I visited on a weekday evening. I had plans to go to Hiroshima, and since I could enjoy yakitori from Kawakuchi, I made a reservation here. The interior features a main counter and private rooms, making it suitable for business meetings as well. They had Sapporo Lager Aka boshi, so I ordered it and we toasted. Instead of a beer glass, they served it in a champagne flute, which felt quite luxurious.**Omi Jidori - Chicken Breast Sashimi** I had the chicken breast sashimi from Omi Jidori, served with snow salt and wasabi. It had been a while since I last had it, and the quality of the chicken was on another level. The moist texture and subtle yet rich flavor made me feel like I was eating a high-end white fish. The chicken from Kawakuchi is exceptionally delicious.**Omi Jidori - Chicken Breast Tataki** Next, I had the tataki of Omi Jidori chicken breast, served with salt and mustard. The outside was crispy and fragrant, while the inside was rare and juicy. One might imagine chicken breast to be dry, but this was entirely different. If tasted blindfolded, I wouldn’t even recognize it as chicken breast.**Omi Jidori - Chicken Thigh Tataki** Now, I tried the thigh tataki, topped with soy sauce and vegetables. This was incredibly delicious. The soy sauce added a nice char, bringing out the full potential of the thigh meat. It was crispy and juicy, bursting with flavor, making each bite enjoyable. Everything about it was different from the typical thigh meat.**Side Dish - Grated Daikon Radish** As a palate cleanser before the yakitori, they served grated daikon radish. With its crunchy texture and refreshing taste, it was great as a palate cleanser and also paired well with drinks.**Omi Jidori - Chicken Tender** Even though it was chicken tender, it had a moist texture that paired well with wasabi. While the fatty parts are naturally delicious, I was deeply impressed that even the lean parts were so tasty.**Omi Jidori - Furisode** This piece was a standout, combining refreshing umami with juicy fat. While Omi Jidori is great, I personally prefer the taste of Omi Jidori for this cut.**Hiroshima - King Oyster Mushroom** Here, I had some vegetables. The thick king oyster mushrooms burst with flavor. Compared to regular chicken, they were more substantial and flavorful, providing a nice reset between the meat.From this point, I switched to Japanese sake.**Omi Jidori - Premium Thigh** This was so delicious that I couldn’t help but make a cheap comment about it being premium, just as the name suggests. With crispy skin, a firm texture, and overflowing fat, every bite was simply delicious. This was the highlight of the evening and ranks among the best yakitori I’ve ever had.**Side Dish - Komatsuna, Goya, Mini Tomatoes** The next palate cleanser featured three types of vegetables, refreshing yet delicious on their own. It could easily stand as a dish in its own right.**Omi Jidori - Harami** Here comes the harami, which, while not as strong as the thigh meat, still made its presence known. It was evenly coated with just the right amount of fat, allowing me to enjoy the authentic taste of chicken. Just like beef, chicken harami is undeniably delicious.**Zucchini with Parmigiano** The hot zucchini was flavored with Parmigiano Reggiano, giving it a Western twist. I personally love these creative variations, and the way they were presented was well thought out.**Liver Pâté** They served raisin bread toasted over charcoal, topped with liver pâté and sprinkled with 80% cacao chocolate. I found myself asking, "Does liver pâté count as a snack?" because it felt so much like dessert. The moist pâté combined with the sweetness and bitterness of the chocolate was delightful. Using raisin bread instead of regular bread added a lovely accent.**Chilled Jelly for Palate Cleansing** Although it was meant to cleanse the palate, it had a rich flavor with cream cheese and dashi jelly. It reminded me of chawanmushi and went down smoothly.**Omi Jidori - Segimo** This had a rich, luxurious flavor reminiscent of foie gras, with a refined sweetness. The silky texture made it hard to believe I was eating chicken kidneys.**Omi Jidori - Sunazuri** With a crunchy texture, it was refreshing.I also ordered the following:**Omi Jidori - Bonjiri** The fatty bonjiri was plump and juicy.**Omi Jidori - Chicken Wings** They served a skewer with all parts of the chicken wing—drumette, mid, and tip—unraveled. I enjoyed the different flavors from tip to base.**Oyakodon** For the finale, I could choose between ramen and oyakodon, and I chose oyakodon without hesitation. It was a flawless oyakodon, with chicken primarily made from breast meat, both fragrant and moist. The dashi and soft-boiled egg created a gentle flavor, beautifully concluding the course.**Catalana** Crispy on the outside and creamy and rich on the inside.In total, I spent just over JPY 10,000 for a satisfying meal. Considering I could enjoy the chicken from Kawakuchi at this price, it was an excellent value. Moreover, I couldn’t take my eyes off the meticulous grilling techniques and the seamless operation between the owner and his wife. The combination of Kawakuchi chicken and the owner’s grilling skills, along with their perfect teamwork, truly represents the ultimate partnership. While chicken often carries a cheap and casual image, the level of care put into this chicken demands respect from the diner. The emotional impact of encountering something genuine is immeasurable. It was a great meal!