"Sumiyaki Okagesan" is a yakitori restaurant located about a 15-minute walk from Kitaseidai Station in Sendai City, Miyagi Prefecture, and it is a Tabelog "BRONZE" rated establishment.They specialize in the rare "Kyoto Takasaka Chicken" and use binchotan charcoal for grilling. The cooking technique was exceptional that day, and the food was incredibly delicious. This is currently my favorite restaurant!It was a well-deserved meal after two months. I've been busy with work lately, and since I had to work on my day off, the feeling of indulgence was even stronger than usual.I made the reservation during my last visit and arrived on Saturday at 5 PM. They have two seating times at 5 PM and 8 PM. There is a coin parking lot nearby.Inside the restaurant, there is a grilling area at the front with an L-shaped counter that seats seven. There are also two-top tables in the back.The only course available is the "Omakase Yakitori Course" featuring the sterile chicken "Kyoto Takasaka Chicken" (JPY 12,100, plus a 5% service charge). For drinks, I ordered the "Non-Alcoholic Free Flow for 100 minutes" (JPY 2,800).Course contents:- Takasaka chicken breast sashimi- Thigh meat tataki- Takasaka chicken and bonito dashi chawanmushi- Chicken breast sushi- Lightly pickled vegetables- Heart- Anchovy potatoes (additional)- Neck skin with Niigata's kanzuri- Engawa- Seseri- Rare tsukune made with Takasaka chicken- Vegetable sticks with chicken miso- Homemade deep-fried thick tofu with Takasaka chicken oil- Liver pâté- Corn- Quail- Liver with Wakayama's grape pepper- Chicken soboro rice- Sio Ramen (additional)- Macallan tiramisu- Tea from Murakami, NiigataFirst, the "thigh meat tataki" of the day was outstanding. The skin was perfectly crispy and fragrant, while the meat was moist and juicy. When you bite into it, the rich flavor of the chicken bursts out.The rare "seseri" was also fantastic. It had a crunchy texture, and the more you chew, the deeper the flavor became, with a hint of sweetness from the fat.The highlight was definitely the "rare tsukune made with Takasaka chicken." It was smooth and rich in flavor, with just the right amount of rare texture that was irresistible. It melted in my mouth and was truly delicious.The additional "sio ramen" had a rich chicken broth, making it the perfect way to finish the meal.The deliciousness of Takasaka chicken is undeniable, but the grilling technique that brings out its flavors is truly remarkable. Each skewer was a delightful surprise, and I felt it was a shame to finish eating.I have already made a reservation for August. I’m looking forward to it!It was a great meal!
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