We use high-heat Tosa binchotan (binchotan charcoal) to grill the skewers close together over high heat to lock in the flavor and juices, making them crispy on the outside and juicy on the inside," says Mr. Yoigi, a veteran chef with 25 years experience.

Since the fat content, thickness of the skin, and meat quality differ depending on the type of chicken, the chef selects the part of the chicken that gives the best taste of each and uses different grilling methods to create the best taste.

The course is designed to be well-balanced so that you will never get tired of it, such as the soft and juicy Jidori chicken followed by the muscular and chewy Gundori chicken. Italian wines are the restaurant's top recommendation, so enjoy the marriage of yakitori and Italian wines.