Takajo KotobukiA restaurant that’s hard to get a reservation at, Takajo Kotobuki.Photography of the dishes is prohibited.This was my first time tasting such delicious duck.The chef grills the duck on a tamahagane plate, a material used for Japanese sword blades, which is apparently hard to obtain.The natural duck is grilled according to its condition on that day, with the chef deciding the cooking time. The grilling method changes both the texture and flavor.The moment it entered my mouth, I experienced a wild taste and umami all at once. There was no gamey smell, just the aroma of the duck itself. The sweetness of the fat spread out afterward. I was truly impressed by this natural duck!The aroma of the wild, the scent of blood, and the smell of char.Thank you for providing such a rare experience!Everything was wonderfully delicious until the very end!
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