It had been about a year since my last visit.With a new head chef, I noticed some changes in the course offerings.The aroma of the wood-fired cooking is truly unique.In addition to the wonderful fragrance, the skin was perfectly crispy, which was impressive.What surprised me the most was the Nagoya Cochin gizzard.I expected it to be tough and chewy, given that it’s Nagoya Cochin, but it had a delightful crunch and was incredibly tender.Along with its tenderness, the umami flavor and the scent of the wood were prominent.Perhaps it’s due to the moisture retention from the wood-fired cooking...It was an outstanding gizzard.I look forward to seeing how this place continues to evolve!It was a great meal.
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