✔︎Omakase Course (¥8800) A popular yakitori restaurant in Kitakyushu, Kokura. We enjoyed a course of skewers made with the rare "Kobe Takasaka chicken" from Kyushu. ~Skewers~ ▷Chicken tenderloin ▷Ginkgo nuts from Oita ▷Chicken gizzard ▷Chicken neck ▷Red eggplant from Kumamoto ▷Chicken thigh meat ▷Chicken heart ▷10-day aged chicken tail ▷Chicken breast ▷Chicken meatball ▷Chicken cartilage ▷Chicken wings ▷Chicken tail ~Appetizers~ ▶︎Assorted cuts of Takasaka chicken (skin, heart, tenderloin, sashimi, liver) ▶︎Raw chicken meatball topped with ikura caviar ▶︎Special steamed egg custard ▶︎Sashimi jelly with yuba (tofu skin) ▶︎Minced chicken salad ▶︎Liver pate with eccentric mini bread ▶︎Takasaka chicken minced cutlet ▶︎Fried chicken ▶︎Grated daikon radish ▶︎Lightly pickled cucumbers ▶︎Nigiri sushi with chicken thigh meat ▶︎Finale: Special egg over rice ▶︎Takasaka chicken soup ▶︎Dessert: Hojicha tea pudding/Shine Muscat The luxurious course allows you to fully enjoy the diverse elasticity, rich umami, and juiciness of Takasaka chicken. The surprise was the generous volume with 14 skewers and 14 other dishes on this day. The yakitori, finished with the commitment to Kishu Bincho charcoal and the exquisite grilling by Mr. Asahina, was all exquisite, truly the "finest yakitori." Each dish other than the skewers was delicious, and I was thoroughly satisfied from start to finish. (The hojicha tea pudding for dessert was so delicious that I secretly had seconds...) This was my first visit since the relocation, and the interior exudes a luxurious atmosphere with a solid wood counter, Arita porcelain dishes, and Baccarat glasses, showing attention to detail in a high-quality space. Highly recommended not only for everyday dining but also for special occasions like dates and anniversaries. Thank you for the delicious yakitori and wonderful time. I will definitely visit again!

I visited "Yakitori Asahina," located about a 5-minute walk from Kokura Station, after making a reservation in advance. The menu consists of only the Chef's Choice Course for 8,800 yen. I was lucky to make it before the price increase to 11,000 yen in September. The course includes about 20 dishes and offers a high level of satisfaction. The skewers and side dishes, which were elaborately prepared, were delicious. The restaurant's unique dishes and customer service left a good impression. It was a great restaurant experience! Thank you for the meal.

This is a famous high-end yakitori restaurant. I made a reservation for two and tried the chef's special course for 8,800 yen. The chicken sashimi at the beginning was fantastic and got me excited. The salted liver tasted like rich foie gras and was delicious. The hand-delivered raw tsukune wrapped in seaweed was also tasty. The liver pate on bread was excellent! The skewers were all delicious and plentiful, especially the eggplant! The chicken fat (chiyu) brushed on the skewers gave them a rich flavor. The shiitake mushroom stuffed fry was a new and delicious experience. The tamago kake gohan (raw egg over rice) at the end and the hojicha pudding dessert were also tasty. I was satisfied with both the quality and quantity. As it is a famous high-end restaurant, I would like to mention some minor points: most skewers had chicken fat brushed on them, making them a bit oily and similar in taste. It would be nice if the taste varied depending on the part. For the tamago kake gohan, I would like them to include not only the egg yolk but also the unique part of the egg that adds flavor. It would be enjoyable to have both in your mouth at the same time. The seaweed appeared a few times, but I would appreciate better temperature and humidity control for a crispier and more fragrant experience. I wouldn't usually be so picky, but since it's a high-end restaurant, I thought I'd mention it. Overall, I recommend this restaurant.

