We visited this place for our final dinner during our trip to Mie. I discovered this yakitori restaurant, which was selected as a 2026 bronze winner near Ise Jingu, on Tabelog! I made a reservation the day before, and it's definitely a must to book in advance! Reservations can be made through Tabelog. After visiting Ise Jingu in the evening, we arrived at the restaurant around 6 PM, just a 10-minute drive away! There was a parking lot right in front of the restaurant. As we arrived, the owner peeked out to greet us, and we entered the restaurant. The spacious L-shaped counter created a pleasant atmosphere. For the meal, we opted for the omakase course. ❤️ The drink selection was extensive! This time, we chose cold-brewed green tea. ☺️♡♡ It was refreshing and paired perfectly with the rich yet clean-tasting yakitori! ~ Omakase Course ♥ ~✩ Cold-brewed green tea ✩ Chicken breast tataki ✩ Chicken thigh tataki ✩ Chicken soup ✩ Chicken meatball ✩ Engawa (flounder fin) ✩ Chicken skin ✩ Eggplant ✩ Outside skirt ✩ Tsukune (chicken meatball) ✩ Duck ✩ Liver ✩ Asparagus ✩ Skin-on neck ✩ Thigh with wasabi ✩ To finish off - Ramen - Chochin mini rice bowl ✩ Hojicha (roasted green tea) ✩ Mizu yokan (sweet red bean jelly) We started with the cold-brewed green tea. ❤️ The first dish was chicken breast tataki with okra paste! It was a unique combination. ✨ The seasoning was a bit mild, but the meat was tender and juicy. ♥ The okra paste paired wonderfully with it! Personally, I prefer a bit more salt, but this restaurant focuses on the natural flavors of the ingredients! Next up was my favorite, chicken thigh tataki, served with sweet Manji peppers. ❤️ With each bite, the umami burst in my mouth! ✨ The salt enhanced the deliciousness! The Manji pepper was sweet, highlighting the quality of the ingredients. ☺️ The chicken soup was clear and piping hot, with a refreshing richness! We started with the chicken meatball skewers. ❤️ They were juicy and full of flavor! I still felt they could use a bit more salt. Next was the engawa, which was small but had a nice, firm texture! Then came the chicken skin, which was crispy and fragrant. Next, we had eggplant, simmered in chicken fat and served with a butter sauce. It was soft and had a delightful texture! Next was the outside skirt, which we enjoyed with wasabi. ☺️ It had a nice firm texture! The tsukune was finished with pepper and was packed with flavor—personally, this was my favorite skewer! ❤️ Then came the duck, which had a rich flavor! The liver was grilled with sauce and melted in my mouth. ✩ The asparagus was crisp and had a great bite! The skin-on neck was juicy and plump! Finally, we had the thigh with wasabi, which was rare and lightly seasoned, making it refreshing and light. Overall, the seasoning was on the milder side, allowing us to savor the natural flavors of the yakitori! To finish off, we had ramen and a chochin mini rice bowl. ❤️ Both were just the right size! ✨ They were perfect for finishing off the meal. ☺️♥ We concluded with hojicha and mizu yokan! The combination of gin and salt created a slightly bitter yet sweet flavor that enhanced the sweetness and was delicious! ✩ This restaurant is close to Ise Jingu and has parking available! If you're driving to Ise Jingu, I highly recommend this yakitori course where you can enjoy the natural flavors of the ingredients! ❤️
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