On my last night in Hiroshima, I made a reservation at the highly recommended "Tori Yamamoto" for my first visit. I ordered the "Omakase Course of the Day (JPY 11,000)", which featured the following dishes centered around the Omi jidori chicken:- Chilled Chicken Breast (Omi Shamo)- Chicken Breast Sashimi (Omi Shamo)- Chilled Chicken Thigh (Omi Jidori)- Soleless Chicken (Omi Jidori)- Neck Meat (Omi Jidori)- King Oyster Mushroom- Side Dish (Komatsuna, Okra, Tomato)- Chicken Thigh (Omi Jidori)- Liver (Omi Jidori)- Chicken Wing Skin (Omi Jidori)- Charcoal-Grilled Raisin Bread with Liver Pâté and Cocoa- Chicken Broth Chawanmushi with Parmesan- Zucchini- Chicken Thigh with Shiso- Outside Skirt (Omi Jidori) with Garlic Sprouts- Chicken Broth Ramen- Dessert (Catalana)I wanted to pair my meal with local sake, so I enjoyed the recommended "Ryusei Suzukaze Nama" from Takehara, Fujii Sake Brewery, and "Spicy Natsujun Junmaishu" from Fukuyama, Tenpoichi. Both are summer sakes released seasonally, making them a perfect pairing for the hot summer.The Omi jidori chicken used here was even more delicious than what I had previously tasted at "Hachiman" in Waseda. The meat was rich in flavor, yet the fat was surprisingly light. The balance between the robust meat and the refined sweetness of the fat showcased the true essence of Omi jidori.According to the owner, only female Omi jidori chickens are used, raised on a corn-based diet, which gives the fat a yellowish hue and a very light texture. The supplier is "Kashiwa no Kawanaka" in Otsu, Shiga. I actually registered as a friend on LINE and occasionally ordered their Omi Shamo hot pot set, but I will definitely try the Omi jidori next time.They use Tosa Binchotan charcoal, which is commonly seen in yakitori restaurants in the west. However, even among Tosa Binchotan, the grilling results and heat vary greatly depending on the charcoal artisan, and the owner carefully selects a trusted craftsman for their supply. This meticulous attention to detail is what creates the exquisite grilling.While I was drawn to the potential of the jidori chicken and the commitment to charcoal, it was the owner's grilling technique that left the strongest impression. He skillfully adjusts the cooking for each part, and you can feel his concentration as if he is having a dialogue with each skewer in front of the grill. The quality of each skewer was exceptionally high and beautiful, and the course composition, including dishes beyond grilling, reflected the craftsmanship backed by knowledge and experience.Additionally, the pleasant atmosphere in the restaurant and the warm hospitality from the owner (and possibly his wife?) were significant attractions. This course, infused with such high-quality ingredients and skill, is priced at JPY 11,000. There are still many parts I have yet to try, so a return visit is a certainty. I look forward to experiencing the owner's grilling again.
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