This time, we visited Asahina, located at 1-3-1, Kajimachi, Kokurakita-ku, Kitakyushu City. Reservations are available in two time slots: 18:00 and 20:30. The course price is 8800 yen (including tax), and it's the only option available. It's convenient to make a reservation online. We arrived in Kokura, which is very close if you take the Shinkansen. The entrance exudes a sense of luxury, raising our expectations. Upon opening the door on the first floor, we were surprised to find an intercom! When we pressed it, a staff member from the second floor came to greet us. The main seating area is on the second floor, with only a counter. Everything is neatly arranged. We started with a toast of draft beer! The course began simultaneously with other customers, starting with chicken sashimi (breast, tenderloin, thigh, white liver, heart, gizzard). Chicken sashimi is always a bit nerve-wracking to eat, but we enjoyed it. The heart and gizzard were crunchy. The white liver was moist and without a strong taste. The chicken breed used is Takasaka chicken, which is well-known. It's only available in limited stores. The appetizers, yuba and tenderloin jelly, were refreshing. Next was the minced chicken rolled in seaweed, served sushi-style. It was a surprise to see it served raw. It was skillfully prepared and luxurious with ikura, caviar, and more. The chawanmushi with caviar and water shield was creamy and delicious. Now, it's time for yakitori! The chicken tenderloin was served rare, just right. It was accompanied by plum paste and real wasabi. Finally, we had seaweed rolls topped with Karasumi (bottarga). The sake was flowing, and we enjoyed every bite. The salad was a nice break, topped with coarse snow salt. The liver pate on high-quality bread was a unique and delicious combination. The seseri (chicken neck), Kumamoto red eggplant, shiitake mushroom stuffed with meat, free-range chicken wing, heart, chouchin (lantern), soriles (rare part of the chicken), and more were all cooked to perfection. The minced chicken was carefully grilled from its raw state, resembling a hamburger. The rice was served with minced chicken or tamago kake gohan (egg over rice), ordered separately, making it a luxurious meal. The soup, dessert (pudding with strawberries), and tea rounded off the meal perfectly. The pudding was smooth with just the right amount of sweetness. With such a generous portion, the cost performance was excellent. The staff and owner were friendly, making the dining experience enjoyable. Thank you for the meal.

Thank you very much for always reading ✨ If you like it, please try bookmarking the restaurant with the "Save Shop" button. This is a restaurant located in Kokura, Kitakyushu City, Fukuoka Prefecture. It is a rare specialty store that deals only with Takasaka chicken, a rare sterile chicken, and offers a full course meal with Takasaka chicken. There are only a few Takasaka chicken specialty stores nationwide, and they are all famous restaurants that are difficult to make reservations at. I have been to this place 11 times now, as I used to go there 4 times when it had a rating of 3.63 on Tabelog. They use rare Kishu Binchotan charcoal, and the owner, Mr. Asahina, has excellent grilling skills. The dishes are mainly served on Arita ware, and the beer glasses are made of tin with Asahina's sculpture engraved on them. They also offer SORACHI1984 draft beer made from rare Sorachi Ace from Upper Furano, Hokkaido, and the luxury beer ROCOCO Tokyo WHITE, which is only available at selected stores. There is no smoke from the grill, and recently they have changed to heat-resistant glass for the food, making the grilling process visible, which is a delight. When you enter the restaurant, there is an intercom, and when you say your name, a female staff member will come to greet you and take you to the second floor. The interior of the restaurant is luxurious with a 9-seat counter made of expensive "Bubinga" wood, said to be where the gods of Africa reside. It is a favorite restaurant that I regularly visit. They are planning to raise prices soon, so if you are interested, it's best to go soon. The course I had included: Takasaka chicken sashimi platter, sasami and yuba jelly, chawanmushi, Takasaka chicken raw tsukune with caviar, ikura, and sea urchin, sasami with plum, wasabi, and hand-rolled wasabi, yagen cartilage and karasumi, chicken soboro salad, grated daikon radish, Menchi-katsu with Oita's shiitake mushrooms and Takasaka chicken, liver pate and mini bread, sand sashimi, red eggplant from Kumamoto, chicken belly, Hakata cucumber pickles, kinkan, seseri, tsunagi, dakimi, hatsu, tsukune, soriresu, tsukune roll, Takasaka chicken soup, Fukuoka Itojima ginger clay pot rice (made with Takasaka chicken broth), dessert (hojicha pudding, Fukuoka Amaou strawberries, Kagoshima Chiran tea), and Sapporo Lager beer and 3 SORACHI1984 draft beers. The total bill was 11,605 yen per person. Thank you for reading until the end ✨ If you leave a comment, I will reply. I hope this information can be helpful for your gourmet experiences. My Instagram is also updated. Hide Gourmand【@hide06_21】

