It's been 5 years since my last visit. I was invited several times, but the dates never matched up (tears).【Appetizer】... Consommé made from Takasaka chicken and corn from Chiba... The sweetness is kept to a minimum, and the consommé is pure with a subtle saltiness, making it quite elegant.1. Kyo Akaji Chicken (Kyoto Red Chicken) Tenderloin... The "Kyo Akaji Chicken," raised free-range for about 80 days, is characterized by its fine texture, pleasant chewiness, and deep flavor! The potential of the plump and tender "Kyo Akaji Chicken" is maximized by Ohkusa's super rare cooking technique. There’s no dryness or any off-putting smell; it’s so delicate that you wouldn’t even notice it was cooked!2. Saga Mitsuse Chicken Heart... The high-quality Mitsuse chicken, developed in Mitsuse Village, Saga Prefecture, has a lineage of red chickens and is known for its deep umami and rich flavor, with just the right amount of bounce, making it incredibly fresh. The refreshing sauce is also delicious!3. Peach and Burrata Cheese... The drained burrata cheese pairs perfectly with olive oil. A light sprinkle of salt complements the peach's refined sweetness.4. Hinai Chicken Breast... The way the moisture is locked in is remarkable! This dish is also completely free of dryness, resulting in a beautifully moist finish. The fat is clear and beautiful.5. Aorta... The fresh texture is plump and clear of any muddiness in flavor! Even the light aroma of the heart is stylish. So delicious!6. Summer Asparagus and Egg from Hokkaido Jet Farm... The fresh and juicy summer asparagus from Jet Farm has a great balance of sugar, moisture, and umami, making it soft and delicious!7. Hinai Chicken Thigh... The huge portion is exactly what you’d expect from "OHKUSA." The top part is robust, and the more you chew, the more flavor spreads, while the tender thigh gently follows the flavor of the top. The crispy, fragrant skin releases rich chicken fat. (I even drank the chicken fat left on the plate!)8. Shizuoka Amela Tomato... The roasted Amela tomato has a great balance of acidity and sweetness, enhanced by finely chopped onions that add a sharpness.9. Coarsely Ground Meat (Meatball)... The meatball has a perfect balance that seems like it would be dry but isn’t, with a sharp saltiness that brings out the subtle flavor of the lean meat.10. Kyo Akaji Chicken Kidney... This is the kidney! It’s close to liver but fluffy, soft, and rich in flavor. It has a refined fat flavor added to the liver. Although smaller than liver, it leaves a lingering richness similar to foie gras.11. Hakata Chicken Wings... The portion is quite surprising—there are three wings! The clear and rich umami chicken fat bursts into your mouth as you bite into it. This enormous wing is a specialty of "OHKUSA."12. Risotto cooked in Takasaka Chicken Soup... The rice, which has absorbed the high-quality Takasaka chicken soup, is al dente and dry, with large grains that stand out. The risotto, infused with rich egg and summer truffle, is also of high quality.◾︎ Ebisu Beer◾︎ Yoichi Highball◾︎ OHKUSA x AKISIKA Collaboration x 2 Go◾︎ Sato's BarleyThe course was JPY 15,000, and with quite a bit of alcohol, it came to JPY 20,000, which I think is wonderful.