This restaurant skillfully manipulates the fire from wood, creating an extraordinary experience. The chicken skin is grilled to a beautiful amber color, while the white liver is pulled off the heat just before it’s fully cooked. The gizzard is deliberately cooked slowly over a lower flame. Between the skewers, there are plates featuring chicken prepared in various styles, with garnishes like sansho pepper and yuzu kosho that change with each dish. To finish, enjoy the chicken wing with green onion and a clay pot of seasoned rice infused with wood smoke. Even if you're not well-versed in yakitori, you can immediately recognize the differences in aroma with just one bite, and the more you visit, the deeper you appreciate the intricacies of the cooking technique. I believe this is one of the finest yakitori restaurants I have ever been to, distinguished by its mastery of fire and the unique flavors it creates.
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