I visited a popular yakitori restaurant in Fukuoka for the second round starting at 20:45.We began with a chilled chawanmushi (savory egg custard) made with chicken broth, garnished with shiso and figs, which looked refreshing.Next, we had grilled thigh meat from the Oshio chicken, served with fresh onions from Awaji Island.The herb salad from Fukuoka featured chicken flakes.For the yakitori, we enjoyed chicken thigh, gizzards, Aomori turnips, tsukune (chicken meatballs), and quail eggs, which were drizzled with truffle oil.The chicken liver mousse served with baguette was also delicious, with the well-toasted baguette providing a delightful aroma.After that, we had a dish of somen squash with ponzu jelly, followed by grilled neck meat, eggplant, and chicken wings.Each skewer was infused with a strong charcoal flavor, showcasing the essence of yakitori. We also ordered additional items like chouchin (chicken tail) and kawa (chicken skin), which were both excellent.Since it was the second round, the options for additional skewers were quite limited. It was unfortunate that some items I was interested in were sold out, but overall, it was a delightful course that allowed us to enjoy not only yakitori but also vegetables and other dishes.
We use cookies on this site to enhance your user experience.
