Restaurant specializing in locally brewed sake and Amakusa Daio chicken yakitori and mizutaki. Winner of the TBS TV Tamagokake Gohan Championship.
The owner, who has 25 years of experience in the restaurant, uses mainly "Amakusa Daio," a locally raised chicken from Kumamoto Prefecture, for his yakitori, which is grilled to perfection over bincho charcoal. The restaurant also offers a wide selection of delicacies, such as extremely tender liver that is so moist it could be mistaken for raw liver, and seasonal takikomi-gohan (rice cooked with vegetables).