I was invited by a gourmet friend to Goichi, a place I had been curious about for a long time.Each skewer was grilled to perfection, allowing me to truly enjoy the different textures and flavors of the various cuts, including neck, thigh, heart, gizzard, and tsukune.The standout for me was the "thigh tataki." The skin was crispy and fragrant, while the inside was surprisingly moist and juicy. The contrast in textures was irresistible, and I was excited from the very beginning.I also had the pleasure of trying the duck tsukune for the first time, which was exquisite. Although I usually find duck fat a bit overwhelming, this dish had just the right balance, showcasing the unique flavor of the duck without being greasy. It completely changed my impression of how delicious duck can be.The sansho pepper paired wonderfully with the yakitori, and I found myself wanting more.I enjoyed both white wine and Japanese sake with the meal, and both complemented the yakitori perfectly.To finish, I had a fragrant grilled rice ball chazuke. From start to finish, my satisfaction was high, and I can understand why reservations are hard to come by.This is definitely a yakitori restaurant I want to visit again.
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