A friend managed to make a reservation at this hard-to-book restaurant, so my wife and I decided to visit "1000" in Yokohama.We started with a non-alcoholic aperitif to toast.Next, we ordered two cups of "Gyokuro Hojicha KAHO".This was incredible.Despite being hojicha, it had a roasted flavor reminiscent of caramel, chestnuts, and coffee.Yet, the aftertaste was clean and sweet.It’s a tea you can drink like wine.For the yakitori, we went with the omakase.First dish:A creamy soup made from Odawara's Shimonaka onions.It was well-frothed, with a rich sweetness from the onions.Gentle yet substantial.Second dish:Sori (the base of the thigh meat?).The crispy skin and the texture were amazing.It was a unique experience.Third dish:Smoked gobo (burdock root) with cream cheese.The saltiness was just right.Perfect for those who enjoy drinking.The cherry white miso was a curious dish that made me go, "Huh? What is this?"But it was delicious.Fourth dish:Liver sashimi and chicken sashimi from Wakasa chicken.The sesame oil powder on the side was interesting.Especially the liver sashimi.This was the best of the best.Zero gaminess and sweet.Fifth dish:Yodare chicken from Takasaka chicken.The acidity was prominent, and the grilled aroma was delightful.Just when I thought it was over, they added truffle wontons to the leftover soup."Wow!"I couldn’t help but exclaim.And it was delicious.Really delicious.Then they added noodles.I forgot to take a picture, but the broth was rich and exquisite.Sixth dish:Heart.The ginger on top was unnecessary for me personally.But the quality of the ingredient was outstanding.This was the best heart I’ve ever had in my life.Seventh dish:I forgot the name, but it was a skewer that they said, "Please eat it in one bite."Rich.The umami hits you all at once.Eighth dish:Ginkgo nuts.Hot and flavorful.You can really taste the deliciousness of the ginkgo.Ninth dish:Chawanmushi (savory egg custard) topped with pureed fava beans.Inside, there was chicken ground meat with cartilage.Very innovative.Tenth dish:Tsukune (chicken meatballs).Slightly rare.The chicken flavor was concentrated.Eleventh dish:Seseri (neck meat).Delicious.This was also the best seseri I’ve ever had.Rich in fat, texture, and charcoal aroma.Twelfth dish:Thick fried tofu.Paired with chopped daikon?They skillfully used this to cleanse the palate.Thirteenth dish:White asparagus from Hokkaido.It had a sweet charcoal aroma.Incredibly delicious.Fourteenth dish:Liver with sauce.Slightly rare and tender.The grilling was perfect.This was also exquisite.Fifteenth dish:French eggs and quail eggs.Rich.The flavor of the eggs was strong.Sixteenth dish:Chicken wings with lemon and salt.What kind of grilling is this?Crispy yet leaving just the right amount of umami and fat in your mouth.It’s all about skill.In between, I had a refreshing drink of daikon and lemon juice.Finally, we finished the grilled items.The finale was ramen.This was truly delicious.It was a light broth yet deep in flavor.One of the best ramen I’ve ever had.The chicken soboro rice had a charcoal aroma and sakura shrimp.The sakura shrimp was also properly grilled and fragrant.My wife had a mini curry.We also ordered two bottles of Perrier.The carbonation at this moment was incredibly refreshing.We ended with crème brûlée.It’s amazing how it didn’t feel heavy even after all that food.On the way back, we took home two servings of chicken ginger soboro rice.Rather than just a "yakitori shop," it was a full-course meal built around aroma, grilling, and broth.Total for two: JPY 50,500.
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