A yakitori restaurant with a 2-year reservation wait. I finally got a reservation after waiting a year to visit.Saturday, starting at 3:00 PM.1. Thigh (Takahara Hinai)2. Takasaka Chicken Tataki ◯ (the sauce was stronger than the chicken flavor), White Liver ◎3. Mushroom and Smoked Chicken Breast Shavings ◯4. Heart (Takahara) warmed5. Sweet Vinegar Pickled Daikon6. Soup ◯ (Chicken Shumai) made with 3-year-aged kombu dashi, extracted over 3 days7. Liver (Yamaguchi Choshu Chicken)8. Breast (Takahara Hinai)9. Yoshino Kudzu Noodles (with second dashi) with good elasticity10. Grilled Thigh (Takasaka) slightly overcooked, not rare1. Toast with Wood Fire ◎ (Chicken Rillettes) aroma ◯2. Sole, Zucchini, and Obi ◎ (Takahara)3. Chicken Wing Negima (Takahara) ◯ wrapped with green onions.4. Watermelon ◎ (Shizuoka Prefecture) with salt.5. Wood-fired Soboro Rice ◎ with Iburigakko and a chicken broth soup with chicken oil.Second drink: Ginger Paste ◎Third drink: A mix of Green Onion Paste and Cold Fish ◎◯Fourth drink: Corn ◎Fifth drink: Egg Over Rice (Extreme Quail) ◎Dessert: 1. Fruit Candy Shine Muscat and Shin-Kou ◎ with Dong Kou Bijin (Taiwanese tea)2. Raw Caramel ◯ very sweet!Takasaka Chicken: 4.5 kgTakahara Hinai Chicken: 2.3 kgOverall Evaluation:It was different from what I had imagined.What surprised me was that I expected more use of Takasaka Chicken, but the main cuts were predominantly Takahara Hinai, which were well differentiated.I tried Takahara Hinai for the first time, and it was delicious. However, the umami was different from what I had anticipated.Both chickens seemed lightly dehydrated (for one day), but they still had a fresh taste and umami.The Takasaka Chicken tasted better than at other places. It seems they source larger specimens, around 4.5 kg, possibly close to the pin size (they reportedly source up to nearly 5 kg).Even in August, the fat content was good, and the umami felt superior to other Takasaka offerings, comparable to Takahara.Regarding the offal, especially the liver, it was almost raw on the skewer. The clear flavor of the liver might be appreciated as it is.There were many skewers from Takahara, and the cooking technique seemed to be handled with care.I had the impression that other places serving Takasaka tend to finish it rarer, so this was a bit surprising.However, this doesn’t mean the cooking was poor; it was evident that the chef had great skill in imparting the aroma of the wood fire.What left the strongest impression on me was the wood-fired rice at the end. (laughs)The rice had the strongest wood aroma.I enjoyed every dish. While some of the dish compositions were not to my taste, I would like to revisit if the timing allows.I’m looking forward to seeing how Kasahara-san feels about it next week.
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