"1000" is a yakitori restaurant located on the 3rd floor of a building, about a 7-minute walk from Kannai Station in Yokohama, Kanagawa Prefecture. It has been selected as a "BRONZE" restaurant on Tabelog and is also listed among the "Top 100 Yakitori Restaurants in the East."They serve the rare "Takasaka Chicken," and even more exclusive "Special Takasaka Chicken." The atmosphere is lively, led by a young chef.A few days before my visit, a cancellation opened up for the Omakase, and I was able to reserve a spot for 8:40 PM. It’s a hard-to-book restaurant that I had wanted to visit for a long time, so I felt lucky.I reserved the "Omakase Course" (JPY 16,000, plus 10% service charge).The restaurant is on the 3rd floor of a small building, and I waited on the stairs in front of the restaurant until it opened. The door opened right at 8:40 PM.Inside, there is a U-shaped counter with 10 seats. The spacing between the seats is relatively wide, providing a comfortable atmosphere.The chef greeted us first, and we began the course with a toast.Course Contents:- Aperitif- Summer Ginkgo- Chicken Thigh with Green Onion- Smoked Daikon with Cream Cheese- Peach with White Miso- Chicken Breast Sushi- Chicken Neck and Kumquat in Soy Sauce- Takasaka Chicken Liver Sashimi- Chicken Breast Tataki with Inka no Mezame and Truffle- Heart- Cucumber- Grilled Liver and Heart- Corn- Corn Chawanmushi (savory egg custard)- Chicken Neck- Quail from Elf France- Thick Fried Tofu- Liver- Liver Pâté- Mini Okra- Tsukune (chicken meatball)- Grated Daikon and Lemon Juice- Two Types of Corn and Chicken Soboro Rice- Chicken Broth Shoyu Ramen- Chicken Curry- Crème Brûlée- Chicken Bento (takeout)Not only skewers but also sushi, tataki, and chawanmushi were served, making for a delightful variety.The chicken thigh with green onion was crispy and fragrant on the outside, while the meat was plump and juicy. When bitten into, the fat and umami burst forth. The green onion was sweet and delicious!The chicken neck and kumquat in soy sauce were wrapped in nori with red vinegar rice. Breaking the kumquat yolk while eating paired perfectly with the mild acidity and sweetness of the red vinegar rice and the chicken neck. They use a rare red vinegar for the sushi, which I learned about from "Hatsune Sushi," a Tabelog BRONZE restaurant in Kamata.The chicken breast tataki with Inka no Mezame and truffle was also delicious. Eating the chicken and potato with plenty of yolk soy sauce created a complex flavor enhanced by the truffle aroma.The quail from Elf France had a perfectly balanced texture—not too hard or too soft—while the yolk was just shy of being fully cooked. The soy sauce marination was spot on, and the cooking was excellent.The tsukune was large and round, with just the right amount of salt. The cooking was also well done, making it very tasty.For the finale, you can choose from corn and chicken soboro rice, chicken broth shoyu ramen, chicken curry, or grilled rice balls. You can select the portion size according to your appetite: one bite, half, or full.This time, I chose the rice, ramen, and chicken curry. I couldn’t narrow it down to just one since they all sounded so good. Each dish was incredibly delicious!Especially the rice was filled with my favorite corn, topped with a quail egg. The sweetness of the corn combined with the crunchy texture of the chicken soboro was simply the best.I purchased a chicken bento to take home. They even packed the leftover rice as rice balls for me.I had it the next day, and both the chicken bento and rice balls were absolutely delicious. Buying the chicken bento was definitely the right choice! It’s a must-buy! It was a great meal!
We use cookies on this site to enhance your user experience.
