Bravo Rating: ★★★★I visited YAKITORI Moe es in Nishiazabu.This time, I enjoyed the omakase yakitori course.The first dish that left an impression was the fermented new onion and chicken soup that opened the course. The gentle sweetness of the new onion and the concentrated umami of the chicken seeped into my body, instantly raising my expectations.The skewers captivated me right from the start with the chicken breast. It was cooked to perfection, moist and never dry. The following skewers of neck and thigh showcased the unique characteristics of each part, demonstrating the high skill of the yakitori chef.What particularly impressed me was the tsukune (chicken meatball). The outside was grilled to a fragrant crisp, while the inside was astonishingly fluffy. Taking a bite released a burst of juices and flavor, making it arguably the best skewer of the day. The pairing with the quail egg was also exceptional.Additionally, the vegetable skewers, including snap peas, asparagus, and shiitake mushrooms, were remarkable, with cooking techniques that maximized the natural flavors of the ingredients. Even as a yakitori restaurant, I was pleasantly surprised by the deliciousness of the vegetables.The side dishes that appeared between the yakitori were also outstanding. The slow-cooked chicken thigh was perfectly cooked, with a wonderful combination of sweet fat and mustard. Furthermore, creative dishes like crepes infused with chicken and brioche paired with liver pâté brought a French essence to the meal, showcasing a level of creativity that transcends a typical yakitori restaurant.The closing dish, chicken soba, was exquisite and truly impressive. Simple yet rich in chicken flavor and sweet fat, it provided a delightful conclusion to the course.The skill in yakitori, the creativity in the side dishes, and the comfortable atmosphere and service combined to create a unique dining experience where yakitori and French cuisine naturally fused.I look forward to visiting again in a different season.It was a great meal!
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