I made a reservation for the omakase and visited for the second seating at 8:30 PM. Starting June 1st, Chef Taniguchi will be moving to a new location in Osaka, and his second apprentice, Saori, is taking over here.I booked a hotel in Sannomiya and took the train from Kobe Sannomiya Station.This course features half a chicken from Kousaka, served in generous portions with a strong salt flavor and juicy, fatty meat.While the juiciness and richness are the highlights, I found the heaviness a bit much for 8:30 PM, especially the saltiness.It's understandable that others around me weren't drinking sake. I switched to white wine and umeshu soda for my second drink. I managed to finish everything, but I couldn't handle any extras as I was quite full. (^^;)**Dishes included:** - Chicken sashimi (sasami) - Chicken breast with wasabi - Liver with sesame oil - Tsukune (chicken meatballs) - Bonjiri (chicken tail) - Sunny Day Tomato - Negima (chicken and green onion skewers) - Chicken thigh - Thick fried tofu with pickled onions and bell peppers - Liver pâté with grilled toast - Gizzards - Chicken thigh joint - Chicken soup - Chicken rice - Cucumber and myoga (Japanese ginger) lightly salted **Drinks:** - Wines and sake from "Obuse Winery" in Nagano Prefecture (Domaine Soga, Soga Père et Fils) - Organic Blanco Sauvignon - Umeshu soda
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