Signature Dish: Chicken Thigh TatakiOn a rustic round plate, beautifully grilled chicken thighs are arranged in a golden hue. The skin is crispy and fragrant, reminiscent of a snack, while the meat inside is juicy and a lovely rosy color. When you take a bite with a sprinkle of coarse salt and grated ginger, the crispy skin gives way to a burst of rich, clear chicken fat and juices filling your mouth. From the very first bite, I was struck by the impressive cooking that made me feel like I had truly arrived at Goichi.Melt-in-your-mouth White Liver and KinkanA stunning dish featuring moist, pale pink white liver (chicken liver) accompanied by rich, orange kinkan (kumquat). The liver, perfectly cooked at a low temperature, has no unpleasant odor and melts smoothly on the tongue like foie gras. When you pop the kinkan and mix it with the sauce, the layers of richness and sweetness intertwine, making it impossible to resist pouring another glass of chilled sake.Skewers Infused with Charcoal AromaSkewers are served on a rustic, leaf-shaped plate.Kinkan (Chouchin Tamago): Grilled to perfection, the kinkan bursts in your mouth, releasing the rich flavor of the yolk that spreads with the sauce. Adding a touch of powdered sansho pepper or mustard enhances the sharpness, leaving a perfect aftertaste.Heart (or Liver Skewers): With a delightful bounce and juicy texture, these skewers showcase a wonderful balance between the savory char of the sauce and the robust flavor unique to organ meats.