I visited a yakitori restaurant that is rated No. 1 not just in Hiroshima, but in the entire Chugoku region according to Tabelog. I had never heard of "Aomi Jidori" before, but upon researching, I found out it is a rare chicken breed from Shiga Prefecture. It is known for its well-balanced fat that is not greasy, making the meat light and easy to eat. Additionally, several dishes featuring Nagoya Cochin were served.The meal started with chicken sashimi, which was one of the highlights. It included sunazuri (gizzard) and sasami (chicken breast), with the sasami pairing perfectly with wasabi. Next came the beautifully presented tataki of breast and thigh meat. The anticipation for the skewers was building.Before the skewers began, we were shown the day's selections, which included Nagoya Cochin. We had shin (shinbone) and harami (outside skirt), and everything was delicious! I had seen reviews mentioning a stronger seasoning (salt), and since I prefer a bolder flavor, I was pleased to find the seasoning just as I hoped.There was also a palate cleanser served midway through the meal. I usually think these are unnecessary, but the liver pâté on raisin bread was something I really enjoyed. The person next to me asked for a substitution because they didn’t like raisins, but even though I’m not a huge fan of raisins, I found this dish delightful. In fact, I could have eaten two more pieces! (laughs)Just when I was feeling full, I decided to add se-gimo (back liver) and dakimi (chicken tail). I was disappointed that they didn’t have chouchin (chicken lantern), but there were times when different skewers were served to the people next to me, and I thought, "Oh, I wanted to try that!" Overall, it was a unique dining experience, and I was thoroughly satisfied with both the flavors and the service at this yakitori restaurant.
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