Course, about 3 drinksThis was my first visit since the new management took over. The food is still incredibly delicious.Here are some highlights from the course:Maki-grilled Hina Chicken Thigh: The moment I bit into the crispy skin, the aroma of the wood smoke filled my nose, and the juices burst forth. This signature skewer completely won me over.Chicken Rillettes on Toast: Toast made from wood-fired bread topped with chicken rillettes. Absolutely delicious.Sori and Kujo Green Onion: A rare cut from the thigh joint. The texture and juiciness combined with the spicy kick from the kanzuri sauce was outstanding.Maki-grilled Soboro Rice: Inside the clay pot, there were charred wood pieces. The rice absorbed the smoky aroma, making it a unique finishing dish that you can only enjoy here. I probably had about 5 servings, haha.It was a great meal!
We use cookies on this site to enhance your user experience.
