Located about a 5-minute walk from Roppongi Station, this yakitori restaurant is recognized as one of the "Top 100 Yakitori Restaurants 2025" and has also received the "THE TABELOG AWARD 2026 Bronze."The interior has a pleasant atmosphere, featuring only counter seating.This is the first restaurant in Tokyo that I have chosen to revisit.This time, I made a reservation for an 8,000 yen course centered around skewers, starting at 20:40.★Impressions★The owner, Numano, at Moe es, dedicates himself daily not only to yakitori but also to working closely with producers and chefs. This dedication is undoubtedly reflected in each skewer and dish.From the chicken brand to the preparation of each part, the aroma, and seasoning, every skewer and dish is thoughtfully crafted.It’s clear that this is exceptional yakitori.Now, let me introduce the course contents from that day.★What I had that day★Chilled potato soup and chicken rillettesHōrōhō chicken tenderFurisodeHōrōhō chicken wingSnap peas from Hida Takayama, Higashi FarmKneadGizzardAsparagus from Hokkaido FarmLiverShiitake mushroomsHōrōhō chicken sorires《Additions》Around the kneeHōrōhō chicken redChicken sobaPudding made with Ranou from Oita PrefectureFor example, the Hōrōhō chicken tender is incredibly tender, almost rare, yet it is cooked thoroughly and served piping hot inside.This level of quality is not common in yakitori restaurants.The vegetables are also skewered in a way that brings out their deliciousness at their peak.This shows a deep respect for the producers.The finishing chicken soba is truly delicious.I look forward to my next visit.It was a great meal.
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