I heard for the first time in my life, "We cook along the fibers of the chicken." In other words, it shows how dedicated they are to grilling.I finally got to visit Nikawa, a place I had been curious about for a long time! Since it was right after the Obon holiday, the restaurant was almost empty, which made it enjoyable to chat with the staff.Each skewer was prepared with great care, and the first dish, the onion (incredibly juicy and sweet!), along with the soriresu (chicken thigh) were particularly delicious.Previously, they started serving at 6 PM, but now on weekends, they have two seating times at 5 PM and 7:30 PM, so please keep that in mind if you plan to visit.I will definitely come back. Thank you very much!