I made a reservation for 5 PM on a holiday and found the place fully booked. It's impressive how smoothly they serve so many customers. Watching the grilling process is quite enjoyable.As an appetizer, we were served pickles and grated Japanese radish. They will refill the radish if you run out. The course is served in an omakase style, continuously bringing dishes until you ask them to stop. I was determined to reach the chōchin (grilled chicken tail), and I ended up quite full. Even if you stop the course, they seem to ask for your preferences, so feel free to consult them if there's something specific you want. Here’s what we had:- Chicken Liver- Gizzard- Broccoli- Chicken Thigh- Lotus Root- Thick Fried Tofu- Tsukune (Chicken Meatball)- Chicken Drumstick- Nagaimo (Japanese Yam) Somen- Shira-tama (Chicken Cartilage)- Yagen (Chicken Wing Tip)- Snap Peas- Chicken Wing- Donko (Mushroom)- Shinbone- Chōchin (Grilled Chicken Tail)- Pineapple- Soboro Don (Ground Chicken Rice Bowl) as a souvenir.The beautifully grilled skewers are cooked to perfection. They don’t have that raw taste, making them ideal for those who aren’t fond of undercooked yakitori. The Yagen, chicken wings, and tsukune were delicious. I also received a soboro bento as a souvenir, which had crunchy cartilage that added a nice texture and was very tasty.I enjoyed a highball and shōchū, and the total bill was around JPY 20,000.
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