Yakitori restaurant operated by Taniguchi Ichimon Co., Ltd., led by Yuta Taniguchi, who was born in Tokyo in 1984. Influenced by the master of a yakitori shop where he worked part-time during high school, he initially pursued a different career until the age of 22. He later transitioned to the food and beverage industry, gaining experience managing a nationwide chain of yakitori franchises.While managing his restaurant, he traveled across the country tasting yakitori, realizing that he couldn't achieve his ideal style in a chain setting. This led him to establish "Yakitori Taniguchi" in Mukonoso, Hyogo, in 2018. With eight years of honed yakitori skills and style, he plans to expand to Osaka, opening his second location, "Yakitori Taniguchi Tenjinbashi," on June 1, 2026. At the Tenjinbashi location, Taniguchi himself stands at the grill, while his first apprentice, Saori Ito, has taken over as the owner of the Mukonoso branch, operating as a dual-location establishment.The restaurant is a three-minute walk from Tenjinbashi-suji Rokuchome Station, with only 10 counter seats available. Operating hours are from 17:30 to 23:30, with two seating times at 17:30 and 20:30, and irregular holidays. It is reservation only, with bookings available online through OMAKASE. Payment is cashless, accepting only credit cards (VISA, Master, JCB, AMEX, Diners).The signature dish is an omakase course featuring the rare brand chicken "Kousaka Chicken," raised by Hideki Kousaka in Kyoto's Kyotanba, served whole for two. By processing the whole chicken in-house, they utilize not only the standard cuts but also rare parts, preparing them in various styles such as sashimi, tataki, skewers, and pâté, tailored to each part's unique characteristics.On this visit, I experienced a collaboration course with the popular Hakata restaurant TTOAKISU. It was my first visit, and the course featured a combination of Taniguchi's yakitori using Kousaka Chicken and TTOAKISU's signature sauces highlighting acidity, creating a unique collaborative experience. I would love to attend a regular course as well.【Order】◻︎ Cold soup of Yakitori Taniguchi's consomme and new lotus root ◻︎ Kousaka Chicken breast - Shine Muscat - Kombu jelly ◻︎ Kousaka Chicken liver ⚪︎ - Sesame oil - Snow salt ◻︎ Sea bream - Egg yolk - Fried rice ◻︎ Kousaka Chicken thigh - Homemade dukkah ◻︎ Sorires - Perilla ◻︎ Inca no Mezame - Truffle sauce - Salt - Parmigiano Reggiano ◻︎ Tsukune - Kabosu burnt butter soy sauce - Ume - Shintama onion ◻︎ Sawara - Capers - Tomato - Italian parsley ◻︎ Chicken rice ◻︎ TTOAKISU's tenderloin - Red miso sauce ◻︎ Passion fruit cheesecake - Kousaka Chicken shoulder - Kousaka Chicken bonjiri - Kousaka Chicken white liver