This place is often regarded as the most challenging yakitori restaurant to visit in Japan, thanks to its energetic expansion into events and overseas locations. I was fortunate enough to finally make my visit this time.What unfolds before me is the master’s incredible focus as he faces the charcoal fire, delivering skewers that exemplify the true essence of high-heat grilling.From the exquisite kashiwa (chicken thigh) and seseri (neck), to the perfectly rare and aromatic liver and chouchin (chicken tail), all 20 skewers—including vegetable options—are served at a remarkable pace. The size of each portion, the way the juices are sealed in, and the infusion of charcoal aroma are all executed to perfection, leaving no room for other establishments to compete.Even the intervals between skewers, featuring the simmered dish with baguette and simmered noodles, flow seamlessly into the finale, allowing me to enjoy a truly fulfilling experience once again.I was able to fully appreciate the pinnacle of skill and ambiance. Thank you for another wonderful time.Here’s the menu from today:Pickles Simmered dish with baguette Kashiwa Sunagimo (gizzard) Ginkgo Skin Broccoli Seseri Shiratama (white dumpling) Yagen cartilage Simmered noodles Shiitake Esophagus Heart Shishito peppers Chicken wings Liver Tsukune (chicken meatball) Thick fried tofu Chicken wing skin Sweet potato Nasu (eggplant) Chouchin Chicken soup Yakitori Bento
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