On the first day of Golden Week, I arrived late for dinner. I was guided to a private room in the back. I decided to have a glass of white wine, which is said to be from a winery in Hiroshima. First dish: Tataki of Awami jidori chicken breast. It was cold, but the rich flavor of the chicken was bursting through. This was my first time trying it. At that moment, the grilled items of the day were beautifully presented in front of me. I was excited! Second dish: Tataki of Awami jidori chicken thigh. The flavor just kept intensifying with every bite. Third dish: Heart of Awami jidori chicken. The flavor of this chicken is incredibly concentrated. Fourth dish: Shiso-wrapped Awami jidori chicken. Perfectly cooked. Fifth dish: Nagasaki peas. A nice break from the rich chicken flavors. The cooking technique was impressive. Then came the pickles as a palate cleanser. Sixth dish: Bonjiri (tail) of Awami jidori chicken. A crunchy texture with just the right amount of fat. Seventh dish: Chicken liver pâté topped with cocoa on bread. The liver's strong flavor was surprisingly masked by the cocoa, creating a unique deliciousness. If I hadn't arrived late, I might have seen them grilling right in front of me. Eighth dish: Nagoya Cochin chicken. The texture and flavor were different with every bite, expanding in my mouth. Ninth dish: Liver of Awami jidori chicken. It had a distinct aroma but was still delicious. Finally, I seemed to be in sync with the pace of the others around me. Tenth dish: Mini tomatoes from Nagasaki with Hiroshima salt. Refreshing and tasty. Eleventh dish: Chawanmushi (savory egg custard). Sprinkled with Parmigiano cheese. As I continued eating, I found chicken inside. Twelfth dish: Nagoya Cochin chicken with shishito peppers on a skewer. The more I chewed, the more delicious it became. At this point, I was asked if I wanted a "oyakodon" (chicken and egg rice bowl) or "soboro" (minced chicken), and I chose the "oyakodon." When it arrived, I was amazed by the incredible eggs. I took a spoonful! This was nothing like the "oyakodon" I knew. The use of ingredients was outstanding! Oh, I almost forgot the pickles. They were delicious when eaten last! Finally, I had the homemade ice "catanara." It had a strange texture but made a strong impression despite its small size. The only regret was that I wanted to see the grilling action from the counter seats. "Yakitori"... no, it's different, it's "yakidori"!