I made a reservation for this place 1 year and 3 months ago. In the meantime, the head chef changed from Mr. Hikida to Mr. Furukawa. So, this was my first time meeting Chef Furukawa.When I rang the intercom, I was asked to wait a moment. A staff member came to greet me. I was seated at the same table as my last visit.I learned that Chef Furukawa is also a certified sommelier, which is a nice touch, and he greeted us with a smile.Now, let’s talk about the薪焼 (wood-fired grilling). They use various types of chicken: Takasaka chicken, Takahara Hinai chicken, Choshu chicken, and Niwa chicken. The skin is crispy, locking in the deliciousness and making it juicy, with an irresistible umami and texture.They also use my favorite sesame oil from GOMA PRESSO in Ebisu.The rice served at the end was as delicious as ever, and I tried all the varieties.I made my next reservation for two years later. At Round 1, I was told that the apprentices might not be here in two years. Yakitori is going global—how amazing!Even after the chef change, the food remains delicious and the atmosphere is comfortable. I was captivated by the sights unfolding right in front of me.It would be perfect if I could visit this wood-fired grill once a year while living in the city. Next year is already booked, and two years from now, I’ll be back here. The bar for yakitori is set high.⭐︎ Skewers ⚪︎ Appetizers ⭐︎ Thigh (Takahara Hinai chicken) ⚪︎ Chicken breast tataki, white liver Drizzled with sesame oil (GOMA PRESSO) ⚪︎ Jumbo mushrooms, chicken flakes ⭐︎ Heart (Takahara Hinai chicken) - I was lucky to have heart available that day ⚪︎ Soup (Takasaka chicken shumai) ⭐︎ Liver (Choshu chicken) ⭐︎ Hanging tender (Takahara Hinai chicken), without harissa ⚪︎ Sweet vinegar pickled daikon ⚪︎ Kudzu noodles, chicken broth, lime, myoga ⚪︎ Calf, with wood buds and Tosa vinegar sauce, fried Kamo eggplant ⚪︎ Toast, chicken breast rillette ⭐︎ Sirloin, Kujo green onion ⭐︎ Chicken wings with green onion (Takahara Hinai chicken) ⚪︎ Onion sorbet ⚪︎ Wood-fired minced chicken rice: - First serving: fried chives - Second serving: ginger sauce - Third serving: kanzuri green onion - Fourth serving: okahijiki tsukudani - Fifth serving: quail egg ⚪︎ Red miso soup ⚪︎ Iburigakko ⚪︎ Fruit candy (red grapes, American cherries) ⚪︎ Smoked caramel 【Drinks】 - Kaze no Mori Akitsuho 657 - Ishizuchi Junmai Ginjo Green Label - Burgundy Aligoté
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