The yakitori made with Kousaka chicken is incredibly moist, allowing you to truly appreciate the meat's juiciness. While many yakitori options are rich and fatty, which can be delicious, they often leave a heavy feeling in your stomach. Here, the moisture comes from the meat itself, resulting in a tender yet satisfying texture that feels almost steamed. It’s remarkable how well-cooked it is without being dry!For the finale, I tried all four small-sized options!■ Menu:⚪︎ Appetizer: Kousaka chicken, Japanese-style dish⚪︎ Skewer: Negima (chicken breast with green onion)⚪︎ Skewer: Liver⚪︎ Dish: Chicken mince omelet with tomato sauce⚪︎ Skewers: Chicken wings and drumettes Crispy and thin, making them easy to eat⚪︎ Skewer: Harami (skirt meat)⚪︎ Skewer: Furisode (chicken neck)⚪︎ Dish: Chicken ham salad⚪︎ Skewer: Chicken tender with plum and grated daikon⚪︎ Dish: Sorires (chicken thigh) and its base⚪︎ Skewer: Tsukune (chicken meatball)⚪︎ Finale: Kousaka chicken oyakodon (chicken and egg rice bowl) small⚪︎ Finale: Kousaka chicken keema curry small⚪︎ Finale: Tosa Jiro egg over rice small⚪︎ Finale: Chicken broth chazuke (rice in broth) small⚪︎ Lemon granita⚪︎ Ginger ale⚪︎ Oolong tea decanter■ Duration: 1.5 hours■ Reservation Difficulty: Hard⚪︎ I was brought here by a companion■ Cost Performance: Good (JPY 17,500)⚪︎ I believe it would cost about double if eaten in Tokyo.■ Other:⚪︎ Lunch starts at 3 PM. Takeout is available. No additional skewers.
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