This restaurant is quite hard to get a reservation at, but I managed to visit after a cancellation. They use Kousaka chicken, and starting in June, a second female chef has been grilling. I haven't had the chance to try the yakitori made by the head chef before June, so I can't comment on the cooking technique, but personally, I thought it was good. However, the sweetness of the Kousaka chicken fat was exceptional, but the portions were quite large, making it feel a bit heavy, and the seasoning was on the saltier side. Given the generous portions, a slightly lighter approach would be preferable.