This is a review of a restaurant owned by Taisho Nakao, who used to work at Kanda Torinokakehashi. The restaurant opened in August 23, and I visited it right away! On this day, I had a course meal consisting of various dishes and grilled chicken skewers. The course included dishes that I wanted to try from the à la carte menu. A great consideration! ▶︎ Corn and asparagus suri-nagashi: The corn kernels were plentiful and sweet, and the dish was refreshing and delicious as it was served chilled. ▶︎ Radish with grated daikon: The daikon was cut in a crunchy texture, and the sweetness of the daikon was fragrant in the broth. ▶︎ Liver pate with strawberry jam: I tried both the mint and normal versions. The bread had a satisfying crunch from the first bite, and the liver pate was smooth and mild. I preferred it without jam for a cleaner taste. ▶︎ Chicken breast skewers: They were incredibly tender and moist, delicious with a rare texture. The salt and wasabi were just right and to my liking. ▶︎ Potato salad: A comparison of two types of potatoes, one yellow and the other purple, was visually appealing. The yellow one had a nice texture with smoked pickles and cucumbers, while the purple one was smooth with potato and powdered cheese, perfect for pairing with wine. ▶︎ Liver with sesame oil: The liver was smooth and rich with no strong taste, making it enjoyable even for those who are not fond of liver. ▶︎ Duck breast: The juicy fat of the duck melted in the mouth, and the second bite with grainy mustard was a great flavor change. ▶︎ Chicken tenderloin: It had a resilient texture and paired well with black shichimi pepper and sansho pepper. ▶︎ Chicken tail: I love chicken tail! The sweet and savory sauce was amazing, and the texture was delightful. ▶︎ Zucchini: The handling of salt in all the dishes was exceptionally well done. The zucchini released its moisture with each bite. ▶︎ Charcoal-grilled chicken wings: I thought it was an homage to a certain famous shop, but it turns out this restaurant is the origin of charcoal grilling! The crispy skin, tender meat, and wonderful aroma at the end were excellent. ▶︎ Tomato marinated in three-cup vinegar: The sweetness of the tomato combined with the acidity and fragrance of shiso leaves was very much to my liking, especially with the added richness from olive oil. ▶︎ Chicken broth ramen: The chef, who used to be a Michelin ramen shop manager for many years, put a lot of effort into this dish. The soup was clear yet full of flavor. The restaurant has a counter with 10 seats and a sunken kotatsu seat. Since it is a new establishment, it is very clean and the staff are very friendly and provide excellent service. They offer both à la carte and course menus, but personally, I recommend adding your favorite items to the course menu. There was no dish that disappointed me. Considering the quality and ambiance, the price is very reasonable. I recommend dining alone or in groups of up to four people. The dishes I had on that day were all favorites: Green tea for 400 yen, Sai Tori course for 5,800 yen, which included Corn and asparagus suri-nagashi, Radish with grated daikon, Liver pate, Chicken breast skewers, Potato salad, Liver, Duck breast, Chicken tenderloin, Chicken tail, Zucchini, Charcoal-grilled chicken wings, Tomato marinated in three-cup vinegar, and Chicken broth ramen. For the course with skewers only, there is a cover charge of 700 yen. [Restaurant Information] [No information available on Tabelog] [Opening Hours] 17:00~Last Order 22:00 [Closed] Mondays [Advance Reservation] Not required [Budget] From 5,000 yen [Address] 1F, Seika Building, 7-8-20 Ueno, Taito-ku, Tokyo Thank you for reading until the end. If you liked the review, I would be happy if you could like and follow me! I post gourmet content on Instagram every day, so please check it out. Instagram @mogu.gourmet

A few minutes' walk from Ueno Station. Facing Showa Street, the facade is chic and stylish. The interior is open and clean, with a counter seat and a raised seating area. The young chef is friendly and refreshing. He trained at "Torinokakehashi" before becoming the head chef here, even using the noodles from "Ito" for the ramen. The chicken used varies by day, with choices like Date chicken, Tanba red chicken, and Abedo chicken. On this day, they used Date chicken. They also do wood-fired cooking in addition to charcoal grilling. We had the colorful Tori course for 5800 yen, with additional items. The course included: 1. Okra and paprika puree 2. Two types of potato salad - Inca's Awakening and Shadow Queen 3. Skewers - Chicken tenderloin and liver 4. Salad 5. Skewers - Chicken thigh 6. Three-vinegar tomato 7. Skewers - Duck breast (served with whole grain mustard on the second bite), Dakimi with shiso and yuzu, ginkgo nuts, and chicken wings (cooked over wood fire, with a great smoky flavor), and Tsukune (added item, 100% duck) 8. Chuka soba - Chicken broth with rich flavor, served with slightly firm "Ito" noodles. Accompanied by plum wine soda. Reasonably priced and a wide variety of a la carte dishes available. The wood-fired cooking adds a special touch, so more items would be welcomed.

