Dinner at Yakitori Mizuki in Gifu City.This time, I opted for the JPY 3,750 course.We started with an appetizer, followed by a variety of yakitori and chicken dishes.The selection included chicken breast, tsukune (chicken meatballs), seseri (neck meat), sagari (chicken tail), matsuba (clavicle), esophagus, neck skin, and Omi jidori (local chicken) egg, showcasing an impressive variety of cuts.Each yakitori was incredibly juicy.The chicken breast was moist, the seseri had a delightful texture, and the sagari was rich in flavor. I found myself eagerly enjoying each piece, appreciating the differences in each cut.What stood out the most were the matsuba and esophagus.These are cuts I don’t usually think about, so being able to enjoy such rare parts is a unique pleasure of the yakitori course.In between the yakitori, we also had chicken rillette, salted eggplant, and lotus root.Towards the end, we enjoyed the Omi jidori egg.With each bite, the rich flavor of the chicken gradually emerged, creating a robust taste.The finale was a two-part dish.First, we had chicken soboro TKG (tamago kake gohan). The combination of chicken soboro, egg, and rice is simply irresistible (laughs).And to wrap it up, we had chicken bone soup chazuke.I savored the rich chicken-flavored broth, bringing the course to a satisfying close.This course allowed us to enjoy the chicken in its entirety, from yakitori to rillette, Omi jidori, TKG, and chicken bone soup chazuke.Juicy yakitori and exquisite chicken dishes.This was truly satisfying on a Gifu night.Indulging in chicken and finishing with the bone broth was the perfect ending.It was fantastic.It was a great meal! ✨
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