This is a restaurant I had been wanting to visit ever since my friend moved to Sendai. It has become increasingly popular, and I was struggling to make a reservation, but finally, I managed to secure a spot after a fierce competition for bookings. I opted for the omakase course and the alcohol free-flow option.- Sliced breast meat of Takasaka chicken ★ - Chawanmushi (savory egg custard) with Takasaka chicken and bonito dashi ★ - Seared thigh meat of Takasaka chicken ★ - Sushi with chicken tender ★ - Homemade pickles ★ - Braised shank meat ★ - Homemade thick fried tofu ★ - Gizzard ★ - Rare tsukune (chicken meatball) of Takasaka chicken ★ - Homemade liver pâté ★ - Grilled corn ★ - Quail eggs ★ - Neck meat ★ - Liver ★ - Chicken wings ★ - Ground chicken rice ★ - Sio Ramen made with Takasaka chicken bones ★ - Fried rice with ground chicken ★ - Homemade tiramisu ★ - Draft beer - Kenkoichi ★ - Suminokawa ★ - Hakurakusei - Dabada Hiburi (with soda) - Homemade Darjeeling umeshu (on the rocks) ★ - The aroma of Darjeeling and the sweet and sour taste of umeshu - Yukiguni black tea The sashimi was incredibly delicious! Finished with homemade soy sauce and olive oil, the texture was soft with just the right amount of firmness, and the sweetness spread with each bite. The flavor of the olive oil and the umami of the soy sauce complemented the rich taste of Takasaka chicken without being overpowered by the spiciness of the ginger!The chawanmushi was filled with shank meat, tsukune, shiitake mushrooms, and was made using the bones of Takasaka chicken for the dashi. The depth of flavor from the bone broth was impressive, rivaling even the bonito dashi and shiitake! The tsukune had a firm texture that gradually melted in my mouth, releasing its umami.The thigh meat was served with yuzu pepper and salt. The skin was crispy, and the meat was juicy, showcasing the quality of the ingredients and cooking.The sushi was not just chicken tender! It retained moisture and was soft, reminiscent of medium fatty tuna. With this, I could eat chicken tender every day and still lose weight! Haha.The pickles had a refreshing flavor with a pleasant sesame aroma.The braised shank meat had crispy skin and a slightly chewy yet fluffy tenderness, releasing a burst of fat when bitten into, making it incredibly delicious!The thick fried tofu was fried in Takasaka chicken fat. It was soft inside with a crispy, fragrant exterior and a hint of sweetness.The gizzard had no unpleasant odor, and its texture was firm, with sweetness that intensified with each bite.The rare tsukune was the most impressive dish for me! After a pop in texture, it melted away in my mouth. It was incredibly delicious!!The liver pâté was paired with homemade rum raisins, and the bread was grilled over charcoal, retaining a moist texture while being pleasantly crispy. It had a sweet and salty finish, highlighting the richness and umami of the liver.The corn was of the "Dolce Dream" variety, and it was smoked to enhance its aroma. It was sweet and had a delightful pop in texture.The quail eggs were the most impressive for me! The whites were soft, and the yolk was runny and creamy! I couldn’t help but say, "The quail eggs are incredibly delicious." The owner mentioned that this is where the skill of a yakitori chef shines. The cooking time during boiling determines the outcome, and he said there are still times when it doesn’t turn out right, in which case he eats them for breakfast! Haha. I already knew that Takasaka chicken was delicious, but I was truly amazed by how they surprised me with such dishes. I admire their uncompromising attitude.The neck meat had a crunchy texture, and the more I chewed, the more the fat and umami burst forth—simply the best.The liver had a refreshing pepper flavor, and the creamy texture and umami were in perfect balance! There was no unpleasant odor, and it was incredibly delicious.The chicken wings were plump and juicy, with a crispy skin that retained its juiciness, making them delightful.The ground chicken rice had what seemed to be cartilage mixed in. It had a crunchy texture, and the seasoning was strong, but when mixed with the yolk, it became mellow. The seaweed was plentiful, adding a nice ocean aroma.The additional salt ramen I had as a finale was light yet packed with umami! The noodles were thin and straight but had a chewy texture, making it satisfying to eat.The fried rice I ordered additionally was also fun with its crunchy texture, similar to the ground chicken rice! It had a sweet and spicy seasoning but wasn’t overly rich, allowing the chicken's umami to shine through.The tiramisu had a perfect balance of bitterness and sweetness, with a rich egg flavor that was delightful.Kenkoichi had a sweetness with a sharp finish, making it easy to drink and delicious.Suminokawa had a refreshing taste that made it very drinkable and enjoyable.The homemade Darjeeling umeshu was recommended on the rocks, so I had it that way. The aroma of Darjeeling matched well with the sweet and sour taste of umeshu. The aftertaste was reminiscent of black tea, which was nice as it didn’t leave an overly sweet residue in my mouth.The owner and staff were very attentive and made me feel comfortable. Every dish was delicious, and the variety of drinks was impressive, which explains why it’s so hard to get a reservation here. It was incredibly delicious, so if I have the chance to go to Sendai again, I’ll definitely try to make a reservation and come back!!!
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