It is a beautiful two-story building where you ring the intercom on the first floor to go up to the second floor. The restaurant is clean with only a counter. It starts with delicious highland chicken sashimi, followed by grilled dishes, and my favorite liver pate served promptly. Maybe it could have been a bit slower. The owner cooks alone, while three young women handle drinks and dish support. They seemed like part-time workers, but if they were more experienced, it would be even better. With all this food served, the price of 8800 yen is a bargain. Thank you for the feast!

I had the 8800 yen course at night. The setting at the counter was lovely ♡ I ordered a beer and the food started. I was surprised at how juicy the chicken was! Everything that came out was a new discovery and delicious, it was amazing! Also, the little attentions made me happy and the staff, including the handsome husband (lol), were all cute and beautiful women! For the finale, I chose the egg over rice, which was a luxurious seafood bowl! It was a luxurious and satisfying moment with a generous portion. Thank you for the meal!

The restaurant is an intimate place where you enter through an intercom system and sit at a counter. They only offer set courses, alternating between yakitori and other dishes, with the master chef explaining each dish with a smile. The atmosphere is great and highly recommended for special occasions or dates.

This is a restaurant located in a drinking district where you can enjoy a full course meal featuring the rare Takasaka chicken. It's quite difficult to get a reservation, but I finally got to visit. When you arrive, you need to ring the intercom at the entrance and the staff will come to greet you. The interior has a luxurious and calm atmosphere. The omakase course is priced at 8800 yen. First, you get a sashimi platter of Takasaka chicken, which is incredibly fresh. Then, you receive a hand-delivered dish of caviar, ikura, and uni on a raw tsukune, which is incredibly delicious. The chawanmushi has a rich and creamy texture that bursts in your mouth. It's also extremely tasty. For the finale, you can choose between egg over rice or soboro rice, and I chose the egg over rice. It was a luxurious egg over rice. From start to finish, everything was delicious, and it's unbelievable that all this is under 10,000 yen. It's a high cost performance and highly recommended.

I've always wanted to come here but never had the chance until now. I was nervous trying the yakitori course for the first time. The raw liver at the beginning had a bit of a smell to it. The chicken sashimi was not as chewy as I like, but still tasty. The grilled chicken was juicy and flavorful. The lanterns I've always wanted to try were rich and delicious. The egg rice at the end had lots of ingredients which was great, but I felt like there wasn't enough rice. It's hard to ask for more rice... The soup was also tasty. Dessert was eaten in a separate room and the amaou strawberry was sweet. The Nelson Sauvignon Blanc I had was pretty good. The 12-year-old Dewar's highball was tasty but didn't seem that different from a regular one. I thought the chef at this kind of restaurant might be intimidating, but he was actually friendly and made jokes. Thank you for the meal.

