It seems that there are only a few places that serve "Kousaka Chicken," and "1000" located in Yokohama, Kannai, is one of them.With its delicate meat texture, refined flavor, and the chef's skill, the restaurant is filled with the enticing aroma of grilled charcoal.You can feel the meticulous attention to detail in every dish, right up to the last bite.◯ Sori with Green OnionThis rare cut, which can only be obtained from a single chicken, is served with green onion.It looks large and thick, with a crispy skin that envelops the substantial meat.The gentle aroma of the fat from the skin spreads pleasantly in the mouth, while the center of the skin adds a crunchy, savory accent. As you move outward, it becomes tender, allowing you to fully appreciate the richness of the fat.The meat is fluffy, retaining just the right amount of moisture, blending beautifully with the juicy fat of the skin, leaving a soft aftertaste.From the very first piece, it was powerful and raised my expectations.◯ Chicken Miso with Sansho and Summer VegetablesThe vibrant early summer vegetables are served with chicken miso and sansho for a refreshing taste.The juicy texture is invigorating, and the aroma of the sansho enhances the flavor of the vegetables, evoking the essence of summer.◯ TsukuneThe cute, thick shape of the tsukune is delightful.Grilled slightly rare, it’s meant to be enjoyed in one bite.Simply seasoned with salt, it surprises with its deep flavor and the strength of the meat.With each bite, the umami and fat meld together, filling the nostrils with their richness.The fluffy texture and strength coexist in just a single bite, catching me off guard.◯ SashimiThe beautiful pink gradient of the liver and the translucent chicken sashimi are stunning.Next to it is a powder made from sesame oil, which you can dip into before enjoying it with soy sauce, salt, or wasabi.The chicken sashimi has a fine texture that melts away quickly in the mouth.The liver is firm yet tender, releasing a sweet flavor and aroma as it dissolves gently.The sesame oil powder pairs wonderfully, adding depth to the liver's umami.The fragrance lingers softly, captivating the senses.◯ Chicken Breast, Isobe-yaki with StrawThe center retains a beautiful pink color.For Isobe-yaki, instead of soy sauce, a bit of yuzu pepper is placed on top and wrapped in seaweed.The soft and moist chicken breast is infused with the aroma of straw grilling, creating a delightful fragrance.The scent of the straw grilling wafted through the air while it was being cooked, heightening my anticipation as I took a bite. I enjoyed it in two bites, and the texture was perfectly tender, with the crispy skin providing a nice accent, blending the flavors of fat and salt, leaving a lingering aroma of yuzu pepper. It was refreshing yet meticulously crafted.◯ HeartThe heart is taut and looks ready to burst, topped with a small piece of ginger and lightly cooked.As you bite into it, the juices flow out, and the texture feels as if it’s evenly coated, showcasing the skill in cooking.◯ ChōchinThe chōchin, plump and heavy, has a beautiful gradient from the grilling.While most places use gizzards and egg tubes for chōchin, "1000" uses liver and heart, giving it a unique twist.When you pop it in your mouth, it bursts, releasing the sweetness of the egg, harmonizing with the richness of the meat.◯ CornThe corn is neatly arranged, emphasizing freshness, and is juicy, fragrant, and sweet.The popping sweetness floods the mouth, filling the nostrils with its aroma.◯ Knee JointThe meat has a firm texture, blending beautifully with the richness of the skin.With its thickness, the umami expands with each bite, leaving a luxurious aftertaste.◯ PotageThe sweetness of the corn bursts forth, filling the mouth with the refreshing aroma of summer corn.Seasoned simply with water and salt, the sweet aroma dissipates gently.◯ Elf FranceAs the name suggests, this large egg of French origin is taut and ready to burst.When you bite into it, the outer white pops, releasing the rich flavor of the moist yolk.The sweetness that rises to the nose is unlike anything I’ve experienced before.◯ GizzardThe gizzards are arranged geometrically, with a taut exterior that showcases the skill in cooking.The crunchy texture and the soft quality of the meat combine, adding depth to the flavor.◯ Red EggplantThe eggplant has a visibly soft texture.Its silky, elegant mouthfeel is smooth and pleasant.From within, the juicy flavor of the eggplant spreads quietly.It was a gentle yet impactful dish.◯ Thick Fried TofuThis dish was surprising, changing my perception of thick fried tofu.The outer fried part is thick, crispy, and creamy, creating a delightful contrast that makes you want to savor it slowly.◯ Liver PâtéThe moist and sweet liver pâté is enjoyed little by little with crispy baguette.The sweetness and umami of the pâté are exceptional, with the baguette providing a textural accent that enhances its flavor.The rich aroma of truffles wafts through, adding a touch of elegance.◯ LiverThe translucent vermilion color of the liver conveys its freshness.Cooked slightly rare, the tenderness releases an irresistible umami.There’s a hint of iron in the flavor, and the lingering taste of the liver is wonderful. The Kousaka chicken liver has no off-putting odor, resembling the taste of foie gras.◯ GinkgoThe small ginkgo nuts shine with a glossy surface.The toasty color on the surface and the grains of salt stimulate the appetite.The fresh and vibrant flavor of the ginkgo spreads slowly, leaving a delicate taste.◯ Stuffed Green Pepper with Egg YolkThe juicy meat is bursting with umami, with a hint of salt enhancing the flavor.When combined with the egg yolk, it releases an even more fragrant aroma, filling the nostrils with the combined richness of the meat and the creaminess of the egg.◯ Final Dish: RamenThe clear broth is beautiful.It’s refreshing yet deepens with each sip, gently permeating the body.The cooking technique clearly outlines and enhances the characteristics of each ingredient.I believe that depending on the season and the time of visit, it will showcase various expressions.The chef's passion for yakitori is conveyed through each dish, and the umami of Kousaka chicken is exquisite, elegant, and beautifully lingering.