, which includes an appetizer, 7 types of grilled items, 3 palate cleansers, and chicken soup. In addition, we could select 2-3 dishes from about 10 a la carte options (starting from JPY 350) and add a closing dish. This time, we selected 6 meat-centered dishes to share among three of us. We started with draft beer, then moved on to Japanese sake, followed by highballs and shochu highballs (*´∀`)♪ We also ordered the clay pot rice that I was very curious about from my last visit (๑>◡ Price Unknown◎ Appetizer ... Chilled chawanmushi with seasonal vegetables. The vegetables include summer favorites like snap peas, okra, tomatoes, and corn, providing a delightful crunch. The base chawanmushi has a subtle and gentle flavor, served with a dashi jelly.◎ Chicken breast with kombu seasoning ... First selected appetizer. Just like last time, the chicken breast wrapped in kombu is my personal favorite.◎ Chicken tender with spicy grated daikon ... Second selected appetizer. This time, perhaps due to the season, the spiciness of the daikon really enhances the beer.◎ Chicken thigh with wasabi ... Third selected appetizer. The crispy skin and juicy meat create a perfect harmony (*´Д｀*).◎ Chicken tender and avocado tartare ... Fourth selected appetizer. The vibrant green of the avocado is eye-catching. Mix it with the sauce and wrap it in nori—perfect as a drinking snack (๑>◡◡◡◡
We use cookies on this site to enhance your user experience.