Fukuoka: A restaurant located in Kitakyushu City, Kokurakita Ward, Kaji-machi. Yakitori Asahina. I made a reservation through Instagram DM! A regular customer made the reservation~ The menu is only the omakase course for 8800 yen. I actually went there 2 years ago and was very impressed by the place! It was featured on TV and looked so delicious, I wanted to go back again, so I had the reservation made. The world's most delicious Bless chicken, which was born from a project to study and create it in Japan, is now available at this place, Asahina! First, there's chicken sashimi with a moist texture and elasticity, so delicious~ The chawanmushi has gold leaf, jun-sai, and caviar sprinkled on top. The slightly sweet chawanmushi with jun-sai seasoned with vinegar, and the caviar as an accent, is delicious! Every dish that comes out exceeds expectations. Cartilage with karasumi!? The texture of the cartilage with the rich saltiness of karasumi, it's my first time~! It definitely goes well with alcohol. Various exquisite yakitori dishes and a dish with eccentric and peculiar characters, where liver paste is spread on bread. This one impressed me so much last time that I went all the way to Ito to buy the bread. Add marmalade for an even more shocking experience! And another dish! Caramelized walnuts mixed with mascarpone cheese and spread on bread! "It would be amazing with coffee, right?" they said, and I totally agree. Remembering the excitement from 2 years ago with the dishes and the new dishes that bring even more excitement, I'm already completely satisfied! They also pay attention to the drinks, serving Kyoto Uji Gyokuro Tama Usagi with a history of 800 years and a sake made by Dom Perignon, IWA5, and more. "Isn't the glass amazing? So stylish~" I casually mentioned, and the master casually replied, "That glass is Baccarat." They use Arita ware for the tableware, and the restaurant is filled with the master's dedication. I could go on and on, but it's endless. The restaurant has moved and become even more filled with the master's dedication! Once again, it turned into a long review, but oh, it was so delicious~! ☆Highly, highly, highly recommended restaurant!☆【Instagram Account】@yakitori_asahina【Restaurant Name】Yakitori Asahina【Address】2F, 1-3-1 Kaji-machi, Kokurakita Ward, Kitakyushu City, Fukuoka Prefecture【Business Hours】'Two sessions'・18:00-・20:30-【Budget】9000-10000 yen【Order】・Chef's Omakase Course: 8800 yen

It was amazing. I was able to enjoy the Takasaki chicken without reservation, and it was truly delicious. In particular, the raw tsukune was shockingly delicious. The master's consideration was also wonderful, and I had a very enjoyable and delicious time. I want to come back to Kokura just to visit this restaurant.

I moved and visited Asahina-san for the first time! This is my third visit! I knew about the relocation and the atmosphere of the restaurant from Instagram, but it was my first time actually going, so I nervously rang the intercom on the first floor. The interior of the restaurant has a warm wooden decor that is calming, with a straight counter facing the customers instead of the previous L-shaped counter. I sat down and immediately ordered a drink, a Chita highball, for a toast. The first dish was a platter of assorted chicken sashimi, with my favorite being the liver! It is sprinkled with Hiroshima's Awasnow salt, which melts in the mouth, spreading umami slowly and complementing the liver perfectly! The chicken tataki is served with grain mustard, which enhances the charcoal aroma with its crunchy texture and mild acidity. I really want this mustard at home. There was also a small dish with ponzu jelly on top, with delicious items like chicken meatballs and soft cartilage, zuri, and ginkgo skewers. The salad and chawanmushi were also delightful, but as I love drinking alcohol, I took my time savoring the gentle chicken broth in the chawanmushi until the end. As I was enjoying it slowly, the moment I had been waiting for arrived! The liver pate! But wait, the size seems smaller than before... Considering the current situation, it's understandable, but as it was my favorite in the course, I felt a bit shocked. I took a bite as it is, and there was no liver smell at all, and the texture was very smooth, indicating that it was prepared with great care. The second bite with marmalade enhanced the flavor, serving as a refreshing palate cleanser. Then back to the skewers with cucumber, shiitake, and minced meat for menchi katsu, also sprinkled with Awasnow salt. The sushi is handed directly by the chef, who strikes a pose when you point the camera at him, a playful person indeed. Despite being very busy, he takes the time to chat with each customer, making you want to visit again! You can choose between TKG (tamago kake gohan) or soboro gohan for the closing rice dish. I chose soboro gohan, which was also delicious, so be sure to try it. The dessert was strawberry and hojicha pudding, topped with sweet beans instead of raisins. The thoughtful details in each dish made the dining experience enjoyable from start to finish. The staff members are also lovely with their smiles and excellent customer service, making the whole experience delightful. The food and atmosphere are both wonderful. They even told me to come again next time, so I will definitely visit again before the end of the year. Thank you for the meal!

