Torié au charbon et au saké

The chicken meat is moist and juicy, cooked without being dry, and the liver is creamy and melt-in-your-mouth. Nasai chicken and Mugifu chicken are used for each part of the chicken, and both salt and sauce are used to exquisite effect. For snacks, Saikyo pickled chicken and sweet potatoes, ume plum crystals, and salted stewed beef are also offered.

The small restaurant with only 8 seats at the L-shaped counter, which gives the feeling of warmth of wood, has a relaxing atmosphere with calm lighting and quiet background music. The atmosphere is like a hideout for adults, where you can enjoy carefully grilled skewers and sake while chatting with the owner.

The owner opened his own restaurant on October 17, 2023, after training in Utsunomiya City and at a Team Barista affiliate. He reflects the skills he gained from his travels to famous restaurants in Tokyo in his charcoal grilling, and uses thick and thin binchotan charcoal in pursuit of safe and juicy grilling. He is proud of the flavor of each piece of chicken, using only the finest local chicken and offal.

Mr. Hasegawa opened his new restaurant in October after working at a popular yakitori restaurant in the city. After eating at many of Tokyo's best restaurants and conducting extensive research, he insists on using "Mugifu Chicken" for liver and other internal organs, and "Nasai Chicken" for other parts of the chicken. By using different brands of yakitori, they are able to offer even more delicious yakitori.