I decided to go to this restaurant after reading a follower's review! I wanted to visit within a month of its opening! I made it in time. It opened on August 10, 2023, and the head chef trained at a famous restaurant, became independent at 27, and started this restaurant. He also has experience as a manager at a Michelin-starred ramen shop. He is a refreshing handsome young man! Despite his young age, his speech is very calm. I enjoyed the lively atmosphere at the counter as well...!! The dishes and skewers, for example, some dishes have two items in one plate, but the second one is placed on top, or one skewer has two items, but the second one has a sauce placed on top. These subtle "flavor changes" were interesting, delicious, and exciting. I thoroughly enjoyed the serious playfulness in the dishes! I had the "Ayatori Tori Course." - Appetizer: Okra and paprika suri-nagashi (traditional Japanese dish of crushing ingredients and stretching them with dashi), Inca's Awakening - Shadow Queen's potato salad - Skewers: Iwate duck breast - Tomato three-vinegar - Iwate duck liver - Zucchini - Finale: Chinese soba - A palate cleanser of grated daikon radish was also included. I started with a toast of "Fresh Lemon Sour." I was happy to see them squeezing the lemon for me. The "Okra and Paprika Suri-nagashi" was a beautiful dish with two layers, yellow paprika on top and okra on the bottom. It was refreshing. The "Inca's Awakening" and "Shadow Queen's Potato Salad" were both from Hokkaido. Both dishes were visually stunning with two colors. The former was a traditional yellow potato salad with Inca's Awakening. The latter was a beautiful peach-colored potato salad with cream cheese, giving it a creamy, sophisticated taste. And finally, the skewers started. The "Iwate duck breast" was a whole duck in one skewer. It had a duck-like aroma, soft and gentle taste. It was juicy! They also grated fresh wasabi on top, which paired very well. The skewers had a different texture on the top and bottom, which was interesting. The "Tomato Three-vinegar" was refreshing and mellow. After the sweetness of vinegar and tomato, the aroma of shiso leaf was delightful. The "Liver" was incredibly tender!! When viewed from the side, it looked like it was rolled up. The texture of this "roll" was incredibly delicious...! It was the best liver I've ever had!! I truly loved it. The "Iwate duck breast" had a satisfying thickness! I was surprised by this thickness when I held it in my hand! But it was so good...!! On the second bite, a little bit of grainy mustard was placed on top. This flavor change was delightful. The duck had a deep and delicious taste, even the fatty parts were flavorful!! The "Duck leg" was exciting to eat, looking forward to the top and bottom bites! The crispy texture on the outside and the fluffy texture on the inside. The "Liver pate" was sandwiched between skewers and dishes, and the crispy texture was delightful and lovely...! There were two types to compare, one with raspberry jam and mint, and the other without. It was enjoyable to compare the two. I pride myself on being a liver pate maniac, but this combination was a first for me! The "Zucchini" was incredibly juicy and delicious. It was fun and exciting to compare the yellow and green colors! The "Soriki" was a special skewer with meat attached to the hollow at the base of the lumbar vertebrae and leeks. This was...! I want to shout "I love it!" It was so delicious. It was smoked together with wood, giving a smoky aroma. The wrapping at the bottom allowed for a different texture, making it an enjoyable skewer.

I went with my friends as soon as it opened. We had the 5 skewers course, ufu mayo, and chicken skin with ponzu sauce. The a la carte dishes were just right for women, with one dish per person which was nice. The atmosphere inside the restaurant is stylish, calm, and lovely. It's also conveniently located near the station. ❤️‍

A new yakitori restaurant has opened in Ueno, and the owner trained in Kanda before starting his own business. The stylish restaurant has a base color of black and gray, and we ordered the course meal for 5800 yen. The yakitori, especially the last one with a smoky flavor, was excellent. We finished the meal with ramen. Thank you for the delicious meal.

I went to a newly opened restaurant near Ueno Station where a former apprentice of the head chef at "Torinokakehashi" in Kanda has opened his own place. It was my second day in a row dining alone at the counter, enjoying 5 skewers of yakitori for dinner. The interior of the restaurant was stylish with jazz music playing in the background. The menu was similar to Torinokakehashi, and I ordered the 5 skewer set. The layout of the restaurant also resembled Torinokakehashi, and I believe this place will be successful. They didn't have the high-end red wine from KENSO on the menu, but they did offer high-end champagne. The appetizer was corn and edamame puree soup, and the yakitori skewers were delicious, especially the chicken breast with shiso and yuzu, and the liver with sesame oil. The bill came to 4380 yen paid with a JCB card. It was a relaxing evening enjoying sake and yakitori at the counter. Highly recommend supporting this young chef's new venture. It's a great place for a date, with a nice atmosphere and reasonable prices. It's also conveniently located near Ueno Park, perfect for a museum date. It's a 12-minute walk to Uguisudani Station, which is also convenient.

The restaurant recently opened and the operation is a bit awkward, making the overall experience disappointing.

The food is delicious.