Thank you for always reading ✨ If you like it, please bookmark the store with the "Save Store" button. This is a store located in Kokura, Kitakyushu City, Fukuoka Prefecture. It is a rare specialty store that deals exclusively with Takasaka chicken, and there are only a few such stores nationwide, all of which are famous for being difficult to reserve. One of these Takasaka chicken specialty stores is Yakitori Asahina. I have been there 10 times now, having visited 4 times when it had a rating of 3.63 on Tabelog before the relocation. Now they use rare Kishu Binchotan charcoal, and the owner, Mr. Asahina, has excellent grilling skills, making it an excellent restaurant that is hard to reserve ✨ They use mainly Arita ware for their dishes, and the glass for bottled beer is a Suzu-made tumbler with Asahina's carving. You can enjoy highballs in Baccarat glasses ✨ They also offer rare Hokkaido Kamifurano-produced Sorachi Ace SORACHI1984 draft beer and ROCOCO Tokyo WHITE luxury beer that can only be found in selected stores ✨ With a smokeless grill, you don't have to worry about smoke (*^▽^*) The luxurious atmosphere and the rare Kobe Takasaka chicken course grilled with Kishu Binchotan charcoal ✨ In Tokyo, this course with Takasaka chicken costs over 20,000 yen! When you enter the restaurant, there is an intercom at the entrance, and when you say your name, a female staff member will come to greet you and open the door for you to go up the stairs to the second floor. The interior of the restaurant features a luxurious 9-seat counter made of a single piece of expensive "Bubinga" wood, said to be where the gods of Africa reside ✨ It is a favorite restaurant that I visit regularly (*'▽'*) The course I had included the following. ▼ Omakase Course 8,800 yen - Takasaka chicken sashimi platter (gizzard, heart, breast, tataki, white liver with light snow salt) * Incredibly delicious ✨ - Breast and yuba jelly * Creamy and delicious ✨ - Takasaka chicken raw tsukune with caviar, ikura, and sea urchin * Rich and delicious ♪ - Chawanmushi * Rich and delicious with junmai inside ✨ - Breast * Rare and perfectly grilled ✨ Enjoy with Nanko Ume, wasabi, and hand-rolled sushi ♪ - Yagen cartilage and karasumi * Crispy and richly flavored with umami ✨ - Chicken soboro salad - Grated daikon - Oita Prefecture's ginkgo nuts * Hot and fluffy, incredibly delicious ✨ - Sand liver * Perfectly grilled rare and incredibly delicious ✨ - Liver pate and mini bread (high-quality bread from the Kihito and Hentito in Yukuhashi City, specially made by the eccentric and peculiar Asahina) * The liver pate is very delicious, and the bread is also delicious ♪ Even more delicious when mixed with marmalade ✨ - Chicken harami * Juicy and flavorful, incredibly delicious ✨ - Kumamoto red eggplant * Fragrant and melty, incredibly delicious ✨ - Seseri * Sweet and juicy ✨ - Oita Prefecture's donko shiitake and Takasaka chicken menchi katsu * With Pecorino Romano cheese ♪ Juicy and delicious, incredibly delicious ✨ - Tsunagi * The umami of heart and liver, incredibly delicious ✨ - Hakata cucumber pickles - Dakimi * Crispy and chewy skin, incredibly delicious ✨ - Hatsu * Crispy and delicious ✨ - Takasaka negi * Made by Takasaka-san of Takasaka chicken, sweet and melty, delicious ✨ - Chochin * Sweet and delicious ✨ - Sori * Crispy and chewy, delicious ✨ - Tsukune * Rare and delicious ✨ - Egg over rice * Very delicious ✨ - Takasaka chicken soup * Exquisite ✨ - Dessert (hojicha pudding, Shine Muscat, Kagoshima Chiran tea) - SORACHI1984 draft beer x 2 - Chita highball Total bill: 11,440 yen _/_/_/_/_/_/_/_/_/_/ Thank you for reading to the end ✨ If you leave a comment, I will reply ✨ I hope this information will be helpful to you in some way. ▽ I also update on Instagram. Hide Gourmand【@hide06_21】

The restaurant has moved to a new location and has a beautiful exterior. The interior is also clean and recommended for dates or group meals. I made a reservation for two people for the chef's choice course. It's a great deal as you can enjoy various dishes including yakitori. From different parts of chicken sashimi, skewers, in-between dishes, to the final rice dish, everything is delicious and worth the price. The dishes are served all at once, so be careful.

