I was invited by a gourmet acquaintance to visit this hidden yakitori specialty restaurant, quietly nestled in the residential area of Kagurazaka. This reservation-only gem is dedicated to using Takasaka chicken from Kyotanba and high-quality Kishu Binchotan charcoal.The omakase course begins with chicken breast sashimi, followed by fresh liver, matsutake mushrooms, and meatballs. Among these, the creaminess and richness of the fresh liver were exceptional, completely redefining my previous impressions of liver. The quail egg had a runny yolk that set it apart from ordinary soft-boiled eggs, and the crispy skin provided a delightful texture. After enjoying the kashiwa (chicken thigh), teba (chicken wing), and ginkgo nuts, I also ordered additional seseri (neck meat), sunagimo (gizzard), and heart, all of which were incredibly juicy and tender. The yakitori rice bowl to finish off the meal was equally impressive.It was a remarkable experience that left me wondering how it could be so delicious. I wholeheartedly agree with the reputation of being the best in Japan.