Mitomi Emon is also on Instagram! Follow them at @mitomi_emon.Nestled quietly in the residential area of Kanegafuchi, Shutei Tanaka stands out with its lattice doors and noren curtains, blending seamlessly into the tranquil atmosphere of the downtown area. Known among food enthusiasts since its previous incarnation as Toritanaka, this establishment has been referred to as the "Miracle of Kanegafuchi."What makes this restaurant intriguing is that it transcends the typical yakitori shop. The elder brother specializes in Japanese cuisine while the younger brother focuses on yakitori, passing the baton back and forth throughout the course. The delicate dashi and the robust flavor of charcoal create a rhythm unique to this place. By the way, the elder brother, Soichiro, honed his culinary skills at the renowned Kyo-mi, which is why the side dishes served between yakitori are firmly rooted in traditional Japanese cooking.To start, I had the "Chicken Congee Cooked in White Soup with Hairy Crab Dashi." This dish features rice hidden within, combining the rich umami of chicken with the sweetness of hairy crab. The aroma of white leeks wafts through, gently awakening the stomach.The yakitori showcases the distinct presence of Kumano jidori chicken. The "Daki-mi" features thick breast meat wrapped in skin, creating a delightful combination of crispiness and juiciness. The "Liver" is rich and creamy, leaving a sweet iron aftertaste. The "Negima" pairs the fat of the thigh with the fragrant leeks, a classic combination. The "Sori-resu" offers a delightful bounce and juiciness, while the "Tsukune" combines the texture of cartilage with the richness of egg yolk. The vegetable skewer, "Mushroom," is aromatic and provides a refreshing contrast between meat dishes. Even the additional orders of "Seseri," "Skin," and "Quail Egg" make it hard to resist reaching for more skewers.The Japanese cuisine section is equally impressive. The "Sashimi" features a selection of Kurodai, Katsuo, and Ayu, adding a refreshing touch of fish between yakitori. The "Simmered Octopus" has a glossy appearance and tenderness typical of sakura-boiled dishes, while the "Fried Water Eggplant" brings a refreshing summer vibe with the acidity of apple radish and the aroma of young ginger. The "Fried Dishes" include sakura shrimp and scallops, where the savory flavor of the shrimp, the sweetness of the scallops, and the aroma of seaweed come together, enhancing the overall quality as a drinking snack.Towards the end, the "Oyakodon" features chicken infused with charcoal aroma, paired with creamy eggs and a sweet-savory sauce that makes it hard to stop eating. It's dangerously delicious. Additionally, the "Chicken Soba (White Soup)" has a golden broth that concentrates the umami of chicken. It has the thickness and lingering flavor characteristic of white soup, providing a satisfying finish while still pushing the limits of your appetite.The charm of Shutei Tanaka lies in its ability to offer both yakitori and Japanese cuisine, seamlessly integrating them into a single course shared between brothers. The quietness of downtown, the aroma of charcoal, and the lingering taste of dashi all provide a compelling reason to venture out to Kanegafuchi. It was a great meal!