I made a reservation here because I wanted to eat meat. You can also make a reservation through Tabelog. It seems that they don't have a rotating system. - Atmosphere: Modern and stylish. - Order process: Open the outer door, ring the doorbell, and tell them your name. Go up to the second floor where there are counter seats. Food is omakase style, drinks have a menu. Pay at the table. - Customer base and crowd: It was full. The customers seemed to be a calm group. - Stay time: Around 18:00-20:30. - Service: The owner is in charge of grilling, and the young and cute girls serve drinks and dishes. Maybe college students? There were about 5 of them. - Menu: For omakase, there are dishes like chicken sashimi, yuba, rare tsukune rolls, chawanmushi, various yakitori, grilled ginkgo nuts, grilled eggplant, salad, daikon for chopstick rest, red snapper sushi, rice with egg, fried thick shiitake mushroom with minced chicken, chicken soup, dessert, a variety of Japanese sake, whiskey like Yamazaki, Ichiro's Malt, Hibiki, fruit liquor, and beer. - No parking available. - The dishes had a lot of volume, with vegetables coming one after another in addition to yakitori. It was very enjoyable! The sake cups were beautiful. However, it's strange that there is only one review for this restaurant...

The restaurant offers a course menu where you can enjoy Takasaka chicken starting with sashimi, followed by small dishes and salads. The owner pays attention to details, such as timing of serving and engaging in conversation. It's a place where you can enjoy with one person, two people, or a group of friends, but it's especially recommended to go with someone special. You can also have the option of pairing with alcohol, and there are some rare selections that you don't come across often, so I recommend trying them along with Takasaka chicken. It's a favorite restaurant that I visit regularly.

Thank you very much for always viewing✨ If you like it, please try bookmarking it with the "Save Shop" button♪ This is a shop in Kokura, Kitakyushu, Fukuoka. This is the 5th New Year's visit to a chicken restaurant (lol) I went with 4 friends. A rare breed of Takasaka chicken can be enjoyed in a full course meal at Takasaka chicken specialty stores, which are very rare and there are only a few in the country, all of them being top-notch restaurants that are hard to reserve. One of these Takasaka chicken specialty stores is Yakitori Asahina. I have been there 9 times now, as I used to go 4 times when they were at a different location with a rating of 3.63 on Tabelog. They now use rare Kishu Binchotan charcoal, and the owner, Mr. Asahina, does a great job of grilling, making it an excellent restaurant just like those that are hard to reserve. The atmosphere is luxurious with Arita ware as the main dish, and the beer glasses are made of tin with Asahina's carving. You can enjoy high-quality beers such as SORACHI 1984 draft beer made from rare Sorachi Ace from Upper Furano, Hokkaido, and the luxury beer ROCOCO Tokyo WHITE, which can only be found in selected stores. There is no smoke worry as they use a smokeless grill (*^▽^*). A rare Kobe Takasaka chicken course grilled with Kishu Binchotan charcoal in a luxurious atmosphere✨ If you eat Takasaka chicken in Tokyo with this full course, it will cost over 20,000 yen! When you enter the restaurant, there is an intercom, and when you say your name, a female staff member will come to greet you and open the door to the stairs to the second floor. The interior of the restaurant is luxurious with a 9-seat counter made of a valuable single plate of "Bubinga," said to be the wood where the gods of Africa reside✨ It's a favorite restaurant that I regularly visit (*'▽'*). The dishes I had are as follows. ▼ Omakase Course 8,800 yen - Takasaka chicken sashimi platter (gizzard, heart, breast, tataki, white liver with light snow salt) * Incredibly delicious✨ - Chicken breast and yuba jelly * Creamy and delicious✨ - Hand-delivered caviar, ikura, sea urchin, and Takasaka chicken raw meatball * Rich and delicious♪ - Chawanmushi * Rich and delicious with junmai✨ - Chicken breast * Rare and perfectly grilled✨ Served with Nanko Ume, wasabi, and make-your-own hand rolls♪ - Yagen cartilage and Tokushima sudachi * Crunchy and full of umami, delicious✨ - Chicken mince salad - Oita-grown ginkgo nuts * Perfectly grilled and incredibly delicious✨ - Gizzard * Perfectly grilled, even though it's rare, the crunchy sound echoes in your mouth, incredibly delicious✨ - Liver pate and mini bread (limited bread from Kitakyushu's high-end bread shop, Kijin to Hentai no Asahina) * The liver pate is very delicious and the bread is also delicious♪ Even more delicious when mixed with marmalade✨ - Demon grated radish (free refills) - Tsunagi * Full of umami from heart and liver, incredibly delicious✨ - Kumamoto red eggplant * Fragrant and melts in your mouth, incredibly delicious✨ - Chicken harami * Juicy and full of umami, incredibly delicious✨ - Hakata cucumber pickles (free refills) - Seseri with Tokushima sudachi * Sweet, crunchy, and juicy✨ - Dakimono * Crispy skin and chewy, incredibly delicious✨ - Oita-grown shiitake mushrooms and Takasaka chicken menchi katsu * With Pecorino Romano cheese♪ Juicy and delicious meatball, incredibly delicious✨ - Heart * Crispy and delicious✨ - Aka (inner thigh) nigiri, hand-delivered * Delicious even as sashimi nigiri✨ - Rare part Chochin * Incredibly delicious✨ - Sorich 10-day aged * Full of umami, incredibly delicious✨ - Meatball * Rare and delicious✨ - Takasaka chicken broth ramen * A hidden menu item that you can ask for if available, delicious✨ - Ending (egg over rice, chicken mince) I chose the egg over rice. It's very delicious✨ - Takasaka chicken-only soup * Exquisite✨ - Dessert (hojicha pudding, Shine Muscat, Kagoshima Chiran tea) - SORACHI 1984 draft beer 800 yen x 4 _/_/_/_/_/_/_/_/_/_/ Thank you very much for reading until the end✨ If you leave a comment, I will reply♪ I hope this information on gourmet food can be helpful to you even a little bit. ▽ I also update Instagram. Hide Gourmand【@hide06_21】

