During my student days, I often heard legends in the sushi industry about the likes of Jiro in the east and Yasukawa in the west, as well as the female sushi chef, Uo Masaru from Setouchi. I always dreamed of trying their food. When it comes to modern yakitori, there’s no debate that it’s "Tori-shiki in the east and Eragon in the west." Not only is the quality of the food exceptional, but the character of the owner is remarkable as well. He has nurtured many apprentices, contributing to the growth of the industry. As Katsuya Nomura once said, "A true master leaves behind people," and I truly believe that.Here are some highlights from my meal:- White liver pâté- Chicken breast avocado tartare- Chicken thigh tataki- Fukiyose-an chawanmushi (savory egg custard)- Yuba tofu- Dakimi (chicken neck)- Sunagimo (chicken gizzard)- Bonjiri (chicken tail)- Kumamoto red eggplant- Furisode (chicken wing)- Negima (chicken and green onion skewers)- Tsukune with egg and truffle- Liver- Chicken soupThe course featuring Miyazaki Oshioka chicken, which Watanabe-san was involved in developing, is truly outstanding! However, I believe the real charm lies in the beautifully presented appetizers and individual dishes that can be ordered a la carte. Each dish is not only visually stunning but also clearly crafted with great care! The service is exceptional as well. Those who can nurture others truly stand out.All of the apprentices' restaurants are fantastic! I wish for the continued growth of this establishment as the leading yakitori restaurant in Kansai, and indeed, all of Japan.
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