● OverviewThis yakitori course features a variety of chicken, including Akita Prefecture Hinai chicken, Kyoto Kōsaka chicken, Nagoya Cochin, and Yamaguchi Prefecture Chōshū chicken, all grilled over an open flame.It’s not just about the skewers. The course flows seamlessly from mushrooms, kuzu noodles, and grilled toast to the final chicken soboro rice, each dish showcasing a different use of firewood.The aim is not to overwhelm with the aroma of wood itself, but to enhance the richness and flavor of the chicken fat. This is the essence of the restaurant.⸻● AtmosphereThe entrance is surprisingly sterile, with only a small sign glowing beside a white door. Located in the heart of Akasaka, it’s easy to miss if you don’t know it’s there.Upon entering, you’re greeted by a large grilling area. You can see the flames and the chef’s movements across the counter.There are no extravagant decorations. The colors of the plates, wood, and flames create a space that naturally draws your attention to the food.⸻● MenuWhile centered around yakitori, the menu is structured with carefully placed side dishes and palate cleansers, transitioning through fat, aroma, acidity, and temperature all the way to the final soboro rice.- Akita Prefecture Hinai Chicken Thigh: The skin is crispy, and the meat has a firm texture. The aroma of the wood enhances the fat, releasing the chicken's rich flavor with each bite. From the first dish, you can understand what this restaurant aims to achieve.- Kombu-marinated Chicken Breast and White Liver: The breast has a firm texture and mild flavor, complemented by the rich density of the white liver. Even within the same chicken, the flavor varies greatly by part.- Kyoto Kōsaka Chicken Thigh: Retaining the meat's juiciness while showcasing the aroma of the wood on the surface. The meat flavor stands out without being overwhelmed by fat. This dish clearly reflects the precision of the cooking.- Sweet Vinegar Pickled Daikon: A refreshing palate cleanser that cuts through the richness. The coldness and acidity reset your palate.- Nagoya Cochin Gizzard: The pleasant crunch is delightful. While the surface is aromatic, the inside retains juiciness. Simple yet showcasing the quality of the ingredients and cooking.- Grilled Mushrooms with Chicken Dashi: Juicy mushrooms release their moisture and flavor, enhanced by delicate chicken dashi, connecting the flavors of plant and poultry. The use of firewood is effective even beyond chicken.- Shumai: Served in a clear broth, this dish provides a significant change in temperature and texture amidst the skewers. It’s a relaxed dish, but the course benefits from this ebb and flow.- Yamaguchi Prefecture Chōshū Chicken Liver: The glossy surface carries the aroma of wood. Inside, it’s smooth, retaining the richness of the liver without being too heavy. The compatibility of firewood and offal is evident.- Grilled Toast: Crispy on the outside and moist on the inside. The unexpected inclusion of bread amidst the chicken dishes flows seamlessly due to the wood aroma.- Akita Prefecture Hinai Chicken Thigh (Lower Part): This part offers a strong elasticity and meatiness distinct from the thigh. The aroma of the wood and the chicken's flavor linger long after each bite.- Furikake: A good balance of fat and tenderness. Even a small skewer bursts with juice, maintaining its presence in the middle of the course.- Fermented Tomato with Kuzu Noodles: The vibrant red is striking. The smooth texture of the kuzu noodles combined with the acidity of the fermented tomato lightens the palate. This dish plays a significant role in the yakitori course.- Chicken Neck and Eggplant: The fat from the neck and the softness of the eggplant work together, creating a depth that chicken alone cannot achieve.- Akita Prefecture Hinai Chicken Wing with Green Onion: The skin's fat, the meat's flavor, and the sweetness of the green onion come together beautifully. As the final skewer, it’s straightforwardly delicious, allowing you to savor the allure of grilled chicken once more.- White Peach and Osmanthus Granita: The sweetness of the white peach is cut by the coldness, leaving a lingering osmanthus aroma. This cools the palate down.- Chicken Soboro Rice: Another star of the restaurant. The presentation in a clay pot with firewood is impressive, but the essence lies in the chicken soboro and the fragrant rice. Starting with chives, followed by ginger sauce, kanzuri and green onions, grilled corn, and finally, egg over rice. You progress through the same rice, changing flavors bit by bit. It’s definitely something you’ll want to have seconds of.- Fruit Candy with Shine Muscat from Okayama: When you bite into the thin candy, it cracks open, releasing the grape juice inside. After a series of warm dishes, this refreshing burst is delightful.- Tea Confectionery: Fresh Caramel: The meal concludes with a small piece of fresh caramel. Its sweetness slowly melts on your tongue, quietly wrapping up the long course.⸻⚫︎ Overall ImpressionThis is not a restaurant that simply adds the aroma of wood to yakitori. It integrates the use of firewood into the cooking, aroma, and overall coherence of the course.Not only the skewers but also the mushrooms, kuzu noodles, toast, and soboro rice maintain high quality. Especially after tasting the soboro rice, you can see how the use of firewood connects everything.The contrast between the sterile entrance and the dense firewood cooking unfolding behind the door is intriguing. Eating while watching the flames across the counter becomes a complete experience.The wood aroma is present without being overpowering, and yet it lingers throughout. While it’s an extension of yakitori, this course stands alone in its uniqueness.