It was far away, so I took the Shinkansen to get there!! Definitely worth a visit! Highly recommend the exquisite gourmet food. I would love to visit again when I go to Kokura. The chef was friendly and funny, and the taste and atmosphere were outstanding. Thank you for the excellent food, service, and ambiance that exceeded the price.

Thank you for always reading ✨ If you like it, please try bookmarking the restaurant with the "Save Shop" button. This restaurant is located in Kitakyushu Kokura, Fukuoka. I went there with a friend for the year-end chicken feast. They offer a full course featuring the extremely rare Takasaka chicken, which is only handled by a few Takasaka chicken specialty stores nationwide. One of these specialty stores is Yakitori Asahina. I have been there 8 times now, as I used to go there when it had a rating of 3.63 on Tabelog. They now use rare Kishu Binchotan charcoal and the owner, Mr. Asahina, has excellent grilling skills, making it a top-notch restaurant that is difficult to reserve. The atmosphere is luxurious, using Kishu Binchotan charcoal to grill the rare Takasaka chicken in a high-quality setting. The full Takasaka chicken course costs over 20,000 yen in Tokyo! The entrance has an intercom, and when you say your name, a female staff member will come to greet you and open the door for you to go up the stairs to the second floor. The interior features a luxurious 9-seat counter made of a valuable single piece of "Bubinga" wood, said to house the gods of Africa. It's a favorite restaurant for regular visits. The course I had included: Takasaka chicken sashimi platter, Takasaka chicken jelly, hand-delivered caviar, sea urchin and Takasaka chicken meatballs, steamed egg custard, chicken breast, chicken oyster salad, Oita-grown ginkgo nuts, gizzard, liver pate with mini bread, grated daikon radish (free refills), chicken skirt meat, chicken wings, chicken neck meat, AFC (Asahina Fried Chicken), chicken tenderloin with Tokushima sudachi, Hakata cucumber pickles, Kumamoto red eggplant, Oita-grown shiitake mushrooms and Takasaka chicken minced cutlets, grilled chicken meatballs with Pecorino Romano cheese, grilled chicken thighs, grilled chicken hearts, Akamomo chicken inner thigh sushi, 10-day aged chicken tail, rare parts chouchin, chicken meatballs, Takasaka chicken-only soup, and egg over rice for the finish. The dessert included hojicha pudding and Shine Muscat grapes. I also had bottled beer, highball, and SORACHI1984 draft beer. Thank you for reading until the end ✨ If you leave a comment, I will reply. I hope this information is helpful for your gourmet experiences. Check out my Instagram for updates at Hide Gourmand【@hide06_21】

