◻︎ Visit Date: June 5, 2026 (Friday) ◻︎ Reservation Time: 17:30 ◻︎ Reservation Method: Phone ◻︎ Reservation Difficulty: ★★★ ◻︎ Visit Time: 17:30 ◻︎ Number of Guests: 1 ◻︎ Payment Method: Credit Card ◻︎ Notes: Nearest Station: Ashiya Station Address: 1F Tiny Ashiya, 7-9 Omasu-cho, Ashiya City, Hyogo Prefecture 【Today's Order】 • Omakase Course • Additional Dishes • Craft Cola • Ginger Ale (Sweet) • Miyazaki Yuzu Honey Soda x2 Total: JPY 17,350 ◻︎ Course Menu (○ Course ◻︎ Additional) ~ Omakase Course ~ ○ "Appetizer" 『Chilled Chawanmushi with Seasonal Vegetables』 ◻︎ "Appetizers and Side Dishes" 『White Liver Pâté』 『Kombu-marinated Chicken Breast』 『Wasabi Grilled Chicken Thigh』 『Green Salad with Watercress』 ○ Chicken Breast ○ Yuba Tofu ○ Negima ○ Kumamoto Red Eggplant with Chicken ○ Gizzard (with gizzard's fin) ○ Miyazaki Zucchini ○ Chicken Wings ○ Pickled Vegetables ○ Grilled Chicken Thigh with Sauce ○ Kochi Chicken Soup ○ Tsukune (Egg and Truffle) ◻︎ Chicken and Young Ginger Clay Pot Rice ◻︎ Oyakodon ◻︎ Setoka Sorbet ◻︎ Chef's Background Kanta Watanabe, originally from Mie Prefecture, began his culinary journey at the age of 15, training at a Japanese restaurant in Kyoto before becoming independent in 2008. He sources only female "Oshioka Chicken" from a contracted farm in Miyazaki Prefecture. In 2020, he opened "Mizutaki Kohaku," focusing on using male chickens to combat food waste. ◻︎ Memorable Dishes ○ Gizzard (with gizzard's fin) ★★★★ This gizzard is in a league of its own compared to what I usually eat. Instead of a crunchy texture, it has a refreshing crunch. The saltiness is just right, making it delicious even without any dipping sauce. ○ Miyazaki Zucchini ★★★ The zucchini is sweet and grilled to perfection, concentrating its juiciness inside. Paired with cheese, it offers an interesting skewer with a pleasant saltiness. ◻︎ Other Dishes ○ "Appetizers and Side Dishes" I wanted to try the limited White Liver Pâté, but it wasn't available this time, which was disappointing. The style of choosing your own appetizers is innovative and enjoyable (just looking at the menu is fun). 『White Liver Pâté』 ★★ Spread the delicately flavored white liver on a nicely toasted bread. I had it topped with truffle. 『Kombu-marinated Chicken Breast』 ★★ Well-seasoned, combining the umami of chicken and kombu. It has a similar impression to prosciutto. Served with wasabi. 『Wasabi Grilled Chicken Thigh』 ★★★ This was my favorite among the side dishes I ordered. The crispy skin and juicy, high-quality fat from the chicken thigh are addictive. Enjoyed with salt and wasabi. 『Green Salad with Watercress』 ★ This was served first as an appetizer. The watercress has a crunchy texture, and the overall impression is quite tangy. ○ Chicken Wings ★★★ The skin is juicy, and the meat near the bones tastes even better. Seasoned with sansho pepper. ○ Grilled Chicken Thigh with Sauce ★★★ The chicken thigh is tender, and the balance of the sauce is impressive. ○ Tsukune (Egg and Truffle) ★★★ The last grilled item, excluding the additional ones. You can choose from four different seasonings for the tsukune. Although the truffle aroma lingered, the tsukune itself was soft with a rich yolk that stood out. ○ Chicken and Young Ginger Clay Pot Rice ★★ It takes about 40 minutes, so I recommend ordering it early. While there was a chicken flavor, there wasn't much chicken, and there was a generous amount of young ginger. It has a subtle umami and a mild acidity from the ginger, with the accompanying tsukudani enhancing the flavor. It was quite challenging to finish everything, so I took some home and enjoyed it the next day. ○ Oyakodon ★★ This also felt like it had less chicken. The egg was perfectly creamy, and in terms of yolk richness, it was fundamentally different from what you make at home. ◻︎ Personal Impressions The restaurant opened right on time for my reservation, and I was the first to enter, taking a seat at the end of the counter. The interior features an L-shaped counter, with private rooms in the back. After sitting down, I ordered drinks and appetizers, and the appetizer was served about 20 minutes later. The grilled items came out approximately 50 minutes after I entered. The pace was quite slow, but it allowed for a relaxed dining experience without feeling rushed, which can be a positive aspect. As noted in the menu, the course includes an appetizer, seven grilled items, three palate cleansers, and chicken soup. As a yakitori restaurant, it felt like there were fewer grilled items. I believe the focus is mainly on additional orders. Yuzu shichimi and sansho pepper were provided on a separate plate as condiments for the yakitori, but since the skewers had a strong flavor, I hardly used them. While additional skewers were available, I refrained from ordering more since I had already ordered the clay pot rice as a closing dish. Honestly, I could have eaten more, but I held back as time was running short, and I didn’t want to get home too late. Please excuse the slight haze in the later photos due to the yakitori smoke. The course lasted about 2 hours and 10 minutes. I truly enjoyed authentic yakitori after a long time. ◻︎ Recent Awards "Top 100 Yakitori Restaurants WEST 2025" "THE TABELOG AWARD 2026 BRONZE"