I joined a gathering that started at 5:30 PM, having been invited the day before. Coincidentally, the newly released Tokyo Calendar featured a special on yakitori, highlighting this restaurant as a recommendation from Osaki-san. We made a reservation for four, and Osaki-san joined us as well. It was a reunion of three men who had shared a room at "Albergo del Oto" two weeks prior.**Tori Chataro Omakase Full Course - JPY 14,000** The course is omakase.- **Duck thigh tartare.** Mixed with finely chopped aromatic vegetables and topped with a carrot flower, served on a robust baguette.- **Stuffed shiitake mushrooms.** Thick shiitake caps filled with minced meat and grilled, topped with truffle cheese sauce. It may look like a small amount, but it’s rich in flavor. These shiitake mushrooms are from Niigata.- **Skewered Hōrō Hōrō chicken thigh.** Crispy skin and generous portions of meat.- **Skewered Hōrō Hōrō chicken gizzard.** Small and with a crunchy texture.- **Skewered Hōrō Hōrō chicken breast.** Topped with lemon zest.- **Chicken tataki.** In the front is Hōrō Hōrō chicken, and in the back is Hinai chicken. The center is rare, garnished with shredded white leeks and cucumber. I prefer the Hinai chicken.- **Skewered Hōrō Hōrō chicken white liver.** Served with sauce. Perfectly cooked, allowing the liver to remain tender and flavorful.- **Skewered duck breast.** Served with whole grain mustard. The duck fat is delicious.- **Smoked three-item platter.** Featuring white liver, kumquat, and cheese, all aromatic and tasty.- **Skewered outside skirt.** Tender, bouncy meat with a new onion sauce.- **Skewered Nagoya Cochin chicken breast.** Delicate texture similar to chicken tenderloin, topped with grated wasabi.- **Grilled zucchini.** Topped with Parmigiano.- **Hōrō Hōrō chicken wing with tare sauce.** Topped with fried new burdock.- **Skewered Hinai chicken negima.** Crispy skin with substantial meat, and the white leeks provide a smooth texture.- **Smoked El France.** Quail eggs from a French breed, known for their rich, creamy yolks.- **Grilled thigh meat from a 5-month-old male Ichikoku gamecock.** Great texture, served with sudachi. Accompanied by water eggplant with umeboshi.- **Chicken wing rice.** Rice mixed with Kyoto's young sansho pepper and edamame inside grilled chicken meat. The sansho adds a pleasant numbing spiciness.**Additional items:**- **Hinai chicken heart.** Extra skewer.- **Bonjiri.** Extra skewer, small but six pieces. Truly a fatty delight.- **Scamorza cheese.** Soft and creamy cheese.- **Duck broth soba.** It turned out to be ramen, not soba. Served in a duck broth soy sauce soup with straight thin noodles, garnished with shredded white leeks, chopped red onion, greens, and nori.For my first drink, I had a Jonagold soda.**Antipodes sparkling water.** Next was this ultra-soft natural sparkling water. It came in a 500ml bottle, so I couldn’t finish it.The total bill came to JPY 23,210.
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