Located in Yokohama's Kannai area, the yakitori restaurant "1000" (Sen) is a highly regarded establishment. Founded by Mr. Chida, who honed his skills at renowned yakitori restaurants "Rihotei" and "Bikidori," this place has gained immense popularity as a reservation-only venue since its opening in 2021.Using carefully selected ingredients, including Takasaka chicken, the courses not only feature yakitori but also incorporate exquisite side dishes and seasonal ingredients, reflecting the essence of Japanese cuisine. This unique composition is one of the reasons for its popularity.On this occasion, I was fortunate enough to find an available reservation, fulfilling my long-held desire to visit.The restaurant is about a 5-minute walk from Kannai Station, situated on the second floor of a mixed-use building, exuding a hidden gem vibe. The interior offers a calm atmosphere centered around a counter, allowing diners to enjoy their meals while watching the skilled craftsmanship unfold before them.On this day, all the other guests were regulars.I was first surprised by the pre-meal drink, which was none other than "Juyondai Nakadori Muroka." Starting with such a rare sake heightened my anticipation for the upcoming course.■Omakase Course (JPY 16,000) - Truffle and Cream Cheese - Negima (Chicken and Green Onion) - Salad - Sashimi of Takasaka Chicken Breast - Takasaka Chicken "Yodare Chicken" - Heart - Chouchin (Chicken Tail) - Young Corn Spring Roll - Vichyssoise - Sori (Rare Chicken Part) - Liver Pâté - Thick Fried Tofu - White Asparagus - Liver - Negima - Tsukune (Chicken Meatball) - Ramen - Curry - Takikomi Gohan (Seasoned Rice) - Grilled Rice Ball - Dessert●1. Truffle and Cream Cheese We began with a side dish. This luxurious plate features smooth cream cheese paired with aromatic truffle. Rich yet light, the refreshing sweetness of the accompanying fruit balances the dish beautifully, serving as a delightful introduction to the meal.●2. Negima The yakitori started with the chicken breast negima. The skin was crispy and fragrant, while the inside was surprisingly moist and juicy. The exquisite cooking technique brought out the natural flavors of the chicken breast, harmonizing perfectly with the sweetness of the green onion.●3. Salad A salad made with Edomae herbs. Accompanied by a mousse of onions from Odawara, it left a refreshing aroma and gentle sweetness that was memorable while resetting the palate.●4. Sashimi of Takasaka Chicken Breast Sashimi made from Takasaka chicken breast. Underneath, there was liver, enjoyed with seaweed vinegar and salt. According to the chef, the concept was "Kawahagi Liver Sauce." Indeed, it had a rich depth while remaining light, enhancing the delicate umami of the chicken breast.●5. Takasaka Chicken Yodare Chicken This dish features chicken breast and thigh smoked with straw. The sauce, with a hint of acidity, harmonizes beautifully with the fragrant smokiness. The moist texture of the meat was wonderful, and the umami expanded with each bite. After finishing, wontons were added, containing a hint of Sichuan pepper, providing a refreshing kick. Finally, the dish concluded with noodles, showcasing a playful twist. The sauce, rich with sesame and acidity, made it reminiscent of high-quality chilled Chinese noodles.●6. Heart A large heart, completely free of any odor, with an astonishingly tender texture. The more you chew, the more the umami of the meat bursts forth, highlighting the quality of the ingredients. Here, I added a red wine from Koshu. Its moderate acidity and berry-like nuances paired pleasantly with the yakitori.●7. Chouchin Chouchin grilled to perfection over charcoal. The bursting richness of the egg yolk combined with the savory grilled flavor made for a delightful experience, showcasing the true essence of yakitori.●8. Young Corn Spring Roll A spring roll filled with young corn and chicken soboro. The crispy texture encapsulates the sweetness of the young corn and the umami of the chicken.●9. Vichyssoise A vichyssoise made with two-year-aged Inka no Mezame potatoes. Topped with white truffle, this luxurious dish allows you to enjoy the concentrated sweetness and rich aroma of the potatoes. Its quality was unexpected for a yakitori restaurant.●10. Sori A rare part located at the base of the thigh. It has a firm texture yet is easy to bite through, with a rich umami that expands with each chew.●11. Liver Pâté Served with a baguette toasted to perfection alongside liver pâté. The rich depth and smooth texture were impressive, pairing excellently with wine.●13. Thick Fried Tofu Crispy on the outside and surprisingly juicy on the inside. The moment you bite into it, a burst of flavorful broth flows out.●14. White Asparagus White asparagus from Hokkaido. The fresh sweetness combined with the smoky flavor from grilling allows you to enjoy the ingredient's charm directly.●15. Liver The freshness of the liver was evident. Completely odorless, it had a sticky texture and rich umami that left a lasting impression.●16. Negima Now, the thigh negima. In contrast to the breast, you can enjoy the juicy fat and resilient texture of the meat. The composition that showcases the individuality of each part was excellent.●17. Tsukune Tsukune grilled to a rare finish, served with egg yolk. The savory flavor of the meat stood out, making it one of the most memorable skewers of the day. The rich egg yolk further enhanced the umami.Now, we moved on to the closing dishes. You can choose from ramen, takikomi gohan, grilled rice balls, and curry, but I decided to request all of them.●18. Ramen The soup, concentrated with chicken umami, was exquisite. Simple yet highly satisfying.●19. Curry A curry made with plenty of chicken. While gentle in flavor, the umami was distinctly present.●20. Takikomi Gohan Takikomi gohan infused with the umami of clams. The flavor of the broth expands with each bite.●21. Grilled Rice Ball Grilled rice balls finished with a crispy charcoal sear. Just the aroma alone stimulates the appetite, making it a perfect closing dish.●22. Dessert Raspberry tiramisu. The refreshing acidity of the berries provided a light and pleasant conclusion to the course.The course was impeccably structured, showcasing not only yakitori but also a variety of side dishes, reflecting a keen sense of culinary artistry. However, given the abundance of kaiseki-style side dishes, I personally wished to enjoy a few more skewers.It was a great meal.
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