The first floor is a counter-style yakitori izakaya. They also have oden, which was delicious. The chicken was served as sashimi as well, and it was very fresh. You could order skewers of parts like the heart and gizzard, and you could get them one at a time. The owner and the cute part-timer were friendly and chatted with us, making for a very pleasant experience.

I called on Friday to ask if I could come in that evening. At first, there was only one staff member, so the service was a bit slow, but after a while, there were two, and the service became smooth. The soba-meshi was incredibly delicious and a must-try. I also enjoyed the yam-yaki and the salad. Everything else was above average in taste. The fried chicken had a tagline about changing perceptions, which led to some high expectations. Although the coating was a bit unique, resembling tataki-style, it didn’t really change my concept of fried chicken. However, it was still tasty. Everyone else in the restaurant was foreign, which made me feel the declining ratio of Japanese diners and the rise of inbound tourism. I was happy to enjoy reasonably priced yakitori that was quite tasty even on the same day. Thank you for the meal!

The master and the staff provided excellent hospitality. The food was delicious, and I ordered the chicken sashimi three times, haha. There are also many varieties of sake, and I often drink at the counter, haha. The tomato vinegar chuhai is easy to drink and is recommended for women.

Recently, a new charcoal grill restaurant opened. They serve marinated ikura (salmon roe) and chirimen sansho (dried young sardines with pepper) as an appetizer, and a selection of five skewers for 1200 yen (including heart, liver, neck, bonjiri, and chicken breast). They also offer oden (simmered daikon and tofu), charcoal-grilled shiitake mushrooms, ginkgo nuts, and their famous fried chicken thigh for 250 yen each. Everything is carefully prepared and delicious. The service is also very impressive.

It was a remarkable display of service that didn't suggest the owner was overwhelmed by solo management. The atmosphere conveyed the owner's belief that "not overdoing it is better for customers," which created a strong sense of trust in the restaurant.