While browsing Tabelog the day before, I came across a course priced at JPY 10,000 with a rating of 4.02, which piqued my interest. I discovered that I could make a reservation for the omakase starting from 16:30, even on the day before, so I decided to visit.The only option was the Omakase Course priced at JPY 10,500.The restaurant opens at 16:30, but when I arrived 10 minutes early, it was still closed. I entered right at 16:30, along with two other couples.The interior features a beautifully designed U-shaped counter that could easily be mistaken for a sushi restaurant, with a total of 14 seats.This restaurant operates on an order-stop system, meaning that if you don’t declare a stop, the skewers will keep coming indefinitely, and you will be charged for them, so you need to be careful. I wanted to enjoy the full course but also keep additional charges reasonable. I asked the chef beforehand at what point additional charges would apply, and he informed me that they would start from the 11th skewer on that day.We toasted with draft beer and began our yakitori experience. First, we were served pickles and grated Japanese radish, both of which were refillable.Looking back at the photos of the yakitori, I can’t quite remember what each skewer was... I requested an additional 9 skewers plus a "Chouchin" (grilled chicken tail), along with 3 vegetable skewers and one thick fried tofu. I also ordered "Kimo Wasa" (liver with wasabi) and "Oyakodon" (chicken and egg rice bowl). For drinks, we had draft beer and a sansho highball. This brought our total to just over JPY 17,000 for two.Overall, I understood why many reviews praised the exquisite grilling technique. The quail egg, in particular, had a runny yolk that was delightful; it was my first time trying half-cooked quail egg yakitori, and it was incredibly delicious! The thigh, liver, and chicken wings were also excellent, allowing us to fully appreciate the flavors of the ingredients.It was a great meal!
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