I first heard the name "Onza" at a yakitori restaurant. Intrigued, I looked into making a reservation several times but was unsuccessful. "We should go someday," I said to my partner about "Onza." Over ten years have passed since then. I discovered the name "Onza" through a notification from Tabelog. I adjusted my schedule and successfully made a reservation. With great anticipation, I visited. ■ Appetizers Starting from the top left: Chicken with sesame sauce, simmered vegetables, and duck pancetta. In the center, there’s a Japanese omelet and young sweetfish. To the right, smoked chicken breast and raw ham from the thigh. A delightful selection showcasing the Umami of Omi jidori chicken. With each bite, I savored the rich flavor unique to this free-range chicken. ■ Sashimi Sashimi of female Omi jidori chicken. In the front left is grilled thigh meat. In the back center is the breast, and to the right is the tenderloin. The texture is firm and bouncy. As the fibers of the meat break apart, a delicate sweetness spreads and melts quietly in my mouth. With just salt and wasabi, the flavors are beautifully highlighted. ■ Two Grilled Dishes - Salt-grilled Chicken Wings From the moment the dish arrives, a tantalizing aroma wafts through the air. Crispy skin with juicy meat. The rich flavor, concentrated by grilling, fills my mouth completely. - Charcoal-Grilled Skewers A skewer that allows you to enjoy the esophagus, lymph nodes, and trachea. The richness of the fat near the skin combines with a crunchy texture and a chewy bite. It’s a rare part to experience, quite interesting. After savoring the various parts of Omi jidori chicken, the main event arrives: the hot pot. ■ Junsei Hot Pot A hot pot made with female Nagoya Cochin chicken. A clear broth made from chicken bones. Layered with dashi from bonito and kombu, seasoned with soy sauce, it has a familiar taste. Starting with the fish balls, followed by green onions, burdock, mushrooms, and finally the thigh meat. Once it’s cooked, junsei and watercress are added to complete the dish. After serving, I took a sip of the broth first. The gentle outline of soy sauce combined with the rich depth of Nagoya Cochin chicken. The umami from the dashi and ingredients overlaps, creating a profound flavor. Adding junsei gives the broth a smooth texture. The plump texture and slippery finish are delightful. The chicken, along with various ingredients, releases its umami, enriching the hot pot. While chatting about trivial matters, we enjoyed the delicious hot pot together. Perfect for a slightly chilly evening. For the finale, instead of Inaniwa udon, we had Inaniwa ramen. Slurping it up was immensely satisfying. ■ Dessert Matcha ice cream adorned with dried mango and konpeito. A sprinkle of coffee powder adds a touch of bitterness, elegantly concluding the meal. A wonderful course that allows you to fully appreciate the charm of chicken. Both the taste and portion size were very satisfying. Next time, I’d like to try the sukiyaki for a "comparison of male and female." I wonder if I can get a reservation.
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