This yakitori restaurant in Kanazawa was opened in his hometown by the owner who trained at a famous restaurant in Tokyo, and is a hidden gem that requires reservations. The only menu available is the ``Omakase Course,'' and there are two rotations in the evening (starting at 5:00 p.m. and 8:15 p.m.). Reservations can only be accepted on the OMAKASE website, and reservations for the following month will be accepted at the beginning of the month.
The interior of the restaurant is a renovated old folk house, creating a quaint space befitting Kanazawa. There are only 8 seats at the lacquered L-shaped counter. The style where you take off your shoes before entering creates a traditional Japanese atmosphere. The dinner course consists of 16 dishes, including 11 grilled dishes. The brand-name chicken used is grilled over binchotan charcoal to give it a fragrant and crispy texture, and each skewer made with local ingredients is exquisite.
Particularly impressive are the ``chochin'' skewers. Chicken kumquats, liver, and sesseri are skewered together and cooked to perfection. Other dishes such as homemade tofu fried tofu, meatballs with Kaga lotus root, and white liver are also exceptional.
There are two types of rice to finish the meal: minced rice and oyakodon. The oyakodon (oyakodon), in particular, is a combination of fragrant chicken grilled over binchotan charcoal and perfectly cooked orange eggs, making it worth a trip to Kanazawa just for this. It truly is a fusion of tradition and innovation, offering an exquisite yakitori experience that can only be enjoyed in Kanazawa.
Lastly, the hospitality and attentiveness of the staff was beyond words.
Located in Kanazawa, this yakitori restaurant is a hidden gem, established by a chef who perfected his craft in a famous Tokyo restaurant. This reservation-only eatery features an "omakase" course menu with two evening seatings (at 5 PM and 8:15 PM). Reservations can only be made through the OMAKASE website, with bookings available from the beginning of each month for up to two months ahead.
The space, a refurbished traditional house, offers an ambiance befitting Kanazawa. It features a lacquered L-shaped counter with just eight seats, and guests are expected to remove their shoes, enhancing the traditional Japanese experience. The dinner course consists of 16 dishes, including 11 grilled items. Each skewer, crafted with premium chicken grilled over binchotan charcoal and local ingredients, is exceptionally delicious.
A highlight is the "chochin" skewer, featuring chicken kinkan (immature egg yolks), liver, and neck meat, masterfully grilled to perfection. Other standouts include homemade thick tofu, tsukune with Kaga lotus root, and white liver.
For the finale, guests are served two types of rice dishes: minced chicken rice and oyakodon. The oyakodon is especially noteworthy, combining aromatic binchotan-charcoal-grilled chicken with silky, perfectly cooked eggs in a vibrant orange hue. This dish alone makes a visit to Kanazawa worthwhile. The restaurant delivers an exquisite yakitori experience, a unique blend of tradition and innovation only found in Kanazawa.
Finally, the staff's hospitality and attention to detail were exemplary and beyond reproach.