Thank you very much for always viewing✨ If you like it, please try bookmarking it with the "Save Shop" button♪ This is a shop in Kitakyushu Kokura, Fukuoka. There are only a few high-saka chickens in the country that specialize in high-saka chickens, and they are all famous shops that are hard to reserve. One of these high-saka chicken specialty stores is Yakitori Asahina. Before the relocation, the rating on Tabelog was 3.63, and I have been there 4 times, so this is my 7th visit. The shop has now moved and become a very relaxing and wonderful place. It is a shop with strict rules about being on time for the two-part system. They now use the rare Kishu Binchotan charcoal, and the owner Asahina's fire handling is excellent, making it an outstanding shop just like the ones that are hard to reserve! When you enter the entrance, there is an intercom, and when you say your name, a female staff member will come to greet you and take you up the stairs to the second floor. The interior of the shop features a luxurious 9-seat counter made of the expensive "Bubinga" wood, said to be the dwelling place of the gods from Africa✨ There are table seats at the back, and after the meal, you can have dessert at the table seats♪ The main dishes are made of Arita ware, and the beer glasses have Asahina's sculpture on the tin tumbler. With a smokeless grill, there is no need to worry about smoke(*^▽^*) A rare high-saka chicken course grilled with Kishu Binchotan charcoal in a luxurious atmosphere✨ If you eat this full course of high-saka chicken in Tokyo, it will cost over 20,000 yen! It is a favorite shop that I regularly visit(*'▽'*) The dishes I had are as follows. ▼ Omakase course 8,800 yen High-saka chicken sashimi (gizzard, heart, breast, tataki, white liver with light snow salt) * Extremely delicious♪ High-saka chicken jelly handed caviar and ikura sea urchin with high-saka chicken tsukune * Rich and delicious♪ Chawanmushi * Rich and delicious with junmai added♪ Chicken breast * Perfectly grilled♪ Plum, wasabi, and wasabi hand-rolled♪ Yagen nankotsu * Crispy and flavorful♪ Chicken soboro salad with demon grated radish (all-you-can-eat) Oita-grown ginkgo nuts * Perfectly grilled and delicious Sunagimo * Crispy on the outside and melty inside, delicious Liver pate and mini bread (limited edition bread from the high-class bakery in Yukuhashi, Kijin to Henjin Asahina) * The liver pate is very delicious, and the bread is delicious too♪ Chicken harami * Juicy and flavorful, delicious Chicken wing * Juicy and bouncy with overflowing meat juice, delicious Negi maki * Crispy and delicious with Fukuoka-grown white leeks and crispy skin Seseri with sudachi from Tokushima * Sweet and juicy♪ Oita-grown donko shiitake mushrooms and high-saka chicken menchi katsu * With Pecorino Romano cheese♪ Juicy and delicious tsukune Kumamoto red eggplant * Fragrant and melty, delicious Dakimono * Chewy and delicious Akami (inner thigh) nigiri handed * Delicious even as sashimi♪ Heart * Crispy and delicious♪ Shimofuji negi from Gunma Prefecture * The charcoal aroma, crispy texture, and melty inside are delicious♪ Hakata cucumber pickles (all-you-can-eat) Rare part chouchin * Extremely delicious♪ 10-day aged sori * Full of umami, extremely delicious♪ Tsukune * Rare and delicious♪ Shime (egg over rice, chicken soboro) From the shime, I chose the egg over rice. It is very delicious♪ High-saka chicken-only soup * Exquisite♪ Dessert (hojicha pudding, Shine Muscat) Medium bottle of beer, Akahoshi 900 yen x 2 Medium bottle of beer, Super Dry 900 yen _/_/_/_/_/_/_/_/_/_/Thank you very much for reading to the end✨ If you leave a comment, I will reply♪ I hope that even a little bit of everyone's gourmet information will be helpful. ▽ I also update Instagram. Hide Gourmand【@hide06_21】