I visited "Yakitori Taniguchi," located about a 10-minute walk from Hankyu Mukonoso Station, on a weekday at 5:30 PM. I was seated at the back counter.Reservations are only available through their website, and I ordered the omakase course. The chef grilling the yakitori was Ms. Saori Ito, the head apprentice.Later, I learned that the yakitori here is made from a brand of chicken called Kousaka Chicken. The dishes were served promptly, and everything was delicious until the very end.Recently, I’ve been unable to eat much, so it was disappointing that I could only have a small portion of the rice dish, which was incredibly tasty.The sashimi included chicken breast and liver. The chicken breast was refreshing when enjoyed with sesame oil, highlighting the chicken's flavor.The liver had a texture and taste almost identical to foie gras, with a rich, creamy flavor that spread in my mouth. For palate cleansing, I had two dishes: oni oroshi (grated daikon) and a cucumber and myoga salad, both of which were refillable.The chicken breast paired with wasabi made me crave some Japanese sake.The thigh meat was seasoned with pepper and salt. When you bite into it, the savory juices burst forth.Now, the skewers began.The tsukune (chicken meatball) was shaped like a spindle on the skewer, and when bitten into, the umami flavor spread in my mouth. This would also pair well with sake.The tomato skewer was peeled, so it didn’t burst in my mouth, and the hot sweetness was refreshing.The negima (chicken and green onion) was carefully skewered. The skin didn’t separate from the meat, and when enjoyed together while hot, the crispy skin and the savory chicken flavor alternated beautifully.The chicken wings had a crispy surface with savory juices inside. I think they would pair well with beer.The thick fried tofu was topped with finely grated katsuobushi and was hot. It was slightly sweet, making me want to enjoy it with rice.The liver pâté would likely pair well with wine when spread on bread.The upper thigh, close to the buttocks and hips, is also known as "sai." It was tender, plump, and juicy, with a rich fat content that filled my mouth with meat juices. It would pair nicely with a heavier red wine.The soriresu is an extremely rare cut found only in two pieces per chicken, located at the base of the thigh. I had the opportunity to try a part I had never heard of or tasted before.To finish, I had chicken rice and chicken soup. The rice was infused with rich chicken flavor. At that moment, I truly felt sad about my small appetite...I thoroughly enjoyed and savored the meal. If you're interested in watching the grilling process, sitting at the L-shaped counter in front of the grill would provide a dynamic experience (though I’m not sure if you can request that).It was a great meal!
We use cookies on this site to enhance your user experience.
