This is a famous yakitori restaurant located in Yotsuya Sanchome.Reservations can be made by phone at noon, one week in advance. With five opportunities to book each week, I tried multiple times but had difficulty getting through. However, I finally managed to secure a reservation and enjoyed dinner with my wife.When making the reservation, I was informed that photography inside the restaurant was not allowed, and they also asked about my favorite yakitori cuts as well as any ingredients I disliked.The interior featured an 8-seat counter extending towards the back. The walls were left in raw concrete, and spotlights were installed directly above each seat, with jazz music playing in the background.The operation was run by the owner, Mitsukuni Okusa, along with three female staff members. Unusually for a yakitori chef, Okusa wore a pristine white jacket. He had a calm and stylish demeanor, reminiscent of a blend between Yuta Tamamori and Takao Osawa.The only option available was the "15,000 yen course," which included eight chicken skewers, a rice dish to finish, and various appetizers, vegetables, and fruits. Specifically, we enjoyed the following dishes:- Appetizer: Takasaka Chicken Consommé with Corn Paste → Served in a cocktail glass, the rich flavor of Takasaka chicken was intense, complemented by the sweetness of the corn. A striking appetizer.- Kyoto Benidori Chicken Breast → With a pleasant, chewy texture, the flavor intensified with each bite.- Tanba Black Chicken Neck → Juicy and full of flavor!- Peach with Burrata Cheese → Delicious peach paired with burrata, presented beautifully.- Takasaka Chicken Breast → The skin was caramelized to a golden brown, rich in flavor.- Heart → Tender and surprisingly juicy!- Hokkaido Asparagus → Both the vegetables and sauce were delicious.- Takasaka Chicken Thigh → Rich in fat and very tasty.- Shizuoka Amela Tomato with Cheese → Sweet and delicious tomatoes, beautifully presented like snow.- Takasaka Chicken Meatball → Similar to tsukune, soft and juicy, with a perfect balance of saltiness.- Takasaka Chicken Drumstick → Rich in fat and flavor. Simply delicious!- Hakata Chicken Wing → Tender and tasty.- Risotto cooked in Takasaka Chicken Soup → The rich flavor of the chicken soup combined with truffle essence made for an incredibly luxurious and delicious dish. The orange yolk from Saitama was also rich.- Pear Overall, the chicken skewers were large and packed with flavor. Although they were quite fatty, I felt no burden on my stomach at all.For drinks, we had:- Champagne (La Belle Bleue) @ JPY 11,000 → A Grand Cru brand blanc de blancs champagne. Dry and delicious, it was very reasonably priced! A must-try for those who enjoy alcohol.- Akishika Junmai Ginjo (Osaka) @ JPY 1,200 - Mineral Water We sat in front of the grill, and throughout the evening, Okusa maintained a calm and gentlemanly demeanor. His technique for grilling and seasoning the yakitori was incredibly elegant.The total bill for two came to JPY 43,000 (paid by credit card).It was a wonderful experience.It was a great meal!